A tomato bisque soup recipe is often are made with chicken broth and canned tomatoes. I understand using canned tomatoes when fresh are not available, but chicken broth is a no go for me. I want to taste nothing but creamy tomato soup, flavored with the herbs of my choice. Typical recipes will have bouillon cubes or chicken broth and flour. I decided against those ingredients, using heavy cream and white wine.
This Tomato Bisque Soup Recipe is a Healthy Version
The result is a healthier, cleaner taste of pure tomato. I picked the tomatoes and herbs out of my garden, and I wanted to share a soup that you could easily make without a lot of fuss, yet still have those sophisticated flavors.
Of course, you can pair this with a grilled cheese sandwich and make that classic American meal.
Here some some ways to put a creative spin on tomato bisque soup recipe:
- Add fresh sweet corn, cut from from the cob, for texture.
- Add in homemade croutons, or crunchy bacon.
- Add hot sauce and chopped avocado.
- Add a some chile oil and replace cream with coconut milk. So this at the end before stirring. Skip the wine.
- Add a drizzle of honey. Honey does something to tomatoes that I just adore.
- Skip the cream and simply have a great tomato basil soup.
Fresh garden tomato bisque soup is just one of many great tomato recipes made with food from my garden. You might also be interested in the fresh garden tomato sauce.
Fresh Tomato Bisque Soup
- 10 to matoes see note
- 2 tablespoon olive oil
- 1 onion peeled, cut in chunks
- 2 carrots peeled, cut in big chunks
- 1 piece of celery or a dash celery seed
- small handful fresh parsely
- small handful fresh basil
- 6 sprigs of thyme or 1/2 teaspoon dry thyme
- 1/2 cup white wine or dry sherry optional
- 1/4 to 1/2 heavy cream
- 2 tablespoons butter
- Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
- Cool. Peel.
- Cut in half, squeeze some of the water and seeds out.
- Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
- Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
- Put into Vitamix or similar type blender with butter and blend until smooth.
- Add back in soup plan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
- Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.
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