Rustic Tomato Basil Bisque (Keto, Paleo, Whole 30)

4 minute read

Tangy sweet San Marzano tomatoes delicately balanced with fresh basil and rich cream in a perfect blissful bisque – my Rustic Tomato Basil Bisque. This hearty and simple soup is the ultimate weeknight comfort food you need, and is only made better when paired with a buttery grilled cheese or a fresh crisp salad. Easily make this tomato bisque Paleo, Whole30 friendly or Vegetarian with 1 simple substitution!

When Scott and I were first married, we lived in a sleepy little beach town called Fernandina Beach while he was stationed at Kings Bay, GA serving as a Naval Officer.  There was a café on the island that had, in my 22-year old mind, the best tomato bisque I had ever had!  It was so rich and delicious, slightly chunky, and full of comfort that it became a frequent meal for myself while Scott was out on patrol.  Now, about twenty years later, I still love tomato bisque and this recipe is spot on to my favorite one in Florida!

Why Tomatoes are So Good for You!

There are so many reasons to love tomatoes other than their tart and tangy delicious flavor and how versatile they are, they contain loads of nutrients such as lycopene, insoluble fiber, vitamins C, K1, B9(folate), potassium, and antioxidants like beta carotene [1].

Let’s dive a little into what lycopene is an how it supports your health.

Lycopene is an antioxidant known as a carteniod, and is found in red, pink and orange fruits and vegetables, it’s what gives these plants their reddish hues.  Lycopene is a powerful antioxidant that neutralizes free radicals and combats oxidative stress protecting your cells and your health.

Lycopene has been shown to support a healthy heart and blood pressure [2] as well as the balance of good cholesterol (HDL) to bad cholesterol (LDL).

So grab some tomatoes and let’s get cooking!

Rustic Tomato Basil Bisque Ingredients

Serves 6-8

1 Tbsp EVOO or Ghee

1 Yellow Onion, sliced into half moons

2-28oz Cans Whole San Marzano Tomatoes

3-5 Cloves Fresh Garlic, roughly chopped

2 cups Chicken Bone Broth or Vegetable Stock

1 tsp Ground Black Pepper

1/2 tsp Fine Sea Salt or Pink Salt

1 Tbsp Coarse Sea Salt*

1 cup Packed Fresh Basil Leaves, plucked from stems

1 cup Organic Whipping Cream**

Ribboned Basil for serving (opt)

Homemade Croutons for serving (opt)

*Omit the coarse sea salt if your tomatoes are already salted

**For Paleo/Whole30 substitute with Coconut Cream

How to Make Rustic Tomato Basil Bisque:

1. Slice the onion into thin half moons.

2. Peel the garlic and roughly chop it up, it will be puréed so don’t worry about chopping it super fine, set aside.

3. Over medium heat, add the EVOO or ghee, onions, and 1/2 teaspoon of salt to a large pot or Dutch oven.

4. Sauté for 5-7 minutes until softened and lightly caramelized, stirring often.

5. Add the San Marzano (hand crushed***) tomatoes, garlic, coarse sea salt, bone broth or vegetable stock and black pepper.

6. Bring to a simmer, cover, and reduce the heat to low-medium. Simmer for 30-60 minutes until the tomatoes have softened and are tender.

7. Remove the lid and add the basil and heavy whipping cream.

8. Blend the soup:

Immersion Blender: Start the blender on low speed blend for 60-90 seconds for a rustic, slightly chunky bisque. Option for a smoother bisque: increase speed to high and blend until desired consistency is reached.

Standard Blender: Blend the soup in two to three batches, being careful not to overfill your blender pitcher, I would not fill above half full. Blend on low speed and transfer to different pot or bowl to do the next batch. Blend on high for a smoother bisque.

Food Processor: Process the soup in two to three batches, being careful not to overfill your processor container, I wouldn’t fill above halfway. Process until desired consistency is reached.

9. Top with some fresh ribboned basil****, a drizzle of EVOO and homemade croutons, enjoy!

***To “hand crush” the tomatoes, just tilt the can over the pot at a 20-30 degree angle and use a clean hand to squeeze the tomatoes in the can.

**** To ribbon the basil, take 2-3 large basil leaves and stack them on top of one another with all the stems at one end.  Roll the leaves (lengthwise for shorter ribbons or widthwise for longer ribbons) into a tight roll.  Taking a shape knife, carefully slice down the basil roll towards the stems into very thin slices.  Discard the stems and pull the ribbons apart.

Rustic Tomato Basil Bisque

Amy Lippert
Tangy sweet San Marzano tomatoes delicately balanced with fresh basil and rich cream in a perfect blissful bisque.
Prep Time 10 minutes
Cook Time 45 minutes
Course Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine American
Servings 6
Calories 136 kcal

Equipment

Ingredients
  

Instructions
 

  • Slice the onion into thin half moons.
  • Peel the garlic and roughly chop it up, it will be puréed so don't worry about chopping it super fine, set aside.
  • Over medium heat, add the EVOO or ghee, onions, and 1/2 teaspoon of salt to a large pot or Dutch oven.
  • Sauté for 5-7 minutes until softened and lightly caramelized, stirring often.
  • Add the San Marzano (hand crushed***) tomatoes, garlic, coarse sea salt, bone broth or vegetable stock, and black pepper.
  • Bring to a simmer, cover, and reduce the heat to low-medium. Simmer for 30-60 minutes until the tomatoes have softened and are tender.
  • Remove the lid and add the basil and heavy whipping cream.
  • Blend the soup:
    Immersion Blender: Start the blender on low speed blend for 60-90 seconds for a rustic, slightly chunky bisque. Option for a smoother bisque: increase speed to high and blend until desired consistency is reached.
    Standard Blender: Blend the soup in two to three batches, being careful not to overfill your blender pitcher, I would not fill above half full. Blend on low speed and transfer to different pot or bowl to do the next batch. Blend on high for a smoother bisque.
    Food Processor: Process the soup in two to three batches, being careful not to overfill your processor container, I wouldn't fill above halfway. Process until desired consistency is reached.
  • Top with some fresh ribboned basil****, a drizzle of EVOO and homemade croutons, enjoy!

Notes

*Omit the coarse sea salt if your tomatoes are already salted
**For Paleo/Whole30 substitute with Coconut Cream
***To "hand crush" the tomatoes, just tilt the can over the pot at a 20-30 degree angle and use a clean hand to squeeze the tomatoes in the can.
**** To ribbon the basil, take 2-3 large basil leaves and stack them on top of one another with all the stems at one end. Roll the leaves (lengthwise for shorter ribbons or widthwise for longer ribbons) into a tight roll. Taking a shape knife, carefully slice down the basil roll towards the stems into very thin slices. Discard the stems and pull the ribbons apart.

Nutrition

.wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;}
Nutrition Facts
Rustic Tomato Basil Bisque
Amount per Serving
Calories
136
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
34
mg
11
%
Sodium
 
739
mg
32
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bisque, easy dinners, Easy Keto Mexican rice, Easy Lunch, Easy soup, Paleo Appetizer, Paleo Dinner, Paleo Lunch, Paleo Sides, Paleo Soup, Tomato Basil, Whole 30 Appetizers
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FAQs

Q: How long will tomato bisque keep?

A: Any leftovers should be stored in an airtight container in the refrigerator up to 3-4 days.

Q: Can I use dried basil to make tomato bisque if I don’t have fresh?

A: You can, but it will not taste the same. There is something about the “bite” you get from fresh basil that is not the same with dried.

Q: Help, why should I do if my cream curdles?

A: If the cream curdles due to the heat from the soup, blend it up a little before serving.

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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