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Tomato Bisque


Tomato Bisque

Serves: 4

Category: Soups and Stews
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss, Anti-Cancer/High Micronutrient

Average Rating: 
Rated by: 118 members

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This Tomato Bisque is one of Dr. Fuhrman's top-rated soups. Zesty tomatoes, onions, and garlic are simmered in a flavorful carotenoid-rich carrot juice base. Blending in cashews at the end of the cooking time adds creaminess and flavor.

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Ingredients:

3 cups carrot juice (3 pounds of carrots, juiced)
1 1/2 pounds fresh tomatoes, chopped or 1 (26 ounce) BPA-free carton chopped tomatoes
1/4 cup unsalted, unsulfured dried tomatoes, chopped
2 celery stalks, chopped
1 small onion, chopped
1 leek, chopped
1 large shallot, chopped
3 cloves garlic, chopped
2 tablespoons Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
1 teaspoon dried thyme, crumbled
1 small bay leaf
1/2 cup raw cashews
2 tablespoons hemp seeds
1/4 cup chopped fresh basil
5 ounces spinach or baby kale

Instructions:

In a large saucepan, add all ingredients except the cashews, hemp seeds, basil and spinach or kale. Simmer for 30 minutes. Discard the bay leaf.

Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup with the cashews and hemp seeds in a high-powered blender until smooth. Return the pureed soup along with the reserved vegetables to the pot. Stir in the basil and spinach or kale and heat until wilted.

Calories 333; Protein 13 g; Carbohydrates 53 g; Sugars 18 g; Total Fat 11.7 g; Saturated Fat 1.9 g; Cholesterol 0 mg; Sodium 191 mg; Fiber 10.3 g; Beta-Carotene 20644 ug; Vitamin C 83 mg; Calcium 308 mg; Iron 15 mg; Folate 109 ug; Magnesium 191 mg; Potassium 1612 mg; Zinc 3 mg; Selenium 6.5 ug

Comments (60):

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Martha

01/10/2011 01:29 PM

Rated this recipe:

This is a wonderful soup. I made it last night for the first time, and I doubled the recipe (as I always do.) If there is any downside, it takes a good while to juice those carrots, chop all those veggies, and then puree and add the rest of the goodies at the end. I have a juicer for juicing, a Ninja Pro for chopping, and a Vitamix for the pureeing, but it just takes time. I also will chop the spinach next time right before I add it. Makes it a little sloppy to eat with the whole leaves, even though it was baby spinach. On the other hand, it was a great way to keep warm and toasty in the kitchen! I give it 5 stars.

anon

03/15/2011 01:12 AM

Rated this recipe:

Phenomenal!! It tasted to me like eggplant parmesan. I didn't measure the baby spinach, and probably used more like 8 oz (that I had frozen a few days earlier from fresh). Because it had been frozen, the spinach wilted more easily when I threw it in the pot, which may be why we didn't have the problem with it being sloppy to eat. All that spinach was really good in there, more like a stew. Usually I substitute dried herbs for fresh when I cook, and I am so glad that I finally decided to try fresh basil leaves. Anyway, a few days later I put the leftovers over warm whole wheat penne pasta (not exactly a health food, I know). That tasted okay, not great; but then the next day I ate THOSE leftovers COLD (with corn) and it was really delicious. I will definitely be adding this soup to our rotation. It did take a lot longer to prepare than indicated in the recipe, even though I used bottled carrot juice. It was worth the time, but next time I will only make it on a day when I have more time.
This comment was last edited on 03/15/2011 01:48 AM

kathleenclare

07/11/2011 12:44 AM

Rated this recipe:

Great soup! I'm starting to get used to the long prep times. I shortened this one with bottled carrot juice and canned tomatoes. The flavor is rich and satisfying. A winner!!!

susanc1007

07/14/2011 08:05 PM

Rated this recipe:

I really love this soup and it is part of my regular soup rotation. The ingredients used to say to use VegiZest, before MatoZest came out and I've usually made it that way. Great soup.

jrs1231

09/03/2011 05:47 PM

Rated this recipe:

This is a wonderful soup, especially in the summer months, when I can get fresh organic tomatoes about our local Farmer's Market and fresh basil from my garden. It compares well with any soup recipe I know, not just Dr. Fuhrman style soups. Friends who are not on the Fuhrman diet and don't know where this recipe originated almost always want the recipe. I sometimes add a red bell pepper as a variation.

AmyZ

09/21/2011 09:12 PM

Rated this recipe:

This soup was AMAZING! It was the first soup I made from Dr. Fuhrman's compilation of recipes. I will probably make this once a week! If soup can taste this great - why eat any other way?

