I absolutely love ordering Tomato Bisque when out at restaurants and was pleasantly surprised at how tasty the outcome can be at home too. We are at the very tail end of tomato season here in N.C. (thanks to the warm fall weather we’ve been having) so we
did use fresh tomatoes, but this recipe can easily be made with canned tomatoes as well. I should also mention that my kids (who are not even tomato fans other than spaghetti and pizza sauce) loved this dish! They even asked for seconds. So enjoy and don’t forget to freeze the leftovers.
Tomato Bisque
Ingredients
- 4 tablespoons butter, we used unsalted
- 1 onion, diced
- 2 slices bacon, proscuitto, or ham, minced
- 4 cloves garlic
- 5 tablespoons whole-wheat flour
- 5 cups chicken broth
- 1 28-oz can peeled tomatoes, (with liquid)
- 3 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 cup heavy cream, or less if desired
- 1 teaspoon salt, or more if you are using unsalted homemade broth
- pepper, to taste
Instructions
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Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
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Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
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Add the flour and stir vigorously for 2 – 3 minutes.
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Pour in the broth and tomatoes and bring to a boil while whisking constantly.
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Throw in the herbs and simmer on low heat for 30 minutes.
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Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
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Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.
Sweet Potatoes and Apples
This sounds yummy!
BTW, what is your view on using canned veggies? I recently becamed concerned with BPA in cans, but have hard time adjusting to not using them!
BPA or not Michael Pollan (whose book inspired us to do all of this) says that “freezing (unlike canning) does not significantly diminish the nutritional value of produce” so we usually try to buy frozen veggies over canned if possible.
Marta – there are companies that use cans without BPA lining. Muir Glen is now using non BPA cans for their tomatoes, along with Eden Organic. BPA is bad and I have removed 99% of plastic from my home, it’s just amazing where else you find this estrogen mimicking chemical (definitely don’t want to be giving that to my young daughter.)
Yum, can’t wait to try this… the one good thing about canning is the veggies are canned at the peak of freshness – can’t say anything about the BPA issue though – need to research that but I do know I have never found frozen tomatoes – so it will either be fresh or canned whichever I can find so I can make this delectable soup! thanks for sharing your recipe – much better for me when I don’t have to come up with a recipe myself – just tweak it for my tastes!
I strongly urge anyone and everyone to get rid of canned goods all together. I haven’t bought or used a can in around 2 years. It feels great! I use fresh and frozen produce instead.
I have learned many ways to cook everything from scratch. I make my own cream of chicken and mushroom soup that some recipes call for. I plan on making this recipe. I will blanch tomatoes and cut them
I also have not purchased can goods in a very long time. Unfortunately, a power outage made me rethink all of the freezer items. I just lost approximately $800 worth of meats, veggies, and freezer meals. :(
If you can document the loss, you can claim it on your homeowner’s insurance — something a lot of us in Alabama learned after we went through multiple tornadoes and power outages…
Sorry. Continue. I will blanch fresh tomatoes and cut them for the recipe above. I just noticed it says you could do that as an option.
Can you leave out the meat? I’m a vegetarian…never had a tomato bisque with ham/bacon in it actually, but curious if it would affect the outcome much. Anyone else omit it? Thnx.
The flavor will be slightly different, but the soup will still work without it!
This recipe is just fine without the bacon and butter and really only needs just a splash or two of heavy cream. I use fresh organic roma tomatoes and cook them first in olive oil and water, then add fresh garlic and italian seasonings and chicken broth (no need to take skins off the tomatoes) and then use the hand held emulsion blender and it’s a delicous healthy soup.
I throw in white beans and put it in my daugther’s thermos for lunch at school. Or you could put pasta in it.
This was awesome! I’ve never made anything like this before! I even used fresh tomatoes! I had to bake them in the oven for a few minutes to get the skins off, because I didn’t have a big enough pan to boil them in. I also didn’t have any cream so I just substituted milk and butter for it. I didn’t have the single seasonings it called for so I just added Italian seasoning. My 2 year old really enjoyed! I thought it was really good too!
This looks delicious, but I need to adapt it to gluten free. I wonder if a gf flour could work instead of the whole wheat. Tomato soup was my favorite before this journey, and this looks delicious!
Hi Shelly. I don’t see why you couldn’t substitute a gluten free flour. Let us know how it works out. Jill
@Shelly, you can use a smaller amount of corn starch, it’s just being used as a thickening agent :)
This looks AMAZING!!! I can’t wait to try it!!
I do have to say I’m a little surprised to hear you say you can used canned tomatoes. I wish I knew where the article was but it was about particular things that certain people (I think all doctors), based on their specialty would never eat and canned tomatoes was one of the. The acid and the can create something together. Sorry I don’t have my facts on straight… I’m going to look for that article right now :)
Hi Miki. Thanks for passing that along. You’ll see one reader noted that Muir Glen and Eden Organic are now using cans not lined with BPA. And, of course, you can always just use fresh tomatoes. Jill
Hey Miki,
I just wanted to say, that I work for two doctors, and they are the worst about their food! They never, ever cook, and if they do it’s some pre-cooked stuff they throw together.
I think that in theory doctors should be more concerned about their health than anyone else, but from what I know of them, they are the worst eaters.
that was easy to find… it’s BPA
http://www.foxnews.com/health/2011/12/01/7-foods-should-never-eat/
Shelly, If you’re looking for GF flour try using Jules Gluten Free Flour. She also has tons of info & recipes on her FB page. Enjoy.
Do your girls just eat them cold for their lunch?
OH MY HOLEY MOLEY!!! This is a REALLY GOOD recipe!! I tasted it even before adding the cream and it’s awesome (I even left out the meat because I didn’t want to open a whole bag of bacon and had no ham and no proscuitto for me – pregnant)
If you are wondering if it’s good, then stop… It’s GREAT! (and I’m a picky eater)
Just wondering if I could use almond flour or garbanzo bean flour or something similar in this recipe because I don’t use wheat products?
Susan – You could certainly give it a try. I would probably try the almond flour. Jill
Why is bacon considered real food???? I thought it was really processed. Please explain!
You can get uncured bacon without the nitrates added to it and it’s a real food. We get bacon from Earth Fare or at our farmers market from grateful growers pork and they dont add anything to it.
