PER RECIPE PER SERVING PHE 265 44 LEU 354 48 PROTEIN 7.8 1.3 CALORIES 900 150

3 tbs butter 1/2 small onion (67g), sliced 2 cloves garlic, coarsely chopped 1/2 lbs bag carrots (227g), peeled and chopped 1 (14.5 oz) can diced tomatoes 1 tsp water 1/2 tsp thyme salt and pepper to taste 3 g Cambrooke Foods Chicken Flavored Consomme 1 c water 1 tbs cornstarch 1 c liquid non-dairy creamer 1 CBF Artisan Boule

1. Melt butter in a large soup pot. Add the onions, carrot, and garlic. Cook over medium heat until the vegetables have softened, 10 minutes.

2. Add the tomatoes and their juice, thyme, sugar, and salt & pepper. Cook for 5 minutes.

3. Add the stock, and slowly bring to a boil.

4. Reduce the heat, partially cover, and simmer for 45 to 50.

5. Puree the soup in a blender or food processor until very smooth. Return it to the pot.

6. Dissolve cornstarch in the non-dairy creamer, and add to bisque. Adjust the seasonings, and heat through.

Serving idea: Hollow out the inside of a CBF Baby Boule and ladle the bisque into the Boule and serve.