Creamy Tomato Bisque Recipe

A bowl of simple tomato bisque topped with a swirl of cream.

5 from 4 votes

Few things are as comforting as a homemade Creamy Tomato Bisque. Whether you're dipping, sipping, or enjoying it by the spoonful, this soup is always a good idea.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 126kcal

Author: Andrea

Equipment

Immersion Blender

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
1/4 teaspoon nutmeg
1/4 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon pepper

Instructions

Melt the butter in a 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.

Notes

To STORE this simple tomato bisque, keep it covered or in an airtight container in the fridge for 3-4 days. For freezing, add the heavy cream after thawing for the best texture. If already mixed, the soup may be grainier but still flavorful. FREEZE for up to 3 months.

When ready to enjoy, thaw overnight in the fridge. REHEAT on the stovetop over medium-low heat, stirring frequently, or in the microwave in short intervals, stirring between each.

Nutrition