Healthy Tomato Basil Bisque Recipe

A healthy recipe that is both hearty and comforting and has loads of nutrients and antioxidants. But more than that, this “warm and cozy” soup will bring back nostalgic memories of your childhood, sitting at the kitchen table with a bowl of tomato soup, school called off and snow falling outside your window. That child in you is gonna LOVE this Tomato Basil Bisque Recipe. 

I know I might sound like a broken record sometimes in describing why I love these recipes. But you guys, you really won’t believe how much flavor is in this soup. I made this a few days ago and my tastebuds are actually craving it still. I’m gonna have to pull the leftovers from the fridge. Another “flavorful” warm-you-to-the-bone soup is my Homemade Chicken Noodles Recipe. It is soup for the soul. 

Why You Will Love This Tomato Basil Bisque Recipe

1. It’s a family recipe that is tried and true. Our Aunt Doris handed over this recipe so I could add it to my repertoire of delicious food on my blog. And believe me, it is DEEEEE-LICIOUS! I only changed a few things when I made it, but I must give credit to whomever credit is due. So thank you, Aunt Doris!

2. This Tomato Basil Soup has a robust flavor from the onions, garlic, and fresh basil.

3. Even though I would put this soup in the “comfort food” category, there is a healthy gratification about it. The soup itself brings with it a hearty and satisfying characteristic, but its ingredients are full of rich nutrients and antioxidants. That’s such a plus in my book.

Main Ingredients for this Recipe

• Butter – I started the recipe out with butter to sauté the onions because of the rich full flavor it contributes.
• Onion – Yellow or white onions have more of a sharp pungent flavor which for the most part are the preferred onion to add to soups. But I chose a sweet onion because I wanted the additional sweetness they give to the bisque. Although any one of these three types can be used here in this recipe.
• Tomato Paste – When added to any tomato sauce or soup, tomato Paste adds beautiful color and enriches its flavor because of the concentrated quality. You only need a couple of tablespoons because of its potency. 
• Dry White Wine – A good Chardonnay is my choice for this Tomato Basil Bisque recipe. You don’t have to purchase an expensive bottle of wine just for this recipe but you don’t want to buy the cheapest either. Choose a dry white that you would drink as well. 
• Canned Tomatoes – I love a can of fire-roasted tomatoes because of the smoky attribute it gives but honestly you can use any canned tomato you like. 
• A little bit of Brown Sugar – just enough to counteract the acidity in the tomatoes and is necessary for a balanced flavor.
• Fresh Basil – Use fresh when at all possible. If you are unable to find fresh basil, you can substitute it for two or three teaspoons of dried. 
• Fresh Thyme – Throw in whole sprigs of thyme. No need to do the tedious task of removing the leaves from the tender stems. After the soup simmers, you can easily remove the entire stem leaving the flavor behind.  

How to Make the Best Tomato Basil Bisque

Sautéed Onions and Garlic – a bedrock of flavor and health

This full-flavored Tomato Basil Bisque begins with both sautéed onions and garlic. And these, my friends, are the bedrock of so many savory dishes out there in “recipe land.” Since these are the base to the flavor, I use quite of bit of them, one and a half large onions and six large cloves of garlic. I chop both of them fairly coarse. Because, ultimately, I’m gonna run all of this soup through a food mill (or in a food processor) which will take care of any chunkiness.

But onions and garlic are not only for flavor, but they also incorporate health benefits into any dish as well. Check out these two articles for information on the nutritional properties of these two amazing little veggies: Tomatoes 101: Nutrition Facts and Health Benefits and 11 Proven Health Benefits of Garlic.

How to Cook the Onions and Garlic

You’ll want to cook the onions on medium heat, not too hot, and stir them frequently, otherwise, they can burn pretty easily in the pan. Cook them until they become tender and translucent. It takes anywhere from 8 to 10 minutes.

Don’t cook the garlic with the onion from the beginning. It only takes about one minute in the pan and then the minced garlic cloves are good to go. You’ll know it’s done when you can smell its aroma begin to fill your kitchen. It’s easy to overcook the garlic, so watch it closely and continually stir at this point.

When and How to Add the Wine (not just for drinking)

According to allrecipes.com, “The alcohol in wine doesn’t add flavor to dishes so much as it makes other ingredients taste better.” Adding one-half of a cup is all you need. After the onions and garlic are cooked add in the wine and let it slow boil long enough for the alcohol to burn off which should reduce the liquid to about half at that stage. Then you can continue with the other ingredients.

Intensify the Taste with Tomato Paste

A couple of tablespoons of tomato paste give the Tomato Basil Soup Recipe density and depth along with intensifying the flavor because of how rich and concentrated it is. As in the case of anything concentrated, a little goes a long way.

• A side note – buy the tubes of tomato paste instead of the cans. All you have to do is put the cap back on and store it in the fridge. So much easier than trying to figure out what to do with the little left in the can. It used to just go in the trash. But what a waste.

