Recipes of Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Creamy Tomato Bisque

Friday, August 09, 2019
Total time
1 hour
Preparation time
20 minutes

This soup is amazing and perfect for any time of the year. Want to be even more hands off? Add everything in large chunks, don't worry about peeling anything! After you puree, strain through a fine mesh colander to remove all of the skins (or leave in if you like the texture). Best served with a grilled cheese sammy!

or2 tablespoons of oil, olive, salad or cooking (27 g)
or1 cup, chopped of onions, raw (160 g)
or1 cup chopped of carrots, raw (128 g)
or1 chopped cup of celery, raw (101 g)
or3 cloves of garlic, raw (9 g)
or1/4 cup of wheat flour, white, all-purpose, enriched, unbleached (31 g)
or1 tbsp of butter, salted (14 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
or2 cups, chopped of tomatoes, orange, raw (316 g)
or6 cups of soup, SWANSON, vegetable broth (1320 g)
or1/4 cup of cream, fluid, half and half (61 g)
or1/4 whole cup of leaves of basil, fresh (6 g)
Over medium-high heat, saute the onions, carrots, celery, and garlic in the olive oil until tender and soft, about 10 minutes.
Add the salt, pepper, butter, and flour, and stir to combine. Cook this for about 5 minutes, or until the mixture starts to bubble and steam (it will be a bit thick).
Add the tomatoes and vegetable broth, stir to combine. Turn down the heat to medium-low and simmer for 30 minutes, or until thickened, bubbly, and delicious.
If you like a chunky texture, leave the soup as-is. If you like a smoother texture, use a stick blender or CAREFULLY transfer soup to a blender or food processor and puree in small batches until smooth.
Return the soup to the pot, add the basil and cream, stir to combine. Taste and add any seasonings.
Nutritional information
Per 100 gPer portion (364 g)% DRI
Energy37 kcal136 kcal7 %
Fat2 g8 g12 %
Fatty acids, total saturated1 g3 g13 %
Cholesterol2 mg9 mg3 %
Sodium310 mg1127 mg47 %
Carbohydrate4 g14 g5 %
Sugars1 g4 gremove
Fiber1 g2 g8 %
Protein1 g3 gremove