I’ve never been a huge fan of tomatoes. I’ll eat them, they’re not terrible, but I would never eat tomato soup as a kid, or even as an adult, for that matter. Right after I had our 3rd baby, one of our doulas brought us some tomato soup for dinner. I didn’t want to be rude, so I ate it. And I actually liked it.
That was 3 years ago, and I have since tried many variations of tomato soups. Some have been fantastic, others not so much. My kids have always loved tomatoes, they will eat them straight out of the garden, just like an apple, so it was natural that they would like tomato soup.
We were in Sprouts recently getting a few last minute groceries. It was on a night that daddy was out of town and I had not planned anything for dinner. We grabbed a rotisserie chicken and were about to head out when we saw the vats of hot soup. The kids saw the word “tomato” on one label and the begging commenced. The ingredients weren’t terrible, but certainly didn’t pass for paleo, but I had nothing planned at home and we were creeping up on bedtime, so we grabbed a container full of tomato soup. And the kidslovedit.
Of course, now I would have to recreate the soup so they would love a homemade version without the added sugars in the grocery-store-deli version of the soup. I decided I liked it a bit more hearty, with chunks of tomato, rather than completely smooth and creamy. That’s a personal preference and you could certainly go either way with this one. Because of the naturally sweetness in the tomatoes, there’s no need to add any extra sweeteners, not even a little bit of honey. Also, the basil certainly helps.
And, I know that cheese isn’t a paleo food, but we do incorporate a little cheese every now and then. If you do too, I would highly recommend you make the tasty little Parmesan Crackers with this soup. The recipe is included at the bottom of the soup recipe and they only take 10 minutes so you can make them while the soup is simmering.
Most commercial tomato soups have added sugars and some pretty strange ingredients. I found this out the hard way when my kids had a craving and there was nothing I was okay buying them. Naturally, I created my own recipe with ingredients I felt good feeding my own kids.
Ingredients
1 pound Cherry Tomatoes, halved
1 Yellow Onion, chopped
1 Bell Pepper, any color except green, chopped
3 Cloves Garlic, minced
1/4 cup Ghee
1/4 cup Olive Oil
1/2 cup Sun-Dried Tomatoes, oil, chopped
1 Tbsp Dried Parsley
1 Tbsp Dried Basil
1/2 Tbsp Dried Oregano
1 Tbsp Sea Salt
1 tsp Fresh Ground Black Pepper
1/2 cup Arrowroot Starch or Tapioca Flour
5 cups Low Sodium Chicken Broth, preferably homemade, no salt added
1 28-oz can Diced Tomatoes
1 6-oz can Tomato Paste
1 cup Red Wine, exclude for Whole30, add extra Chicken Broth
1 cup Unsweetened Almond Milk
Shredded Grass-Fed Parmesan Cheese, for primal
Instructions
In a large stock pot, melt ghee and olive oil over medium heat. Sauté the cherry tomatoes, onion, pepper, and garlic until onion is soft and translucent, about 5 minutes.
Add sun-dried tomatoes, parsley, basil, oregano, salt, and pepper. Cook for about 2-3 minutes.
Combine the arrowroot/tapioca and 1 cup of the chicken broth until smooth and there are no lumps. Pour it into the stock pot and stir to combine. The mixture will get pretty thick at this point.
Slowly pour in the chicken broth while stirring the mixture to avoid lumps.
Add the diced tomatoes, tomato paste, and wine stirring to combine. Turn heat up just a bit, to medium-high, and cook until bisque thickens but does not come to a boil.
Turn the heat back down to medium-low, add the almond milk, stirring to to combine.
If you have an immersion blender, stick it in the pot and blend the bisque to your desired consistency. I like mine a little chunky. If you don't have an immersion blender, add the soup to a blender in batches and pulse to your desired consistency. Return the soup to the pot to keep warm.
Serve warm with Parmesan Crackers, if desired.
Parmesan Crackers
To make Parmesan Crackers, preheat oven to 375°F.
Line a baking sheet with a silicone baking mat or parchment paper. Put a small pile of shredded Parmesan onto the prepared baking sheet and pat down so it's an even, thin layer.
Bake in the preheated oven for 10 minutes, or until the cheese has lightly browned and is crispy. Remove and set on a wire cooling rack.
What is the difference between tomato soup and Tomato Bisque? Tomato soup is usually made with either vegetable or chicken stock.Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier, which gives it the defining traits of a bisque.
You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).
A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.
Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.
When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.
Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.
Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.
This creamy tomato bisque recipe uses a combination of store-bought shortcuts like chicken broth and canned tomatoes along with aromatic vegetables to create a deeply flavorful soup that's ready in just over half an hour. Pureeing half of the bisque in a blender helps thicken it, as does adding a splash of heavy cream.
Roast the onions and garlic before adding the tomato base can enhance the flavor, and adding a splash of balsamic vinegar or a drizzle of olive oil can also provide depth. You can experiment with adding a splash of lemon juice or a pinch of sugar to balance the acidity of the tomatoes.
Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.
While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.
Tomato Bisque is a luxurious alternative to your average canned tomato soup. With the robust taste of whole tomatoes and hint of peppery heat, each smooth and silky spoonful is spilling over with flavor!
Bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster, crab, or shrimp. Broth or Stock is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs.
Because of the evolution of this delicacy, the name bisque refers to the creamy texture rather than the actual ingredients of the soup. Just like any other version, tomato bisque is one of the modern ways to prepare a creamy soup where the primary ingredient is tomato.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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