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“A tomato bisque doesn't need to be high in calories to taste good. This recipe shows you how to make a delicious soup that won't make you feel guilty when you want a second bowl.”
1hr 15mins
10 bowls

Ingredients Nutrition


  1. Fill a large bowl with ice water. Bring a large pot of water to a boil.
  2. Working in batches, add tomatoes to the boiling water, grouped by type (i.e., one batch of Campari tomatoes only, the next batch of Roma tomatoes only, etc.) Boil for about 90 seconds, until there are signs of splitting on the skin of the tomatoes, Remove the tomatoes using a slotted spoon or skimmer and place in ice water. Remove the peel from the tomatoes and discard. Dice tomatoes and set aside. Repeat for all tomatoes.
  3. Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
  4. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and stewed tomatoes and bring to a boil while whisking constantly. Add bay leaves to the pot. Add chopped basil or cilantro, Worcestershire sauce, parsley, oregano, and cooking sherry.
  5. Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
  6. Remove from the heat and allow to cool; use ice water in the sink and add the pot to the sink to speed the process.
  7. When the soup base is cool, remove and discard the bay leaves. Working in batches, transfer the mixture to a blender and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother. Return to the pot and reheat over medium heat.
  8. Whisk the milk, sour cream, and salt into the soup and season with pepper to taste.

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