Fire Roasted Tomato Basil Bisque

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This is my favorite way to eat tomato soup. I discovered the canned fire-roasted tomatoes a few years ago, and instantly fell in love with them. They make the best soups and sauces.

recipe photo

Fire Roasted Tomato Basil Bisque

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1 – 28 oz can tomato sauce
2 – 14 oz cans fire roasted tomatoes
1 large bunch fresh basil, torn
1 quart chicken or vegetable stock
1/4 cup cornstarch
1/2 cup water
1 cup milk
3 tablespoon sugar
salt and pepper
1 clove garlic, finely chopped
1/2 medium onion, finely chopped
olive oil


1. Preheat large soup pot. Drizzle with olive oil. Add onions. Saute over medium heat until translucent. Add garlic and saute for just a minute more. Add tomato sauce, fire-roasted tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.

2. Bring to a boil and reduce to a simmer. Simmer for 15 – 20 minutes. Combine 1/4 cup cornstarch and 1/2 cup water in a small bowl. Mix to combine. Add to soup and bring to a simmer. Soup will thicken. Add milk and basil. Heat through, but don’t boil again. Turn heat off and serve.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  7 Responses to “Fire Roasted Tomato Basil Bisque”

  1. Hotels Cyprus — January 5, 2011 @ 12:07 pm

    The way you picturised the stuff is good. I really loved the way you make it. I will try it and update you shortly.

  2. Cooking Woman Women — January 5, 2011 @ 2:03 pm

    RT @EclecticRecipes: Fire Roasted Tomato Basil Bisque

  3. Angelia McGowan — January 5, 2011 @ 2:03 pm

    Fire Roasted Tomato Basil Bisque

  4. Milisa Armstrong — January 5, 2011 @ 5:27 pm

    RT @EclecticRecipes: Fire Roasted Tomato Basil Bisque

  5. Sami Parker — January 6, 2011 @ 2:19 pm

    Really really heart touching article, specially for all the nature lovers like me. I loved it form ma heart. Can I share it on my blog?

  6. Jon — January 11, 2011 @ 7:06 am

    I love tomato soup and am currently eating a lot of soup at the moment since hearing on the BBC that soup at lunch time curbs hunger. This recipe looks much better than the tins I am having!

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