Tomato bisque is comforting, flavorful, and surprisingly easy to make at home. The combination of roasted or sautéed tomatoes with onion, garlic, and a creamy finish makes it both satisfying and nourishing. It’s great on its own or paired with a grilled cheese sandwich. Plus, it can be made ahead of time and freezes well for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil onion garlic canned or fresh tomatoes tomato paste vegetable or chicken broth dried basil dried thyme salt black pepper sugar (optional, to balance acidity) heavy cream or half-and-half fresh basil or parsley (for garnish)
Directions
Heat olive oil in a large pot over medium heat. Add chopped onions and cook until softened, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the tomatoes, broth, basil, thyme, salt, pepper, and a pinch of sugar if desired. Bring to a simmer.
Simmer for 20–25 minutes, stirring occasionally to let the flavors blend.
Use an immersion blender (or carefully transfer to a blender in batches) to blend the soup until smooth.
Stir in the cream and heat gently until warmed through. Do not boil after adding cream.
Taste and adjust seasoning as needed. Garnish with fresh herbs before serving.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Vegan: Use coconut milk or a plant-based cream alternative.
Spicy Bisque: Add red pepper flakes or a pinch of cayenne for heat.
Roasted Tomato: Roast fresh tomatoes and garlic before blending for a deeper flavor.
Cheesy Twist: Add grated Parmesan or cheddar for extra richness.
Protein Boost: Stir in cooked white beans or lentils before blending for added protein.
Storage/Reheating
Store leftover tomato bisque in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Avoid boiling once the cream is added. To freeze, cool the soup completely (before adding cream), transfer to a freezer-safe container, and freeze for up to 2 months. Add cream after thawing and reheating.
FAQs
What’s the difference between tomato soup and tomato bisque?
Tomato bisque is typically creamier, smoother, and richer than regular tomato soup, often including cream or butter.
Can I use fresh tomatoes?
Yes, especially if they’re in season. Roast or simmer them first to enhance flavor before blending.
How do I make it vegan?
Use a plant-based cream such as coconut cream or cashew cream and vegetable broth.
Can I freeze tomato bisque?
Yes, but it’s best to freeze it before adding the cream. Add the cream after reheating.
Is tomato bisque gluten-free?
Yes, this version is naturally gluten-free as it doesn’t use flour to thicken.
Can I use milk instead of cream?
Yes, though the texture will be slightly lighter and less rich.
Why add sugar to tomato bisque?
A small amount of sugar helps balance the acidity of the tomatoes and enhances the overall flavor.
Can I make it ahead of time?
Absolutely. The flavors improve after sitting, making it perfect for meal prep.
What goes well with tomato bisque?
Grilled cheese sandwiches, crusty bread, or a green salad are excellent pairings.
How do I make it thicker?
Simmer the soup longer to reduce liquid, or add a few cooked potatoes or white beans before blending.
Conclusion
Tomato bisque is a smooth, flavorful soup that brings warmth and comfort to any meal. Its creamy texture and rich tomato base make it a favorite for all seasons. Whether served as a starter or a main, this easy homemade bisque is sure to become a regular in your recipe rotation.
Tomato bisque is a creamy, smooth, and comforting soup made with tomatoes, herbs, and a touch of cream. It’s richer than traditional tomato soup and perfect for chilly days, served alone or with a grilled cheese sandwich.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes or 2 pounds fresh tomatoes, chopped
2 cups vegetable or chicken broth
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and black pepper to taste
1 teaspoon sugar (optional, to balance acidity)
1/2 cup heavy cream or half-and-half
Fresh basil or parsley, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until softened.
Add minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Add tomatoes, broth, basil, thyme, salt, pepper, and sugar (if using). Bring to a simmer.
Simmer uncovered for 20–25 minutes, stirring occasionally to let flavors blend.
Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
Stir in the cream and gently heat until warmed through. Do not boil after adding cream.
Taste and adjust seasoning if needed. Garnish with fresh basil or parsley before serving.
Notes
Use high-quality tomatoes for the best flavor.Add sugar only if the tomatoes are very acidic.For a vegan version, use coconut milk or cashew cream.Freeze without cream and add it after reheating for the best texture.Pairs perfectly with grilled cheese or crusty bread.
