Healthy Tomato Bisque Recipe
by Sommer Collier — last updated on Oct 8, 2025 
Enjoy the classic coziness of creamy tomato bisque with big flavor and very little guilt! Light and velvety smooth, my Healthy Tomato Bisque recipe has a secret ingredient that might surprise you.
Sommer’s Recipe Notes
Is there anything more comforting than a cup of creamy tomato soup on a cold and rainy day? I’ve been enamored with 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 sought to revamp and lighten up my classic tomato bisque soup recipe. Obviously, the heavy cream (while delicious) was the issue. Most 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… drum roll… White beans!
Why You’ll Love This Healthy Tomato Bisque Recipe
- Easy to make – Made with simple pantry staples and only 5 minutes prep time, this tomato bisque is table ready in just 30 minutes.
- Nutritious – Packed with fiber and protein from the beans for a sippable soup that actually fills you up.
- Comfort food lightened up – The creamy and cozy flavors you love about classic tomato bisque without the heaviness.
Now that you know my beany secret, you can cozy up with a bowl of creamy tomato bisque that’s just as comforting as the original, only lighter, healthier, and practically guilt-free!
Ingredients and Tips
- Tomatoes – You’ll need 28 ounces (one can) of diced or crushed tomatoes, and a tablespoon of tomato paste.
- Aromatics – Chopped onion, fresh minced garlic, and fresh basil leaves.
- Soup base – We still add a little indulgence here with butter and heavy cream, but not much! You’ll also need chicken stock and 15 ounces (one can) of cannellini beans.
- Spices – A dash of crushed red pepper for just a little kick, and salt and pepper to taste.
How to Make Healthy Tomato Basil Bisque
Tips for Success – I add white beans to this Healthy Tomato Basil Bisque 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.) The white beans do a superb job of creating the right thickness, then we add just a touch of heavy cream at the end to give it that extra touch of indulgence. However, you could totally leave it out if you prefer!
Find the full Healthy Tomato Bisque recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing leftovers – Store cooled soup in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer, making sure you leave room at the top of the container for expansion.
- Reheating – Warm on the stovetop over medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first for the best texture.
Serving Suggestions
If keeping things light and simple is your MO, why not pair with a side salad, broccoli & cauliflower medley, glazed carrots, or roasted root vegetable salad to help keep you full and happy while sticking to your goals!
However, if you’ve made this light and healthy tomato bisque specifically because you want to indulge in other ways, there’s no better mate than a classic grilled cheese for dunking!
Frequently Asked Questions
Yes! Just cook the beans ahead of time until soft and tender, then add them to the soup. Using canned beans saves time, but both work.
An immersion blender makes it super easy to blend the soup right in the pot. If you use a regular blender, work in batches and be super careful with the hot liquid!
Of course! While the recipe includes a touch of cream and butter for richness, you can swap it for coconut cream, cashew cream, or omit entirely for a fully dairy-free version.
Healthy Tomato Basil Bisque
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 5 cloves garlic, peeled and minced
- 28 ounces diced or crushed tomatoes (1 can)
- 1 tablespoon tomato paste
- 1 bunch fresh basil leaves
- 32 ounces chicken stock, or vegetable stock
- 15 ounces cannellini beans, drained (1 can)
- 1/4 teaspoon crushed red pepper
- 1/4 cup heavy cream
- Salt and pepper
Instructions
- 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.
Notes
- Storing leftovers – Store cooled soup in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer, making sure you leave room at the top of the container for expansion.
- Reheating – Warm on the stovetop over medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first for the best texture.
Looks amazing! Question, do you have to drain and rinse the beans first? Thanks!
Hi Casey!
Definitely drain the beans. You can rinse them if you like. :)
I prepared this Healthy Tomato Basil Bisque exactly as written and it is FANTASTIC! My teen-aged son LOVES it and it has been added to our ‘family favorites’ binder. Thank you.
Healthy tomato basil bisque, I have lots of Roma and cherry tomatoes on my patio, can I use those instead of canned?
Hi Karen,
Sure! You will need to blanch and peel them first. But then they will be good to go! Just measure them by weight to get the exact amount needed.
Delish
This was fantastic! So glad I tried it. This works great for FMD diet sub the butter for coconut oil and leave out the cream. Thank you Sommer ?!
I just made this tonight. I used basil paste instead.
Both my husband and I thought it was fantastic!
This one goes in my recipe favorites.
love this soup, thank you!
How long would you say leftovers last in the refrigerator?
Hi Kim, I’d say at least a week. :)
Loving this soup! I made some Creamy Tomato Basil in December and just remade it and I almost never re-make things :)
I love your new site! I am on Lindsay’s list and have another couple months to wait but your makeover looks amazing.
Love a good homemade tomato soup!