AmyZ

09/21/2011 09:14 PM

Rated this recipe:

This soup was AMAZING! It was the first soup I made from Dr. Fuhrman's compilation of recipes. I will probably make this once a week! If soup can taste this great - why eat any other way?

MelodeeRose

10/04/2011 09:22 PM

Rated this recipe:

This soup is WONDERFUL!! I'm going to double the batch size next time so I have plenty of servings on hand. Yep, prep time takes awhile, but it is soooo worth it!

haliji

10/20/2011 10:40 AM

Rated this recipe:

very good, will make it again....

gnickl

01/22/2012 08:38 PM

Rated this recipe:

This was the first soup of Dr. Fuhrman's that I made and was amazed at how good it is. I did make one adjustment. The carrot juice is a bit too dominant so I added more tomatoes and loved the result. I found the recommended San Marzano tomatoes at my local Whole Foods store and they really do make a great soup.

mamejohnston

01/23/2012 05:09 PM

Rated this recipe:

This is one of the most delicious soups I've ever made. We use it regularly.

sherrimcintyre

01/23/2012 09:45 PM

Rated this recipe: (no rating)

This soup is great! We've made it again and again.

bsanders

01/24/2012 02:02 PM

Rated this recipe:

This was outstanding. Can't wait to make it for family and friends. The best tomato soup I have ever made from scratch.

Thankful

01/27/2012 01:36 PM

Rated this recipe:

Fabulous! Loved the flavor and texture. I'll be making another batch to have on hand for lunch. My family loved it as well. A definite comfort food! Thank you.

Sandi

02/06/2012 06:55 PM

Rated this recipe:

This was so delicious. I added about a lb. of mushrooms and left most of them unblended. The soup is company-worthy.

Kristi Link

03/14/2012 12:37 PM

Rated this recipe:

I am completely blown away by this soup's awesomeness! It is incredible! This will be a regular soup for us!

ethelvzbev82

03/20/2012 04:30 PM

Rated this recipe: (no rating)

dr.furman; i am a single person and would like to know if perhaps there is a break down of amounts for your recipe's as impossible for me to eat the large amounts the recipes call for, i have been eating my own veggies and fruits, but also would like to know if bread and eggs are a no-no?

thanks
beverly

LisaBinCO

08/30/2012 02:33 PM

Rated this recipe:

Great soup! Very satisfying and will be a wonderful soup this winter. I make almost all my soups in the crockpot, and this recipe translates to crockpot cooking very well. It also freezes well. Since it's just me and hubby, we eat our fill then freeze the rest in smaller containers for later meals. Easy and delicious.
This comment was last edited on 08/30/2012 02:34 PM

glowing111

11/13/2012 02:08 PM

Rated this recipe:

Yumm, This soup has a delicious sweet and creamy flavor. I made it exactly as the recipe says. My husband who has some rude comments to say about my green smoothies, and some of my blended soups also loved it. There is hope for him yet.

bowness9

01/28/2013 05:48 PM

Rated this recipe: (no rating)

This is an amazingly good recipe. I made it with store bought carrot juice which was very convenient. I also added a cab of no sodium diced tomatoes as I didn't have any fresh on hand. It was wonderful. I am going to make a big pot next time and freeze some for a quick dinner.

djbmcg

01/29/2013 07:52 PM

Rated this recipe:

Great soup! I put the cashews in at the first so that they would soften. I also added some mushrooms and half a chopped red bell pepper as previous people have posted. (I used canned tomatoes and bottled carrot juice.) Then at the end, instead of putting it in the Vitamix to blend it, I used an immersion blender right in the pot. It got all the pieces relatively small, and was a lot easier than pouring the soup back and forth into the blender.

mollycoddled

01/29/2013 10:46 PM

Rated this recipe: (no rating)

I made it last night for the first time making soup on ETL. I put more tomatoes in it than called for and I did not put in the dried tomatoes but next time I will for sure. It was truly a delicious soup and a very nice addition to my salad meals. Very good!! Try it!

Gustafth

01/31/2013 11:32 AM

Rated this recipe:

Wow is this a delicious soup! I didn't have hemp seeds (the recipe doesn't say what to do with them either), but that doesn't matter to me because it is superb! I love the wilted spinach. I may have used more tomatoes than called for because I used frozen garden tomatoes. It's easy to make this soup also - though I had the carrot juice in the freezer already. Next time, I may make a double batch.