Meat is considered real food if it’s humanely raised, properly fed, and local: https://www.100daysofrealfood.com/2011/03/25/mini-pledge-week-3-meat/
I am on a low carb diet, so I wondered about substitutions for the whole wheat flour as well. Is it just being used as a thickener?
If so, I was wondering about using Arrowroot powder and how it converts?
Thanks for the recipe!
Looks delicious!
Leslie
Hi Leslie. I’m sure you could try the arrowroot powder, but, I’m not sure of the conversion. There are many websites that might be able to help you out. Jill
Did you add the cream before freezing the Tomato Bisque? Or, did you heat the previously frozen bisque and then add the cream?
Gale – I cook the whole thing and then freeze it. Jill
For people looking for an alternative thickener, tomato paste also works well. As this will significantly increase the tomato flavor, adjust seasoning if desired.
Brilliant idea now that tomatoes are crazy in season and we are getting ready to start school in 2 weeks! My chest freezer was one of the best purchases I ever made. I just used some chicken in there that was at least 15 months old. Tasted just great!!! There is a HUGE difference between a chest freezer/”deep” freeze over your usual frost free freezer that is attached to your refrigerator. No freezer burn on my food! :)
Keep up the seasonal recipe posts!!!! A huge time & money saver for me!!!! Really helpful because I am here in Atlanta!
I wonder if you could pressure-can this? I’d guess you’d have to leave out the cream, maybe? Are you opposed to home pressure-canning as well? I feel that it’s better in the long run for the environment because the initial output of energy to can is less than the long-term use of the freezer, plus your precious home made food is safe from power outages. Home pressure canning does use plenty of heat, but the soup has been heated anyway during cooking, so I don’t see how it could further damage the nutritional value of the veggies. I also think that it’d be easier to reheat at school if it was canned and not frozen. I bought a pressure canner last year but am new to using it and am still figuring it all out. Thoughts?
I have never pressure canned myself so I am sorry I cannot help with this one!
I am excited to try this recipe! I want to make this for my boys’ lunches, but what did you freeze it in and how do you thaw it out for their lunches?
I freeze it in these freezer-safe jars (leaving room at the top for the liquid to expand): http://www.amazon.com/Ball-Mason-Jars-Wide-Mouth-Freeze/dp/B001DIZ1NO/ref=sr_1_fkmr0_2?ie=UTF8&qid=1329846095&sr=8-2-fkmr0 then I take it out the night before school and let it defrost in the fridge. Then the morning of school I heat it up on the stove and add it to her thermos. It also helps to put boiling water in the thermos first so it can “warm up” before adding the soup.
How long do you expect this to stay good in the freezer? Thank you!
It should stay for a few months generally. Jill
What are your recommendations for freezing? Do you freeze with the cream? How long can it be frozen for?
Hi Susan. Yes, you can freeze the finished product. It should last a few months. Jill
I cook everything at home, and lots of soups, but this one was the biggest success, even with my very picky little one! Thanks!
DELICIOUS and my daughter requested it for school! Thanks! Do you freeze it in ziplocs?
Hi Kate. I do BPA free containers. Glad she enjoyed it. Jill
Now, how to make this delicious-sounding recipe dairy-free? Just stick to tomato minus the bisque? :)
Hi Sarah. Yes, I guess so. Maybe you could try almond, rice milk or coconut milk? Not sure they would be thick and rich enough though. Sorry I can’t offer a better suggestion. Jill
Try adding some oats — they become thick and creamy when blended. It won’t have the same rich “mouth feel” as cream, but still yummy.
Wondering if you take the seeds out of the tomatoes… I am planning on using fresh ones from my garden. BTW, THANK YOU for changing my life, your experience is SO valuable to me and has given me LOTS of inspiration!
I just made this with tomatoes from my friend’s garden and I wondered the same thing about the seeds. I did not take them out, but after I used my blender, I used a mesh strainer to get the seeds out. Worked perfect and I just tasted it – DELICIOUS!!
Hi Grazi. People have reported doing it both ways, but, I usually take the seeds out. So glad you are enjoying the blog and it’s made such an impact on your life. Thanks for reading. Jill
Hi! Im just wondering if canned tomatoes, or anything canned, is considered real food?
Thanks!
canning is just a form of preserving. if you look at the ingredients on a can of tomatoes, you will see that it just lists tomatoes, maybe tomato juice and salt. Some canned goods are in liquid that wouldn’t pass the “real food” test, so you just have to read the labels.
Hi Sabrina. Canned products are not ideal, but, I know sometimes they are more convenient. If you do have to use them, I would try and find ones that are in cans that are BPA free. Jill
I wasn’t able to can any tomatoes this year due to a difficult pregnancy. Do you know any brands of caned tomatoes without BPA? I have seen some in paper cartons…but they are very expensive. Thanks!
Hi Katie. Yes, I believe the Muir Glen brand is BPA free. And, yes, the Pomi in the box are great too, but, I agree, are not cheap. Jill
I usually try to freeze tomotatoes but didn’t this year purely due to disorganization.
The paper cartons are lined with some for m of plasic and even the cans without BPA are generally using BPS as a substitute. (For tomatoes at least, not for canned beans as much — it’s wortht contacting the manufacturer to find out.) Can you find them in jars at your favourite HFS?
Hi Laura. Thanks for sharing the information. No, I have not really looked for them in jars, but, might be something worth looking into. Jill
Just made this and it is delicious! I did not remove the skin or seeds, I put the whole tomatoes in the Vitamix with some of the broth and pureed them all. I also used arrowroot powder and found a substitution online that said 1 teaspoon of arrowroot = 1 tablespoon of flour.
If I may I’d like to pass along an easy Tomato Bisque that is also dairy free. When making spagheti sauce, double the recipe and to 3 cups of the sauce add 1 cup organic vegetable or chicken broth, 1/2 tsp. dried basil and 8 ozs. organic silken tofu, whir in a blender until pureed. I put this in the refrigerator. It can be served as a cold soup or heated as needed.
Wow!
This soup is to die for!
