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King Edward Hotel's Tomato Bisque

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Diced white onion

  2. 1 teaspoon 5ml Finely-chopped garlic

  3. 3 tablespoons 45ml Olive oil

  4. 1 cup 146g / 5.1oz Diced eggplant

  5. 1 cup 146g / 5.1oz Diced yellow zuchinni

  6. 1 cup 146g / 5.1oz Diced green zucchini

  7. 1 cup 146g / 5.1oz Diced sweet peppers

  8. (yellow, red and green)

  9. 1 tablespoon 15ml Tomato paste

  10. 1 1/3 cups 315ml Tomato juice

  11. 1 1/3 cups 315ml Chicken stock

  12. 1/2 cup 20g / 0.7oz Chopped fresh basil leaves

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Cook onion and garlic in hot oil for 2 minutes. Add eggplant, zucchini and peppers. Cook 5 minutes.

  2. Add tomato paste and cook 5 minutes on low heat. Stir in tomato juice and stock. Simmer until vegetables are just tender, about 8 to 10 minutes.

  3. Stir in basil, season with salt and pepper.

  4. This recipe yields 6 servings.

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