This Tomato Bisque is guaranteed to keep you warm on a chilly day.
If you have ever read any of my previous posts about soup, you know that I am not a huge fan of it. My relationship with soup has improved over the years, but we are still not close. Think of it like a classmate you haven’t seen since graduation; you are cordial but impersonal. To me, most soups are just flavored water. I know what you’re thinking: This is not the best way to start a soup recipe. But wait! My general dislike of soup is exactly why you should be interested. If I like a soup, it has to have something that stands out about it. This recipe for tomato bisque has just that.
This tomato bisque recipe is an Americanized variation of a French classic. While the French version has shellfish, the Americanized version removes the shellfish and adds cream, making the soup a creamy tomato bisque. This soup is both rich with flavor and velvety smooth going down. It’s full of herbs and spices, vegetables, cream, and, of course, the star of the show: tomatoes.
Is Tomato Bisque Healthy?
This tomato bisque recipe has half a cup of heavy cream, which adds calcium and protein to the soup but also adds saturated fat. The same goes for the butter. Because of these two ingredients, this bisque is something meant more to be enjoyed in moderation.
As for other nutritional benefits, the assortment of veggies in this recipe offer a wide range of vitamins, minerals, and antioxidants. Tomatoes, the star ingredient, notably contain a healthy dose of vitamin C, lycopene, and potassium. If you wanted to try making this soup vegan, you could substitute the heavy cream for soy cream and the butter for a plant-based alternative.
Canned Vs. Fresh Tomatoes
The reason this recipe calls for a can of whole peeled tomatoes and not fresh tomatoes is time. Fresh tomatoes are always a great addition to a meal, but to properly peel fresh tomatoes, you have to first boil them in water (blanching) and then plunge them into an ice bath before manually rubbing off the skins. This is a time-consuming step you can do without. You can find organic canned tomatoes, which are just as healthy as using fresh garden tomatoes. If you have a garden full of tomatoes and would rather use those, I say go for it; just set aside enough time to peel them.
How To Make Ahead And Store
To store your tomato bisque, let it cool to room temperature, then transfer it to an airtight container. You can refrigerate your soup for up to 5 days and reheat it on the stovetop over low heat until it begins to simmer. You can also freeze your soup for up to 3 months and then allow it to thaw overnight in the refrigerator before reheating.
Serving Suggestions
While this delicious and creamy tomato bisque soup is wonderful on its own, you can top it with croutons, crackers, or fresh basil. Of course, you can also enjoy this soup as a first course before an entrée. I recommend a light meal such as a salad because the soup itself is fairly heavy. Try this Kale Salad With Bacon And Caramelized Onions or this Kale Salad With Salmon, Pomegranate, And Orange-Coconut Vinaigrette. You could also have a nice light main course like this Turkey Kibbeh With Cucumber Salad And Mint-Yogurt Sauce. However you decide to serve it, I know you’ll enjoy it.
Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 1 28-ounce can whole, peeled tomatoes, with juice
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes optional
- 1/2 cup heavy cream
Instructions
- In a large pot, melt butter over medium heat. Add onions, garlic, carrot, and celery, and sauté until the onions are translucent and vegetables are softened, about 5 minutes.
- Stir in the whole, peeled tomatoes with their juice, vegetable broth, dried basil, salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return to the pot.
- Stir in the heavy cream and heat through. Adjust seasoning with additional salt and pepper if needed. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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