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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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
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.
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.
Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 647mg | Potassium: 497mg | Fiber: 2g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 25.1mg | Calcium: 60mg | Iron: 1.8mg