Homemade Tomato Bisque Soup Recipe with Parmesan – Low Carb

Nutrition: 168 Calories | 8.9g Net Carbs | 6.9g Protein

Smooth and creamy Homemade Tomato Bisque Soup with Italian herbs and parmesan. A quick and easy recipe perfect for lunch or dinner and even on-the-go.

Creamy tomato soup brings to mind so many wonderful memories. There’s nothing quite like dipping a grilled cheese sandwich into tomato soup. There’s something special about sharing good food with family. Just laughing and talking and enjoying time together. I came up with this recipe when I was planning a family trip to Seattle. I needed to make something to take on the ferry for dinner, that everyone would enjoy. Tomato soup immediately came to mind (because we would be making family memories and all). I packed the warm tomato soup in thermoses along with sandwiches and everyone enjoyed the picnic on the ferry.

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Most store bought tomato soups have a lot of sugar and subsequently a lot of carbs. There’s no need for all that sugar. Promise you won’t miss it. Tomatoes are naturally sweet on their own. Making tomato soup at home is easy, and a great way to choose what your family is eating.

Sauté Some Aromatics

Like any great soup, this one starts with aromatics. Aromatics enhance the aroma of a dish and add more depth to the flavor. In this case we’re using onions and garlic. Start the tomato bisque soup by heating up a large dutch oven or stock pot over medium to medium-high heat. Dice up half an onion. Once the pot is warm, sauté the diced onion in olive oil. When the onion is starting to get brown and caramelized, add minced or crushed garlic to the pot. Sauté the garlic briefly, about a minute, until it’s fragrant.

Try Bread Dipping Seasoning for More Flavor

As soon as the garlic is fragrant, add the canned tomatoes to the pot. This will stop the cooking process so the garlic doesn’t burn. For more flavor use Italian style canned tomatoes with herbs. Add more herby flavor with a dried Italian herb blend. Or, use bread dipping seasoning. Bread dipping seasoning, normally meant to be added to olive oil, comes in a variety of fun combinations and is a great way to enhance your soup. Add vegetable or chicken stock to the soup. Bring it to a boil, and then reduce to a simmer.

Add Cream and Blend

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Let the soup simmer for about 30 minutes. You can do more or less depending on how much time you have. Once the tomato soup has simmered long enough, it’s time to turn it into a creamy bisque. Turn off the heat and add heavy cream to the pot.

Then, puree your homemade tomato bisque. The easiest was to puree soup is with an immersion blender. Make sure all the tomatoes are pureed up to create a smooth, silky texture.

You can also use a traditional blender to puree the soup. This can be dangerous with hot soup. This video has some great tips to safely blend hot soup in a blender. Blend in batches. Remove the small cap from the center of the lid and hold a towel over the lid while blending. This allows the hot steam to escape.

Finally, once you have a smooth creamy soup, add in parmesan cheese. Blend in the cheese with the immersion blender or simply stir it in. Ladle the creamy tomato bisque soup into bowls and top with more parmesan. Or, pour it into a thermos, ready for a fun adventure. Enjoy.

Homemade Tomato Bisque Soup Recipe with Parmesan – Low Carb

Smooth and creamy Homemade Tomato Bisque Soup with Italian herbs and parmesan. A quick and easy recipe perfect for lunch or dinner and even on-the-go.

Total Time: 45 min
Prep Time: 5 min
Cook Time: 40 min

Ingredients

• 1/2 of a Large Onion
• 2 Tbsp Olive Oil
• 4 Cloves of Garlic
• 4 – 14.5 oz Diced Tomatoes (Italian Style)
• 2 Cups Vegetable or Chicken Stock
• 1 Tbsp Italian Herb Blend
• 1/2 Cup Heavy Cream
• 1 Cup Parmesan Cheese

Directions

1. Heat a dutch oven or larger pot on the stove over medium heat. While it’s heating, dice the onion. Once the pot is heated, add the olive oil and diced onion.
2. Sauté the onion for 3-5 minutes until it becomes soft and starts to caramelize. While the onion is cooking mince or crush the garlic. 
3. When the onion is caramelized, add the crushed garlic to the pot. Sauté briefly until it’s fragrant, about 1 minute.
4. Immediately add the tomatoes to the pot along with the stock and Italian herb blend. Bring the soup to a boil. Once boiling turn the heat down and let the soup simmer for 30 minutes.
5. After the soup is finished simmering, turn off the stove. Add the heavy cream to the pot and blend it with an immersion blender until the soup is smooth. Alternatively, you can blend the soup in batches in a blender (see video above for tips). Add the parmesan to the tomato soup and blend or stir in it. Serve and enjoy.

Nutrition: 

Yield: 8 servings, Serving Size: about 1 1/2 Cup

Amount Per Serving:  Calories: 168,  Total Fat: 9g, Saturated Fat: 5.4g,  Cholesterol: 28.8mg, Sodium: 831.3mg, Carbohydrates: 10.7g, Fiber 1.8g, Sugars: 8.6g, Protein 6.9g

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