Tomato Bisque

Tomato Bisque

February is a slog month. Right?!

Every day, I wake up, see the forecast anywhere from 10-40 degrees, and inwardly groan. Really, it wouldn’t be so bad, but #wind.


At least it’s Colorado, so the sun still shines, but the wind definitely takes your breath away. I can’t complain. Our snow is intermittent and sometimes we can crack open our doors to let fresh air in.

Tomato soup, on the other hand, made this all better. Not only is it going along with my autoimmune diet reset for the month, but it’s loaded with vegetables.

(Read: micronutrients, health, and happiness.)

I will say that buying like ten tomatoes at the grocery store was a new experience for me. Ten.

Picture it: the wind whistles past the house, gusting up to fifty miles per hour, while garlic, oil, and chicken stock simmer on the stovetop. Snow billows past—but it sparkles in the sun. My twinkle lights are, the Office plays in the background (because who doesn’t want to hear the dulcet sounds of Michael Scott?)

The fact that I’m chucking onion, tomato, carrots, and other fresh, delicious ingredients into the pot makes me giddy. Somewhere in the background, my son bellows a war cry, my daughter giggles, and I stand at the stovetop, staring at a bubbling, delicious concoction.

Definitely go for this recipe if you love tomato soup and are prepped for leftovers. It actually makes quite a bit. We were able to have some with grilled chicken breast, eat leftovers the next day, and then freeze the rest.

Don’t you love that color?

The taste was scrumptious, as always.

The only thing that could have made it better was a grilled cheese sandwich. Srsly.

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