Your grilled cheese called and it’s asking for a soup upgrade. Ready in about 20 minutes, this Tomato Basil Bisque recipe makes a small batch, just enough to pour a round for four eager sandwich dippers. It’s rich and creamy without butter, milk, or cream, thanks to canned beans. Skip the parm to keep it vegan (but still crazy good).
20-Minute Tomato Basil Bisque
20 MIN
Ingredients
- 3 Tbsp olive oil
- 1/4 large onion, roughly chopped
- 3 Tbsp garlic cloves, peeled and smashed
- 2 14.5-oz cans fire roasted diced tomatoes
- 1 14.5-oz can white beans, drained
- 2-3 Tbsp chopped fresh basil
- Optional: 1 oz (1/4 cup) grated parmesan cheese
Directions
In a medium saucepan, heat olive oil over medium heat. Add onions and garlic and saute for 5 minutes, or until onions begin to soften (don’t brown).
Add tomatoes, white beans, and basil and bring mixture to a simmer. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Season soup to taste with salt (I add about 1/2 tsp) and pepper.
Using a ladle, very carefully transfer hot soup to a high-powered blender. For extra richness, add parmesan cheese. Blend soup on High until soup is velvety smooth. Season to taste with additional salt.
If you like a thinner bisque, feel free to add warm water, a tablespoon at a time, until it’s to your liking.
Makes about 5 cups.
