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Creamy, delicious, and super comforting, this Tomato Bisque Recipe It’s comfort food at its peak! I order it whenever I see it on a restaurant menu, but found out it’s actually easy to make at home.much like its close relatives roasted tomato soup, it has a classic tomato flavor, but the luscious cream base sets it apart and gives it a velvety smooth texture.Therefore, tomato bisque is much like other bisques, e.g. lobster bisqueand creamy Butternut Squash Soup. I like to think of it as a lamp, healthy dinner Serve with a salad, or prepare a sandwich for lunch!
Why you’ll love this tomato bisque recipe
- Rich tomato flavor
- Creamy, velvety texture
- Simple ingredients
- Cooking time is less than 30 minutes
- Add your favorite toppings or herbs for extra flavor
- Perfect for cozy nights or chilly days
What is tomato bisque?
Tomato Bisque is a creamy and smooth tomato soup.different from traditional tomato soup Bisques use only broth or stock, while purees have cream or milk added for a richer, creamier texture.
Ingredients and Substitutions
This section explains how to choose the best ingredients for homemade tomato puree, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.
- olive oil – I use olive oil to sauté the veggies, but any neutral cooking oil, like avocado or coconut oil, will work. Butter will work too since we won’t be using high heat.
- vegetable – Celery and onions are classics in tomato bisque recipes, but you can substitute shallots or leeks for a slightly different flavor.
- garlic – For best flavor, I use fresh minced garlic.If desired, use 2 tsp canned garlic For convenience.
- crushed tomatoes – I used these crushed tomatoes, but you can substitute canned peeled tomatoes, fire-roasted tomatoes, or any kind of canned tomatoes. You could also substitute 2 pounds of fresh tomatoes and dice them before cooking, but canned tomatoes are more convenient to use.
- chicken soup – As I do with most recipes, I used low sodium chicken broth Control the salt in this recipe. Regular will work too, but you’ll need to add less salt.You can also use vegetable broth or even bone broth to get more nutrients.
- fresh herbs – I used a combination of fresh basil and fresh thyme, but you could use other herbs like rosemary, oregano, or parsley.Dried herbs also work (just use one teaspoon of dried herbs instead of one tablespoon of fresh herbs), or use one teaspoon italian seasoning instead. I also garnished with extra basil, which is optional.
- heavy cream – This creates a rich, tender texture and sets the tomato bisque apart from other tomato soups. You can use half the milk to lighten the flavor if you want, but regular milk isn’t ideal. For a dairy-free alternative, you can use canned full-fat coconut milk for a similar creamy result.
- sea salt and black pepper
How to Make Tomato Bisque
This section shows how to make tomato puree, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- Sauté onions and celery. Heat olive oil in a pan dutch oven or large pot over medium heat until shimmering. Add diced onion and celery. Sauté until onions are translucent and starting to brown.
- Sauté the garlic. Add minced garlic and saute until fragrant.
- Bring tomato puree to a boil. Add crushed tomatoes, chicken stock, basil and thyme. Bring to a boil, then reduce heat and bring to a boil.
- Stir until smooth. Transfer soup to mixer Puree until smooth.
Tip: If the soup doesn’t all fit in the blender, you can do it in batches.
You can also use an immersion blender to blend the soup directly into the pot, but it won’t be as smooth. If you choose a traditional blender, use a vented lid so excess steam can escape.
- Make it creamy. Return soup to pot and stir in heavy cream. Season with salt and pepper.
- Serve. Garnish with fresh basil and/or additional cream, if desired.
- Shop: Cool, then transfer the tomato puree to an airtight container and refrigerate for up to 4-5 days.
- Meal Preparation: Tomato bisque is great for meal prep! You can make a big batch ahead of time, portion it into individual containers, and refrigerate or freeze it for quick and easy meals throughout the week.
- Reheat: Heat on the stovetop over low to medium heat, stirring occasionally, until warm. You can also reheat in the microwave if desired.
- freeze: Let the soup cool completely, transfer to an airtight freezer-safe container or freezer bag, and store in the refrigerator for up to 3 months. Thaw in the refrigerator overnight or on the counter and reheat.
What to serve with tomato soup
This tomato bisque recipe is the perfect appetizer for dinner, or with healthy salad Or a sandwich for lunch. Try these pairings:
- sandwich – My favorite is the classic grilled cheese sandwich 90 second bread.
- salad – combine it with Chicken Caesar Salad or steak salad Enjoy a classic soup and salad meal.
- Ingredients – Customize your tomato basil bisque with toppings like shredded cheese (cheddar or parmesan), fresh herbs (basil or parsley), your favorite croutons, or a dollop of sour cream.
- French power – Tomato bisque is French and therefore perfect as an appetizer before serving Chicken Florentine (Actually French, not Italian!) Dinner or pairing spinach soup Have brunch.
- Italian power supply – Even though this soup isn’t Italian, it pairs well with Italian flavors.try it Stuffed Zucchini Boats or Eggplant roll.
More Cream Soup Recipes
Looking for more cream soup recipes? Try some of my other comforting favorites:
Tomato Bisque (Easy Recipe)
This easy tomato bisque recipe is the perfect comfort soup! It’s creamy, smooth, quick to make, and has simple ingredients.
Prepare: 10 minute
chef: 25 minute
All: 35 minute
Serving size: 6 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Heat olive oil in a pan dutch oven Heat over medium heat until shimmering.
Add diced onion and celery.Fry it 8-10 minutesuntil the onions are translucent and starting to brown.
Add minced garlic.speculation 1 minuteuntil the fragrance comes out.
Add crushed tomatoes, chicken stock, basil and thyme. (If using canned whole peeled tomatoes, mash them before adding to the broth.) Bring soup to a boil, then reduce heat and bring to a boil 15 minutes.
Transfer soup to mixer Puree until smooth. (You can work in batches if necessary.) You can use an immersion blender to blend the soup directly into the pot, but it won’t be as smooth.
Return soup to pot. Stir in heavy cream. Season with salt and pepper.
Garnish with fresh basil and/or additional cream, if desired.
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Serving size: 1 cup
Amount per serving. Serving sizes in recipe instructions above.
fat 19.4 grams
protein 3.8 grams
total carbohydrates 14.5 grams
net carbs 11.1 grams
fiber 3.4 grams
sugar 8.3 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.
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