Tomato Bisque

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Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!

Soup season is rushing in and along with our Slow Cooker Pot Roast we are ALL about soups. Favorites around here are Slow Cooker Beef Stew,Slow Cooker Vegetable Beef Soup and Clam Chowder.

Tomato Bisque Soup
 Tomato Bisque

Why tomato bisque right? If you’re a fan of tomato soup you are probably picturing a mostly smooth but hearty soup that stands up to grilled cheese dipping. In this case you have a silky, creamy soup that is so luxurious you can serve this to a delighted and impressed crowd of people.

What is the difference between tomato soup and tomato bisque? In the most classic version to call it a bisque you’d need to use a stock from shellfish, but in current incarnations the difference can be the texture in addition to the use of heavy cream in the soup.

As the weather starts to cool down and the crop of garden tomatoes comes to an end and I’ve got you covered. This soup uses canned crushed tomatoes. And with a good quality crushed tomato like these you will have all the flavors of fresh tomatoes.

If you want to make a healthy tomato bisque or even a vegan tomato bisque you can swap out the heavy cream for coconut milk.

Roasted Tomato Bisque:

If you want to make the flavors bolder and you’re using fresh tomatoes you can roast them before adding them to the soup. First cut them in half and de-seed them. Toss them with olive oil and kosher salt and roast them at 400 degrees for 20 minutes. When they’re done roasting peel off the skin before adding them to the soup and continuing the recipe as described.

Creamy Tomato Bisque

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tomato bisque with fresh tomatoes:

If you’d like to use fresh tomatoes first ask yourself if the tomatoes are flavorful enough. You want gorgeous maybe slightly too ripe or soft tomatoes that are still delicious. Then you’re going to boil them for 60 seconds then shock them in ice water before peeling. Then de-seed the tomatoes before adding them to the recipe.

When serving you can add a touch of heavy cream in a circle pattern to up the plating style of the soup since is a smooth pink color. If you want to make it even more fun use a toothpick to make designs through the heavy cream swirl. I usually make figure 8s through the cream.

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Tomato Bisque

4.9 from 19 votes
  • Yield: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Course: Soup
  • Cuisine: American
  • Author: Sabrina Snyder
Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1 pinch cayenne
  • 1 teaspoon dried basil
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 28 ounces crushed tomatoes
  • 1 teaspoon white sugar
  • 1 cup heavy cream

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.

  2. Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
  3. Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.

  4. Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

Nutrition Information

Yield: 12 servings, Amount per serving: 87 calories, Calories: 87g, Carbohydrates: 7g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 13mg, Sodium: 480mg, Potassium: 297mg, Fiber: 1g, Sugar: 3g, Vitamin A: 320g, Vitamin C: 12.7g, Calcium: 42g, Iron: 1.1g

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Keywords: soup, tomato, Tomato Bisque, vegetarian
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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this last night with fancy grown up grilled cheese sandwiches. It was AMAZING!! I have always been a Campbells girl for tomato soup and I’ll never be able to go back now. This recipe is definitely going in the rotation.

    1. Oooh grown up grilled cheese – love to know what those were!

      Thanks for the review and happy to hear you enjoyed so much!

  2. At first I thought it was just OK until I tweaked it by adding some paprika and extra cream and sugar. Up until then, it was a bit bitter which was probably from the tomatoes. So feel free to add more sugar as not all tomatoes are the same ;o)

  3. I am just curious. Can I make the base of the soup earlier in the day and reheat it before adding the cream or should I just add the cream and then reheat it for dinner later?

  4. This is my favourite soup!! Thanks so much. I use coconut milk and I wanted to know if this soup will freeze well?

  5. so yummy!!!! made this the other day, mom and sis tasted it and and said tastes even better than famoso’s tomato bisque. my bf is again requesting for this tonight. thanks for sharing

    1. You can use 4 teaspoons of chicken bouillon base disolved in 32 oz of boiling water to equal the 4 cups of broth you’ll need. Hope this helps!

  6. This was so yummy!! I don’t have an immersion blender so used my regular blender – in small batches (messy if over-filled). Served with grilled cheese sandwiches. Great recipe!

    1. You could use a blender but you’d have to be very carfeful not to over fill it. Also, there needs to be a place for the steam to escape while you’re blending it. Good luck!

  7. Hello! So you said in the most classic version of a bisque they use stock from shellfish, does that mean we can substitute that instead of the chicken broth? Would that taste good?

    1. In the most classic version to call it a bisque you’d need to use a stock from shellfish, but in current incarnations the difference can be the texture in addition to the use of heavy cream in the soup.

  8. This is my kind of comfort food! Love the creamy flavors of tomato bisque, it’s great as soup and as a pasta sauce, too!

  9. How creamy and delicious does this look?!? We love tomato based soups and this is something that is going on our menu right away. Yum!