Tomato bisque is a classic comfort food, perfect for any time of the year. While store-bought versions often contain added sugars and preservatives, making it at home allows you to use fresh, natural ingredients for a healthier option. This Paleo Creamy Tomato Bisque is not only nutritious but also delicious, adhering to paleo guidelines without compromising on taste. Whether you’re following a paleo diet or just looking for a wholesome meal, this recipe offers a rich, creamy soup that’s easy to prepare and full of flavor.
Selecting the Best Ingredients
Choosing the right tomatoes is crucial for a rich and flavorful bisque. Opt for fresh cherry tomatoes for their natural sweetness. Sun-dried tomatoes can add depth and an intense tomato flavour, making the bisque even more delicious. Ensure all vegetables, such as onions and bell peppers, are fresh and organically grown if possible.
Cooking Techniques
Start by sautéing your vegetables in a mix of ghee and olive oil. This not only adds healthy fats but also enhances the flavor profile of the bisque. Sautéing until the onions are translucent is key to bringing out the sweetness in the onions and the natural flavors of the tomatoes.
Thickening the Bisque
To achieve a creamy consistency without dairy, use arrowroot starch or tapioca flour. Mix it with a cup of chicken broth to avoid lumps, and then gradually incorporate it into the bisque. This method ensures a smooth, thick texture without the need for cream.
Balancing Flavours
Seasoning is vital in a tomato bisque. Use dried herbs such as parsley, basil, and oregano to infuse the soup with aromatic flavors. Adjust the salt and pepper to taste, but remember that the natural sweetness of tomatoes will also contribute to the overall flavor.
Enhancing the Texture
For a bisque with a perfect texture, use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier bisque, blend less. For a smoother soup, blend thoroughly. If you don’t have an immersion blender, a regular blender will work, but blend in batches to avoid splattering.
Dairy-Free Options
To keep the bisque dairy-free and paleo-friendly, use unsweetened almond milk instead of traditional cream. This alternative keeps the bisque creamy without adding dairy, making it suitable for those following a paleo diet.
Serving Suggestions
Serve the bisque warm with optional Parmesan crackers. These crackers add a delightful crunch and can be made easily by baking shredded Parmesan cheese until crispy. If you incorporate a little cheese into your diet, these crackers are a perfect accompaniment.
Creating a Paleo Creamy Tomato Bisque at home is a rewarding way to enjoy a healthy, flavourful, and satisfying soup without the added sugars and preservatives often found in store-bought versions. By selecting fresh, high-quality ingredients and employing simple yet effective cooking techniques, you can achieve a bisque that is rich in taste and texture. This recipe not only aligns with paleo dietary guidelines but also offers a versatile and nutritious meal option that can be enjoyed by the entire family. Whether served as a standalone dish or accompanied by crunchy Parmesan crackers, this tomato bisque is sure to become a favorite in your culinary repertoire.
Creamy Tomato Bisque
Most commercial tomato soups have added sugars and some pretty strange ingredients. I found this out the hard way when my kids had a craving and there was nothing I was okay buying them. Naturally, I created my own recipe with ingredients I felt good feeding my own kids.
Ingredients
- 1 pound Cherry Tomatoes, halved
- 1 Yellow Onion, chopped
- 1 Bell Pepper, any color except green, chopped
- 3 Cloves Garlic, minced
- 1/4 cup Ghee
- 1/4 cup Olive Oil
- 1/2 cup Sun-Dried Tomatoes, oil, chopped
- 1 Tbsp Dried Parsley
- 1 Tbsp Dried Basil
- 1/2 Tbsp Dried Oregano
- 1 Tbsp Sea Salt
- 1 tsp Fresh Ground Black Pepper
- 1/2 cup Arrowroot Starch or Tapioca Flour
- 5 cups Low Sodium Chicken Broth, preferably homemade, no salt added
- 1 28-oz can Diced Tomatoes
- 1 6-oz can Tomato Paste
- 1 cup Red Wine, exclude for Whole30, add extra Chicken Broth
- 1 cup Unsweetened Almond Milk
- Shredded Grass-Fed Parmesan Cheese, for primal
Instructions
- In a large stock pot, melt ghee and olive oil over medium heat. Sauté the cherry tomatoes, onion, pepper, and garlic until onion is soft and translucent, about 5 minutes.
- Add sun-dried tomatoes, parsley, basil, oregano, salt, and pepper. Cook for about 2-3 minutes.
- Combine the arrowroot/tapioca and 1 cup of the chicken broth until smooth and there are no lumps. Pour it into the stock pot and stir to combine. The mixture will get pretty thick at this point.
- Slowly pour in the chicken broth while stirring the mixture to avoid lumps.
- Add the diced tomatoes, tomato paste, and wine stirring to combine. Turn heat up just a bit, to medium-high, and cook until bisque thickens but does not come to a boil.
- Turn the heat back down to medium-low, add the almond milk, stirring to to combine.
- If you have an immersion blender, stick it in the pot and blend the bisque to your desired consistency. I like mine a little chunky. If you don't have an immersion blender, add the soup to a blender in batches and pulse to your desired consistency. Return the soup to the pot to keep warm.
- Serve warm with Parmesan Crackers, if desired.
Parmesan Crackers
- To make Parmesan Crackers, preheat oven to 375°F.
- Line a baking sheet with a silicone baking mat or parchment paper. Put a small pile of shredded Parmesan onto the prepared baking sheet and pat down so it's an even, thin layer.
- Bake in the preheated oven for 10 minutes, or until the cheese has lightly browned and is crispy. Remove and set on a wire cooling rack.
Nutrition Information
Yield 16 Serving Size 1 cupAmount Per Serving Calories 136Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 9mgSodium 628mgCarbohydrates 11gFiber 2gSugar 5gProtein 4g
Nutrition is calculated by a third party and may not be 100% accurate
Dora
Thursday 9th of January 2020
I just made your tomato bisque soup and it's a good thing I love it! I didn't see the number of servings!!!! Please tell me this wonderful soup can be stored in the freezer!