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ingredients

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Ingredients

1/4 cup Butter
4 slices Bacon
1 each Carrot
5 cloves Garlic
4 cups Roma Tomatoes
4 cups Chicken Broth
4 sprigs Parsley
2 sprigs Thyme
5 leaves Basil
2 leaves Bay Leaves
1/2 cup Heavy Whipping Cream
4 oz Cream Cheese
1/2 - 1 tsp Xanthan Gum
Salt & Pepper

Nutritional information

200
Calories
15 g
Fat
8 g
Carbs
2 g
Fiber
4 g
Protein

Low Carb Tomato Bisque

This tomato bisque is creamy, filling, and bright, whether you use fresh or canned tomatoes.

  • 45 - 60 minutes
  • Serves 8
  • Medium

Directions

I’ve been craving soup lately, since the weather has turned a bit down here in the deep South.  Creamy tomato bisque to be exact, along with a heart grilled cheese sandwich.  I was planning to make some awesome low-carb bread, but it turns out that this soup is so filling and satisfying I didn’t even want a sandwich.

Steps

1
Done

Roughly chop your tomatoes, making sure to reserve any juice (including the canned stuff if you're using them).

2
Done

Tie your herbs into a bouquet garni (a bunch of herbs tied together) or put them in a tea/herb steeper.

3
Done

IN In a heavy bottomed pot, melt the butter over medium heat and add the bacon, cooking until the bacon is crispy. Using a slotted spoon, remove the bacon to a paper towel, leaving the butter & bacon fat in the pan.

4
Done

Add carrot, onion, and garlic to the pan and cook over low/medium heat until soft, but not browned (5-8 minutes).

5
Done

Pour in broth & add tomatoes (and the tomato juice). Throw your herb bundle into the soup and bring to a boil over medium heat, stirring constantly. Reduce heat to very low & simmer for 30 minutes, stirring occasionally.

6
Done

Remove from heat & remove your herbs from the soup. If some of the basil or thyme or parsley is still in the soup, it’s okay, but definitely get out the bay leaves; no one wants crunchy leaves in their soup.

7
Done

In a blender or food processor (they’re messier, though), put one to two cups of the soup mixture into the bowl and puree tomato bisque until smooth. Pour into a separate bowl. Repeat until you have pureed all of your soup base.

8
Done

Once all your soup is in the bowl, set a strainer over your original cooking pot and strain your soup through it to remove all the tomato pulp. Yes, it’s in there, even if you can’t see it in your soup! I actually had to strain mine in one-cup batches & rinse the strainer in-between.

9
Done

Return the pot to medium heat and heat to simmering. Whisk in your xanthan gum; I used about 3/4 of a tsp to get it to the consistency that I like, but you might like yours a bit thinner or thicker.

10
Done

Once gum is mixed in, add in heavy whipping cream, cream cheese, salt & pepper, and whisk until well combined. At this point, taste it & see if it needs more salt or pepper. If so, add it.

11
Done

Pour that tomato goodness into a big bowl & serve! For an extra special treat, top it with a simple crema drizzle, fresh basil, and some of the bacon that you cooked in the beginning!

cjarret

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