Smoked Tomato Bisque (Low-Sodium)
This low-sodium homemade Smoked Tomato Bisque is so much better than canned and it’s healthier, too! It has no added salt, but still has a ton of flavor and a creamy texture. Made with simple all-natural ingredients and ready in 20-minutes.
This easy tomato soup recipe doesn’t require a lot of time or preparation but the smoky flavor is delicious and it tastes like you’ve been cooking it all day. Serve with a grilled cheese sandwich or as a dipping sauce with warm French bread.
When we were developing this recipe, my daughter and I agreed that we’d stay away from the proverbial “tomato basil” soup and go for something with more emphasis on the “smokiness”…for this reason, there’s no basil or oregano in the recipe.
We tried one version with oregano and it tasted like pasta sauce; so we made it again with more smoked paprika and no herbs…I think you’ll like the roasted, smoky flavor!
What is a Bisque?
Bisque is a French-type soup based on crustaceans or vegetable puree and thickened with cream. The difference between a cream-based soup and bisque is relative to when the cream is added: in a bisque, the cream is added earlier in the recipe.
So, in essence you could call this a “cream of tomato soup” or “cream of tomato bisque” – either way, it’s quick, easy, filling and flavorful!
You’ll love this recipe!
- Tastes like it took all day– the warm flavor profile of this smoked tomato bisque gives the impression you’ve been slow-roasting and smoking ripe tomatoes all day…
- Lower in sodium: only 22mg of sodium per cup ; compare that to Amy’s™ tomato bisque which has 140mg/cup
- Easy clean-up: one pan
- No chopping – this recipe is quick and easy and uses dried onion and garlic powders, so there’s no chopping or sautéeing involved.
- Versatile – make it as mild or spicy as you like!
Since these are dried spices, they blend quickly and you can taste-as-you-go to determine how much you like.
This soup pairs well with quiche, Spinach Feta Pie or as a side to a delicious Pastrami or Cheesesteak sandwich!
Here’s what you’ll need
You probably have most of these ingredients already in your kitchen!
Crushed tomatoes, onion powder, garlic powder, ground black pepper, smoked paprika, ground cumin, cayenne pepper, heavy cream, frsh lemon juice and dried bay leaves.
Note: there’s no salt added to this recipe! The dash of lemon juice at the end provides enough “tang” to mimic salt!
How to make it
This smoked tomato bisque is as easy as heating up a can of soup, only it tastes much better and lower in sodium than canned soup.
- Put the crushed tomatoes in a large saucepan on medium-low heat.
- If you only have diced tomatoes, puree them in a food processor until they’re smooth.
- Cook for about 5-minutes, stirring constantly. (The crushed tomatoes will try to splatter and bubble if you use high heat because there’s no added oil!)
- Add the dry spices, cream and bay leaf; cook another 5-10 minutes; remove from heat; stir in lemon juice
- Remove bay leaf, pour into bowl, garnish with croutons, a drizzle of cream and/or shredded Parmesan cheese
Recipe tips
- Can’t find crushed tomatoes? Get peeled whole or diced tomatoes and puree them in the food processor first!
- Get “no salt added” tomatoes if you can find them
- Make sure you have fresh smoked paprika; there’s sweet and smoked. Get smoked.
- Let the cream sit out before adding it to the hot smoked tomato soup
- Add lemon last with the pan off heat
- The measurements of black pepper and cayenne produce a slightly peppery flavor, resulting in a small amount of heat. The smoky paprika produces the “smoky flavor.”
- If you don’t care for spicy, add the black and cayenne pepper in increments of 1/2 teaspoon.
Storage and reheating
Store any leftover smoked tomato bisque in an airtight container in the refrigerator for up to 3 days. It also can be frozen for up to 3 months.
For best results, allow soup to come to room temperature (or thaw if frozen) and reheat in a saucepan on the stove on low heat. The tomato bisque may thicken upon storage, so you may have to add a little water.
I usually serve this quick and easy smoked tomato bisque with a grilled cheese sandwich, but it’s great also as a warm dipping sauce for bread.
Related recipes:
- Authentic Italian Bruschetta
- Perfect Hot Pastrami Sandwich
- Philly Cheesesteak Sandwich
- Texas Chili
- Vegan Potato Soup
- Steakhouse Baked Potatoes
- Foolproof Quiche
- How to Fix Over Salted Soups and Stews
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Smoked Tomato Bisque Low Sodium
Ingredients
- 56 ounces tomatoes , canned, crushed
- 2 teaspoons paprika , smoked
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin ,
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ cup heavy cream
- 1 bay leaf
- 2 teaspoons lemon juice
Instructions
- In a large saucepan on low heat, add crushed tomatoes and bay leaf; cook for 5 minutes56 ounces tomatoes, 1 bay leaf
- Add spices and cream; cook 5-minutes2 teaspoons paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, ½ cup heavy cream
- Remove from heat; add lemon juice2 teaspoons lemon juice
- Return to simmer for about 3 minutes; remove bay leaf and serve
Notes
- If you don’t care for spicy, add the black and cayenne pepper in increments of 1/2 teaspoon. Since these are dried spices, they blend quickly and you can taste-as-you-go to determine how much you like.