I made this soup for the first time this past week. I’d seen the recipe a few times over the summer, but we had a record hot summer and we finally had a nice fall day that was begging for a soup dinner. Can I just way how much we LOVE IT! Especially for the time required. I was able to make it after work and still have dinner on the table at a reasonable time. I used organic San Marzano tomatoes (which were surpringly less expensive than the non-organic San Marzano at our local grocery store)and the flavor was exceptional! Sorry for the long post, I don’t normally comment on things, but when we were eating leftover soup for dinner tonight, the 2 year old told me that it was her favorite food. Thank you so much for your website and blog and helping my family enjoy eating healthier. :-)
Hey folks! For those having trouble finding BPA-free cans (I’ve NEVER seen them, and don’t use canned tomatoes because of this, since the acids really leach out the BPA), the boxed brand Pomi is excellent, and you never get that canned taste.
You’re right, Emily…Pomi is great!
Is the bacon already cooked or raw when adding it??
Hi Heather. It’s uncooked. Jill
Love this idea but I am a veghead. Is there anything I can sub for the bacon or is it needed at all?
Thanks!
Kelly, I made a vegan version of this tonight that turned out great! I used no chicken broth for the broth and also added 2 t. of No Beef broth (Better Than Bouillon brand) to give it a meaty taste.
Kelly, I usually substitute bacon by thinly slicing tempeh and cooking it in a skillet with olive oil and tamari or Bragg’s liquid aminos. It’s especially good with collard greens but also any soups that call for bacon. I have even used Liquid Smoke to give it more of a bacon flavor.
Could I subsitute a box of Pomi strained tomatoes for the diced/fresh tomatoes?
I really enjoy your website!
Cheers,
Mary
Hi Mary. You could give it a try, I would just make sure there’s enough juice with them. Jill
Yummmmmm! This is my favorite soup and will def be trying this recipe out. Question, do you have a post on how to can? Do i need to do anything further than buy the jars and fill them up? Please explain…
Hi Holly. Here is some info on canning…https://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/. Jill
Thanks for this recipe! I have made something similar, but instead of cream, I add cooked chick peas/garbanzo beans prior to puree step and it is delicious! Thick and creamy without the cream, and my three kids love it. I also add a dollop of pesto just before serving and it is delicious! Thanks!
Hi Sarah. How much of the chick peas do you add? My husband is dairy free and so I’d like to try your suggestion so he can enjoy this. Thanks. Jill
I puree the tomatoes before starting or at the very end, which makes the tomato seeds disappear and become a part of the puree. The outcome still tastes good.
This was so good! I made a few changes only because of the dietary guidelines that we follow. Used Earth Balance instead of butter and added olive oil (2 T of each), I used Better Than Bouillon brand no Chicken broth instead of chicken broth and added 2T dried dill instead of the thyme, bay leaf and parsley. I didn’t add meat at all, but did add 2 t. Better Than Bouillon no beef broth to give it a “meaty” flavor. Instead of the heavy cream, I used So Delicious brand coconut creamer, plain (processed food, I know, but it is one of my few splurges to use instead of dairy cream.) I also added a 14.5 oz. can of organic crushed tomatoes at the end for some texture after using the immersion blender on the pot of soup. This was seriously good soup!!!
This didn’t have strong tomato flavor the way I like tomato soup to be, so I added about 2 tablespoons of tomato paste and it helped alot.
just want to mention that you can change the whole bad for you heavy cream bit by switching to the same amount of a good quality plain greek yogurt. it will taste amazing and you save a good deal of calories….
I made this for dinner tonight and it was a success. Had really good flavor. Here is the nutrition breakdown with only 2tbsp butter. The rest of the recipe is the same. I calculated 8servings but I’m pretty sure this made more than that. Fat 14.7 sat fat 9 cholesterol 50.6 carbs 8.4 fiber 1 protein 4.3. Total calories 180
Oops I left out the flour so the carbs are 12.1 fiber 1.6 protein 5 calories 197
Thanks Carissa! I’m going to try and make this today with some of the huge bounty of tomatoes we have from the garden right now. I love tomato bisque but not the calories that go with it. This isn’t bad at all and would definitely work for anyone watching their waistline. :)
I made this for my (almost) year old daughter, she LOVED it! I force the extra servings per the recommendation so we can enjoy again for lunch! Thanks for the recipe!
Whole garlic cloves? Minced? Chopped?
Hi Courtney. I would mince it so you don’t have big “chunks” in your soup. Jill
Is the bacon necessary? As my daughter & I don’t ham/bacon Also, can I sub chicken broth for veggie?
Hi Jaimie. Yes, I think you should be able to substitute the broth. As for the bacon, you can leave it out, it will just alter the taste slightly. Hope you enjoy it. Jill
Hello, made the homemade veggie spaghetti sauce last night! My picky husband loved it!! It taste so fresh! One question, for the soup recipe, when using 3 sprigs of parsley do I include the stems as well or remove parsley leaves off of 3 sprigs? thanks, sandra
Hi Sandra. Glad you all enjoyed the spaghetti sauce. I always remove the parsley leaves and use only those. Jill
I always include the stems — they are full of flavour! SInce it is blended anyway – save teh pretty leaves for garnish. :-)
Fantastic recipe. I doubled it for freezing,added basil and a little tomato paste , and cut down on the creme. Ill add more in when serving, just to freshen it up! Thanks for sharing !!!
Do you have to use heavy cream or would whole milk work? Want to make this tomorrow but I don’t have heavy cream on hand.
Hi Allison. You could try and substitute the whole milk, I just think the end product won’t be quite as thick and creamy, but, it could still work. Jill
What are the calories per serving?
Hi Susan. We do not track the nutritional information. Here is a little more information that might help you…https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. Jill
I have Celiac Disease and can not use whole wheat flour. Can I substitute gluten free flower or can I use corn starch instead?
Hi, Tara — I made this soup over the weekend with corn starch and it turned out just fine. Instead of the 5 tablespoons of flour, I used 2.5 tablespoons of corn starch. I didn’t add it right to the pot, I dissolved it in some of the juice from the canned tomatoes, first, then added that slurry mix to the pot, stirred as directed, and then added the rest of the liquids. Turned out great without any big clumps. Good luck!
Hi Tara. I would use arrowroot powder instead. Jill
I loved this recipe — a big hit in our house this weekend. It was easy enough to make gluten-free, too. Instead of the flour I used a slurry of 2.5 tbsp of corn starch in some of the tomato juice. This will be a staple in our house! Thank you.
Could I used Diced tomoatoes instead of whole?
Hi Lesley. It might change the texture a bit but give it a try. Let us know how it turns out! ~Amy
I made this the other day – so good I thought I’d gone to heaven!!! Thank you for a fantastic recipe!!
