Tomato Carrot Bisque


This soup taste as delicious as it looks. It's perfect for a grilled cheese sandwich. Can be served either hot or cold.


1 tablespoon olive oil
1 large onion diced
5 cloves garlic minced
1/2 teaspoon salt
1.5 lbs carrots sliced
2 small beets peeled and diced
1 28-oz can canned plum tomatoes
2.5 cups water
2 cups vegetable broth low sodium
2 teaspoons honey
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice


Heat olive oil in a large sauce pan over medium heat. Add the onion, garlic, and salt, and cook until onion is translucent, about 5 minutes. Add the tomatoes, beets, and carrots, water, broth and honey.

Bring soup to boil, then reduce heat to medium-low, cover and cook for one hour.

If you have an immersion (hand held) blender, blend until a coarse puree. If you do not have an immersion blender, use your regular blender by transferring batches of the soup.

After you reach the desired consistency, stir in the lemon juice, cayenne pepper and parsley.

Nutritional data

Yield: 9 Servings
Serving Size: 1 cup

Calories 100 | Fat 4g | Sodium 370mg | Total Carbs 16g | Dietary Fiber 5g | Protein 2g

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