Quick, Simple, Healthy!
This Simple Stovetop Tomato Basil Bisque is made with easy ingredients and is the definition of comfort food. It’s rich, creamy, and the perfect savory soup. It is great served with a homemade grilled cheese or side of crusty bread. The flavors come out even more as the days go on so this Simple Stovetop Tomato Basil Bisque makes for great leftovers!
Simple Stovetop Tomato Basil Bisque
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 can (28oz) diced tomatoes*
- 1 can (28oz) whole, peeled tomatoes*
- 1/2 tbsp garlic powder
- 5-6 large basil leaves, fresh
- 1/2 cup chicken bone broth
- 5 oz Fage 2% Greek yogurt
- Heat 1 tbsp of olive oil in a large pot over medium high heat.
- Add onion, minced garlic, salt, and pepper. Sauté for 3-5 minutes, or until onion is translucent.
- While the onion is sautéing, add tomato paste, diced tomatoes, whole peeled tomatoes, basil leaves, and garlic powder into a high-speed blender.*
- After onions are done, add to the blender. Blend on high for 2 minutes, or until everything is pureed.
- Transfer mixture back into the large pot and turn the heat to medium high heat.
- Let heat for 1-2 minutes, and then slowly add approximately 1/4 cup of Greek yogurt at a time, fully mixing into soup prior to adding next 1/4 cup.
- Stir soup until everything is fully combined, creamy, and warm. Add additional salt and pepper, if needed. Serve warm.
- Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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- Olive Oil – This is used simply to help the onion and garlic sauté. Don’t skip this healthy fat! Avocado oil would also work just fine.
- Onion & Garlic – This is where so much of the flavor comes from! Sautéing it prior to blending helps these flavors to POP.
- Spices – This Simple Stovetop Tomato Basil Bisque calls for three simple spices…salt, pepper, and garlic powder. It is called simple for a reason!
- Tomatoes – I used canned diced tomatoes, whole peeled tomatoes, and tomato paste. You can absolutely use fresh as well, but since I usually make this in the winter the fresh tomatoes aren’t usually as good of quality. For a lower sodium option, look for “no salt added” or “low sodium”. Although I kept it simple this time around and didn’t add any extra veggies, I have also experimented with adding carrots and roasted red pepper. Feel free to make this recipe your own and experiment with adding other veggies!
- Basil – GO FRESH! This is a step I highly recommend not skipping. There is nothing like fresh basil. Dried basil does not even compare in my opinion. If you have extra basil leftover you can chop it and freeze it or blend it into a pesto.
- Bone Broth – Any broth would work just fine, but I had bone broth on hand and used it for the added protein.
- Greek Yogurt – This is where all of the creaminess comes from! Did you know that the main difference between tomato soup and tomato bisque is the addition of dairy in a tomato bisque. Most tomato bisque soups are creamed with high-fat cream, but I used Greek yogurt for added protein and extra creaminess. Win win!
- Sauté onion, garlic, salt, and pepper for 3-5 minutes, or until onion is translucent.
- Add onion/garlic, tomato paste, tomatoes, basil, and garlic powder to a high-speed blender and blend on high.
- Transfer back into the large pot and slowly mix in Greek yogurt.
- Stir soup until everything is fully combined, creamy, and warm. Enjoy!
I CAN’T WAIT TO SEE YOU TRY IT!
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