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Debbie Amster's

Nourishing Possibilities

Your guide to a healthy way of life

Beet and Tomato Bisque


(Makes 8 cups)

• 3 tablespoons olive oil

• 1 medium onion, diced (1 cup)

• 1 medium clove garlic, minced (1 teaspoon)

• ½ teaspoon salt

• 1 pound (4 small) red beets

• 1 pound carrots, cut crosswise in half

• 28 ounces canned plum tomatoes, drained

• 4 cups low sodium vegetable or chicken broth

• 2 teaspoons sugar

• ½ teaspoon freshly ground black pepper

• 5 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)

• 2 tablespoons minced parsley

• Sour cream or yogurt, for garnish


Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion, garlic and salt, and sauté for a couple of  minutes, stirring frequently, until the onion has softened. Add the beets, carrots, tomatoes, broth and sugar. Bring to a boil, then reduce the heat to medium-low, cover and cook for 1 hour, adjusting the heat so the liquid is just barely bubbling around the edges.

Use an immersion (stick) blender, and blend briefly to a coarse puree. (Alternatively, If you use a blender, transfer in batches; remove the center knob from the lid and cover the opening with a towel to contain splash-ups.)

Stir in the pepper, lemon juice, parsley and the remaining tablespoon of oil. Serve hot or cold, garnished with sour cream or yogurt.

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