Recipe by SWEETJAM
"This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex."
Watch video tips and tricks
onion, finely chopped
celery, finely chopped
carrot, finely chopped
2 (14.5 ounce) cans
fire roasted diced tomatoes, drained
salt and black pepper to taste
This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. Also, the cream is optional the soup is just as good without it if you want to watch the calories. Finally, if you have an immersion blender that is the easiest way to make the soup less chunky. My kids love this with a grill cheese sandwich and it comes together fast. I hope you enjoy!
Needed a lot of work. I used a lot of other reviewers suggestions. It was very thin more like a tomato soup rather than a bisque. Kind of bland. After much tweaking, it turned out to be a good soup.
Delicious - WITHOUT the flour and without the sugar. Not only is neither necessary, but I believe the soup is better without them both. The soup is sweet enough, thick enough, as is. To be on the safe side I erred on the side of caution and used only half the amount of nutmeg called for and was happy with that - certainly better than had I added too much and hated it! Rather than the canned tomatoes (which would be wonderful too!) I used tomatoes I had put up from my garden. I also added what might be one of the last times I'll get to use fresh chopped parsley and basil from my garden. Since I scaled this down to two servings I wasn't about to open a carton of heavy cream for a mere two tablespoons, and the half and half I used instead was just fine. This was brilliant red, intensely tomato-y and incredibly fresh tasting. Along with "Club Sandwich Salad," also from this site, it was a tasty, nutritious and satisfying soup and salad supper.
Beautifully done, SWEETJAM! I love the unexpected nutmeg (I used lots) and the smokiness of the fire-roasted tomatoes. I made a double batch of this because I'm clever. I didn't put the cream in the soup, but lightly whipped it and added it as a garnish - along with fresh basil and bacon. Knocked some socks off! Thanks so much for the recipe! :)
Fantastic! I left out the nutmeg and the sour cream, and pureed the entire mixture. The result was smooth, creamy, and exactly the kind of tomato soup I've been trying to make for years! I served this with grilled cheese sandwiches, and every bite was gone in minutes. Awesome recipe, and so easy. Definitely a keeper!
For those that are having trouble finding "fire roasted diced tomatoes" I found them in the healthy/organic section of our grocery store. I however went the cheaper route and used zesty diced tomatoes with green chilis. Probably one can of that and one of regular would be good because it was a little spicy, but still good!
I've made this recipe close to a dozen times. I make it pretty much as is, though I only use 2 tablespoons sugar, leave out the cream, and garnish it with fresh chopped basil. Everyone who tries it claims it's the best tomato soup they've ever tried. Using an inexpensive immersion blender is far easier than transferring to a regular blender. Great recipe, the nutmeg is a must! A big thank you to the recipe creator for sharing!
Erring on the side of caution, I started small with the fat/flour ratio, 1 Tbs each, which did initially produce a lumpy roux, but nothing the all mighty immersion blender couldn't smooth out. And even with less sugar, this bisque was tomato-ey sweet using canned diced tomatoes. Stirring in a splash of half and half and light grating of fresh nutmeg completed this bisque, which came together super-fast and was waaay better than that gloppy canned stuff. Thanks so much SWEETJAM.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Bisque III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 297
** Calories from Fat: 156
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Watch Chef John make tomato soup’s richer, silkier cousin.
See how to turn fresh tomatoes into an incredibly velvety bisque.
See how to make this comfort food favorite with a bright, delicious twist.