Visit this recipe on my food website TJsTaste.com!
Simply bursting with mouth-watering flavor, hitting both sweet and robust notes, this recipe for tomato basil bisque is definitely a cherished family favorite. It possesses that classic smooth, velvety texture that gives it a comfort food status while still remaining good and healthful (and gluten free!), made with all real food ingredients. It is made using FRESH tomatoes–not canned ones–and is excellent to make with your garden’s tomato bounty (but if you insist on using canned, read the last paragraph in this post). And, to kick it up a notch on the tastiness scale, the fruit (tomatoes are fruit!), veggies, and herbs are roasted before the soup is made, making it all the yummier.
What makes this recipe a bisque rather than simply a soup is how it is thickened. Its thick, rich texture is achieved by pureeing the produce in it. A soup, on the other hand, typically has chunks of meat and veggies in it. That said, a bisque is technically still soup since it is a dish that is mainly liquid in form.
This tomato basil bisque is awesome just by itself, but of course it’s good to serve with other stuff too. Serve it as a side with some grilled steak or some other kind of protein main dish. If you want the tomato basil bisque to be the star of the meal, serve it with some rolls and butter or small baked potatoes. Or, of course, you could go familiar and serve it with some ooey-gooey grilled cheese sandwiches.
Although this soup recipe does call for fresh tomatoes, you CAN use canned if you really want to. This is not anywhere near as healthful (or flavorful) as fresh tomatoes, but if you must, you must. You could consider using JARRED tomatoes (those canned in a glass jar) instead–including home canned ones–since those are more healthful. To substitute either canned or jarred tomatoes in this recipe, use two and a half 28-ounce cans, drained (or the equivalent thereof–if you have a scale to weigh them, use that). Since most tomatoes are canned without the peel on, just skip the step where it says to peel them. Roast with the veggies and herbs as stated in the recipe, but only roast for about 45 minutes (there will obviously be no wrinkled skin since there is no skin to begin with). Then follow the recipe as usual.
This looks so good! Perfect for a cold night in. Pinned! Thanks for sharing at Merry Monday, hope to see you again next week!
This sounds and looks to die for! 🙂