Sometimes you just want some tomato soup and grilled cheese. Its a great lunch for chilly afternoons, and makes a family-friendly, easy dinner as well. If you’re looking for an easy, meat-free option for a meal, Healthy Tomato Bisque is it.
What you’ll need to make the soup
Here’s the ingredient list for this recipe:
- canned, peeled plum tomatoes
- reduced sodium chicken broth
- kosher salt
- dried thyme
- fresh parsley
- fat free half and half
How to make healthy tomato bisque
For this recipe, I use a Dutch oven (here is a link to the one I use). But this will work perfectly in any large pot.
Start out by chopping the carrots, celery and onion, and mincing the garlic.
At the bottom of the Dutch oven, melt the butter, then add the carrots, celery, and onion. Sauté the vegetables for 10 minutes or until tender. After 10 minutes, add the garlic and cook for a minute.
After the garlic cooks for a minute, add the tomatoes and chicken broth, followed by the thyme, kosher salt, bay leaves, and parsley. Bring the mixture to a boil, and then cover the Dutch oven and cook for 30 minutes.
After 30 minutes, use your immersion blender to blend the soup to a smooth consistency. Next, mix the cornstarch with 1 tablespoon of water, add it to the the half and half, and stir it in. Cook the soup for another 5 minutes.
What to serve with healthy tomato bisque
What goes better with tomato soup than grilled cheese? Nothing!
To make a lightened-up grilled cheese, it’s really simple. Just use a light bread (like this one), and some reduced fat cheese (I like to mix swiss and American). I skip out on the butter, and just spray a pan with olive oil spray to toast up the sandwich.
Grilled cheese was made to be dipped into tomato soup! They pair so well together. If you are craving some extra protein, add some deli meat or bacon to your grilled cheese. This meal is perfect for the whole family.
- dutch oven or large pot
- immersion blender or regular blender
- 1 tbsp light butter
- 1 cup carrots
- 1 cup celery
- 1 cup onion
- 3 cloves garlic
- 28 oz peeled plum tomatoes
- 32 oz reduced sodium chicken broth
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 2 bay leaves, dried
- 1/4 cup fresh parsley
- 1 cup fat free half and half
- 1 tbsp corn starch
- Dice the carrots, celery and onion. Mince the garlic.
- Melt the butter in a dutch oven over medium heat.
- Add the carrots, celery and onion. Cook the vegetables for 10 minutes or until tender.
- Add the garlic and cook for one minute.
- Add the can of tomatoes and the chicken broth.
- Add the thyme, kosher salt, parsley, and bay leaves.
- Cover the pot and bring to a boil. Then, simmer covered for 30 minutes.
- After 30 minutes, remove the bay leaves, and blend the soup using an immersion blender.
- Combine the corn starch with 1 tablespoon of water; add it to the half and half, and stir into the soup.
- Simmer the soup for another 5-10 minutes for it to thicken.
- Taste for seasoning.
- 3 WW points for 1 1/4 cup serving (all plans)
The serving size for this recipe is 1 1/4 cups. This depends on how much your soup cooks down, but you can adjust your servings accordingly.
Looking for more soup recipes? Check out:
butternut squash soup with sour cream drizzle and pistachios
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