Gustafth

01/31/2013 11:32 AM

Rated this recipe:

Wow is this a delicious soup! I didn't have hemp seeds (the recipe doesn't say what to do with them either), but that doesn't matter to me because it is superb! I love the wilted spinach. I may have used more tomatoes than called for because I used frozen garden tomatoes. It's easy to make this soup also - though I had the carrot juice in the freezer already. Next time, I may make a double batch.

ChrisRN

02/01/2013 09:05 PM

Rated this recipe:

Fantastic. The best thing I've made since I started Eat To Live. For me, tomato based dishes really satisfy my hunger, and this one is top notch.

PhonyBIlingual

02/06/2013 09:53 PM

Rated this recipe: (no rating)

My FAVORITE soup now and the BEST tomatoe soup I have ever had !

brunyeux

02/27/2013 01:52 AM

Rated this recipe:

I thought this didn't taste good and I think it may have been because I didn't have MatoZest. I used Vegit All-Seasoning and I think it ruined the flavour =S I ended up throwing it out.

B.J.

03/11/2013 09:05 PM

Rated this recipe:

Of the many recipes I've tried from this website, this is, by far, that best one yet. It's betting than any tomato soup I've ever tasted, with a rich and creamy, wonderful flavor. The only variation was that I didn't have any hemp seeds, though I doubt it would make a difference in the flavor. Sorry I only made a single batch the first time, but I won't do that again!

hbielich

04/10/2013 08:58 PM

Rated this recipe:

This soup is so good I would have to rate it even better than the Golden Austrian Cauliflower Cream Soup!!! Really! This is the best soup I ever made. Even my wife raved about it. I can't wait to see how much better it will be when some nice, ripe, home-grown summer tomatoes are in season. I was so impressed that the soup was so good even with the somewhat tasteless tomatoes bought at the grocery store this time of year.

Jeffk24

06/03/2013 07:27 PM

Rated this recipe:

Awesome!! It in the top 3 best soups. I added a 1/2 cup of tomato sauce to give it a more tomato flavor. Delicious!

MaryBeth Smith

06/07/2013 04:39 PM

Rated this recipe:

This soup is absolutely delicious. I doubled the recipe and served it to our monthly Book Salon meeting. Everyone raved -- I didn't even tell them that it was "vegan" or "healthy." Until later.
I used bottled carrot juice, as well. I did all of the chopping (except for the tomatoes and herbs) the night before, put all of those veggies in a covered bowl, then into the fridge until I was ready to cook. I also soaked the cashews overnight, just covered with water. I have read that soaking makes the nutrients even more bio-available, but it also added to the creamy texture. Drain the water before adding the cashews to the soup!
Since I didn't have a leek, but our weekly coop box had wonderful gigantic spring onions (scallions) this time, I used a couple of those. Turned out fine.
As usual for my taste, the soup needs a few more "high notes" of acidity. About 1/2 cup of seasoned rice vinegar, more or less, does the trick.
Some people like the soup chunky, I prefer it pureed all the way. So so fantastic -- definitely a "company soup" as well as a regular favorite.
This comment was last edited on 06/07/2013 04:40 PM

zuchini

07/15/2013 08:41 PM

Rated this recipe:

2 1/2 years since the first post, and still getting the 5 * rating! I FINALLY got around to trying this recipe and it was fantastic. I didn't have spinach so I chopped Swiss Chard from my garden and threw it in at the end. Also didn't have leek so used scallion. THe point is: feel free to improvise with what you have. This soup has enough complexity and flavor to allow for riffs on the theme. But I suggest be sure to keep the dried tomato and cashews because that is what makes this soup unique.

BarbaraDale

07/24/2013 06:03 PM

Rated this recipe:

Delicious soup, my husband usually does not like any thing with carrots - he could not even taste them in this soup. This one is getting added to our collection of recipes!

Michelle Acree

08/25/2013 08:41 PM

Rated this recipe:

I made this soup for the first time for dinner this evening and it's absolutely delicious! I'm going to be making this one over and over! This is a must-try!

nycknacks

09/03/2013 09:01 PM

Rated this recipe: (no rating)

Completely delicious! Amazing! Delightful! I couldn't stop eating it. Very impressed!!
Yummy!!!!

fbarbee

11/16/2013 06:09 PM

Rated this recipe: (no rating)

I tried this soup and followed the recipe. I didn't have Zest seasoning but I followed otherwise. It tastes way too oniony. I'm wondering if others had the same problem? It called for a small onion and a leek and a shallot. I'm wondering if I have put too much but I did what it said. I obviously didn't do something right since everyone else likes it. :(

Himali

02/07/2014 06:42 PM

Rated this recipe:

