Tangy and delicious, thick and creamy, quick and easy, this tomato soup takes just minutes to cook. I made this tomato bisque for a lunch with two of my dear friends last week and since we were getting together for a little Valentine’s Day celebration I wanted to make a soup that was red in color and tomato soup is what we all think of for a red soup. But I was in a time crunch that morning and it’s winter and fresh tomatoes are just not that flavorful in the winter, so I took a chance and made tomato soup with two jars of oven baked tomatoes. Folks, this had to be the quickest tomato soup I have ever made! It was ready in just 15 minutes! Because it is thicker than the usual tomato soup I’m calling it tomato bisque.
To make the bisque I drained the oil out of two jars of oven baked tomatoes, then blended the tomatoes with 5 cups broth. Then all I did was sautéed an onion, added a few basil leaves, salt and pepper and brought the tomato soup to a low boil. Next for added flavor not that the bisque needed it, I added sundried tomatoes. Fast, easy and delicious, this will become the easiest and quickest tomato bisque you will ever make!
Oven Baked Tomato Bisque
- 2 jars of oven baked tomatoes marinated in oil
- 1 onion finely cut
- 6 cups vegetable broth
- Salt and pepper
- A few fresh basil leaves
- 1 tsp sugar
- ½ cup sundried tomatoes
- 1/2 cup milk, cream cheese or goat cheese (optional) or keep it vegan and skip the cheese
- First drain the oil from the jars. In a blender blend the oven baked tomatoes with 6 cups broth. Set aside.
- In a large pot heat 2 tbsp of the tomato oil you drained and sauté onions until slightly brown.
- Add the blended tomato puree, salt and pepper to taste, and sugar. Bring to a low boil. Add an additional cup of broth or water if the bisque is too thick. Once the soup comes to a boil add the fresh basil and sundried tomatoes and stir in. Taste and adjust for salt and more sugar if the bisque is too sour. Bring to a low boil. Soup is ready. Add the milk and goat cheese or cream cheese at this point or skip it completely to keep in vegan.
- Serve bisque with garnish of sundried tomatoes and fresh basil.
A few pictures from our Valentine’s Friends Lunch ❤️
Scrumptious lunch with great friends.
On the Menu:
Oven baked tomato bisque – me
Orange and fennel salad – Rose
Whole wheat couscous pilaf – Devi
Yogurt Raita – Me
Scones – Rose
Apple pear galette – Rose
Fresh fruit – Devi
Chai – Me
Happy Valentine’s Day! ❤️💙💕