I made this tonight and everyone, including my husband, loved it! I’ve always said that bacon makes everything better and it sure did for this recipe. Thank you for sharing it:)
Made this last night and it was so good. Not the best for my low fat diet, but was so worth it since we had 6 inches of snow last night. I used all dried spices and it was still very flavorful. My husband and I, my 16mo old daughter, a 4yr old, and 10yr old all ate it up. (Nice to pair with grilled cheese, too)
I just made this recipe, and it is delicious! I would like to add a warning, though, for people like me who haven’t put soup in a blender before. Do not fill the blender all the way up, even if you normally do with cold items! Apparently the heat makes the food act differently (fairly obvious, I know, but I wasn’t thinking.) My blender lid blew off, even though I was holding it down, and the hot soup splashed all over me. My wrist is burned from where I was holding the lid. I don’t consider this to be anyone’s fault but mine. I just want to prevent others from making the same mistake. Once I only filled the blender halfway up, it worked perfectly. Thanks again for a great recipe!
I just made this and it is absolutely delicious! I am vegetarian, so I substituted the chicken broth with Organic Veg Broth, and the heavy cream with a splash of Coconut milk. I wasn’t sure how it would turn out, or if the texture would be too watery, and it was A-mazing. I wish I had doubled the amount for freezing portions. It was that good… Thanks for the recipe!
I’d like to make it dairy- free, too. Did you use the canned coconut milk or the coconut milk beverage?
I used the beverage. :)
I have made this with canned unsweetened coconut milk. I have also left out the milk all together and it turned out great.
Phenomenal flavor! I used canned tomatoes and worried it wouldn’t be as good, but it was delicious. My family gobbled it up. I have a question about the consistency though. I’m assuming the flour is in the recipe to thicken the soup. I followed the recipe exactly (apart from omitting the bacon) and found that when I pureed the soup with an immersion blender, it brought it back to a very thin consistency … almost brothy. The cream thickened it a tad, but not much. I’m wondering if I did something wrong … Thanks so much!!
Thank-you so much for creating this website.. Finally we are getting back to real food. I have Crohn’s disease and spent way to many day’s being frustrated on finding foods without preservatives, plus foods that are loaded up with processed sugars. Finding this website is such a blessing to me and others suffering from Crohn’s disease. I love this tomato bisque. It has such a wonderful fresh taste to it.
Can’t wait to try this! Thank you so much for great recipes and for a wonderful website!
Outstanding!! I used bacon, added basil and used dried thyme. Used fresh tomatoes. Seriously outstanding. Thank you!! I am on my second small bowl and its not even dinner time yet!
Has anybody tried canning this before? How long would te processing time be for 1/2 pints?
We are dairy free- could I omit the cream and maybe a bit of tomato paste for thivkness
Hi there. You are welcome to tinker with the recipe and see how it turns out. :)~Amy
Hi, I was looking for a dairy free option as well. Looks like some folks above have used coconut milk as a substitute with success. I will have to try it out!
When you freeze this, have you already mixed in the cream? I want to make a double batch and freeze for school.
thanks!
Hi there. Yep, freeze it all. You may need to stir very well when reheating to keep the cream from curdling. :) Amy
Just made this soup using San Marzano tomatoes from the garden, along with home grown garlic, onion, and herbs. I convinced My extraordinarily picky 5 year old to try one bite and she loved it! Ate a whole bowl and told me it was better than ice cream. I don’t think it’s THAT good but I’m pleased with the results. Plan to freeze a batch. Thank you!
What do you put your soup in to freeze it?
Hi Jessica. We use freezer safe glass canning jars. You can find them here: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/. ~Amy
How much is a “sprig” of thyme? I don’t want to use too little or too much. I found varying answers online and am curious what you do. Thanks!
Amy, this would be ‘to taste’. Assuming fresh thyme…I’d add about a length of 2-3″ and see if you like it. Keep in mind fresh herbs and especially dried herbs (depending on freshness) are very variable in their flavor. You can’t really go wrong….
How do you thaw this soup to send in a school lunch? Is it necessary to boil after freezing?
Hi Robin. We typically thaw overnight and then heat up on the stove or in the microwave. I bring mine to a simmer and then pour it into the thermos. ~Amy
So delicious…I made it gluten and dairy free too. Used coconut flour in place of wheat flour and full fat coconut milk instead of heavy cream…thank you so much for the recipe. I will be making this at least once per week!!
Thanks.. I was just wondering how it would taste using coconut flour .. I too try to be more gluten free/grain free.. doesn’t always happen.. but I try..
Apparently the secret to amazing tomato soup (bisque) is bacon! Who knew? This was incredible and even my 7 year old who abhors anything to do with tomatoes (including soup) lapped it right up and said it was the best tomato soup ever. Thanks for sharing the recipe!!!
I made this soup tonight and it was delicious! The only thing I added was 2 carrots (chopped and sauteed with the onion) and half a head of cauliflower. It came out great! If you like restaurant style tomato bisque soup you will love this one. Now lets see if my kids will eat it, I hope by placing croutons on top it will entice them.
I love this soup! Do you have the nutrition info?
Hi Sarah. We do not provide nutrition information on our recipes. Here are some posts which help clarify our philosophy on this: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/ and https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. There are many tools available online which can help calculate nutrition detail for recipes. ~Amy
Thanks for the fantastic recipe! Made it without bacon since we don’t eat it and parsley since I forgot to pick it up. Used 5 medium fresh tomatoes. So good!
Thanks for this recipe and the many others — and for all of the information and the inspiration! I’ve been organic and non-GMO for a while and don’t have much junk in the house as a result, but you’ve inspired me to go deeper into understanding what “processed” food is (I thought I didn’t have much!) and to be more intentional about it, which has led me to cut out even more things I didn’t realize! For this recipe, I used coconut flour instead of wheat flour as I, too, am trying to go gluten-free due to a new hypothyroid issue. I cut back the amount of flour using coconut, but probably still used too much as I am new to it. Can anyone else suggest a substitution ratio or share how much coconut flour (the alternative flour I have on hand a the moment) they used in this recipe with success? I want to try to make it again- I can tell it has lots of flavor! Thanks.
Hi Rachel. This might be helpful: http://www.livingwithout.com/issues/4_7/cooking_with_coconut_flour-1955-1.html. ~Amy
I’m curious how you get all the seeds out of the tomatoes.
