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Tomato Basil Bisque

This Tomato Basil Bisque Recipe is an easy and delicious soup that is super to please during cold winter months! 8 Simple Ingredients. 15 Minutes Hands-on Time. Gluten-Free. Low-Carb. Keto.

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After about 45 minutes of simmering away, the soup gets poured into a blender and blitzed until it’s silky smooth. Stir in a splash of cream and you’re ready to start slurping away! 

Instead of bread, we made little parmesan crisps to dunk in our soup. They are basically just blobs of shredded parmesan that got crisped up in our little toaster oven for a couple of minutes. It goes great with the soup and adds some lovely texture!

Ingredients to Make Tomato Basil Bisque:

  • diced tomatoes
  • onion
  • celery stalks
  • cloves garlic 
  • tomato paste
  • dried basil
  • vegetable broth
  • heavy cream
  • salt & pepper to taste

How to Make Tomato Basil Bisque:

  1. Sauté the onion and celery in a medium sized pot until soft [about 5 minutes].
  2. Add all the rest of the ingredients [except the cream] and allow to simmer for 45 minutes.
  3. Use an immersion blender, and blend until smooth.
  4. Now, stir in the cream.
  5. Garnish with fresh basil and serve immediately.

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Tomato Basil Bisque

tomato-basil-bisque-thumbnail
This Tomato Basil Bisque Recipe is an easy and delicious soup that is super to please during cold winter months! 8 Simple Ingredients. 15 Minutes Hands-on Time. Gluten-Free. Low-Carb. Keto.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

  • 2 cans diced tomatoes
  • 1 onion (diced)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp tomato paste
  • 2 tsp dried basil
  • 6 cups vegetable broth
  • to taste salt/pepper
  • 1/2 cup heavy cream

Instructions

  • Sauté the onion and celery in a medium sized pot until soft [about 5 minutes].
  • Add all the rest of the ingredients [except the cream] and allow to simmer for 45 minutes.
  • Use an immersion blender, and blend until smooth.
  • Now, stir in the cream.
  • Garnish with fresh basil and serve immediately.

Notes

  • We like to put about 12 x 1 tbsp of shredded parmesan on baking paper and into the oven at 400F/200C for 5-10 minutes until golden as crisp. These little cheese rounds are great for dipping into the soup.

More Soup Recipes:

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