Tomato Bisque

This creamy and delicious tomato bisque is worthy to serve at your next dinner party, but easy enough to make for any weeknight meal!

Nothing is better than a side of fresh, warm Cheese Breadsticks, Crostini, or Buttery Pull Apart Rolls to sop up every last bit of this comforting bowl of Tomato Bisque. It is the ultimate comfort dinner!

Tomato bisque topped with croutons in a white bowl

What is Tomato bisque?

Bisques are traditionally thicker and creamier than a typical soup, and this tomato bisque is exactly that—a thicker and creamier version of its tomato soup counterpart. 

Homemade Tomato Bisque, or any soup for that matter, may seem a little daunting. It’s actually quite easy to whip up, and tastes way better than any store-bought version could (maybe even better than a restaurant)! 

With my handy little immersion blender, it’s easy to create hearty and wholesome cream soups with all kinds of veggie goodness inside.

This soup starts with plenty of veggies and end with a bit of cream. You’ll of course want to pair this with some warm bread.

sautéing veggies for tomato bisque recipe

How to make tomato bisque

SAUTE. Melt the butter in the large pot over medium heat. Add the onion, celery, carrot, and garlic, and cook until softened. Add the flour and stir until incorporated, then cook 1-2 minutes. Add the tomato paste and stir to combine.

SIMMER. Add the chicken broth, diced tomatoes, sugar, and nutmeg to the pot. Bring the soup to a simmer, cover, reduce the heat, and simmer 15 minutes, until the vegetables are soft.

BLEND. Puree the soup using an immersion blender, or in batches in a regular blender with the lid open to let steam escape. If desired, leave ¼ – ½ of the soup unblended for a chunkier texture.

SEASON + SERVE. Add the heavy cream, salt and pepper, and taste the soup. Adjust seasonings as needed.

Tomato bisque soup cooking in a blue dutch oven

Variations

Here are a few ways to change it up…

  • Use 2 cans of fire roasted tomatoes instead for a sweeter, smokier flavor.
  • Top your bisque with freshly chopped basil, parsley or even some croutons.
  • Add a little bit of heavy cream to each bowl before serving and using a toothpick, swirl it around a little bit for a fancier presentation.
  • Add some hot sauce just before serving for some extra spiciness.
How to make tomato bisque in a dutch oven

Storing Info

STORE leftover bisque covered tightly with plastic wrap or stored in an airtight container in the fridge for 3-4 days.

To FREEZE this bisque we recommend waiting to add the heavy cream until after it has thawed and you are reheating it. If you decide to freeze leftovers that have already had the cream added, the texture will be grainier, but will still taste delicious. Frozen bisque can be stored for up to 3 months, then thawed overnight in the fridge. Make sure to bring the bisque to room temperature before freezing.

Leftovers can be warmed up on the stove top at a medium low setting, stirring frequently until hot. 

Homemade tomato bisque topped with croutons and cream in a white bowl

for More tasty soup recipes, check out: 

Tomato Bisque Recipe

This creamy delicious tomato bisque is worthy to serve at your next dinner party, but easy enough to make for any weeknight meal!
5 from 3 votes
Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8
Calories: 125kcal
Print Recipe

Ingredients

  • 4 tablespoons butter
  • 1 small onion - finely chopped
  • 1 stalk celery - finely chopped
  • 1 carrot - finely chopped
  • 2 teaspoons minced garlic
  • 3 tablespoons flour
  • 3 tablespoons tomato paste
  • 4 cups chicken broth
  • 2 14.5 ounce cans diced tomatoes
  • 3 tablespoons sugar
  • ¼ teaspoon nutmeg
  • ¼ cup heavy cream
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper

Instructions

  • Melt the butter in the large pot over medium heat. Add the onion, celery, carrot, and garlic, and cook until softened. Add the flour and stir until incorporated, then cook 1-2 minutes. Add the tomato paste and stir to combine.
  • Add the chicken broth, diced tomatoes, sugar, and nutmeg to the pot. Bring the soup to a simmer, cover, reduce the heat, and simmer 15 minutes, until the vegetables are soft.
  • Puree the soup using an immersion blender, or in batches in a regular blender with the lid open to let steam escape. If desired, leave ¼ – ½ of the soup unblended for a chunkier texture.
  • Add the heavy cream, salt and pepper, and taste the soup. Adjust seasonings as needed.

Nutrition

Serving: 8g | Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 973mg | Potassium: 216mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1656IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg

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Kristyn Merkley

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Comments:

  1. 5 stars
    This is my FAVORITE tomato soup recipe! Pair it with a grilled cheese, and it’s like being home from school on a snow day, total comfort food.