Tomato Bisque

To try

Servings: 4 · $3/serving · Active: 15 min · Total: 70 min ·

how-to-make-tomato-bisquesummer-recipestomato-bisquetomato-bisque-souptomato-soupcandidateto-trysoupvegetarian-flexiblebudget-friendly

Notes

Added as a to-try option from the validated Skinnytaste source list because it is a simple soup that can use summer tomatoes and pair with sandwiches or salads.
Imported from structured recipe metadata on 2026-07-02T09:01:09-04:00.
Image saved locally at /images/tomato-bisque.jpg.

Quantity	Unit	Item	Section	Pantry?
1	tablespoon	butter	Dairy & Eggs	no
1	medium	onion	Produce	no
1	cup	carrots (chopped )	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	rib	celery	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
3	cloves	garlic	Produce	no
30	oz	fresh plum tomatoes (peeled (see below))	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
32	oz	chicken broth (or vegetable broth)	Canned soup/broth/crackers	no
3		sprigs parsley	Produce	no
10		basil leaves	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
2		bay leaves	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
2	tablespoons	reduced-fat sour cream (or whole milk Greek Yogurt )	Dairy & Eggs	no
		Parmigiano Reggiano for serving	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no

To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.
Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic using a mini food processor or chopper.
Melt butter in a large soup pot over medium heat. When melted add chopped onions, carrots, celery and garlic.
Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
Using a string, tie herbs together and drop into the soup. This will make it easy to remove later.
Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).
Ladle into bowls and top with freshly grated cheese and fresh basil.