Creamy Tomato Bisque
User Reviews
4.6
Creamy Tomato Bisque
Description
This bisque begins by sautéing a mixture of diced onion, celery, garlic, carrots, quartered fresh tomatoes or canned peeled tomatoes, and fresh herbs (oregano, parsley, and basil) in olive oil until fragrant. Broth and salt are added before pressure cooking for 8 minutes to meld the flavors. After cooking, the soup is pureed until smooth using an immersion blender. The pot is returned to saute mode to incorporate heavy cream, honey, and black pepper for a balanced, creamy finish. Optional cayenne pepper adds a subtle kick. Serving with crunchy croutons adds texture contrast.
The flavor is fresh and herbaceous with a creamy, smooth texture that's thicker than simple tomato soup. The honey and cream help mellow the acidity of tomatoes and add a pleasant sweetness and richness.
Variations include using an Instant Pot ACE blender to combine cooking and blending steps, substituting cashew cream or coconut cream for dairy to suit vegan or allergen needs, and using dried herbs if fresh isn't available. This flexibility makes the recipe adaptable while retaining its characteristic creamy tomato bisque taste.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- ½ cup celery sliced
- 1 cup carrot peeled and sliced
- 3 garlic peeled, cloves
- 1 tablespoon oregano chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 1 tablespoon basil chopped, fresh
- 6 tomato 2 pounds, quartered or 1 28 oz can of peeled tomatoes
- 1½ cup broth Note: I use the Better Than Bouillon Organic Vegetable Base, low sodium
- 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.
Notes
- Use the Instant Pot ACE blender to cook and blend the soup in one step, omitting heavy cream initially.
- For a vegan version, substitute heavy cream with cashew cream or unsweetened coconut cream for dairy-free and nut-free options.
- Canned tomatoes can replace fresh tomatoes, especially out of season, without sacrificing flavor.
- If using dried herbs, reduce the quantity by half compared to fresh herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 213 kcal
% 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.
User Reviews
Overall Rating
4.6
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