Yellow Tomato Bisque

Yellow Tomato Bisque

This creamy soup stars yellow tomatoes and basil—two of summer's most versatile ingredients.

Serves: 4 Save

Ingredients (8)

  • 1 tsp Extra Virgin Olive Oil
  • 1 tsp Minced White Onion
  • ¼ tsp Red Pepper Flakes
  • 4 cup Yellow Grape Tomatoes
  • or 4 cup Chopped Heirloom Tomato
  • 1 cup 2% Milk
  • ½ cup Low Fat Plain Yogurt
  • 1 tsp Chopped Basil


  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.