Yellow Tomato Bisque

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/23/2020

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

Serves: 4 Save

Ingredients (8)

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

Directions

  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.

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