This creamy tomato bisque is perfect comfort food for winters. A warm bowl of any soup soothes and keeps us warm in chilly days of winters and even in monsoons. This tomato soup is rich and creamy with a smooth texture. Serve it with toasted bread or any other side dish.
This is a perfect rich tomato soup just like authentic creamy tomato bisque. Hence this is keto-friendly also. There is an option to make the soup vegan also. Just replace the cream with coconut cream or any non-dairy cream and butter with olive oil will make the whole soup vegan.
For keto tomato soup, add butter for sauteing and full-fat cream (either dairy or non-dairy). And if you have this question in mind that "can I make tomato soup in keto diet", the answer is yes, you can have tomato soup in keto diet also. Manage your macros by adding more fat.
This flavorful tomato soup is a perfect comfort food that takes less than 30 minutes to make. So this is one quick soup recipe to keep yourself warm, filling.
Is tomato soup healthy?
Tomato soup is nothing but spiced, pureed tomatoes that are seasoned with lots of complimenting flavors. And we all know how beneficial tomatoes are for our health. It has numerous health benefits so as this tomato soup. Read more about the health benefits of tomato soup here.
How to make this quick creamy tomato bisque or tomato soup?
Ingredients:
Tomatoes: Take good red ripe tomatoes for this recipe. Juicy ripe tomatoes yield more juice and more quantity also.
Onion and Garlic: These two ingredients are also important to add flavor to it. Alternatively, you can also use onion flakes/ powder and garlic flakes/ powder.
Herbs: here I have taken basil leaves and thyme. I love these two combos the most. Basil leaves and tomatoes are a heavenly combination. It enhances the taste of the soup indeed. Thyme is also great. You can in fact try with any herbs of your choice. If you don't get fresh herbs, then use powder or dried flakes.
Spices: Salt, pepper, paprika, cayenne pepper.
Sugar: This will balance out the tartness of tomatoes and gives a sweet and sour soup.
Fat: Butter for keto and olive oil or vegan butter for dairy-free. Similarly, for a vegan take coconut cream or any non-dairy cream. Otherwise, take regular full-fat milk cream. Both types go well for the keto diet.
Instructions/ Procedure
Step 1: Blanch/ Microwave & Peel Off
Mark cross (X) on one end of tomatoes. Then either blanch it for 3 - 5 minutes or microwave for 3 minutes. Remove from heat and let it cool for some time. Peel off the skin from the incision. Mash it roughly.
Step 2: Cook it with spices and herbs
Heat butter/ oil. Add onion and garlic. saute till translucent. Now add blanched mashed tomatoes. Add herbs, spices, sugar, and little tomato puree also. saute for 2 minutes. Then add 1 cup of water and simmer for 10 minutes.
Step 3: Blend it to puree
Now when you see tomatoes are well cooked and mushy, blend it to a puree using immersion blender or regular blender. If you are using a regular blender, wait a little to cool the soup a little.
I have used a regular blender because I wanted to strain out the large bites and pieces left in the soup. However, this is totally personal choice. This way the soup gets a smooth texture.
Step 4: Strain and simmer
Strain out using a fine-mesh strainer. Add little water to wash off the left out pieces. Cook and simmer for another 2 - 3 minutes. Add cream to the soup. Give a nice stir. Turn off heat. Pour into soup bowls. Garnish with some more cream and fresh basil leave (if you have).
Recipe Card for Creamy Tomato Soup
Creamy Tomato Bisque | Creamy Tomato Soup
Equipment
- Fine-mesh Strainer
Ingredients
- 500 gm tomatoes
- 6 garlic pods
- 1 medium onion
- 2 tbsp tomato puree
- 2 fresh thyme sprigs
- 1/2 tsp Black Pepper Powder
- 2 tsp Sugar (as per taste)
- salt to taste
- 1 tsp dried basil leaves
- 1 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/2 cup Vegetable stock/ water
- 1/2 cup fresh cream dairy / non-dairy
Instructions
- Mark cross (X) on one end of tomatoes. Then either blanch it for 3 - 5 minutes or microwave for 3 minutes.
- Remove from heat and let it cool for some time. Peel off the skin from the incision. Mash it roughly.
- Heat butter/ oil. Add onion and garlic. saute till translucent.
- Now add blanched mashed tomatoes. Add herbs, spices, sugar, and little tomato puree also.
- Saute for 2 minutes. Then add 1 cup of water and simmer for 10 minutes.
- Now when you see tomatoes are well cooked and mushy, blend it to a puree using immersion blender or regular blender.
- If you are using a regular blender, wait a little to cool the soup a little. I have used a regular blender because I wanted to strain out the large bites and pieces left in the soup. However, this is totally personal choice. This way the soup gets a smooth texture.
- Strain out using a fine-mesh strainer. Add little water to wash off the left out pieces.
- Cook and simmer for another 2 - 3 minutes. Add cream to the soup. Give a nice stir.
- Turn off heat. Pour into soup bowls.
- Garnish with some more cream and fresh basil leave (if you have).
Notes
Read similar healthy soup recipes here on the blog:
- Low carb Creamy Spinach Mushroom Soup
- Creamy Mushroom Soup
- Roasted Red Pepper and Tomato soup
- Broccoli and Cheddar Soup
- Vegan Curried Cauliflower Soup
- Hearty Tomato Soup
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