Yellow Tomato Bisque

Yellow Tomato Bisque
Teresa Blackburn
  • Yield: 4 servings


1teaspoon extra-virgin olive oil
1teaspoon minced white onion
1pinch red pepper flakes
4cups sliced yellow grape or heirloom tomatoes
1cup water
1cup 2 percent reduced -fat milk
1/2cup low-fat plain yogurt
1teaspoon fresh chopped basil leaves, divided


  1. Heat olive oil in a heavy saucepan over medium heat. Add onion and red pepper flakes and cook 1 minute. Add tomatoes and enough water for cover (about 1 cup). Cook uncovered until boiling. Reduce heat to low and simmer 30 minutes. Let cool slightly.
  2. Puree tomato mixture in a blender until smooth. (You’ll need to work in batches.) Strain through a sieve and return to pan. Bring to a boil over medium heat. Reduce heat to medium low. Add milk, yogurt and 1/2 teaspoon basil and stir to combine. Cook 10 minutes—do not boil. Add salt and pepper. Garnish with remaining basil.

Recipe by Rebecka Evans,

Nutritional Info *per serving

  • Calories 100
  • Fat 3.5g
  • Cholesterol 10mg
  • Sodium 240mg
  • Carbohydrate 11g
  • Fiber 1g
  • Protein 6g