Tomato Bisque
Servings: 4 servings
Calories: 373kcal
This Tomato Bisque Soup is the richest, creamiest tomato soup you've ever tried, with a splash of fresh orange juice for a bit of extra tang! Inspired by Elephant's Deli in Portland, Oregon.
Print Recipe
Ingredients
- 6 Tablespoons butter unsalted
- 1/2 yellow onion diced
- 2 14.5 oz cans diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking soda
- 1/4 teaspoon dried thyme
- 1 1/4 cups fresh orange juice ***
- 1/2 cup heavy cream
- Fresh basil to garnish
Instructions
- Melt 6 Tablespoons butter in a large saucepan over medium heat. Add 1/2 yellow onion and saute until translucent.
- Add 2 14.5 oz cans diced tomatoes and their juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon baking soda and 1/4 teaspoon dried thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
- Using an immersion blender, process until smooth. Alternatively, transfer contents to a blender and process until smooth.
- With soup over low heat, slowly stir in 1 1/4 cups fresh orange juice and 1/2 cup heavy cream. Season to taste with salt and pepper. Garnish with fresh basil, if desired. Enjoy!
Video
Notes
***Although fresh squeezed orange juice is preferred in this recipe, a high-quality bottled orange juice will work as well.
Storage
- This homemade tomato bisque can be stored in an airtight container in the fridge for up to 5 days. Or, freeze it for up to 3 months.
Nutrition
Calories: 373kcal | Carbohydrates: 16g | Protein: 3g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 102mg | Sodium: 696mg | Fiber: 4g | Sugar: 12g