This Tomato Bisque comes together quickly with ingredients that are largely pantry staples.
3 easy, quick, and delicious recipes from salad to soup to one-dish dinner — contributed to my blog by Sandra Clark Jergensen, owner and creator of thekitchennatural.com. Read more about Sandra and her work below.
And as someone who loves to cook, I am telling you, Sandra’s recipes are easy and her tips are so on point!
This soup comes together quickly and without much attention.
The ingredients are largely pantry staples, which means you should be able to make this soup as easily as the other canned varieties, but with much better results.
This an all-time favorite soup. I have shared this soup recipe more than any other because it is so simple and so good.
If you will not be pureeing the soup, mince the garlic and basil and use canned crushed (or finely chopped fresh) tomatoes so you have no need of a blender or food processor.
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Note: This is a stock image
INGREDIENTS FOR TOMATO BISQUE RECIPE
- 28oz. can tomatoes, (or 3 cups pureed fresh tomatoes)
- A handful of fresh basil or a ½ teaspoon of dried basil or Italian herb mix
- 1½-2 cups vegetable stock or water in a pinch
- ½ cup milk, cream or half and half (can use alternative full-fat dairy products)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove of garlic (peeled)
INSTRUCTIONS TO MAKE TOMATO BISQUE RECIPE
Serves 4 • 20 minutes, including inactive time
- In a medium saucepan combine all ingredients except milk.
- Cover the saucepan and simmer until well-infused. About 10-15 minutes.
- Remove from heat.
- Stir in warm milk (this step helps prevent curdling) and adjust seasonings.
- Puree if desired.
TIPS WHEN YOU MAKE TOMATO BISQUE RECIPE
- Subtract: Skip the dairy or milk products for a non-creamy soup
- Add: 1-2 slices of stale bread to the saucepan (the better the bread, the better the flavor) and blend with the soup to finish.
- Chickpea Coconut Tomato: Omit basil or herb mix. Add (1) 14.5 can of drained chickpeas and a pinch of red chile flakes to the tomatoes, garlic, salt, and pepper to simmer in the pot. Finish by pureeing with up to 1 cup of coconut milk.
ABOUT THE AUTHOR SANDRA CLARK JERGENSEN
Sandra is the owner and creator of thekitchennatural.com, coaches home cooks to become a natural in their own kitchens through seasonal and wholesome food.
She has always worked in kitchens as a pantry chef, cooking instructor, design consultant, writer as well as at home feeding her own family. She teaches classes and writes recipes that make wholesome, fresh, and seasonal foods accessible, approachable (and delectable) to everyone wherever they are.
Check out Sandra’s Instagram, sign up for her Newsletter.
Tomato Bisque Recipe, Rich & Creamy
Ingredients
- 28 Oz can tomatoes, (or 3 cups pureed fresh tomatoes)
- A handful of fresh basil or a ½ teaspoon of dried basil or Italian herb mix
- 1½-2 Cups vegetable stock or water in a pinch
- ½ Cup milk, cream or half and half (can use alternative full-fat dairy products)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove of garlic (peeled)
Instructions
- In a medium saucepan combine all ingredients except milk.
- Cover the saucepan and simmer until well-infused. About 10-15 minutes.
- Remove from heat.
- Stir in warm milk (this step helps prevent curdling) and adjust seasonings.
- Puree if desired.
Notes
TIPS
- Subtract: Skip the dairy or milk products for a non-creamy soup
- Add: 1-2 slices of stale bread to the saucepan (the better the bread, the better the flavor) and blend with the soup to finish.
- Chickpea Coconut Tomato: Omit basil or herb mix. Add (1) 14.5 can of drained chickpeas and a pinch of red chile flakes to the tomatoes, garlic, salt, and pepper to simmer in the pot. Finish by pureeing with up to 1 cup of coconut milk.
“Good soup is one of the prime ingredients of good living.”
xoxo,
Kusum
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