Renata’s table: Warm up this winter with a bowl of tomato bisque

Renata’s table: Warm up this winter with a bowl of tomato bisque

This tomato bisque recipe is perfect for the cold winter conditions and can be made with a few simple ingredients you probably already have in your cupboards and refrigerators.

  • This tomato bisque recipe is perfect for the cold winter conditions and can be made with a few simple ingredients you probably already have in your cupboards and refrigerators.
  • Renata Richardson is a Certified Culinary Nutrition Instructor and Honorary Graduate of the Academy of Culinary Nutrition.

This delicious and delicious warming tomato bisque is nutritious, nutritious and made with ingredients that are probably already found in your kitchen. Serve this to family and friends for great reviews.

Tomatoes are so very healthy for us. They are an anti-inflammatory, antioxidant and support the immune system. They contain lycopene, which protects our cells from free radicals and damage. A source of potassium, vitamins B, C and E – the latter two support heart health – as well as lutein and zeaxanthin, which support eye health. Studies have also shown that tomatoes can reduce the onset of age-related macular degeneration.

Oatmeal adds the cream to this salty dish. It is vegan and nut free. It is often enriched with riboflavin, also known as vitamin B12, and is high in beta-glucan, a soluble fiber that aids digestion and supports lowering the level of LDL (bad) cholesterol, which has been linked to heart disease.

Warming tomato bisque

Preparation time: 15 minutes

Cooking time: 45 minutes

Serving: 4 generous portions

ingredients

1/4 cup olive oil

1 medium onion

1 large carrot

2 stalks of celery

3 cloves garlic

1/3 cup flour, gluten free or plain

28 oz canned diced tomatoes

2 teaspoons coconut sugar

1 teaspoon dried basil

1 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 teaspoon chili powder

4 cups vegetable broth with low sodium content

1 cup oat milk (you can also use whole milk or cream)

1/2 teaspoon curry powder

1/8 teaspoon crushed turmeric

Pinch sea salt

A few grinders fresh black pepper

How it is made

Make a mirepoix, a flavor base for many savory dishes. Heat the oil over medium-low heat, add onion, carrot, celery and garlic. Saute until soft, or about five to 10 minutes.

Sprinkle the flour over the mirepoix and stir.

Add tomatoes, coconut sugar, basil, marjoram, thyme, chili powder and vegetable broth and stir.

Bring the mixture to a gentle boil, then reduce the heat to a simmer and put the lid on. Let it simmer for 45 minutes, stirring occasionally, then turn off the heat.

Gently puree the soup with a hand blender until very smooth. Or use a regular blender – carefully pour the hot soup into the blender in stages and return the pureed soup to the pan. Repeat until all the soup is smooth.

Stir in oat milk, curry and turmeric and stir.

Season with a pinch of sea salt, a little black pepper and stir.

Garnish with fresh basil leaves or a sprinkle of dried basil.

Renata Richardson is a Certified Culinary Nutrition Instructor and Honorary Graduate of the Academy of Culinary Nutrition. The Toronto-based chef is also a recipe developer and tester, cookbook contributor and published recipe writer. Visit renatacollective.com and on Instagram @renatacollective, for more recipe inspiration and to sign up for a weekly newsletter update or email renata@renatacollective.com for more information.

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