Honestly, what is better than a nice hot bowl of soup when its cold outside? I really can’t think of much! Maybe ice cream on a hot summer day? Something about having that delicious something to warm you up or cool you down, right when you need it! Just perfect. I love all kinds of soups – Potato Leek, Cauliflower Potato and Leek Soup, Butternut Squash, Clam Chowder, Broccoli Cheddar, Black Bean, Chicken Tortilla, Chili, Ramen Noodle, French Onion, Wonton – the list seriously goes on and on. Of course, there is one classic soup that I have always loved, but never been able to quite master – Tomato Bisque.
Campbell’s makes a MEAN Tomato Bisque. However, who JUST eats one serving of soup? Definitely not me – I can eat a whole can, easy. So one day I thought, wouldn’t it be nice to have a HEALTHY Tomato Bisque recipe? One that I could enjoy as much of as I wanted of and not feel guilty? Enter THIS recipe!
Warm, creamy, and satisfying, this Healthy Tomato Bisque is super simple and super delicious – tomatoes, broth, and seasoning are the main ingredients. So what makes it creamy? Instead of using actual cream, this recipe uses Greek yogurt – TA DA! I know I know it sounds strange. I was a little nervous to try it myself. But I promise its delicious. Does not taste like yogurt at ALL once everything is all mixed together.
I would definitely recommend buying PLAIN Greek yogurt though, not vanilla (or any other flavor) – because that would be bizarre…
What do you all like to eat with your Tomato Bisque?? I love to top mine with a sour cream, additional basil, chives, or even cheesy cheesy cheese!
Speaking of cheese…
Of course the best Tomato Bisque topper is a GRILLED CHEESE!
Not exactly healthy – but, if the Tomato Bisque is healthy and the grilled cheese is not – doesn’t that balance out? I think we should say yes. Don’t you?
Warm, creamy, and satisfying, this Healthy Tomato Bisque is super simple & super delicious - top with sour cream, or better yet enjoy with a grilled cheese!
- 2-3 tbsp olive oil
- 1/2 sweet onion diced
- 2-3 cloves garlic minced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 15-ounce cans crushed tomatoes
- 6 large basil leaves
- 2 cups chicken or vegetable broth add more/less to reach desired consistency
- 5 ounces plain Greek yogurt nonfat
- plain Greek yogurt
- sour cream
- green onions sliced
In a large pot, heat olive oil over medium heat until shimmering.
Add onion - cook 4-5 minutes, stirring occasionally. Add garlic, salt and pepper - cook an additional 2-3 minutes, or until onion and garlic begin to brown.
Add tomato paste - cook for 1 minute, stirring to coat onions and garlic completely in tomato.
Add crushed tomatoes, basil, and broth, stir to combine. Allow ingredients to simmer for 20-25 minutes.
Remove pot from stove and allow to cool slightly. Use an immersion blender to smooth soup to desired consistency (if you do not have an immersion blender, carefully ladle soup into a normal blender - pulse soup to desired consistency).
Add greek yogurt to soup then use blender to combine. Serve alone or with a grilled cheese!
Storage: Refrigerate in an airtight container for up to one week. Or freeze for 2-3 weeks.