Simple Creamy Tomato Bisque is the answer to creamy healthy comfort food that is perfect for a crisp spring evening & ready in under 20 minutes!
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Tomato Bisque > Tomato Soup
For the longest time I said I didn’t like tomato soup. Now, I hadn’t exactly tried it…but I mean, I had tomatoes a lot and it didn’t seem too appetizing in the soup form. Oh, and I also thought it only came in a can.
Come to think of it, maybe my Mom did too; because that was the only way I ever saw tomato soup in our house. I don’t blame the gal though. She obviously knew we weren’t missing out on much and HELLO we would all rather Mexican Casserole again. [duh.]
But one thing my mom and I both were missing was this little word that transformed tomato soup.
ZE’ BISQUE, yall. ?
Yes, the word bisque is crucial here, because it completely develops red flat soup into glorious creamy goodness that is so grilled cheese dunk-worthy. But dare I say its super satisfying on its own?!
Such simplicity is warranted for a crisp spring evening and it’s healthy self is shockingly comforting. But bisque that sounds a bit complicated for this humble little blog and us food loving people have zero time for complicated.
Good news. This simple gal did not get highfalutin because bisque is one of those lovely words that is actually not complicated in the least but makes you sound super skilled in the kitchen.
Part of uncomplicated being its -ready in less than 20 minutes- quality. Those 20 minutes broken down into a quick blend of fresh ingredients in our high powered blender, aka Vitamix friends will love this, but your regular blender champ will work just fine as well! Saute those onions till fragrant in your dutch oven beauty until you weep at its glorious aroma (or until tender, whichever comes first).
All will marry together in its bowl of orangy glory. Note: we will actually enjoy the creamy rich color of orange here.
At this point you can dish that baby up and get to dipping your grilled cheese or you can achieve total velvety dimensions and immersion blender (<kitchen tool/aka verb in this case) to your heart’s content until all those onions have vanished.
I love onions and the tender little crunch in texture added to the soup, so I kept things as is, but silky velvety texture also has its place in my heart. <3
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations!
- 4 cups tomatoes
- 2 tbsp. fresh basil leaves
- 1 cup skim milk
- 5 garlic cloves
- 1 large onion, diced
- 3 tbsp. butter
- 2 oz. ⅓ less fat cream cheese
- 3 tbsp. organic tomato paste
- 1 tsp. pepper
- ¾ tsp. salt
- Combine tomatoes, basil, milk, tomato paste and garlic to blender and pulse until smooth.
- Melt butter in a Dutch oven or large pot and add onion. Sauté until slightly tender and then add remaining ingredients.
- Allow to simmer for 5-7 minutes and remove from heat.
- Serve with grated mozzerella and more basil, if desired.
- For creamy smooth texture where onions are blended, see notes.
Remove soup from heat and after bubbling has ceased, use immersion blender to create a creamy smooth texture.
You may also choose to add soup mixture back to the Vitamix for an ultimate creamy texture. (Please be careful as the soup will still be very hot and you may want to let it cool a bit before adding to blender!)
Other Dutch Oven Ideas…