Tomato Bisque Soup Healthy Recipe

A soup that is low in calories doesn't have to be bland, watered down, or lacking in flavor. There are many ways of making healthy dishes without adding unnecessary amounts of salt and fat. Our easy and tasty recipe for tomato basil soup has all the character of its higher-fat cousins. Best of all, it can be on the table after just 30 minutes of preparation and cooking. Besides, by using canned diced tomatoes you're saving a lot of prep time and can have this soup even when the plump ripe summer tomatoes are nowhere to be seen in the supermarkets.

This is a perfect soup for all seasons, and in the summer, you can actually use fresh chopped tomatoes and basil, which will add a little but not a lot of time to your prep. Make the soup as chunky or as smooth as you'd like. Use it as a light appetizer, or add a sandwich or panini bread to make it a lunch. By replacing the chicken broth with vegetable broth, this is a vegetarian and vegan-friendly soup. Check the labels of the broth to ensure there are no wheat-based thickeners and make this a gluten-free option as well.

This recipe tastes very fresh and flavorful, and not at all like a topping for spaghetti. The herbs add tons of flavor, and the whole thing comes together really fast. I used no-chicken chicken broth for the liquid to keep it vegetarian but enhance the savory flavor. —Danielle Centoni

Tomato Soup Recipe

If you want to add creaminess and still keep it low fat, use canned beans to thicken the soup. Simply add 1 can of drained cannellini or navy beans at the same time you add the tomato and finish cooking the soup according to the directions. Process the soup to your preferred texture and taste for salt before serving.

The key to preserving your soup for up to 3 days is to refrigerate it continuously. That means don't pop the soup in and out of the fridge, leaving it on the counter while you reheat some and put back what you're not using. The best storage for this soup is to portion it in individual servings and just bring out of the fridge what you're using.

If you're making bigger batches and want to freeze some for later use, skip the basil, cool the soup off, portion it, freeze it, and when ready to use, reheat at medium temperature on the stove, and add the chopped fresh basil when serving.

Creamy Roasted Tomato Basil Soup (no Cream)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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Creamy Tomato Basil & Cauliflower Soup

Tomato soup is one of my personal favorites. It’s a warm and cozy classic that is full of flavor and so easy to make. If you have never made homemade tomato soup, it really could not be any simpler.

To make your own homemade soup all you need are a few pantry staples, fresh herbs, and aromatics. In around thirty minutes you’ll have a comforting soup made from real food ingredients that everyone will love.

This soup recipe is Whole30 compliant but I include tweaks later in this post on how to make it fit your needs. Feel free to get creative and make this recipe work for you!

Healthy Creamy Tomato Soup

One of the great things about this creamy tomato basil soup is that it’s made with just a few simple ingredients and most of them are pantry staples that you likely already have on hand.

Step One: First, start by heating a large pot or dutch oven over medium-high heat. Once it is hot, add a tablespoon of oil to the pot and the add the diced onions and garlic. Cook the onions and garlic for five to six minutes until the onions start to become tender and translucent.

Step Two: Next, add the roasted diced tomatoes, crushed tomatoes, chicken broth, balsamic vinegar, salt, and red pepper flakes to the pot. Simmer the soup for 30 minutes for 30 minutes.

Recipe: Vegan Tomato Bisque

Step Three: After the soup has finished simmering, transfer it to a high-powered blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Stir until well combined and then simmer the soup for ten more minutes.

Once the soup has completely cooled, you can store it in an air-tight container in the fridge for up to 4-5 days. You an also freeze this soup for up to three months. To reheat the frozen soup, let in thaw completely in the fridge before reheating on the stovetop or in the microwave.

This soup is really perfect all on its own but if you would like, you can add in some shredded chicken for an extra boost of protein. If you are not doing a round of Whole30, you can also serve this soup with a toasted buttered bread or a grilled cheese sandwich on gluten free bread.

Creamy Tomato Soup (gluten Free, Dairy Free)

Thanks for stopping by All the Healthy Things. My name is Ashlea and I’m the founder and recipe developer behind ATHT. I’m so glad you’re here!Homemade with fresh tomatoes roasted in the oven, this tomato basil soup recipe adds a healthy and deliciously creamy flavor you won’t find in any old can.

If I think back to my childhood, tomato soup is at the top of the list of my all-time favorite comfort foods. But unlike my ultra creamy macaroni and cheese or my mom’s spaghetti recipe, tomato basil soup is on the lighter side of the comfort food scale. Even better, when you have a stash of roasted tomatoes in the fridge, it’s an easy recipe to whip up for an easy dinner with leftovers for lunch the next day.

I’ve seen some recipes for this soup that call for canned tomatoes, but I use fresh tomatoes roasted with garlic and herbs in my tomato soup. Earlier this week I shared my recipe for roasting the tomatoes here, and since I had a jar left over, I decided to update the photos and post for this recipe too. Soup at our house is a regular menu item, in fact, my husband has gone on an all-soup diet more than once. It’s also likely that our early marriage was built on tomato soup with grilled cheese. Because can one even eat tomato soup without a grilled cheese sandwich for dunking?

Vegan Roasted Red Pepper Tomato Soup

This tomato soup from scratch is incredibly rich and creamy thanks to a few special ingredients. Here’s what you’ll need to make this homemade tomato basil soup recipe:

I used roma tomatoes for this easy tomato soup. They create a thicker blend of tomatoes for a more substantial soup. I’ve tried it with cocktail or campari tomatoes as well but be prepared, they release more liquid and seeds as they cook. (learn more about roasting tomatoes here.)

I’ve made this homemade tomato soup recipe on the stovetop (let me know if you’d like to see instructions for a slow cooker or Instant Pot), but it gets its start in the oven.

Tomato Bisque With Hatch Chiles • The Wicked Noodle

*Time-saving tip: I often roast the tomatoes at the beginning of the week for a little meal prep, blend and store in a quart jar, and then add to the sautéed carrots and tomato mixture.

Shred carrots and onion to sweeten and smooth. Carrots add sweetness to this soup’s base and onion gives it depth, and I shred them instead of dicing as a riff on the Italian soffritto.  Shredding and then cooking them makes them melt and meld into this soup’s base. You can use a Dutch oven or large pot for making this soup.

Make it more tomato-ed with tomato paste. Just 1 tablespoon of tomato paste deepens the tomato flavor of this soup. Add it to the carrots and onions and cook it for a minute or so to remove the raw flavor.

Homemade Roasted Tomato Basil Soup

Blend baby. Use an immersion blender or a high-powered blender to puree and emulsify the batch until smooth. I recently got this blender and it totally lives up to its reputation (blend it

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