Light Tomato Bisque Recipe

Name: Light Tomato Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons light butter; ½ cup Spanish onion, chopped; 1 teaspoon garlic, minced; 6 tablespoons flour or 4 tablespoons cornstarch; 1 quart vegetable stock; 2 lbs tomatoes, cored and diced, any style; 2 lbs roma tomatoes, cored and diced; 2 lbs Campari tomatoes, cored and diced; ½ cup dry vermouth; 1 tablespoon Worcestershire sauce; 2 teaspoons parsley, minced; 1 teaspoon dried oregano; 2 bay leaves; 10 basil leaves or 1 ounce fresh cilantro, chopped; 6 ounces skim milk; 2 tablespoons light sour cream; 2 tablespoons kosher salt; 1 tablespoon fresh ground black pepper

Servings: persons

4 tablespoons light butter
½ cup Spanish onion, chopped
1 teaspoon garlic, minced
6 tablespoons flour or 4 tablespoons cornstarch
1 quart vegetable stock
2 lbs tomatoes, cored and diced, any style
2 lbs roma tomatoes, cored and diced
2 lbs Campari tomatoes, cored and diced
½ cup dry vermouth
1 tablespoon Worcestershire sauce
2 teaspoons parsley, minced
1 teaspoon dried oregano
2 bay leaves
10 basil leaves or 1 ounce fresh cilantro, chopped
6 ounces skim milk
2 tablespoons light sour cream
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper

1
Heat the butter in a large soup pot over medium-high heat.
2
Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes.
3
Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
4
Stir in the flour and cook, stirring, for 3 minutes.
5
Pour in the broth and stewed tomatoes and bring to a boil while whisking constantly.
6
Add bay leaves to the pot.
7
Add chopped basil or cilantro, Worcestershire sauce, parsley, oregano, and cooking sherry.
8
Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
9
Remove from the heat and allow to cool; use ice water in the sink and add the pot to the sink to speed the process.
10
When the soup base is cool, remove and discard the bay leaves.
11
Working in batches, transfer the mixture to a blender and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother.
12
Return to the pot and reheat over medium heat.
13
Whisk the milk, sour cream, and salt into the soup and season with pepper to taste.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons light butter, ½ cup Spanish onion, chopped, 1 teaspoon garlic, minced, 6 tablespoons flour or 4 tablespoons cornstarch, and more.

Yes, Light Tomato Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light Tomato Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions