Tomato Bisque

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

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

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!
Yield 12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Author Sabrina Snyder

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

  • 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.
  • Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
  • Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
  • Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

Nutrition

Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 480mg | Potassium: 297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 12.7mg | Calcium: 42mg | Iron: 1.1mg
Keyword: soup, tomato, Tomato Bisque, vegetarian

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Excellent Tomato bisque recipe. It’s an easy receipe. Quick to prepare and a wonderful first course to any autumn or winter meal.

    You can substitute sour cream in place of heavy cream and add oregano & dried red peppers for a delicious spark, too.

  2. Excellent, easy receipt. Quick to prepare and a wonderful first course to any autumn or winter meal.

    You can substitute sour cream in place of heavy cream and add oregano & red peppers for a delicious spark, too.

  3. Wonderful flavor – right combination of basil, garlic and celery . Well written instructions and great picture – I
    wanted to make it immediately. I have already sent photos to family and friends.

    1. Renee, this is not said to be a vegetarian dish. But if you read the blog post we do offer a way to have it vegan.

  4. There’s a local restaurant that is known for their tomato bisque soup with Asiago toasts. This wonderful soup rivals it. The real upside is this is not loaded with sodium. I’m absolutely thankful to have this.

  5. Good recepie, I would say it’s more of a guideline like all recepies and you can adjust to your taste. I doubled the garlic, pepper and made it vegan with dairy free cream and veggie broth.

  6. I tried this. Very bland . Great if your health conscious. But a very bland soup. Does not taste like other tomato bisque’s I’ve had before.

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