Tomato Bisque Recipe | Yummly

Tomato Bisque

SKINNYTASTE(5)
Mos: "Simply delicious! I added a small amount of cayen…" Read More
12Ingredients
65Minutes
60Calories
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Ingredients

US|METRIC
  • 1 tablespoon butter
  • 1 onion (medium)
  • 1 cup carrots (chopped)
  • 1 celery stalk
  • 3 cloves garlic
  • 30 ounces plum tomatoes (fresh, peeled)
  • 32 ounces fat-free chicken broth (vegetarians use vegetable broth)
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tablespoons reduced-fat sour cream
  • Parmigiano Reggiano (for serving, optional)
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    NutritionView More

    60Calories
    Sodium22% DV520mg
    Fat4% DV2.5g
    Protein8% DV4g
    Carbs3% DV8g
    Fiber8% DV2g
    Calories60Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol5mg2%
    Sodium520mg22%
    Potassium380mg11%
    Protein4g8%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber2g8%
    Sugars5g10%
    Vitamin A70%
    Vitamin C30%
    Calcium6%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Mos 6 months ago
    Simply delicious! I added a small amount of cayenne pepper to give it a little kick. I will definitely be making this again!
    YumChef 2 years ago
    I followed the recipe exactly and my fiancé said it was in the top three dishes I made for her out of 120 or so. The flavors are amazing. What a great recipe! I highly recommend this soup!
    marisabel p. 3 years ago
    amazing! new sunday fav. i did not have celery but everything ekse was as per the recipe
    chef m. 5 years ago
    I made this soup using it as a guideline. I used two cans of diced tomatoes and one 32oz tomato sauce. I did not use butter, carrots, parsley or basil leaves but did use celery, onions and 2 bay leaves. I only used half of the 32oz chicken broth for flavoring and used non fat yogurt instead of sour cream. Yeah, I know, my recipe is way off the original but it turned out creamy and delicious and is a little more fat free. I served the soup with parmesan cheese and croutons... mmmmmmm.
    Janet K. 5 years ago
    This is a delicious recipe! Due to what I had on hand, I made a couple of substitutions. I had some "cream of celery" clean/organic in a box available which I substituted for the chicken/vegetable broth. I eliminated the celery because it was in the celery soup. I added the bay leaves and sprinkled two kinds of basil, some highly charged cayenne, as well as some nuts: raw almonds (soaked) and roasted cashews, chopped. I used organic tomato sauce instead of fresh tomatoes as that is what I had. It still had a nice fresh tomato-y taste. Also, what is the point of using "low fat" sour cream? I used a high quality, organic cultured whole milk sour cream and it was just delicious! You cannot substitute low fat weird alternative ingredients and come out with the same results. Cut fats somewhere else is my motto. I used the hand blender (the most useful of all kitchen appliances besides a chef knife, IMHO, to blend soup. Looking forward to it being even more delicious tomorrow after all the flavors have made friends!

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