Perhaps I am the only one who does this? I can justify ingesting any sort of fat if it is surrounded by enough vegetables. It's as if the vitamins and fiber paralyze my brain so that I am no longer able to calculate calories. I have been known to eat pizza or vegetable tempura till every last greasy scrap has been scarfed. And now, though I feel my seat growing more comfortable with each slurp, I am about to finish off an entire pot of tomato basil bisque. Goodbye skinny jeans, but hellloooo Lycopene!
Tomato Basil Bisque
2 carrots, sliced
1/2 sweet yellow onion, chopped
28oz can of whole, peeled tomatoes
4 cups of chicken stock
rind from a chunk of Romano cheese (optional)
1/4 cup basil leaves, chopped
1/2 cup heavy whipping cream
1/2 cup Romano cheese
1 Tblsp brandy
Saute the onion and carrots over medium heat in a large dutch oven with a few tablespoons of olive oil until the vegetables are soft. Add the chicken stock, tomatoes, and rind. Simmer over low heat for about 30 minutes. Remove the cheese rind and stir in chopped basil. Blend the soup in batches, making certain to fill the blender less than halfway each time. Return soup to the pot and stir in the cream, Romano cheese, brandy and salt and pepper to taste. Heat until the cheese has melted. Enjoy!