Creamy Tomato Bisque (Loaded with Flavor), Tomato Soup Dish

This tomato bisque is creamy, flavorful, and really delightful. This tomato soup dish is great with grilled cheese sandwiches or a crusty loaf for dipping. Perfected classic.

Why Is This Recipe So Delicious?

• Tomato bisque elevates a delectable tomato soup to new heights. It’s silky smooth, creamy, and hearty. I adore it with a savory grilled cheese sandwich, a chicken pesto sandwich, or just a crusty piece of bread for dipping.
• When you create your own tomato bisque or soup, you don’t have to worry as much about the sodium content as you do with store-bought canned tomato bisque or soup. You have complete control over the ingredients in your bisque!
• Any leftover bisque can be stored in an airtight jar for up to one week. You can also freeze it for up to three months in an airtight container, which is ideal if you have fresh tomatoes at the end of the season.

Important Ingredients

San Marzino Tomatoes, Crushed – If you like, you can make this bisque with fresh (peeled, deseeded) tomatoes or roasted tomatoes. I use crushed San Marzino tomatoes because they’re tasty and simple to prepare.

If you’re using canned tomatoes and can’t find San Marzino, use whole or crushed tomatoes with no extra ingredients.

Whipping Cream — Because we’re not using a roux in this recipe, the heavy whipping cream is crucial to achieving the right, creamy consistency.

You’ll just have (wonderful) tomato soup without the cream. You may use coconut milk instead of heavy cream to make this dairy-free.

Tomato Soup vs. Tomato Bisque: What’s the Difference?

The TL;DR is that tomato bisque contains cream while tomato soup does not.

Tomato bisque is a thicker, more richly flavored tomato soup. Some people say that tomato bisque isn’t really a bisque because it’s generally made with shellfish stock.

However, the phrase has expanded over time and today encompasses practically any creamy, pureed soup.

It usually has a stronger flavor than tomato soup. Some are thickened with rice and cream, while others are thickened solely with cream.

Chef’s Advice

• Add a pinch of cayenne to your tomato bisque when you’re adding the paprika for an added kick of flavor.
• If you don’t have an immersion blender, you can blend your tomato bisque using a regular blender. Allow the bisque to cool slightly before blending it, then refer to the recipe card for guidelines on blending hot liquids.
• Before adding it to the bisque, warm the heavy whipping cream. When cold cream comes into contact with hot substances, it may curdle. Curdling is also less likely when using full-fat cream.
• If your bisque isn’t thickening up as much as you’d want after step 3, make a short roux to add. Combine 1-2 tablespoons flour with 12 cup bisque and whisk vigorously until a thick, smooth consistency emerges. Pour the roux slowly into the large pot of bisque, stirring constantly. Continue to simmer the bisque for another 5 minutes, stirring regularly.

Tomato Bisque

Preparation time: 10 minutes 45 minutes to cook 55 minutes total

This tomato soup is creamy, flavorful, and really delightful. This tomato soup dish is great with grilled cheese sandwiches or a crusty loaf for dipping. Perfected classic.

Ingredients For Tomato Bisque

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 stalk celery chopped
• 1 carrot chopped
• ½ teaspoon salt to taste
• 2 cups chicken broth
• 1 28-ounce can crush San Marzano tomatoes
• 3 cloves garlic chopped
• ½ teaspoon paprika
• ¼ teaspoon pepper
• 1 teaspoon white sugar to taste
• 1 cup heavy whipping cream warmed, divided
• 1-2 tablespoons fresh basil leaves thinly sliced, divided

Equipment

• Large pot
• immersion blender
• Whisk
• Serving bowls (warmed)

Directions

1. Warm the olive oil in a big pot over medium heat. Add the onion, celery, carrots, and salt to the pot. Cook and stir for 5 to 8 minutes, or until onions are transparent. Stir in the garlic and simmer for 1 minute, or until fragrant.
2. Add the chicken stock and smashed tomatoes to the pot. Season with paprika, black pepper, and sugar after bringing the mixture to a simmer. Reduce heat to low and cook for 20 minutes, or until vegetables are very soft.
3. Remove pot from heat once vegetables have softened. Blend with an immersion blender until smooth. Heat the pot again. 12 cup heavy cream, whisked in slowly If desired, season with extra salt, black pepper, or sugar.
4. Add more broth if the bisque is too thick. If the bisque is too thin, simmer for another 10 minutes or more, stirring often, until the liquid has evaporated and the bisque has thickened.
5. Fill hot bowls with bisque. Drizzle heavy whipping cream over each bowl and top with about 1 teaspoon minced basil each bowl.

Notes

• Where’s the immersion blender? You can also use a regular blender. Follow the guidelines listed below.
• Sugar: If desired, you can reduce the amount of sugar in this recipe or use a granulated sugar replacement.
• Use veggie broth instead of chicken stock to make it vegetarian.
• Make it vegan by using vegetable broth and coconut milk, as well as vegan white sugar.

Blending Hot Soup Suggestions

• No more than half fill the blender. It’s possible that you’ll have to combine your components in several batches.
• Allow the liquid to cool for a few minutes after pouring it into the blender before blending.
• Remove the center cap from the blender lid before mixing and cover the hole with a dishcloth instead. This will prevent the pressure within the blender from rising. While blending, keep your hand on the lid to keep it in place.

This recipe serves around 4 people. The nutritional values indicated are for one serving and are rough suggestions. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (not including the weight of the container in which the food is stored) by four. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 336kcal, Carbohydrates: 24g, Protein: 4g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 702mg, Potassium: 290mg, Fiber: 5g, Sugar: 11g, Vitamin A: 3621IU, Vitamin C: 14mg, Calcium: 70mg, Iron: 1mg, Net Carbs: 19g