A creamy tomato bisque made even creamier with roasted butternut or delicata squash.
Does reading Tomato Squash Bisque peak your interest in this soup? First off, did you know bisque means a creamy soup that is usually shellfish or vegetables. This soup is a delicious combination of vegetables with fresh tomatoes, delicata squash (you can use butternut squash instead), basil, and heavy cream (thus the creaminess).
I started from scratch with my stewed tomatoes and my roasted squash because I had a very quiet, calm Sunday afternoon and the time. If you are not so luckily or just want to make it easier on yourself, please do not hesitate to purchase precut and/or precooked butternut squash and a lovely can of Italian-style stewed tomatoes.
By using already prepared vegetables this Tomato Squash Bisque can be put together quite quickly for a weeknight dinner. Add some fresh bread, a salad and you have a delicious healthy dinner. I love the subtle flavors of the tomato, squash, and basil, I think you will too.
Tomato Squash Bisque
Ingredients
Italian style Stewed Tomatoes
- 5 to 6 large ripe tomatoes (peeled and chopped)
- 1/4 cup chopped onions
- 1 garlic clove (minced)
- 1 Tbs dried parsley
- 3/4 Tbs dried basil
- 1/2 Tbs oregano
- 1/2 Tbs Italian spices
- Salt and pepper to taste
Roasted Squash
- 1 medium butternut or delicata squash
Tomato Squash Bisque
- 1 1/2 cups cooked butternut or delicata squash
- 1 TBS butter
- 1/4 cup onion (finely diced)
- 2 cloves garlic (minced)
- 14 oz Italian style stewed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp salt (optional - to taste)
- 1 tsp dried basil (optional - to taste)
Garnishes (optional)
- grated or sliced Parmesan cheese
- croutons
- crackers
Instructions
Italian Style Stewed Tomatoes
- Add all your ingredients in a small crock pot
- Stir
- Simmer on high for 3 hours (remove lid if necessary to let some of the liquid evaporate)
- Tomatoes will be ready to use in the soup at this point
Squash
- Preheat oven to 350 degrees
- Cut your squash in half and scoop out seeds
- Place squash cut side down on a 9x13 pan, add water to pan to surround squash but not cover - about 1/2 inch of water
- Bake in oven for 1 1/2 hours or until fork tender
- Remove from oven and carefully remove skin with a fork
- Let cool before using in bisque
Tomato Squash Bisque
- Put 1 1/2 cups cooked squash into a blender, pulse to smooth
- Melt butter in a medium saucepan
- Saute onion and garlic with butter until tender and translucent
- Add onion and garlic in with squash in blender and pulse until smooth
- Add 14 oz stewed tomatoes into blender and pulse until smooth
- Return everything into the saucepan
- Stir in cream, chicken broth, and herbs into saucepan
- Stir until warm but do not bring to a boil or your cream might curdle
- Serve with garnishes
Enjoy this delicious and creamy tomato and squash soup.
If you love tomato soup you will love this bisque and if you don’t love tomato soup you will love this bisque.
Amber @ Dessert Now, Dinner Later! says
June 30, 2014 at 6:05 PMThis sounds so good! And that bowl is cute!
Ellen Garrett says
June 30, 2014 at 10:58 PMHa ha ha, thanks for the bowl compliment. It was really good, I hope you like.