Paleo Tomato Bisque, A Hot, Creamy Vegetable Soup © 2013 . All rights reserved.

Paleo Tomato Bisque, A Hot, Creamy Vegetable Soup

The air is getting colder and you know what that means…fall recipes!! We love fall. It is my personal favorite season. Maybe its all this holiday buzz, or the smell of leaves burning or the cold air, but it really makes me happy.

So we’re thinking of all of these fall/winter food staples. We going to try to capture as many as we can, while also incorporating some holiday fun in there as well.

This recipe is easy and so darn good! The texture is thick and perfect! I didn’t add cream, because I didn’t feel that it was necessary, but if you’d like, you can add 1/4 – 1/2 cup coconut milk (the thick kind, usually canned) and it would be a little more traditional in the sense of a “bisque”. We had this the other night with a BLT featuring our Fluffy Paleo Bread and it was heaven. I hope you enjoy it as much as we did.

Recipe: Paleo Tomato Bisque


  • 2 Tbsp Walnut Oil (or Butter if you do dairy)
  • 2 strips Bacon (we actually do enough for the sandwiches, and only use the grease for the soup)
  • 1 small Yellow Onion (Sweet or Vidalia)
  • 1 Carrot
  • 1 Celery stalk
  • 4 Garlic cloves
  • 3 Tbsp Arrowroot Powder
  • 4 cups Chicken Stock
  • 26 oz strained Tomatoes
  • ¼ cup fresh Parsley
  • 4 sprigs Thyme
  • 1 sprig Rosemary
  • 1 Bay Leaf
  • Coarse Sea Salt and Black Pepper (to taste)


  1. Heat the walnut oil in a saucepan big enough for all of the soup. Add the bacon. When done, remove the bacon from the grease and set aside for later (either use as a garnish for the soup or on a sandwich).
  2. Chop the onion, carrot, celery and garlic and add it to the bacon fat. Stir to coat all of the vegetables and then cover and cook for 8 minutes, stirring periodically.
  3. When soft, stir in the arrowroot. If you choose not to use this, the recipe will still taste great, it just won’t have that great bisque texture (= won’t be as thick).
  4. Once coated, pour in the stock, parsley, thyme, rosemary, bay leaf and the tomatoes and bring to a boil. Reduce the heat and cook, uncovered, for 30 minutes. Stir occasionally.
  5. Pull out the bay leaf and the stems from the rosemary and parsley. Put everything else in a blender (or do it in smaller batches in the Bullet, my favorite!) and blend until smooth.
  6. You can keep this on the oven on low to keep it warm. It really is best when piping hot!

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Try this recipe with our Paleo Cobb Salad or with our Fluffy Paleo Bread on the side!