After you blanch them you can cut them in half or just cut tops off and squeeze the tomato.. The seeds literally fall out.
Can the soup be frozen after adding the cream?
Hi Sarah. Yes, it can. When reheating, stir frequently so the cream does not curdle. ~Amy
Love that you freeze the leftovers but I’m running out of room in my freezer from all your delicious recipes to freeze for school lunches. Can they be canned using the hot bath to seal the jars and then leave them at room temp such as store bought soups?
So I’ve been researching my question because I wanted to do something with the leftovers tonight and what I have found is that I can not can this because of the cream so……. I guess I will be freezing this one too. If you have any additional info on the subject I would be interested in knowing it. Thanks
Hi Jessica. Lisa’s ventures into canning have been limited to jam and preserving fruits and veggies. Sorry that I don’t have more info for you. ~Amy
I am making now. First time cooking… Don’t laugh. Should the garlic and be whole or minced? I think I burnt the garlic or maybe the onions as now that I’m whisking with the broth and tomatoes there are black things floating at the top?
Though I truly may have burnt the onion or garlic or both, my 7yo loves it. I’m a little skeptical as I’m not sure if it’s ‘right’. It is good but I’m doubting if it’s the way it should be. I didn’t time when I put in the flour as my 2mo was crying and so I was in a hurry. Thinking it maybe should be thick? I removed the cloves of garlic before blending because I just wasn’t sure about the big chunks. Hope to try more things soon. Thank you!
Hi Karrie. The garlic should be minced. :) ~Amy
I made this following everything to the T. I added the garlic as it is since it did not say ‘minced’. It got blended anyway. But no one liked it. They all said it tasted bland and no flavor.
Delicious! I made this today and loved it! Helpful tip: I stuffed the herbs into a tea ball to make it easier to fish them out. Thanks for the great recipe.
I only discovered your website 2 days ago and can’t seem to do put my iPad down! Amazing stuff! I just made this soup… O, my! I substitute the cream with Philidelphia light cream cheese for a lighter option. Just make sure you mix a bit of the spread with a few spoons of warm soup first before putting it all in the pot as it will curdle otherwise.
Thanks so much and we will be having this soup with your Mac ‘n Cheese and salad tonight!
Just made this and it was delicious!!! First time I’ve made a soup too. I’ll keep a look out for more recipes!
LOVE this soup! I made some earlier this week and we devoured it. Last night I made a double batch so some will make it to the freezer.
My husband can’t do things with heavy cream. Any ideas on subs? Could I just use regular milk? Or I saw the other persons suggestion on coconut milk which sounds good.
Hi Laura. We have not made substitutions in this recipe. Please let us know how it turns out if you do. ~Amy
ok so I have some silly beginner cooker questions. I so want to try this but funds are limited and trying to use what I have on hand plus to get fresh things in this town is hit and miss. OK so questions, I have no clue what sprigs are but I have dried parsley and thyme, can that be used? and do I still need to remove them after cooking before eating? I know silly please don’t laugh. and then second question was the after we blend do we return to pot and add the heavy cream then at that time? and do we add all at once or slowly pour in to avoid it curdling? third question is that I do not have wheat flour yet just the white could I still use the white and is there a different measurement for the white than the wheat? I know I know silly. Thanks in advance. O and will add that I am loving all these new healthy ideals. Kids are loving changing to healthy options.
Hi Melissa. :) You’ve likely already made this dish but to address your questions: If you use dried rather than fresh herbs, there will be nothing to remove. :) If you use an immersion blender, you do not need to remove the soup from the pot. You then stir in the amount of cream you would like. We have not used white flour in this recipe but the amount should stay the same if you do. ~Amy
Hi! I love your website and have been working hard to cut the processed foods in our house. We don’t have a “perfect” pantry, but are getting there. Thank you so much for all your info. But that is not why I am writing today. I was wondering if you have any suggestions that may help my friend and I, we are starting a program for our local schools that we are calling Feeding our Kids, where we provide shelf stable, kid friendly food over the weekend to kids that are food insecure. And the problem I am having is trying to be balance what we can afford with the most nutritionally packed foods we can afford! I was trying to find a peanut butter small enough that they can carry it easily and yet not be full of sugar… do you have any suggestions? I feel like there are some compromises that we are having to make because of liability restrictions and financial restrictions. So, I am putting this out there to try to get as much info and as many ideas from people as I can!
Sorry this post got so long. Feel free to email me directly!
Thanks,
ann :)
Hi Ann. Shelf stable is tough. Single serving is tough, too…both for affordability and limited healthy selections. Justin’s has single serving nut butters that do not have added sugar: http://www.minimus.biz/Justins-Natural-Classic-Peanut-Butter-F06-0158504-1200CL.aspx. Of course Smuckers, too, has single servings but they are loaded with added sugar. This thread might help, too: http://www.sparkpeople.com/ma/What-are-some-shelf-stable-healthy-foods?/7/1/25962682. ~Amy
I made your tomato bisque last night to accompany grilled cheese sandwiches as dinner for my boyfriend, stepson, and myself. It was a huge hit! We usually do the Trader Joe’s low sodium creamy tomato soup, but this was much tastier and not really much more work. My cream had gone bad, so we used half-and-half (organic/pastured/local), and I also subbed dried herbs for fresh. It came out thick and creamy, perfect for dipping our sandwiches into. The immersion blender worked beautifully for most of the soup, but I did have to run the whole canned tomatoes through the blender. While it was simmering, my stepson walked in and asked, “What is that amaaaaaaing smell?!” :)
O, my!
This is so delicious!!
We had this with your mac n cheese and salad on the side.
I find this an excellent “base”/ “broth-type” for seafood too! add a few large prawns (shrimps) or fancy langoustines at the end and voila a very posh fancy soup; excellent for a dinner party fit for a king (or queen)!!
Thank you!
Christy (UK)
I forgot to mention I don’t use double cream.
Whenever a recipe mention this, I use light cream cheese instead.
Just make sure you mix a bit of the hot soup into a separate bowl with the cheese, otherwise it will curdle.
Christy
O, I nearly forgot to mention, I dont use double cream. Whenever a recipe states cream, I use a light cream cheese instead. Make sure you first add a bit of the hot (warm) soup into a bowl with the cream cheese before adding it into the pan, as it will curdle otherwise (cold into hot)
I forgot to mention I don’t use double cream.
whenever a recipe states this, I use light cream cheese instead.
