nutritional information

Per 1-cup serving:

  • Calories: 89
  • Protein: 2 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 13 g
  • Cholesterol: 4 mg
  • Sodium: 491 mg
  • Fiber: 2 g
  • Sugar: 8 g

Creamy Tomato-Basil Bisque

Serves 8

30 minutes or fewer

“Muir Glen Organic Fire Roasted Tomatoes aren’t tinny-tasting like some canned varieties,” says Beverly Lynn Bennett, author of Vegan Bites and The Complete Idiot's Guide to Vegan Cooking. Fire roasted over natural hardwood, they have a sweet, smoky flavor that's great in soup.
  • 1 Tbs. olive oil
  • 1 small onion, chopped (½ cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 28-oz. cans Muir Glen Organic Fire Roasted Diced Tomatoes
  • 2 tsp. sugar
  • 1 tsp. balsamic or sherry vinegar
  • 1 tsp. dried basil
  • 1 bay leaf
  • 2 ½ cups low-sodium vegetable broth
  • ⅓ cup half-and-half or soy creamer
  • ¼ cup chopped fresh basil, for garnish

1. Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.

2. Purée soup in blender or food processor until smooth. Strain through fine mesh strainer into saucepan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.

September 2009

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I will try..

Lily White - 2015-12-17 07:58:25

I never understand comments on anything products or recipes. Is this creamy or watery? Seems like 1/2 cup soy cream would not be enough to make it creamy. I looked at another recipe using two 28 oz cans tomatoes and they used FOUR cups raw cashews, ground into a puree. THAT would be creamy, I'm sure. Love raw cashews, but they're expensive.

Jaroslaw - 2015-11-15 16:28:56

This strikes me as more of a sauce than a soup - very strong flavor but too heavy to eat much of by itself. I'll try it over some angel hair pasta.

Erin - 2015-09-25 00:03:20

This is great!

The Doctor - 2015-08-25 08:32:32

Nope! There was nothing creamy or bisque like about this! It was watery, bland, and just not that great, overall. Back to the drawing board for me. It would make a decent base if you are up to doctoring it with pasta, beans, maybe some Italian Tofurkey Sausage, and some other veggies to give it more dimension.

Nici - 2015-06-09 23:51:55

Looking forward to trying this; from the comments, below, I'll probably add some tomato paste to intensify the flavor.

vicki bartlett - 2015-02-17 22:45:17

Very good. Instead of two cans of tomatoes I did half fresh from the garden and added a cup of salsa. I did not strain just used an immersion blender to make it a bit thicker.

Wendy - 2014-08-12 02:09:30

I don't add the sugar or vingegar. I crumble the bay leaf into the soup and after blending it, I don't strain it. I want all the food, not just some of it. I get raves when I serve this!

Amy - 2014-08-11 02:52:22

This is a good recipe, but the flavor seemed a little flat - like it wasn't tomatoey enough, like it was too watery; however this could be 'operator headspace', so I'm not going to throw this recipe out and instead I'll try again.

Christine - 2009-12-08 11:59:43

Simply delicious! Great flavor! We saved the strained portion to use as a base for a veggie spread we use on hot, crusty bread. So good!

Jasmine M - 2009-11-16 13:46:10

was the most delicious thing i've ever made out of veggie times. we ate it for a week straight and never complained. it's kind of a process to make for sure with the food processing and straining but was more than worth it.

Emily - 2009-10-13 11:56:17

Looks good.

Stephanie Ryan - 2009-10-04 11:33:40

I agree, the flavor seemed to be a bit bland and the straining made the soup way too watery. Maybe I didn't add enough salt? Not one of my favorites. The suggestion to use the strained portion for a veggie spread base is a great idea.

Amy - 2011-06-09 16:41:04