A hearty and creamy healthy tomato bisque soup, that makes the perfect comfort food soup on a cold winter day. Top with some parmesan cheese and cheesy garlic toast.
Winter always calls for soups, stews and pasta dishes. A hot and comforting meal is the best way to end off a winter day. This healthy tomato bisque soup is made thickened using Greek yogurt versus heavy creams.
When it came to putting together this recipe I didn’t have much time. Thankfully I was able to get this recipe cooked and served in 45 minutes. Timing is everything when you are a busy mom, and having quick, easy and healthy-ish meals to serve to your family is always a bonus.
If you are feeling fancy and want to entertain your dinner guest by going a little off the top without having to put in the time and effort, serve up this tasty healthy tomato bisque soup as an appetizer or main. You’ll leave your guest wanting more and more.
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WHAT IS THE DIFFERENCE BETWEEN TOMATO SOUP AND TOMATO BISQUE SOUP
Heavy cream versus no cream.
The difference between tomato bisque soup and tomato soup is that tomato bisque is made using heavy creams as a thickening agent, making it a creamy tomato soup. Before the use of the cream, shellfish was used as the bisque component of tomato bisque soup.
In this healthy tomato bisque soup recipe you will note that instead of heavy creams we use Greek yogurt to thicken the soup, leaving this soup lower in calories and fat.
WHAT GOES IN HEALTHY TOMATO BISQUE SOUP
Simple and easy ingredients from your pantry.
This is a time-saving recipe. Like I mentioned above I am all about those quick and easy meals, that don’t require much preparation time. Time-saving is my thing. If you are a busy mom reading this I am sure you will appreciate this too.
As for what goes in my healthy tomato bisque soup check out the ingredient list below:
- Plain Greek Yogurt
- Dried Chives
- Dried Parsley
- Minced Garlic
- Diced Tomatoes
- Chicken Broth
- Black Pepper
- Crushed Red Pepper Flakes
- Dried Basil
- Crushed Tomatoes
- Fresh Parmesan Cheese
- Mason Jars
- Canning System
- Freezer Bags
- Emerson Blender
- Stock Pot
USING CANNED DICE TOMATOES
To keep this recipe easy, I used canned diced tomato. This saved so much time compared to using fresh tomatoes. If you were to use fresh tomatoes, I’d recommend sautéing them first to soften the skin and brown them up for some added texture and flavour.
HOW TO MAKE HEALTHY TOMATO SOUP
Substitute the heavy creams.
To make this soup healthier, instead of using heavy creams to thicken the soup, I used plain Greek yogurt. If you are new around here, you will see that I use Greek yogurt in a lot of my recipes.
- Prepare a medium-large sized non-stick stock pot with all the ingredients listed.
- Bring the mixture to a simmer on low-medium heat, stirring occasionally.
- Once simmering remove from heat. Using an immersion blender, blend together the soup mixture, carefully.
- Once the soup is well blended and no chunks remain, place it back on the burner, back to a simmer. Once simmering, simmer for 10-15 minutes.
- Remove from heat, serve and top with parmesan cheese, cheesy garlic toast and serve.
HOW TO STORE AND REHEAT TOMATO SOUP
Bottle, freezer or refrigerate.
To store this tomato soup there are a few different ways you can do this. You can simply refrigerate for up to 3-4 days, and reheat on the stovetop or microwave.
You can also bottle this soup using a canning method while the soup is still hot on the stove. Heat mason jars in the oven for 10 minutes at a temperature of 250F. Putting the hot soup in hot jars will help them seal tightly and ensure that the tomato bisque soup maintains it’s freshness.
After about an hour of the soup cooling in the jars, you will hear a popping sound which is what creates the tight seal. Allow the healthy tomato bisque soup to cool at room temperature overnight.
You can also freeze this soup in freezer bags. Fill a freezer-safe bag with the chilled tomato bisque soup about half-way, remove all air from the bag and seal tightly. Lay the soup flat so it freezes as one square chunk. This will also make the soup thaw a lot faster.
Simply reheat this tomato soup on the stovetop or microwave. If you are reheating from frozen, I recommend letting the soup thaw a room temperature for a few hours before reheating.
PS. If you are looking for some other recipes to try, check these out:
- Chicken Noodle Soup
- Southern Homemade Chili
- Homemade Spaghetti Sauce
- Shepherd’s Pie
- Warm Potato Salad
- Baked Spring Rolls