This is very tasty soup. I invited my friend for dinner who has diabetes with intention that she would start following this Diet and become healthy. She enjoyed it and from today she is going to start the diet. She could not believe that without salt food would be delicious. Thank you very much.

dseifert

02/15/2014 04:04 PM

Rated this recipe: (no rating)

It's snowing AGAIN. I was planning on trying this recipe today, but I don't have a juicer, bottled juice, or the will to run to the store right now. If I put the carrots in a blender/smoothie maker, will the recipe be altered too much? I suppose chunks would not be appropriate. I also don't have the MatoZest. I'm new to this 'culture', and there seems to be quite an initial investment in kitchen gadgets and new foods/seasonings. If anyone has simple recipes in mind for beginners, I'd love to hear about them. I tried the bean loaf. Others loved it, but I miss meat loaf.

dseifert

02/15/2014 04:04 PM

Rated this recipe: (no rating)

Why do things post 2x on this site?
This comment was last edited on 02/15/2014 04:06 PM

PattiCT

03/03/2014 06:58 PM

Rated this recipe: (no rating)

Love this soup, its definitely one of my staples. To answer questions above, I've never used matozest, i've only used the vegizest. I stock up on a few cans a few times a year. I always use bottled 100% carrot juice. I love the taste of onions, but you can easily cut down on the amount or even leave out a leak or shallot if you don't have it. Very forgiving recipe. Not sure why I can't rate this but for me its a 5 star, one of the best.

klinnlebing

03/23/2014 08:58 PM

Rated this recipe:

This is my favorite soup!! I make it at least 1-2 times per month. With the leftovers, I make some "fried" rice and make a soup bowl, with the rice on the bottom of the bowl and the soup as the topping. I love it!!

Jordan

09/12/2014 05:06 PM

Rated this recipe:

I've made this soup a few times. It is great! The last time I made it my wife said "You need to mark this receipt so that we don't loose it and can make it again." So this here review is my mark!

Jordan

09/12/2014 05:06 PM

Rated this recipe:

I've made this soup a few times. It is great! The last time I made it my wife said "You need to mark this receipt so that we don't loose it and can make it again." So this here review is my mark!

emwatkins522

01/10/2015 07:13 PM

Rated this recipe:

I used Mrs Dash and did not use the dried tomatoes as I didn't have any. It was a little spicy but I loved the texture of everything. The fresh basic added a great flavor!

TLCSamoyed

04/15/2015 07:57 PM

Rated this recipe:

I've made this soup several times and every time it has been fantastic. The smell is amazing, too...even SAD co-workers think it smells wonderful. I will be making this one over and over again!

CarolLynn

05/07/2015 09:18 PM

Rated this recipe:

This is one of my favorite tomato soups (I have a fresh tomato soup that tops all others so far). I have made the bisque with bottled carrot juice and by juicing the carrots. Although the bottled juice helps cut the time down a little, nothing beats the taste of the soup with fresh carrot juice.
I have not used matozest or vegizest in any of the recipes. There are a couple of Mrs. Dash that are no-salt so I use one of those in combination with Spike no-salt and have not been disappointed yet.
This recipe makes a lot and there are only two in the house, so I usually make half a recipe and use the leftovers during the week. However, in the winter months, I make a full recipe and freeze a good deal of the leftovers for warm lunches for work or quick meals when our schedules get busy. It freezes really well.

greencpa

05/12/2015 02:25 PM

Rated this recipe: (no rating)

This soup is fabulous and comes together quickly with bottled carrot juice. I cooked for 10 minutes in a pressure cooker. Yum!

Elaine Garces

05/26/2015 10:51 AM

Rated this recipe:

This soup is perfection. Full of flavor. I've made this several times. It's a keeper, for sure! I also used it as a sauce with bean pasta. THANK YOU!

Lannette

08/09/2015 03:52 PM

Rated this recipe: (no rating)

This is hands down my family's favorite soup! I could probably make it every week and no one would complain. The recipe is super easy to double and make in the instant pot. I always do this and freeze one batch.

SallyO

02/06/2016 01:21 PM

Rated this recipe:

Delicious soup. I am going to make it again. My husband and I loved it. It has a texture as if there is beef in it. I give this 5 stars.

MarathonME1

09/26/2016 03:29 PM

Rated this recipe: (no rating)

Does anyone have an idea of what I can use instead of cashews to thicken and add richness. I cannot tolerate nuts or seeds. Thank you.

gnlgates

11/02/2016 08:03 PM

Rated this recipe:

I'm newer, to the person above my first thought, maybe white beans.  I found the recipe to be OK I myself added some white pepper, crushed red pepper and a little bit of Braggs liquid amino's. Pretty sure it'll be a little while before my tastes switch to rate this a five. 