Add Canned Tomatoes – the substance of this Bisque

The nitty-gritty of this Tomato Basil Bisque is … you guessed it, TOMATOES. Bursting with the brightness of these lovely red beauties, the soup has the taste of sweetness and a touch of acidity. Your tastebuds are going to spill over with joy when you draw up a spoonful of this creamy bowl of deliciousness!

Tomatoes are a heart-healthy superfood. Fresh ones are best in the summer and early fall months which is when they’re at their peak. It’s best to stock up and either can or freeze during this season. In the colder months, like what we’re in right now, I use canned tomatoes which carry with them the same nutritional value as of fresh ones because they are picked and canned when they are fully ripened.

Muir Glen’s organic ones are my go-to tomatoes, with the fire-roasted ones at the top of my list for the smoky flavor they contribute. That’s what I used in this Tomato Basil Soup recipe. You can see the charred edges on some of the tomatoes. Mmmmmmm!

• Tip for Roasting your own Tomatoes: In the summer, at the peak of the tomato season, you can roast your own straight out of the garden. It takes about 24 whole roasted tomatoes to equal two of these cans. Cut in half, drizzle a little bit of olive oil, sprinkle on some salt and pepper and cook them in a 400°F oven for about 30 minutes, add a few sprigs of oregano and several torn basil leaves and cook for another 10 minutes or until the skins begin lifting off the tomatoes. Let them cool and smash them in a bowl.

Add Fresh Basil – The star of the show

Now, this is where, in my opinion, the “star of the show” – BASIL – comes to center stage, which is the love of my “herb” life. I don’t know how this happens, but it seems to sneak into my grocery cart ALL the time. Y’all, I can just stand in the aisle and take a continual whiff of these fragrant green leaves. I know, it’s kind of creepy, for those around me. But oh, the fondness that I have for this stuff.

Please, if at all possible, use fresh basil in this soup. It truly does take the soup to new heights. Cut off the stems, because the larger ones can be a little bitter. But, the leaves, you can throw in whole because they’ll be ground down with the food mill or pureed in the food processor.

The full flavor of basil can never be achieved when using the dried herb in a tomato basil soup. But I understand sometimes you just can’t find fresh basil. If there is absolutely none available, you can add between two and three teaspoons of dried basil to tomatoes. Taste as you’re adding for the desired results.

The last ingredient to be added is fresh thyme. Throw in about 4 large sprigs.

Simmer – where all the flavors meld together

Set the heat on as low as you can get it and let this simmer for about an hour. Listen, you’re gonna be so tempted to ladle out a bowl and eat it right then and there. And believe me, it’ll still be good. But oh, the complexity of flavor that comes from the  “the wait.” Make sure, while it is simmering, to stir occasionally, otherwise, you may find that it has burned on the bottom. And what a sad, sad ending to this lovely story.

Using a Food Mill – a quintessential kitchen gadget

As a home cook who has been collecting kitchen gadgets for over 30 years, I have to admit, that I’ve never had a food mill in one of my cabinets. So, when I was preparing for this bisque recipe, I decided it was time to get on Amazon.com and order me one, because, well, I deserve it (wink). And the glory of Amazon Prime – I had it that same day.

And Oh! My! Goodness! Am I ever glad I did? It might be my new favorite gadget, for the moment anyway. There were three stainless steel grinding discs that came in the box, each for preparing either fine, medium, or coarse textures. For this soup, I chose the medium one, because I like tomato basil soup more smooth and silky than chunky. I let the soup cool slightly to be able to work with it.

Listen, if you don’t have to have a food mill, you don’t have to go out and buy one. You can put the tomato soup in a food processor, a blender, or an immersion blender and get similar results. Or you can use crushed tomatoes instead of the petite-cut ones and forget the blending altogether. Just know it’s gonna be a little chunky.

How to serve this tomato basil bisque 

You can serve this soup either warm or cold. I personally prefer it warm. Dish it up in a good size bowl, and add a dollop of sour cream, a small sprig of fresh basil, and croutons. You can also serve it with either a side salad or the most popular suggestion would be a nice gooey grilled cheese sandwich. Dang, that sounds GOOD!

Can you Freeze this recipe

This tomato basil soup freezes great. Make sure and let it cool completely before you transfer it to a tightly sealed freezer-safe container otherwise it will heat up your freezer and cause condensation in it. This can be stored in your freezer for up to six months. 

Ditch the can of soup you grabbed off the grocer’s shelf, you guys! This Healthy Tomato Basil Bisque is superbly superior to one of those bland, boring (sorry Campbell) ones. Since the weather is bitterly cold outside, I think I’m gonna put on my PJs, wrap up in a cuddly blanket and grab myself a delicious bowl of this “warmth and comfort.” My husband and I have a date with Netflix tonight.

If you love this recipe, you’re gonna love these as well:

Wild Rice Chicken Soup

Homemade Turkey Chili

Homemade Chicken and Noodles

Beef Stroganoff (flambé)

Chicken in White Wine Sauce

Beef Shortrib Chili

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