Potato-Tomato Bisque

Course : Bisques
Serves: 2
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1/2 cup dried tomato halves -- cut into 1/4-inch strips with kitchen shears
1 1/2 cups water
1 piece vegetable bouillon cube
8 ounces potatoes -- cut into 3/4-inch cubes
1/4 cup sliced celery
1/3 cup frozen whole kernel corn
1/4 cup sliced green onions
1/2 cup nonfat milk
1/4 teaspoon dried thyme
1/4 teaspoon salt and pepper -- to taste

Preparation / Directions:

In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2- to 2-quart saucepan bring 1 1/2 cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon remove 1/2 cup potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Cook over low heat, stirring often, 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed.


Nutritional Information:

190 calories; 2 g fat; 5 mg cholesterol; 590 mg sodium; 39 g carbohydrate; 4 g fiber; 7 g protein.

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