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

4.94 from 31 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!


  • 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


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

All images and text © for Dinner, then Dessert.

Keywords: soup, tomato, Tomato Bisque, vegetarian

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  1. OMG!! This was seriously restaurant quality! The only thing I changed is I added 1/2 a shallot and I sautés some fresh basil and a handful of grape tomatoes then I used a handheld blender. And a touch more garlic, because why not? One of my most favorite soups I have ever made. Thank you for the recipe!!!

  2. GREAT soup. I made it as written, only thing was I added two pinches of cayenne rather than one. That made it a bit too spicy, my fault for using two pinches, but given I will save this recipe as a regular in my rotation of meals, I will know next time to only use one pinch of cayenne. The other flavors and textures were perfect. This soup could have been on the menu of a restaurant. As it was, I guess with mine being a bit too spicy, a restaurant could have called it “spicy tomato bisque.” LOL. Thanks for a great recipe to use over and over again!

  3. This is the BEST tomato soup recipe EVER!??. I did improvise by adding about 1/3 c. fresh chopped basil, 1/2 tsp oregano, went with only 2/3 onion, and added about 14 oz extra crushed tomatoes because I like a lot of tomato flavor. Any one who says this recipe wasn’t good, did not follow the recipe or didn’t use an immersion blender to create a nice, smooth tomato soup consistency. Will definitely make this again ?. Thank. you so much for sharing!

      1. hi! i’m excited to try this recipe this weekend! if i wanted to add parmesan cheese, how much do you think i should add and should it go in before or after serving?

  4. I’ m sorry , the question mark at tge end of my pist was a typo . I meant to say…..
    I make this recipe all the time. I fill a thermos full for my husband when he goes fishing with his buddies. I like to add white wine as part of the liquid portion (1/2 a cup.) Thank you again. It is delicious.

  5. I make this recipe all the time. I fill a thermos full for my husband when he goes fishing with his buddies. I like to add white wine as part of the liquid portion (1/2 a cup.) Thank you again. It is delicious. ?

  6. This was delicious and my 8 year old who doesn’t eat any soup and is not a fan of tomatoes loved it too! I followed the recipe exactly. Thank you!

  7. I made this soup twice in the past week. It is so good and so easy. I was intimidated to make this until I saw your recipe. It is awesome! Thank you for a wonderful and delicious soup.

  8. Good overall flavor. But it’s not thick like I would expect from a bisque and it doesn’t have depth to it. Wish it would have advise to either get a can of crushed tomatoes or given direction on how to manually crush in the recipe. I bought 28 oz of cherry tomatoes and then had to find instructions for how to crush them, which is quite laborious prep work.

  9. What a wonderful, easy recipe! I added some tomato paste and bag leaf; then finished off with a little sherry. I almost missed the immersion blender step – so glad I didn’t! What a game changer! I can absolutely see how this could be even more next level of crab and shrimp were added!

  10. Thanks for this simple, yet wonderful recipe. I used ripe Early Girl tomatoes straight off of my garden vine, skipped the use of the cream, and it was still heavenly. Went great with “non-fancy, non-grown-up” grilled cheese sandwiches!

  11. This recipe is perfect JUST the way it is! I have tried so many tomato bisque recipes in the past that have been too runny and had either too much garlic, too much salt, or lacked a tomato flavor, but this one is creamy and all the flavors are perfectly balanced.

    This has been my go to recipe, and I have it memorized by heart! These days, I add a tablespoon of uncooked rice because I like my bisque to have a “meatier” thicker consistency when it’s puréed.

  12. This soup tasted like water. I followed the directions to a T. It looked good but it did NOT taste good.

    1. Absolutely! It is delicious thawed. To keep it tasting as fresh as possible it would taste best if you add the heavy cream in right before serving. If you can’t do that don’t worry it’ll still be delicious.

  13. One of my friends is now a vegan, and I’m starting to gather some recipes that would suit her diet when she comes to visit. I love tomato soup during cold weather and was wondering if substituting vegetable broth for chicken would alter the taste greatly. Also, is your recipe easily adjustable for fewer servings? Some recipes taste different when adjusted.

  14. Love this recipe! I like to add some shrimp or imitation crab to it at the very end of preparation – it has been a big hit at family gatherings!

  15. Absolutely delish! I used an immersion blender & left just a bit of texture to the carrots & onions. Also, I thought I had cayenne, but I didn’t. So I subbed with a bit of harissa.
    This soup is the perfect comfort food. Thanks so much for this!

  16. So I have to say, I was skeptical that may children, seven and five years old would like this, and I was skeptical that I would screw something up, since I am not a regular cook. My seven year old boy went to Midieval Times and had the Tomato Bisque Soup there and really liked it. He is not much of a soup person either. SO the recipe listed seemed simple enough. I wasn’t sure if it would be sweet enough since it only had a teaspoon of sugar. It turned out excellent. Both my children loved helping out, from putting the ingredients in the pot, to putting the hot vegetable soup in the blender before adding the cream. Tasted really good. Came out creamy. The teaspoon of sugar was just enough as well, and with all of the seasoning, it was extremely tasty.

    1. Thank you so much for taking the time to come back and let me know. I know how hard it can be to please everyone, especially kids.

  17. Great recipe thanks! I made it and it’s delicious. The only thing I would tweak is to add some carrots in place of sugar, half the amount of cream and more of each spice ?

  18. 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!

      1. Haha!! We got crusty sourdough bread from the bakery and filled it with Havarti, Gruyere, and Gouda. It was the perfect compliment to the soup!

  19. 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)

    1. It very easily becomes a main… especially when I’m the only one around and can have as many bowls as I want 😀

  20. 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?

  21. Tender, juicy and good flavor! Big hit with our family. Quick and easy preparation. Will definitely make again.

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

  23. 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!

  24. 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!

  25. 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.

  26. I noticed it makes 12 servings….are those 1 cup servings? Sorry if I missed that somewhere. Looks delicious! 🙂

  27. 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!

  28. 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!