Easy Tomato Bisque Soup

Cozy up! It's soup szn!

It's soup season and sometimes you just need a quick, effortless soup recipe in your arsenal. There's something undeniably comforting about a warm bowl of soup on a chilly day. My easy tomato bisque soup can be thrown together within 30 minutes, but it tastes like a gourmet bowl of goodness! It's creamy, flavorful, and perfect for cozying up under a blanket watching your favorite movie. This small-batch recipe is ideal when you're craving comfort food but don't want leftovers for days. Whether you're enjoying it as a light lunch, pairing it with a grilled cheese sandwich, or serving it as an elegant starter for dinner, this tomato bisque hits all the right notes.

Recipe Highlights:

Small batch: This recipe serves 3-4, making it perfect for small households or anyone looking to avoid waste. It makes a great meal prep as well.

Simple ingredients: You likely already have everything you need in your pantry and fridge.

Quick and easy: From start to finish, this soup comes together in about 30 minutes.

Tips for success:

Blending hot liquids: Let the soup cool slightly before blending to avoid pressure buildup from steam. Use a vented blender lid or leave the lid slightly ajar, covering with a kitchen towel. Take care when using hot liquids in the blender. It is not recommended to blend hot liquids in a bullet.

Vegan option: Swap the butter for olive oil, the chicken broth for vegetable broth, and the cream for coconut milk or cashew cream.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Pairing suggestions:

Grilled cheese sandwich: The ultimate pairing! Try it with sharp cheddar oa gooey mozzarella and pesto combo.

Salad: A light side salad with a tangy vinaigrette balances the creaminess of the bisque.

Garlic bread: For an extra indulgent option, dip warm garlic bread into the soup.

Bread bowl: Use your favorite homemade or store-bought bread to make a bread bowl for the soup.

---

Easy Tomato Bisque Recipe

Yield: Serves 3-4 people

Serving size: 1-1.5 cups

Ingredients:

• 1 tbsp butter or olive oil

• 1/2 medium onion, finely chopped

• 1 clove garlic, minced

• 1 (14.5 oz) can crushed tomatoes (or diced tomatoes)

• 1 cup chicken broth

• 1/2 tsp sugar (to balance the acidity)

• 1/4 tsp dried basil (or 1/2 tsp fresh)

• 1/4 tsp paprika

• 1/4 cup heavy cream (or half and half for a lighter option)

• Salt and pepper, to taste

• Fresh parsley or basil, for garnish (optional)

Directions:

1. In a medium saucepan, heat the butter or olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 4-5 minutes.

2. Stir in the crushed tomatoes, chicken broth, sugar, basil, and paprika (if using). Add salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally.

3. Carefully transfer the soup to a blender or use an immersion blender. Blend until smooth then transfer blended soup back to the pan. If using a blender, use a vented pitcher. Never blend hot liquids in a bullet style blender. Alternatively, you can let the soup cool for about 10 minutes and blend in a bullet blender if that is all you have.

4. Stir in the heavy cream and let the soup simmer for another 3-5 minutes. Taste and adjust seasoning with salt and pepper as needed.

5. Ladle the soup into bowls and garnish with fresh parsley or basil, if desired. Serve warm with a slice of crusty bread or a grilled cheese sandwich for dipping.

---

Nutrition information per serving: (1 cup)

Calories: 96

Fat: 6g

Carbs: 9g

Protein: 2g

Weight Watchers Points:

3 points per cup