Tomato Basil Bisque

Tomato Basil Bisque
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
Fresh basil flavors every spoonful of this smooth soup that can be served warm or chilled. The leeks offer a more subtle taste than onions, but either will work. Try this bisque with a low-fat grilled cheese sandwich on whole-grain bread for a light lunch.
  • Prep time
    20 min
  • Cook time
    25 min
  • Servings
    8 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 50

  • Total Fat 1g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 90mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 415mg
  • Phosphorus 75mg

Choices/Exchanges: 2 Nonstarchy vegetable



  • low sodium chicken or vegetable broth (divided use)
    1 cup
  • leeks or 1/2 cup sliced onion (white part only, thinly sliced)
  • celery (diced)
    1 stalks
  • garlic (minced)
    2 clove
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • tomatoes
    2 lbs
  • fresh basil
    1/4 cup
  • fat-free half-and-half
    1/2 cup


  1. In a large saucepan, stir together ½ cup broth, the leeks, celery, garlic, salt, and pepper. Bring to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes, or until the vegetables are tender. Remove from the heat. Let cool for 5 minutes.

  2. In a food processor or blender (vent the blender lid), process the leek mixture for about 1 minute, or until smooth. Return the leek mixture to the pan. Keep warm over low heat (uncovered).

  3. Fill a small saucepan half-full with cold water. Bring to a boil over high heat. Reduce the heat to medium high. Cut a small X on the bottom of each tomato so the skin will loosen more easily. Put 2 tomatoes in the saucepan. Simmer for 10 seconds, or until the peel starts to loosen from the flesh. Transfer to a cutting board. Repeat with the remaining tomatoes.Let the tomatoes cool for a few minutes, then remove the peel. Cut the tomatoes into four wedges each.

  4. In a food processor or blender, process the tomatoes and the remaining ½ cup broth in batches until smooth, about 1 minute per batch. Before processing the last batch, add the basil.

  5. Stir the tomato mixture into the leek mixture. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, partially covered, for 8–10 minutes, stirring occasionally.

  6. Stir in the half-and-half. Cook over low heat for 1–2 minutes, or until the soup is heated through, stirring occasionally. Serve warm or refrigerate in an airtight container until chilled.