Healthy(er) Tomato Basil Bisque
Tomato Bisque with big flavor and very little guilt! My tomato basil soup has a secret ingredient that might surprise you.
What could possibly be more comforting than a cup of creamy tomato soup on a cold rainy day?
I’ve loved tomato bisque since childhood, it’s like an edible security blanket, that warms your insides and soothes your soul.
Yet now that I’m a little more cautious about what I eat, I’ve had to revamp my favorite tomato basil bisque recipe. Obviously the heavy cream was the issue. Most tomato bisque recipes have 1-2 cups of cream to provide that ultra silky texture.
My secret weapon for omitting, or at least decreasing, heavy cream in creamy soups is… white beans.
Dinnerware from Villeroy & Boch.
I add white beans to the soup while it’s simmering to absorb flavor, then puree the soup once cooked. The starch in the beans creates a wonderfully creamy texture without all the added fat. (I used this trick here as well as here.)
Now to be fully honest, the soup isn’t quite as smooth as a soup with loads of cream, and it doesn’t have the same sheen. But it’s pretty darn close, considering all the calories and saturated fat you omit.
For this creamy tomato soup, the white beans did a superb job of creating the right thickness, then I added just a touch of heavy cream at the end to give it that extra touch of indulgence. (You could leave it out, if you prefer.)
That way, you can enjoy your comforting bowl of creamy tomato bisque without any hesitation.
You can even enjoy two bowls!
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Healthy Tomato Bisque
A lower fat version of the classic creamy tomato basil soup.
- 2 Tb. butter
- 1 large onion, chopped
- 5 cloves garlic, peeled and minced
- 28 oz. can diced or crushed tomatoes
- 1 Tb. tomato paste
- 1 bunch fresh basil leaves
- 32 oz. chicken stock (or vegetable stock)
- 15 oz. can cannellini beans, drained
- 1/4 tsp. crushed red pepper
- 1/4 cup heavy cream
- Salt and pepper
- Place the butter, onions and garlic in a large sauce pot over medium-low heat. Saute for 5-8 minutes to soften. Stir occasionally.
- Then add the tomatoes, tomato paste, basil leaves, chicken stock, beans, and crushed red pepper. Turn the heat up to medium-high and simmer for 20 minutes, stir occasionally.
- Turn off the heat. Using an immersion blender, puree the the soup until completely smooth. Taste and salt and pepper as needed.
- Then add the cream and stir to combine.
- Serve as is, or pour through a sieve for an even finer creamy texture.
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