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!
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.
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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.
- 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
- 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.