Just make sure you mix a bit of the hot soup into a separate bowl with the cheese before adding it to the soup, otherwise it will curdle.
Christy
I made this tonight with everything out of my garden except the bay leaf, garlic, cream, bacon, salt, pepper. I first blended the very last of my tomatoes… this recipe took a little time, but the end result was well worth it :) Even my husband liked it… he does not eat Tomatoes! I might cut back to 2 sprigs of the rosemary next time, it seems right out of the garden is really strong. Once I dipped out the sprigs of herbs I Used my immersion blender, Always love recipes that call for the use of that :) Love Love Loved it!
This soup was so tasty and popular at our house. I don’t usually leave comments on websites, but I wanted you to know how much I appreciated it. I have a very picky 2 year old and not-so-picky 5 year old and everyone ate it! I called it “soup bar” and had bowls of different toppings to put in the soup: leftover grilled chicken, cheese, fish crackers, and cooked pasta shells. The kids had fun mixing the toppings and scooping them out.
I’ll look for more tasty recipes to help my picky eater on your site!
I’ve made this and absolutely love it! However, my husband has high cholesterol, do you think there is anything I can replace the heavy cream with?
Hi Natalie. You could replace it with an alternative type of milk but the richness and consistency will definitely be changed. ~Amy
Excellent!!
Made this tonight for my family! They loved it. My 2 year old even ate an entire bowl. Thanks for sharing!
I’ve got parsley flakes and ground thyme..how much of each should I use instead of the sprigs of parsley and thyme?
Hello Christy. The rule of thumb is 1 tsp of dried is equal to 21 Tbs of fresh. :) ~Amy
Hi Christy. So says Martha Stewart: http://www.marthastewart.com/270213/ratio-of-fresh-herbs-to-dry-herbs. :) ~Amy
Hi everyone! With the frezing cold temps, I’m wanting to make some soups this week! :)
Quick question, has anyone subbed coconut milk for the heavy cream? If so, how did it turn out? I have a dairy allergy but would love to give this a try! :)
Thanks!
Denise
Also, just tasted it post blending. It’s not as “tomotoey” as the canned tomato soup. Suggestions?
Hi Christy. You could experiment with going heavier on the tomato but you would need to adjust other ingredients as well. ~Amy
I JUST made this and it is devine!!!
Made this tonight and it was AWESOME! Even my super picky 19 month old couldn’t get enough of it. I didn’t have any fresh thyme though, but it was still fabulous.
Delish! I just hope my 2-yr old likes it, she’s the reason I tried this recipe
I asked for an immersion blender for Valentine’s Day. So glad I got it because this bisque ROCKS! My 3 year old loved it. Such a comfort food and easy to make!
I know this is probably a dumb question, but do you warm the cream before adding it? Seems cold cream would make the soup not warm enough.
Hi Sammie. I usually sit my cream out when first beginning to cook my soup and it is less cold when I add it. ~Amy
This was soooo good! This will definitely be making it on my menu frequently
I’ve been wanting to try this recipe for a while now, since I’ve been following you for several months. I was JUST able to make it yesterday and it was SO good! We don’t eat a lot of bisque here in CO, so it tasted really good to me. I used about 1/2 of the cream which was perfect. Thank you for all of your wonderful recipes, you have made my life easier and my family thinks I’m the best cook! :)
I make this at least twice a month (same as the broccoli cheese soup) and it’s a huge hit in our house. I am using your suggestion to double up batches and freeze in mason jars. Wonderful for lunch on a cold (seems like endless cold..) day!Thanks for all the awesome recipes!
hi, made this 2 days ago…big hit! couple of questions, when adding the flour it said to whisk for 2 minutes…but it all went to this dry paste…did I do something wrong…once I added the chicken stock it was fine, but certainly seemed odd. And I put througth the blender but still had little pieces of proscuitto in the finished soup – is that normal? And finally, how long would this keep in the fridge?
Hi Sue. The mixture should be somewhat thick before you add the broth. The overall texture will depend upon to what degree you puree. If you puree in batches, it might be a little more smooth. ~Amy
great recipe!
Had a request from my 10 year old for tomato soup and grilled cheese. Tried this one with canned tomatoes from my garden last year. It was delicious. I omitted the bacon, but subbed bacon fat for the butter as I didn’t want to open a package of bacon for just a couple of slices. I also omitted the flour and added a small can of tomato paste so it had a bit more tomato flavor. I also used whole milk instead of cream (again what I had in the fridge) Everyone loved it and I think my son is disappointed he won’t have any to take for lunch tomorrow. The soup was still pretty thick after blending it without the flour. This is a great basic recipe that can easily be tweaked to what you have on hand or want to leave out.
Made this recipe for the first time tonight. I am new to making soups from scratch so was a little nervous but it turned out great. We are new to the clean eating lifestyle and my boys are hard to please. This was a hit.
Made this as part of my lazy day freezer meal stock and used a can of pureed white beans instead of cream. Delicious. Have to cook it a little longer to make sure it’s blended, but tastes exactly the same. Love this recipe.
I’ve seen this soup in lunch round up posts with whole wheat noodles added. Do you add those before you freeze this, or after you have reheated it? Thanks!
Hi Megan. You could do it either way. :)
Thanks Amy; I can’t wait to start getting tomatoes in my CSA box to try this!
This soup was very easy and tastes great, with the exception of being a little salty for my tastes. I used homemade broth that I salted, but I think in combination with the butter and prosciutto, it was a little too much. I’ll have to be sure to use unsalted butter next time. I also like the idea of adding a tiny can of tomato paste, but to give it some extra rich tomato flavor. I only used about 3/4 cup of heavy cream, adding and tasting it as I went. I love how easy and simple this is, and I immediately portioned it out and put it in the freezer! I’ll be so happy on a rainy day :)
Love it !
Hi! I need to know how to defrost the tomato bisquet soup .