Rawther

08/04/2017 07:38 PM

Rated this recipe:

I made triple the recipe as I usually freeze any soup I make. About halfway through the preparation, I really wanted to quit because this was really labor intensive compared to the other soups I've made from this site which do require lots of time. However, this soup is sooo yummy I will definitely make it again. Definitely 5/5!

teamsnewman

12/15/2017 11:42 PM

Rated this recipe:

Whoa ho hooooo! EXcellent recipe!  I inadvertantly changed the recipe a bit and it was still FABulous! I chopped up everything except the bok choy, one 26 oz carton  of organic, no salt chopped tomatoes and added it all to my Instant Pot. I selected the 'Soup' setting, kept the lid off, while I juiced carrots and celery for the three cups of  carrot juice.  This was a genius move because while the juicing took me unexpectedly longer than anticipated, the ingredients were cooking down, thus concentrating the flavors.  GENIUS!!  When I added the three cups of carrot/celery juice, the volume of the soup had lessened quite a bit.  So I added a bunch of chopped white button mushrooms, some water, and hoped for the best. I soaked the cashews during the entire prep and cooking time to soften them up.  Next time I will just add them to the pot with the other ingredients before cooking. After 30 minutes in 'Soup' mode, I opened the InstantPot to reveal a delightful batch of deeply colored red goodness.  I ran the stick blender to blend up the soup a bit. Placing a handful of chopped bok choy in the bottom of each serving bowl, I scooped on the soup.  Top garnish was raw pumpkin seeds. FABULOUS!! Will serve again and again!!! So grateful that eating to regain and maintain one's health is as simple as making this tasty recipe.  Served with a side garden salad with a dress of blended avocado, clementines, Meyer lemon, cashews, few squirts of liquid aminos, and Fuhrman's Blood Orange Vinegar.  BOOM! So crazy good. Love eating the Nutritarian way because any ingredients added together generally results in something tasty and awesome!! If not, keep tweeking until it's right!

teamsnewman

12/18/2017 03:29 PM

Rated this recipe:

Best mistake making soup I've ever made! lol

I put everything in the InstantPot to start cooking while I juice carrots and celery.  I always do half carrot and celery juice to prevent so much sweetness. Well, I jammed my juicer, had to take it apart, reassemble and finally I had the 3 cups of fresh veggie juice to pour into the InstantPot.  Well, this took well over 30 minutes to get to this point.  Everything cooked in the InstantPot during this time and the liquid was reduced by half!

What to do to restore volume and flavor?  I added the juice, another 32 oz of unsalted tomatoes, more chopped mushrooms, Matzozest, and a bit of water to fill up to the Max line.

Whoa, ho, hoooo! The concentrated flavors made this Nutritarian Soup soar to number one on my list!! I served it the next day two 12 people and 11/12 loved the soup!  The one claimed to not like tomatoes. 

I will make this soup this EXACT way EVERY time going forward! Best soup mistake so far!

I also made the Tomato Bisque, Lemony Lentil, and Tuscan Cannellini Bean and Lentil, and Pinto Bean Soup for the luncheon for 12. Tomato Bisque made this way was the hands-down favorite!

PatriciaMarana

12/29/2017 10:32 PM

Rated this recipe: (no rating)

So delicious and Satisfying..... Will make this again. A bit time consuming is all but worth the work *smile*

whoster69

12/05/2018 08:45 PM

Rated this recipe:

Wow, this was really good!  I'm not a fan of cooked spinach, so we left it out and had a small spinach salad with the soup instead.  The soup was very good.  This is now my favorite tomato soup, on or off this eating plan.  I would rate it a 5 out of 5.  Very tasty!  Finally a hearty healthy soup!  I could eat this 3 - 4 times a month in the winter.  Now if I could just find a healthy cracker to go with it.

vbpets

12/21/2018 06:53 PM

Rated this recipe:

Definitely my favorite soup. Sometimes I combine roasted red peppers with this recipe for a Roasted Red Pepper Tomato Bisque. 

Isilverstein

03/24/2019 07:02 PM

Rated this recipe:

This soup recipe is creamy and delicious! I gave it 5 stars and would definitely make it again. The next time I would like the onions and leeks to be softer so I’ll either chop the vegetables finer or I’ll cook it a little longer. This recipe is a keeper. ??

Jesahare

03/29/2019 02:46 PM

Rated this recipe:

I froze my homegrown tomatoes all summer in large baggies just for this soup recipe. We love this recipe! I make it simpler by just using regular onion, no leeks or shallots. We like it blended smooth without any chunks.