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Hearty Tomato Bisque

Between the lycopene from the crushed tomatoes and soy protein from the tofu and soymilk this soup from Lisa Renshaw of Kansas City, Missouri offers a powerful heart healthy punch. “You'll never want canned soup again,” writes Lisa.
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (15 ounces each) crushed tomatoes
  • 1 tablespoon honey
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces soft tofu, drained and crumbled (1 cup)
  • 1-1/2 cups soy milk
  • 3/4 cup salad croutons


  • In a large saucepan, saute onion in oil for 4-6 minutes or until tender. Stir in the tomatoes, honey, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
  • Remove from the heat; stir in tofu and soy milk. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Garnish with croutons.

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Average Rating:
  • Brenna Trull
    Jul 26, 2013

    this recipe was amazing i added some tony sachers, peppers, basil and garlic.

  • ahmom
    Jun 27, 2013

    I made this with slight changes. Omitted the rosemary, used Italian flavored tomatoes. I used plain almond milk. I served with toast, not croutons.

  • kcc1108
    Feb 20, 2012

    Rich and tasty but perhaps could use a bit more spice (black pepper perhaps).

  • JoanDee
    Jul 22, 2011

    Am I right to assume that the soy milk used is the plain variety with no added sugar or flavoring like vanilla?

  • keverwann
    Apr 27, 2011

    This was just OK; made with powdered milk and water instead of the soy milk. We have had better tomato soup and my husband thinks canned tomato soup is better.

  • JMU
    Feb 2, 2009

    Very good. Would add a few more spices next time though.