Tomato Bisque is just the thing to warm the body as these last weeks of winter slip away. Good for you and tasty too, this recipe will be just the thing on those nights when you are not sure what to make or you are not hungry for something super heavy. I like the fact this tomato bisque recipe does not take too long to make!
Soups, Stews and Chili
It’s National Chili Day! Thank goodness, because I’ve been craving comfort food with all this cold weather we’ve been having. This recipe for chili could not be any easier if you tried… hence the name: Easy Chili. The original version uses meatless crumbles for vegetarians. However, if you’re not a vegetarian, just substitute lean ground turkey.
Makes 4 servings
Serving size:2 1/2 cups chili
16 oz – vegetarian meatless crumbles (or lean ground turkey)
1 cup – onion chopped
1 cup – green bell pepper chopped
1/2 cup – carrot, strips or slices
3 cloves – garlic minced
16 oz – tomato canned, crushed, no salt added
16 oz – tomato sauce, no salt added
16 oz – kidney beans
2 tbsp – chili powder
3/4 tsp – cumin
1/4 tsp – cayenne pepper
Optional: Top with plain Greek yogurt, which tastes just like sour cream, but is packed with protein.
Cook the meatless crumbles (or lean ground turkey) according to package directions. Chop onions, green peppers and garlic. Combine the rest of the ingredients in a large pot. Add crumbles (or meat) to chili sauce. Simmer for 30 minutes.
Tip: If you want your chili to taste even better, you can use a slow-cooker or you can make it a day in advance. Chili always tastes better when it has sat in the fridge overnight.
360 Calories per serving
Fat per serving: 3.12 g
As summer wains and Halloween gets closer, we start to seek out warm, hearty comfort foods and what’s more comforting than homemade soup? This healthy recipe is simple and creamy without the fat and sugar from traditional recipes. If you like your tomato soup chunky, add in a canned of drained, fire roasted diced tomatoes. Grilled cheese sandwiches can quickly pack in the calories so try small cheese toast cubes instead. Top a small slice of crusty whole wheat baguette with goat cheese and a tiny drizzle of olive oil and toss into your soup cup for added crunch.
Servings Per Recipe: 6
2 tablespoons minced onion flakes
1 can (46 ounces) tomato juice, divided
1 cup instant non-fat dry milk
2 whole cloves
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon basil
2 teaspoons distilled white vinegar
2 tablespoons chopped fresh parsley
1 packet Sweet ‘N Low
Place milk powder in bowl. Gradually add 1 1/2 cups tomato juice, stirring to form a smooth paste. Set aside. In large saucepan, combine remaining tomato juice and other ingredients, except Sweet ‘N Low, and simmer about 5 minutes. Remove bay leaf and cloves. Pour some of the hot liquid into the tomato-milk paste; stir, then pour mixture back into saucepan. Heat slowly, stirring constantly, to serving temperature. Do not boil. Stir in Sweet ‘N Low.
Total Carbs: 17g
Break out your big pot or slow cooker and fix up a batch of this delicious, savory vegetarian chili! Not only are vegetarian options a nice change of pace, but they also take half as much time to prepare compared to meaty dishes. This chili is ready in under an hour (although it tastes best the next day, as does most chili), and packed with protein, fiber – and flavor!
This chilled soup is very refreshing and simple to prepare. Perfect for those sweltering summer days when the last thing you want to do is turn on the oven or a burner. The soup is naturally vegan and gluten-free!
For a full meal, serve with a salad like this TexMex Cobb and spice things up by adding a dash of cayenne pepper to the soup. Or bring out the sweetness by pairing the gazpacho with this Strawberry Avocado Salad.
Tell me in the comments: What’s your favorite no-cook summer meal?