Fire-Roasted Tomato Bisque
Prep Time
5 minutes
Cook Time
45 minutes
8 servings


2 tbsp (30 ml) butter
1 (medium) diced onion
3- 14 oz. cans of fire-roasted tomatoes
2 cups (500 ml) low sodium vegetable broth
1/2 cup (125 ml) whipping cream
2 tsp (10 ml) dried basil
1 tsp each (5 ml) Salt and pepper (approximately)
Crumbled feta cheese
Fresh basil (sliced)


  1. In a heavy pot over medium-high heat, melt the butter. Add the onion and sauté until translucent.
  2. Add the cans of fire-roasted tomatoes (juice included) and cook, covered, for about 15 minutes, stirring every few minutes.
  3. Add the broth and cream and bring the soup to a simmer. Cook for about 10-15 minutes until the soup thickens slightly, add the dried basil and season to taste with salt and pepper. (Don’t burn your mouth!) Lower the heat to medium and cook for 5 more minutes.
  4. Using an immersion blender, purée the soup. If you don’t have an immersion blender, carefully blend the soup in small batches using a regular blender.
  5. Serve in soup bowls and top with crumbled feta cheese (about 1 tbsp (15 ml)) and add a couple leaves of basil. Enjoy!
  6. Note: By using a lower percent cream (i.e. table or half and half), or homogenized milk, you can still get a great tasting soup that is slightly lower in fat.