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
3 tablespoon extra virgin olive oil
2 cups chopped yellow onion (I used sweet Vidalia onion)
1 cup peeled chopped carrots
1 tablespoon chopped garlic
2 large cans Roma tomatoes drained well and coarsely chopped (I used the 28oz cans San Marzano tomatoes)
3 ½ to 4 cups chicken broth (love Wolfgang Pucks roasted chicken broth here)
⅛ teaspoon cayenne pepper
2 tablespoon dried or fresh basil
Sea salt to taste
Tomato Basil Bisque
- 3 tablespoon extra virgin olive oil
- 2 cups chopped yellow onion I used sweet vidalia onion
- 1 cup peeled chopped carrots
- 1 tablespoon chopped garlic
- 2 large cans roma tomatoes drained well and coarsely chopped I used the 28oz cans San Marzano tomatoes
- 3 ½ to 4 cups chicken broth love Wolfgang Pucks roasted chicken broth here
- ⅛ teaspoon cayenne pepper
- Sea salt to taste
- 2 tablespoon dried or fresh basil
- 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.
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.