0 from 306 votes
Creamy Tomato Bisque
A cozy and comforting soup made with fresh tomatoes, herbs and cream served with crunchy croutons for a perfect lunch
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories: 213 kcal
Course:
Appetizer , Lunch
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- ½ cup celery sliced
- 1 cup carrots peeled and sliced
- 3 garlic cloves peeled
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 6 tomatoes 2 pounds , quartered or 1 28 oz can of peeled tomatoes
- 1½ cup low sodium broth Note: I use the Better Than Bouillon Organic Vegetable Base
- 1½ teaspoon salt
- 1 tablespoon honey optional
- ¼ teaspoon black pepper or to taste
- ½ cup heavy cream
Instructions
- Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.
- Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.
- Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.
- Open the Instant Pot, and carefully puree the soup using an immersion blender.
- Set the Instant Pot to Saute mode. Stir in honey, cream and pepper. Laddle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.
Cup of Yum
Notes
- Variations
- ACE Blender Recipe
- To make this soup in the Instant Pot ACE blender, simply add all the ingredients except the heavy cream to the blender. Press the soup button 2 times. Ladle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.
- Vegan - use Cashew cream instead of heavy cream. To make cashew cream simply blend ½ cup cashews with ½ cup of water until smooth. To make it nut-free and dairy-free use unsweetened coconut cream. I love Trader Joe's canned coconut cream
- Canned Tomatoes - work equally well in this soup, especially when tomatoes are not in season
- Dried herbs - substitute freeze-dried herbs for the fresh by reducing the quantity in half
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
40mg
(13%)
Sodium
981mg
(41%)
Potassium
703mg
(20%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
7570IU
(151%)
Vitamin C
33.9mg
(38%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 981mg | 41% |
| Potassium | 703mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 7570IU | 151% |
| Vitamin C | 33.9mg | 38% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.