creamy tomato bisque soup recipe

Written ByJenny Smyth Posted on
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The Best creamy tomato bisque soup recipe

I’m so excited to share with you my creamy tomato bisque soup recipe that has become a staple in our household. This rich and velvety soup is inspired by the classic French cuisine, but I’ve made it my own by adding a hint of garlic and a touch of heavy cream.

The moment I take the first sip, I’m transported to a world of comfort and warmth. My kids love it when I serve it as a special treat on chilly evenings, and my husband appreciates how it’s packed with nutrients from the fresh tomatoes.

The secret to this recipe lies in its simplicity – just sauté the onions and garlic until they’re soft, then add in the canned tomatoes, vegetable broth, and spices. Let it simmer for at least 20 minutes to allow the flavors to meld together.

You can also make it ahead of time and refrigerate or freeze it for later use. What I love most about this recipe is that it’s incredibly easy to customize – add some crusty bread for dipping, or some grated Parmesan cheese for an extra burst of flavor.

It’s also an excellent way to get your daily dose of vitamin C from the tomatoes. My family and I have enjoyed this soup countless times over the years, and we always look forward to its comforting warmth on a cold day.

Whether you’re serving it at a holiday gathering or just need a pick-me-up on a busy weeknight, this creamy tomato bisque soup is sure to become a favorite in your household too.

Creamy Tomato Bisque Soup

Creamy Tomato Bisque Soup

4.9 from 808 votes

This creamy tomato bisque is a velvety smooth soup made with canned tomatoes, aromatics, and a touch of cream. It is a comforting classic that pairs perfectly with a grilled cheese sandwich or crusty bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (28-ounce) can crushed tomatoes
2 cups low-sodium vegetable broth
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Sprinkle the flour over the onion mixture and stir well to coat.
5Cook for 1 to 2 minutes, stirring constantly, until the flour is lightly golden and no longer raw.
6This creates a roux that will thicken the soup.
7Pour in the crushed tomatoes and vegetable broth, then add the sugar, dried basil, and dried oregano.
8Stir to combine, then bring the mixture to a gentle boil over medium-high heat.
9Reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
10Remove the pot from the heat.
11Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety.
12Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
13Stir in the heavy cream until fully incorporated and the soup is a uniform pale orange color.
14Season with salt and freshly ground black pepper to taste.
15Warm the soup over low heat for 2 to 3 minutes, stirring occasionally, until heated through.
16Do not let it boil.
17Ladle into bowls and serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or countertop blender
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 620mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 6g

📝Notes

For a dairy-free version, substitute the butter with olive oil and use full-fat coconut milk instead of heavy cream. The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently over low heat, adding a splash of broth or water if needed to thin the consistency.

Watch Video Of How Creamy Tomato Bisque Soup Works

This creamy tomato bisque soup recipe has been a trusted companion through many family gatherings and cozy nights spent at home.

Its versatility makes it perfect for any occasion – whether you’re looking for a comforting meal after a long day or want to serve something impressive at your next dinner party.

One of my favorite ways to enjoy this soup is with some crusty bread on the side for dipping into its rich broth.

❓ Frequently Asked Questions About Creamy Tomato Bisque Soup

Q: What kind of tomatoes should I use?

A: For this recipe, I prefer using fresh tomatoes that are high in water content, such as Roma or Plum tomatoes. They have less acidity than cherry or grape tomatoes, which will result in a smoother soup. If you only have access to cherry or grape tomatoes, you can still use them – just be aware that your soup might be slightly more acidic.

Q: Can I make this recipe without any cream?

A: Yes, you can still enjoy this recipe without any cream – simply omit the heavy cream or substitute it with an equal amount of Greek yogurt or half-and-half. Keep in mind that the texture might be slightly different without the cream.

Q: How long does this soup keep in the fridge?

A: You can store this soup in an airtight container in the fridge for up to 5 days. If you don’t plan on consuming it within that timeframe, consider freezing it for longer-term storage.

Q: Can I add protein to this soup?

A: Feel free to add cooked chicken, beef, or pork to make this soup more substantial – just adjust the seasoning accordingly.

Q: Is this recipe suitable for vegetarians and vegans?

A: This recipe is vegetarian-friendly since there’s no animal-derived ingredient other than cream; however, if you’re vegan, you can substitute the cream with an equal amount of plant-based milk alternative (such as soy milk or almond milk).

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