Fall Harvest Tomato Bisque*

1 tablespoon extra virgin olive oil
2 cups diced yellow onion, about 1 large onion
2 cloves garlic, chopped
6 large tomatoes, cored, peeled and diced or two 14.5oz can of low-sodium diced tomatoes
1 roasted red pepper, freshly roasted or from a jar, diced
1 teaspon fresh tarragon, chopped or 1/2 teaspoon dry
1/4 teaspoon crushed red pepper flakes or to taste
1/2 teaspoon salt (optional as desired)
2 teaspoons sugar
1 cup 1% milk (or almond milk, or your favorite dairy free option)
Optional: 2 ounces soft goat cheese
*Meets Cardiac Rehab guidelines

Measure the olive into a large soup pot over medium heat. Add the diced onion and saute for about 10 minutes or until soft and translucent. Add garlic and cook an additional 5 minutes, stirring. Add the tomatoes, roasted red pepper, tarragon, pepper flakes, salt (optional) and sugar.
Bring to a gentle simmer, cover and cook for about 30 minutes or until all ingredients are well blended. Pour in the milk. This will cool the mixture and make it easier and safer to blend.
Ladle half the mixture into a blender, blend until smooth. Repeat with the remaining mixture. If using, add the goat cheese now and pulse to combine. To keep this a vegetarian version - use dairy-free milk and do not add the goat cheese and it will still be absolutely delicious!
Return to the saucepan and gently reheat. Serve garnished with a sprinkle of freshly chopped tarragon.

Nutrition Information