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~

Easy Tomato Basil Bisque Recipe Without Heavy Cream

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

 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.

5 from 1 vote

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Author: Amee

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

Instructions

• 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. 

Tried this recipe?Mention @ameecooks or tag #ameecooks!

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

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

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with recipe makeovers! I am a southern girl raised in South Carolina and currently living in the Charlotte, NC area with my husband and two children. I am a personal trainer, cancer exercise specialist, foodie, recipe developer, freelance content creator and breast cancer survivor.

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