Fire Roasted Creamy Tomato and Basil Bisque

Serves 4

Warm up with this scintillating soup.


  • 3 tablespoon Wild Oats Unsalted Butter
  • 1 medium organic onion, diced
  • 1 organic celery rib, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons organic unbleached flour
  • 4 cups organic chicken or vegetable broth
  • 2 cans (14 1/2 ounces each) fire roasted tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon turbinado sugar
  • 2 bay leaves
  • 2 teaspoons basil
  • 1/4 cup cream
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons Parmigiano-Reggiano cheese, grated, for garnish


Melt butter in a saucepan over medium heat. Add onion, celery and garlic. Cook for 4 minutes.

Stir in flour over low heat. Add broth, tomatoes, tomato paste, sugar, bay leaves and basil; bring to a boil. Turn heat to medium and simmer for 10 minutes.

Remove bay leaves. In a blender, carefully puree half the soup. Return to saucepan, stir in cream and season with salt and pepper. Divide into 4 bowls and garnish with cheese.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.

RecID 6980

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