Tomato Basil Bisque

Tomato Basil Bisque - In Her Chucks

I am a meat eater through and through.  No meal is complete without a big lump of protein on my plate.  So when I went through my Fresh Start Challenge meal plan and saw that there was a vegetarian soup on the menu, I was skeptical.  I mean, I love veggies, and I love soup, but can’t we toss some chicken in there to boost up the heartiness factor?  Well let me just say, this soup is perfect just as it is!  Not only was it incredibly delicious, but it was definitely hearty!  The quinoa and goat cheese help to bulk up the texture and give it enough protein to keep you full and satisfied without weighing you down.


4 large carrots, chopped,

1 medium onion, chopped

2 tsp Tamari

2 tbsp coconut oil, divided

1/2 red bell pepper, chopped

1 stalk celery, chopped

3 cloves fresh garlic, minced

28 oz can whole tomatoes, drained

1 cup organic marinara sauce

1 1/2 cups fresh basil leaves, chopped

2 tsp honey

1 1/2 cups coconut milk

1/4 tsp Celtic Sea Salt (more or less to taste)

Fresh ground pepper to taste

Dashes of dried thyme, rosemary and oregano

2 tbsp nutritional yeast

2 cups chicken broth

Prepared quinoa

Goat cheese


1.  In a large soup pot, heat the Tamari and 1 tbsp coconut oil over med-high heat.

2.  Stir in the chopped onions, celery and bell peppers and sauté for about 5 minutes before adding the garlic, carrots and about 1/2 cup chicken.  Sauté another 5 minutes.

3.  Add the tomatoes, coconut milk, basil, broth, salt, marinara sauce and remaining spices (wait to add the remaining 1 tbsp coconut oil and nutritional yeast until the very end before pureeing).

4.  Let soup come to a boil and cook on low-med heat for about 1/2 hour, allowing all of the flavors to meld together.

5.  Pour all of the contents from the soup pan into a blender, along with 1 tbsp coconut oil and the nutritional yeast.  Blend on high for about 30 seconds until smooth and creamy.

6.  Portion out soup into bowls and add prepared quinoa, mix until combined.  Top with crumbled goat cheese.

Recipe slightly adapted from Amazing Grass:  Fresh Start Challenge

What I love most about this dish is how super duper easy it is to make.  Just throw everything in a pot, let it hang out for a bit and then toss it in the blender.  And with enough soup for 4-5 servings, there is plenty to share or hide away in the freezer for later ;)

PS:  Congratulations to Tiffany T for winning the Amazing Grass Giveaway!  And a big thank you to everyone who participated.  Cheers to a Fresh Start!

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12 thoughts on “Tomato Basil Bisque

  1. Heather,
    This soup looks delicious. I bet I could use an immersion blender directly in the pot, instead of pouring it into my machine.
    I’m starting to realize why all these cans of tomatoes are 28 ounces. My “quart” jars of tomatoes I put up last summer have about 28 ounces in them. I keep expecting to get 4 cups out of a quart, silly me, but it’s more like 3 and a half. Never noticed until recently, since I usually froze my tomatoes in bags.

  2. Melissa says:

    I have never seen a tomato soup recipe like this! It looks warm and hearty and everything a tomato soup should be, and I’m super intrigued by the quinoa. Plus the picture is gorgeous.

  3. Kash says:

    This sounds delicious! I’ve been thinking about trying out some new soup recipes recently. I’ll let you know how it turns out!

  4. Lauren says:

    Yay for hearty vegetarian soup! I’m glad you gave it a shot without adding chicken. ;)

  5. Yeah! The tomato basil bisque recipe. Thanks Heather. Shockingly, I think I actually have everything on hand.

  6. […] own homemade Tomato Sauce to serve with the Valentine Pasta.  (Follow-up: Heather posted the Tomato Basil Bisque recipe on her blog […]

  7. […] I went a wee bit overboard making soups of all shapes and sizes. Veggie Bean Soup; Check. Tomato Basil Bisque; Check. Creamy Potato Chive Soup; Check. Creamy Parmesan Soup; […]

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