Ingredients
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4 Big tomatoes
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1 Bell Pepper
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1 Red Onion
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10 fl. oz Vegetable Broth
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1/4 cup Cream
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1 Celery Stalk
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1 Carrot
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1 clove Garlic
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1 sprig Basil
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2 Tbsp. Extra Virgin Olive Oil
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1/4 tsp. Black Pepper
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1/2 tsp. Salt
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2 Tbsp. Croutonsoptional
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1 tsp. Grated Parmesan Cheeseoptional
I love this tomato bisque recipe, especially for cooler evenings. It’s wonderful, sophisticated comfort food. Seafood bisques tend to be more popular, but what is tomato bisque? It’s an option without the seafood but with all the rich creaminess and flavor. My healthy tomato bisque recipe will tell you how to make a vegetarian version of the dish from scratch.
What Is Bisque?
The broad definition of bisque is a smooth, pureed soup. It originated in France and is traditionally made from some type of shellfish. The addition of cream makes it velvety, with a lush texture. It’s silky and flavorful, making it feel comforting and indulgent.
Tomato Bisque vs. Soup
I love making my bisque with tomatoes. And I add lots of nutritious ingredients, making it healthier and heartier than tomato soup. This bisque has a more complex flavor than basic creamy tomato soup, and the addition of the cream and cheese makes it richer and more filling.
Fresh or Roasted Tomatoes?
I prefer roasting the tomatoes first to make the soup taste a little smokier and have a deeper flavor. Using fresh tomatoes in this recipe to skip a step is totally up to you. Just remember that it will change the taste a little.
Tomato Bisque Ingredients
Ingredients
| 4 Big tomatoes | |
| 1 Bell Pepper | |
| 1 Red Onion | |
| 10 fl. oz Vegetable Broth | |
| 1/4 cup Cream | |
| 1 Celery Stalk | |
| 1 Carrot | |
| 1 clove Garlic | |
| 1 sprig Basil | |
| 2 Tbsp. Extra Virgin Olive Oil | |
| 1/4 tsp. Black Pepper | |
| 1/2 tsp. Salt | |
| 2 Tbsp. Croutons | |
| 1 tsp. Grated Parmesan Cheese |
I really like how the flavors in this homemade tomato bisque blend so perfectly together. I also like that they all have lots of health benefits.
Tomatoes are a nutrient-packed fruit that can be added to so many different recipes. They are deliciously fresh and just as yummy when cooked. Cooking them can even make the nutrients easier for your body to absorb. Moreover, tomatoes release more cancer-fighting antioxidants (lycopene) when cooked.
The other veggies I’ve thrown in are also super healthy. The carrots are well known for having beta-carotene for vision health. And celery is low calorie, anti-inflammatory, and packed with antioxidants. The onion and garlic will both give your immune system a boost. And the parmesan and cream add a little calcium the mix.
Recipe Variations
Soups are a perfect food to tweak and make your own. They are easily adjustable. And you can taste and make small changes as you go.
Ingredient Substitutions
Canned tomatoes can be a convenient substitute to save time. Look for fire-roasted tomatoes to get the same smoky flavor. And use two 14.5 oz cans of the tomatoes plus their juice.
You can make this soup vegan by adding coconut or almond milk instead of cow’s.
You can also add or swap out ingredients to customize the taste. I love switching up the veggies or adding extra. Adding parsley and oregano can add to the herby flavor.
If you would like to reduce calories, you can use Greek yogurt instead of the cream in this recipe. You can also use milk, but keep in mind your soup will be thinner. You can always leave off the croutons and parmesan for fewer calories.
How to Make Vegan Tomato Bisque
You can make this tomato bisque vegan with just a few changes. Use coconut milk instead of the cream for a perfect non-dairy substitution. Omit the parmesan or just use nutritional yeast instead. You will still have the lush creaminess while accommodating a plant-based diet. And make sure the ingredients of your croutons are suitable for vegans.
How to make. Steps
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1
Done
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Roast Your TomatoesPreheat the oven to 400F. Cut the tomatoes into quarters. Place tomatoes on a baking sheet and bake for 20 minutes. |
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2
Done
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Prep Your VeggiesChop all the vegetables. Sauté the vegetables in olive oil over medium heat for 5 minutes, stirring frequently. |
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3
Done
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Add BrothCarefully pour in vegetable broth (or water). Reduce heat and simmer for 20 minutes. Then remove from heat and allow to cool. |
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4
Done
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Peel TomatoesRemove the tomatoes from the oven. Allow to cool for 3 minutes. Gently remove the skin with a spoon. |
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5
Done
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BlendPut all the ingredients into a blender. Add the cream, basil, garlic, salt, and pepper. Mix well for about three minutes until the mixture is smooth. |
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6
Done
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Heat the BisqueReturn the puree to the saucepan, add the heavy cream, and cook on medium until the soup is just heated through. If the soup is too thin, cook, often stirring until the liquid is reduced and it slightly thickens. If the soup is too thick, add more vegetable broth in small amounts until it’s the desired consistency. |
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7
Done
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Serve.Ladle the soup into bowls, garnish with croutons and parmesan if desired, and serve warm. |
How to Serve
This soup has a pretty rosy hue that looks gorgeous alone. But I love topping it with different garnishes. You can sprinkle some chopped fresh basil across the bowl for extra flavor and a punch of color.
With Croutons
I also love tossing croutons on top of this soup. The crunch of the crouton is an awesome contrast to the smoothness of the soup. And the texture they take on after they absorb some of the soup is just perfect.
You can make croutons yourself in 10 minutes.
- Cut the bread, place the slices on a baking sheet 0.5 inches apart;
- Put in the oven at 400F for 5 minutes;
- Let them cool for 2 minutes. Ready!
With Parmesan Cheese
A little parmesan cheese is a great way to add even more creaminess to this bisque. I prefer grated parmesan scattered across the top. It melts well into the soup and tastes delicious. You could also use shredded parmesan.
Recipe notes
This easy tomato bisque is excellent served alone. But it also complements a fresh green salad or classic grilled cheese sandwich as a meal. You can also throw in some cooked pasta or orzo to make the soup more filling.
Let me know how this recipe works for you. I would love to hear about your changes or additions!
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