This easy tomato bisque made with ripe garden tomatoes uses mixed vegetables instead of cream to give it a velvety texture.
Tomato Bisque Soup Recipe
I make this tomato bisque recipe every summer when my garden is overflowing with ripe tomatoes. I love the classic tomato soup recipe, but this version has a richer, smoother texture with carrots and celery mixed right into the soup. Tomatoes are sweet and taste better as they ripen. Finish with a little sour cream, fresh basil and Parmigiano Reggiano and serve with crusty sourdough bread. This is one of my favorite ways to enjoy summer tomatoes.
Why This Tomato Bisque Recipe Works
I love making this easy tomato bisque whenever I have tomatoes and basil in abundance. Canned tomatoes will not give you the same results as fresh vegetables grown from your garden.
- variable: Serve as an appetizer with protein or as a main course with a salad. Or dip your favorite bread or grilled cheese into the broth.
- Perfect for meal prep: It stays fresh for up to 4 days in the refrigerator and reheats quickly in the microwave.
- Nutritional value: There is no cream in this healthy tomato bisque, just vegetables and stock.
- Summer in a Bowl: Summer tomatoes shine in this easy soup. If you don’t have a garden, find high-quality tomatoes at your local farmer’s market or Whole Foods.
Tomato Bisque vs Soup
What is the difference between Tomato Bisque and Tomato Soup? Tomato bisque is usually smoother and creamier, while tomato soup can be chunky or smooth. This light tomato bisque is made with pureed carrots and celery instead of heavy cream, giving it a rich, velvety texture.
materials needed
Stir-frying the aromatic ingredients and using fresh summer tomatoes, which gain sweetness the longer they simmer, creates a rich bisque that requires few additional ingredients. See recipe card below for exact measurements.
- butter It adds richness.
- Aromatic: Finely chopped onions, celery, and carrots form a flavorful base. In French cuisine, this aromatic combination is called mirepoix, and in Italy, it is called mirepoix. roasted. Fresh chopped garlic also enhances the broth.
- Fresh Plum Tomatoes: Roma tomatoes are a common type of plum tomato. You’ll need about 8-12 to reach 30 ounces.
- broth: You can keep it vegetarian by using chicken broth, stock, or vegetable broth.
- Hub: Add parsley, basil, and bay leaves to the broth and simmer to add flavor when cooking.
- Kosher salt and pepper For seasoning. If your tomatoes are perfectly ripe and in season, you’ll need less salt.
- low fat sour cream Makes the bisque creamier.
- Parmigiano Reggiano Optional, but delicious.
How to Make Tomato Bisque
Tie the basil, parsley, and bay leaves in a string so they can be easily removed before pureeing. See recipe card below for printable instructions.
- Peel the tomatoes: Place tomatoes in a large pot of boiling water. Cook for 1 minute until the skin splits. Take it out of the water and let it cool. You can then peel the skin and it will come off easily.
- Stir-fry vegetables: Using a mini food processor or chopper, chop the onion, carrots, celery, and garlic into small pieces. Then melt the butter in the soup and cook for 8 to 10 minutes until the vegetables are tender.
- Bring the bisque to a boil. Add broth, tomatoes, herbs, salt, and pepper to pot. Boil over low heat for 30 minutes. Discard the herbs and stir in the sour cream.
- Puree the soup Using an immersion blender, garnish with basil and Parmigiano (optional).
Should I remove the tomato skin?
I personally always remove the skin as it makes the soup more tender, but if you don’t mind the texture, skip the blanching.
How to Blend and Thicken Tomato Bisque
- If you don’t have an immersion blender, let the soup cool slightly and fill a regular blender halfway. Remove the plastic cap and cover the opening with a dishtowel to prevent splashing.
- An immersion blender is more convenient, but a countertop blender will give you a smoother consistency.
- Thicken the tomato bisque by adding a little more sour cream or by boiling uncovered and allowing the liquid to evaporate.
strain
- Protein boost: Replace chicken bone broth with a high-protein alternative.
- Vegetarian Tomato Bisque: Use vegetable broth instead of chicken.
- Tomato Options: Swap plum tomatoes for heirloom or beefsteak tomatoes.
- Can I mix basil and parsley in soup? If you want a stronger herbal flavor, you can mix herbs into the broth.
- Dairy Allergy: Leave out the sour cream (it will be a little thinner) or replace it with dairy-free sour cream or vegan cashew cream. Replace the butter with olive oil and skip the parm.
- Don’t like sour cream? Try it with regular milk Greek yogurt.
- cheese: You can skip the Parmigiano Reggiano or use Pecorino Romano.
offer suggestions
Grilled cheese or crusty bread is so delicious dipped in tomato bisque soup, but there are more ideas below!
save
- Refrigerated storage Store the tomato basil bisque for up to 4 days, then reheat in the microwave or on the stove until warm.
- Can I freeze tomato bisque? Yes, it is possible. But there are a few things to keep in mind:
- Let the soup cool, then transfer to an airtight freezer-safe container and freeze for up to 3 months. I like to keep them in small containers so I can easily portion out individual portions later.
- If possible, it’s best to freeze it before adding the sour cream. This is because dairy products can separate after freezing and reheating.
- Thaw it in the refrigerator the day before, then add sour cream at the end, stir and warm it slightly on the stove over low heat.
More Tomato Soup Recipes You’ll Love:
For more healthy soup recipes, check out: Five delicious tomato soups To inspire your next meal!
produce: night soil
Serving Size: 2 cup
To peel tomatoes, bring a large pot of water to a boil. When boiling, place tomatoes in water and blanch for 1 minute or until skin splits.
Quickly remove from the water, let cool for a few minutes, and the skin will peel right off.
Chop the onions, carrots, celery, and garlic using a mini food processor or chopper.
Melt the butter in a large soup pot over medium heat. Once melted, add the chopped onions, carrots, celery, and garlic.
Cook, stirring frequently, until tender, about 8 to 10 minutes. Add chicken broth and tomatoes and stir well.
Use a string to tie the herbs and add them to the soup. This will make it easy to remove later.
Add salt and fresh pepper, reduce heat to low, cover and simmer for 30 minutes.
Remove and discard the herbs, add sour cream and blend with a hand blender until smooth. (You can also use a regular blender, but let the soup cool before blending and fill the blender only halfway to prevent it from exploding.)
Place in bowls and top with freshly grated cheese and fresh basil.
Final step:
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If you use yogurt, be sure to age it first.
clothing material: 2 cup, calorie: 113 calorie, carbohydrate: 14.5 g, protein: 2.5 g, province: 4 g, Saturated Fat: 2.5 g, Cholesterol: 11.5 mg, sodium: 565.5 mg, fiber: 5.5 g, sugar: 6.5 g