Thanks
Hi Patty. Just defrost int he fridge overnight. :)
After realizing how nasty canned tomato soup can be I tried this recipe on my four small children. I had a hunch my kids would like it so I made a very large batch; Because of the quantity I did have to blend it in several smaller batches. I used a huge Tupperware “that’s a mega bowl” to mix it all back together. As the very large bowl full of soup sat on the table one of my children exclaimed, “It looks like a pot of gold!” It was absolutely Delicious! During the meal my kids loving renamed this tomato bisque “EDIBLE TREASURE.” I now make an even bigger batch which I divide into five portions. We eat one and freeze the other four. It makes a great quick lunch that requires little prep on a busy home school day. We were all ready on our own little real food adventure but this recipe is what got me “hooked on Lisa”…I’m a big fan. :)
lovingly not loving LOL… should have reread to spell check. :)
I made this tonight for dinner and it was delicious! I didn’t include the bacon (or any meat, for that matter) as I limit our bacon consumption to once a month. I also only added salt and pepper because I didn’t want the herbs to over power since I was feeding this to my kids. It was seriously restaurant quality! I definitely recommend the stick hand blender. I couldn’t imagine having to pour it into an actual blender or food processor. Anyway, it was just so good! I paired it with grilled cheese sandwiches which just completed the meal!
Will any substitutions work for heavy cream, can I try whole milk or skim milk, soy milk etc>
I always just use whole milk and its just fine!
This may be a silly question but how do I freeze this soup? I am new to freezing things and it seems like I have read somewhere that acidic foods such as tomatoes have to be froze a certain way to prevent bacteria growth.
Hi Samantha. We typically freeze soups in wide mouthed mason jars leaving room for expansion. You might find this helpful: http://life.familyeducation.com/foods/safety/36570.html. ~Amy
Have you ever tried freezing your tomato soup in the quart canning jars for an easy meal night in the future? I don’t see any reason this wouldn’t work just like the jelly jars, do you?
Thanks,
Jana
Hi Jana. Sure, I freeze soups in large mason jars all the time. ~Amy
Thanks!
I made this recipe this weekend and my entire family absolutely loved it! My husband suggested putting it on the weekly menu and my middle child suggested the daily menu! Thanks for a great recipe!
This was so easy and delicious. I am on a soup cooking mission today. Needless to say, I will never buy a red and white can of tomato soup ever again.
This may be a silly question, but do you strain the soup to get the herbs out or do you just put the entire sprig in so that it just pulls straight out? Thanks!!
No, you do not need to strain. The sprigs will stay mostly intact, so you can just pull them out. ;)
My family is addicted to the canned tomato soup and I just cannot in good conscience serve that to them anymore. I have tried other “homemade” versions which they did not like, although I’m not sure why. However, this one was a hit! It is definitely thicker than the processed variety so I thinned it out a little more for my kids, but my picky husband raved about it. I loved that it was so easy to throw together for a weeknight “real-food” meal. I also thought that it tasted great without the cream.
How did you thin it out? It is too grainy for my taste.
Amazing! I made this for the first time last night to take for my lunches this week and couldn’t quit sampling it. What a great recipe. Thanks so much. This one is going in my regular rotation!
Is there a way to make the tomato bisque in the crock pot?
Hi Jill. We’ve not tried this recipe in a crock pot. ~Amy
This was so good! I am not usually a tomato soup kind of person, but this was just downright tasty. Even my non-tomato soup loving hubby devoured his. I’m going to make this for my in-laws when they come over for dinner next weekend.
I like tomato bisque, but my youngest daughter is the real tomato soup fan here & doesn’t care for the creamed soup. Since none of us is a fan of the Campbell’s type, we have been using the tomato-basil type (Progresso or some similar brand). I’d like to make that kind of tomato soup myself and avoid the canned soup with all of the extra salt & stuff. Where can I find a healthy recipe for a tomato-basil soup? Anyone??
Sue, we love this recipe: http://www.passionatehomemaking.com/2008/10/homemade-tomato-soup-from-scratch.html. I substitute one large can (28 oz) of crushed tomatoes, and use vegetable broth to make it vegetarian. It’s delicious! You can also blend in spinach and it just looks like extra basil!
I also do not like creamy tomato soup so I made this recipe and left out the cream and left out the ham. It was perfect. If I would have had fresh basil on hand I would have used it. I think you should try this recipe for your tomato soup.
This was such a great recipe! Definitely my new go-to tomato soup recipe! Very very tasty w/o anything too “fancy” to change it from the original, simple taste of pure tomato soup.
Can this soup be frozen?
Hi Bonny. Yes, freeze it in an airtight container.
Never mind,I just re-read the paragraph above. Thanks for sharing, I can’t wait to try this!
A+. We made this bisque tonight and it was perfect! Added a can of tomato paste like another reviewer did for a more tomato flavor, a and tasted as we went along to ensure the flavor was what we wanted. Dear hubby enjoyed it too (he added a bit more bacon)! Overall a great recipe. We’ll keep this recipe on hand. Thanks for sharing it with us.
I tried this recipe this evening, once again I felt as though it was missing ‘something’, not sure if it’s a spice or what. I wasn’t a fan of the bacon either, too chewy. I used the hand held mixer to crush all the ingredients and it smelled amazing cooking, I didn’t care for the taste. I also added basil, parsely, and more garlic to it, and still it was not a go at our house. So far, I love your baking recipes, not sure if I like any of the cooking ones!
I don’t know why it took me so long to make homemade tomato soup! Thank you for this recipe!! I did not include the meat (because I did not have any on hand) nor the heavy cream and it was still amazing! I made a toasted cheese on the homemade honey wheat sandwich bread with cheddar cheese and it was such a great combination. Tasted like comfort food on a cold winter day and I felt good about eating it because I knew exactly what was in it. I’m freezing the rest in small containers since I’m the only person in my house that likes tomato soup.
We LOVE this soup!! One batch doesn’t cut it, I have to triple the recipe!!! It is delicious!!
Made this last night, and it was really good! I used 1 tsp dried parsley and about 1/2 tsp dried thyme as substitutes since I didn’t have fresh on hand. Served it with cheese toast, and everyone (3 kids and husband) really liked it. :)
Yes, I’d put it in the blender regardless. Ideally, you’d want the tomatoes (and everything) to be smooth in a soup like this.
Does anyone know the nutritional value for this recipe? Mostly fat, calories, carbs and protein. Thanks so much
Hi Amy. We don’t provide nutrition info. You could try using My Fitness Pal or a similar online tool that can give you those details. Numbers just aren’t our focus. This post explains why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
what can you use in place of heavy cream? I don’t like that all that I’ve seen has carragean in it.
