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Sheet-Pan Tomato Bisque
Prep: 20 minutes
Roast/Cook: 40 minutes • Serves: 8
4 garlic cloves
2 large carrots, coarsely chopped
1 medium yellow onion, halved and coarsely chopped
3 tablespoons Our Family® Olive Oil
3/4 teaspoon Our Family® Salt
1 teaspoon ground Finest Reserve™ by Our Family® Black Peppercorn Grinder plus additional for garnish (optional)
2-1/2 cups Our Family® Vegetable Stock
1 cup 4% milkfat small curd cottage cheese, at room temperature
1/4 cup nutritional yeast
Chopped fresh basil for garnish (optional)
1.Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, toss tomatoes, garlic, carrots, onion, oil, salt and pepper; spread on prepared pan and roast 35 minutes or until tomatoes burst.
2.Transfer tomato mixture to large saucepot. Add stock, cheese and nutritional yeast; with stick blender, purée. Heat soup to a simmer over medium heat; simmer 5 minutes or until heated through, stirring occasionally. Makes about 8 cups.
3.Serve soup garnished with basil and/or pepper, if desired.
Approximate nutritional values per serving (1 cup):
131 Calories, 6g Fat, 1g Saturated Fat, 5mg Cholesterol, 500mg Sodium,
15g Carbohydrates, 3g Fiber, 10g Sugars, 3g Added Sugars, 5g Protein
Chef Tip
Serve soup with sliced baguette.
