Tomato Basil Bisque {made without heavy cream}

Tomato basil bisque is a creamy, comforting soup. The best tomato bisque I’ve ever had, and it’s a lightened up version, because this bisque is made without heavy cream.

My friend, Keri, sent me this wonderful tomato bisque recipe, it’s a family favorite in their house.  I love this lightened-up version of a traditional cream-based soup.  This tomato basil bisque is full of wonderful flavor and I didn’t even miss the heavy cream.  Serve with a big salad or a loaf of crusty whole-grain bread.  Delicious~

I hope you enjoy the tomato basil bisque recipe as much as I do!

Here are the ingredients you’ll need to make this delicious bisque:

3 Tbsp extra virgin olive oil
2 cups chopped yellow onion (I used sweet vidalia onion)
1 cup peeled chopped carrots
1 Tbsp chopped garlic
2 large cans roma tomatoes drained well and coarsely chopped (I used the 28oz cans San Marzano tomatoes)
3 1/2 to 4 cups chicken broth (love Wolfgang Pucks roasted chicken broth here)
1/8 tsp cayenne pepper
2 tbsp dried or fresh basil
Sea salt to taste

Tomato Basil Bisque

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Ingredients

• 3 Tbsp extra virgin olive oil
• 2 cups chopped yellow onion (I used sweet vidalia onion)
• 1 cup peeled chopped carrots
• 1 Tbsp chopped garlic
• 2 large cans roma tomatoes drained well and coarsely chopped (I used the 28oz cans San Marzano tomatoes)
• 3 1/2 to 4 cups chicken broth (love Wolfgang Pucks roasted chicken broth here)
• 1/8 tsp cayenne pepper
• Sea salt to taste
• 2 tbsp dried or fresh basil

Directions

1. Saute onion and carrot in a saucepan with oil over medium heat until onion is soft and opaque.  Add garlic and saute for one more minute.  Add tomatoes, broth, basil, salt and pepper.
2. Bring to a simmer, reduce heat to low and cook uncovered until all veggies are tender (30-35 minutes).
3. Remove from heat and let cool 10 minutes.
4. Puree in blender or food processor until smooth.  Return to sauce pan and heat to serving temperature. 

by Amee Livingston

Recipe Notes

 

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MEAL PLANNING TIP: Make this soup a day ahead and put in the refrigerator overnight.  Heat in a crock pot on warm to serve the next day.

*This post has been updated from the original version published in 2011.

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