Hi Amber. You can find heavy cream without it: http://www.toxinless.com/heavy-cream. You could always just use whole milk, too.
We are gluten free and Dairy Free and make this recipe often. We sub the heavy cream for a can of full-fat coconut milk, from the asian isle in the grocery store. When you buy it, shake the can, if you can’t hear liquid moving around that means it has a lot of cream in it. That’s what you want :) It also tastes great without any cream or milk–but then I guess it can’t be considered “bisque”.
What do you sub for the wheat flour?
I use a gluten free all purpose flour. Potato starch would work too :)
Does the coconut flavor cook out or does it just add another layer of depth to the end result? I can’t imagine coconut and tomato going together well
I am making this for dinner! I’m making a double batch so I can freeze some! Do I pre-cook the bacon?
Hi Jessica. You cook it for a couple minutes when you add it to the pan. :)
Will eliminating the bacon, ham or prosciutto from the recipe alter any taste?
In my opinion, it will alter it Jaimi (but still be delicious if omitted). The bacon takes it up a notch for sure.
We dont use the bacon and its still awesome!
This was delicious and a great way to use up tomatoes from my garden. Thank you!
My 9yo and I made this yesterday. She declared it “better than canned” (a big compliment from her!) and she has taken some in a thermos for lunch.
can I freeze the finished soup? The cream won’t curdle? Thank you
Hi there. Freezing it can change the texture but it still tastes good.
Whenever I freeze soups with cream in them, when I go to reheat, I just use the immersion blender on it again. Smooths it right out again.,,
Trying his soup tonight! Can’t wait!!
Made this tonight and it was amazing! My 6yo, 9yo, and husband loved it. It was so easy too. It is definitely bacon-y and I’m sure that’s one of the reasons it went over so well. Thank you!
Think jarred diced tomatoes would work?
Hi there. Yes, it should work just fine.
Are there any suggestions to replace the cream for a dairy allergy?
Hi there. My favorite replacement is coconut cream. This might help: https://www.100daysofrealfood.com/2012/08/31/food-allergies-dairy/ and this thread has many great suggestions: http://heavenlyhomemakers.com/dairy-free-options-for-cream-soups.
Much better than can!
This recipe is beyond rediculious for the effort put into such a small yield! And it DOES NOT taste like real tomato bisque. Terrible! Do not waste your time,
I love this tomato bisque recipe! Honestly, it’s the only way I’ve had it so far! It’s easy to throw together a dive frozen it in batches for easy lunches throughout the week. Love it!
I found this soup to be a little bland even after seasoning with salt and pepper (I also simmered it with more of each herb than the recipe called for). I seasoned it liberally at the end with more fresh herbs, chopped, and with a few dried herbs as well (basil, oregano, thyme, parsley). After adding the cream I finished each bowl off with a bit of balsamic vinegar as a nice acid at the end and then I found it really good!
If you’re using fresh tomatoes, you may not need as much broth depending on the water content of your tomatoes. (I doubled the recipe and used 8 cups of broth.)
Tomato soup IS fairly bland. The key is awesome chicken broth. Thats the depth of flavor. But the flavor of tom soup is still fairly bland. Otherwise you have spaghetti sauce soup or taco salsa soup or curry soup, depending on what you add to jazz it up.
Add pasta or dunk grilled cheese or quesadillas into it if you wanna get rly crazy.
Cooked rice is rly good too for Tom-Rice Soup.
This is one of my (and my family’s) favorite soups. I make it all the time! My daughter recently requested it for her 5th birthday, and I decided to try it in our electric pressure cooker. It turned out AMAZING! Flavors seemed more pronounced. Since you can saute in the cooker, I just did everything the same as the recipe but instead of simmering, I pressure cooked it for 5 minutes. My new favorite way to cook one of my favorite soups!
I am trying to be more healthy and thought whole food would be the way to go. However, when I see ingredients such as bacon and heavy cream, red flags appear in my mind. I guess I have always equated real food=healthy food…but that is not necessarily the case. All real food is not necessarily healthy…it is just not processed which, for most American diets is a huge improvement! I think I’ll try the recipe with a few modifications. Perhaps nitrate free bacon (and cut off all visible fat) and would I be able to substitute a low fat half & half for the heavy cream?
Linda,
I use a very similar recipe of my grandmothers but have adapted it. I never use pork and I use almond milk thickened blended with soy sour cream in place of heavy cream. I also use veggie stock or broth rather than chicken. for me the key is good tomatoes and a little garnish of a quality parmesan for a zip.
Hi Linda. I do think those changes would work fine. We do not use low fat products because they are more processed and sometimes have other things added to them. Also, these two posts might give insight into our philosophy of “healthy eating”: https://www.100daysofrealfood.com/healthy-eating-defined/ and https://www.100daysofrealfood.com/portion-size-matters/.
What do you use to portion the soup into small, individual batches?
Hi there. 8 oz jelly jars.
Great recipe as is. I wanted lower fat.so I left out the cream and butter. I like to add mushrooms and butternut squash. I also drink it cold for breakfast. I add a scoop of unflavored protein powder for an after workout drink. Reduce down for pasta sauce. This is a staple in my house. Great as is or as a good starting point for modifications. Thanks for the inspiration.
I used coconut milk as we are non dairy and almond flour as we are gluten free. Still amazing.
This soup is awesome. My husband hates tomato soup but he loves this and my daughter loves it too!
Do you mince the garlic?
Yes. :)
Can you tell me approximately how many fresh tomatoes you used in your recipe? Thanks!
Hi there. Lisa used a 28oz can of peeled tomatoes. She has not made it with fresh.
I am about to start simmering soup and realized I didn’t minced ge garlic – left it whole :( is this okay?
Hi. Sorry, we can rarely reply to recipe questions in real time. How did it turn out?
How long could this soup be frozen?
Hi there. Soups freeze well for up to three months.
Love this soup! Can you tell me what the nutritional value is for it? I can’t find it in your cookbook or online.
I’m interested in that as well!
Hi! Lisa doesn’t provide calorie counts or nutritional information for her recipes. Here’s a post explaining why. – Nicole
https://www.100daysofrealfood.com/dont-read-nutrition-facts-labels/
Hi! If I make this vegetarian would you suggest adding more butter in place of the bacon? If so, how much? Thanks!
Yes, that would work! I’ve heard it turns out great as a vegetarian recipe :)