Tomato Bisque

46 Reviews / 4.9 Average
I absolutely love ordering Tomato Bisque when out at restaurants and was pleasantly surprised at how tasty the outcome can be at home too. This recipe pairs perfectly with a grilled cheese sandwich during those colder months. Make sure to make a double batch to freeze for later.
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Recipe: Tomato Bisque - 100 Days of Real Food

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.

 

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295 thoughts on “Tomato Bisque”

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Recipe Rating




  1. 5 stars
    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?

    1. Assistant to 100 Days (Amy)

      Hi Natalie. You could replace it with an alternative type of milk but the richness and consistency will definitely be changed. ~Amy

  2. 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!

  3. 5 stars
    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!

  4. 5 stars
    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

  5. 5 stars
    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)

  6. 5 stars
    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)

    1. 5 stars
      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

    2. The recipe calls for canned tomatoes but what if you want to use fresh tomatoes? Do you roast and peel them first? Chop them up and measure out 28oz?

  7. 5 stars
    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?!” :)

  8. 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 :)

    1. Assistant to 100 Days (Amy)

      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

  9. 5 stars
    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.

    1. Assistant to 100 Days (Amy)

      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

  10. 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.

    1. Assistant to 100 Days (Amy)

      Hi Laura. We have not made substitutions in this recipe. Please let us know how it turns out if you do. ~Amy

  11. 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.

  12. 5 stars
    Just made this and it was delicious!!! First time I’ve made a soup too. I’ll keep a look out for more recipes!

  13. 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!

  14. 5 stars
    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.

  15. 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.

  16. 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!

  17. 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?

  18. 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?

    1. 5 stars
      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

      1. Assistant to 100 Days (Amy)

        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

    1. After you blanch them you can cut them in half or just cut tops off and squeeze the tomato.. The seeds literally fall out.

  19. 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.

  20. 5 stars
    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!

    1. Assistant to 100 Days (Amy)

      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

  21. 5 stars
    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.

  22. 5 stars
    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!!!

  23. 5 stars
    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!!

    1. 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..

    1. Assistant to 100 Days (Amy)

      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

  24. 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!

    1. 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….

  25. 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!

  26. When you freeze this, have you already mixed in the cream? I want to make a double batch and freeze for school.
    thanks!

    1. Assistant to 100 Days (Amy)

      Hi there. Yep, freeze it all. You may need to stir very well when reheating to keep the cream from curdling. :) Amy

    1. 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!

  27. 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!

  28. Pamela Shirley

    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.

  29. 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!!

  30. 5 stars
    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!

      1. I have made this with canned unsweetened coconut milk. I have also left out the milk all together and it turned out great.

  31. 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!

  32. 5 stars
    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)

  33. 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:)

  34. 5 stars
    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.

  35. I have Celiac Disease and can not use whole wheat flour. Can I substitute gluten free flower or can I use corn starch instead?

    1. 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!

  36. 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.

    1. Assistant to 100 Days (Jill)

      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

  37. 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 !!!

  38. 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

    1. Assistant to 100 Days (Jill)

      Hi Sandra. Glad you all enjoyed the spaghetti sauce. I always remove the parsley leaves and use only those. Jill

    2. I always include the stems — they are full of flavour! SInce it is blended anyway – save teh pretty leaves for garnish. :-)

    1. Assistant to 100 Days (Jill)

      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

  39. 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!

  40. 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

      1. 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. :)

  41. 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….

  42. 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.

  43. 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!!!

  44. 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.

  45. 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!

    1. 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

  46. 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…

  47. Could I subsitute a box of Pomi strained tomatoes for the diced/fresh tomatoes?

    I really enjoy your website!

    Cheers,
    Mary

  48. 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.

    1. 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.

  49. 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.

  50. 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. :-)

  51. 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.

  52. 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.

    1. 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.

    2. Assistant to 100 Days (Jill)

      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

      1. 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!

      2. Assistant to 100 Days (Jill)

        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

      3. 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?

      4. Assistant to 100 Days (Jill)

        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

  53. 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!

    1. 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!!

    2. Assistant to 100 Days (Jill)

      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

    1. Assistant to 100 Days (Jill)

      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

    2. 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.

  54. I cook everything at home, and lots of soups, but this one was the biggest success, even with my very picky little one! Thanks!

  55. 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?

    1. 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.

  56. 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?

  57. Keep up the seasonal recipe posts!!!! A huge time & money saver for me!!!! Really helpful because I am here in Atlanta!

  58. 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! :)

  59. For people looking for an alternative thickener, tomato paste also works well. As this will significantly increase the tomato flavor, adjust seasoning if desired.

  60. Did you add the cream before freezing the Tomato Bisque? Or, did you heat the previously frozen bisque and then add the cream?

  61. 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

    1. Assistant to 100 Days (Jill)

      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

    1. 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.

  62. 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?

  63. 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)

  64. 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.

  65. @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 :)

    1. Assistant to 100 Days (Jill)

      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

    2. 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.

  66. 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!

    1. Assistant to 100 Days (Jill)

      Hi Shelly. I don’t see why you couldn’t substitute a gluten free flour. Let us know how it works out. Jill

  67. 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!

  68. 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.

  69. 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.

  70. 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.

  71. 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

    1. 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. :(

      1. Jennifer Busick

        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…

  72. 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!

  73. 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!

    1. 100 Days of Real Food

      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.

    2. 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.)