Creamy Tomato Bisque

This easy Creamy Tomato Bisque has a silky-smooth texture and rich tomato flavor. It’s my go-to soup for pairing with grilled cheese

Tomato Bisque

The ingredients are simple, it doesn’t take long to make, and it does great in the freezer. Make a big batch and you’ll have some for tonight and enough for a couple of future dinners.

What about the tomatoes

In this recipe I used a blend of canned whole, peeled tomatoes and fresh roasted tomatoes. While you can use all fresh tomatoes, there is always the risk of them not being flavorful enough and the tomatoes are the center of this recipe. I find that combining the canned tomatoes with fresh roasted tomatoes works best. The roasted tomatoes add a deeper tomato flavor and using a good brand of canned, whole, peeled tomatoes ensures a consistent flavor. Simply toss them with olive oil and kosher salt and roast them at 400 degrees for 20 minutes. No need to remove the skins since they will be broken down when the soup is pureed. If you just don’t have the time to roast the fresh tomatoes, substitute them with canned fire roasted tomatoes.

I also do not remove the seeds from my tomatoes when I make sauce or soup. I follow the advice of Cook’s Illustrated on Seeding vs Not Seeding Tomatoes. It eliminates the hassle of removing them and doesn’t result in any added bitterness.

If you choose to use all fresh tomatoes, you will want very ripe or soft tomatoes that are not over-ripened. Boil them for 60 seconds and shock them in ice water.

When serving you can add croutons, parmesan cheese, basil or a touch of heavy cream. If you do add the cream, use a toothpick to swirl designs through the heavy cream.

Tomato Bisque
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5 from 1 vote

Creamy Tomato Bisque

A tasty blend of tomatoes and aromatic vegetables blended until smooth and finished with cream, croutons and freshly grated parmesan cheese. So quick and easy to prepare!
Prep Time10 mins
Cook Time40 mins
Servings: 6
Calories: 323kcal


  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon about 1/2 ounce
  • 1 Spanish onion chopped
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • 5 tablespoons all-purpose flour
  • 5 cups chicken broth homemade or low-sodium canned
  • 28 ounces canned whole, peeled tomatoes (with liquid, roughly chopped
  • 4 medium fresh tomatoes, roasted (or 15 ounce can of fire roasted tomatoes)
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 ¾ teaspoon kosher salt
  • 1 fresh basil leaf for each serving
  • 1 tablespoon freshly grated parmesan optional
  • croutons
  • Freshly ground black pepper


  • Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside**. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
  • Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
  • When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with croutons, fresh basil and parmesan cheese or additional cream. Serve immediately.
Nutrition Facts
Creamy Tomato Bisque
Amount Per Serving
Calories 323 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 77mg26%
Sodium 1628mg71%
Potassium 842mg24%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 9g10%
Protein 6g12%
Vitamin A 3548IU71%
Vitamin C 41mg50%
Calcium 115mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


**The bacon can be used in a salad.  I don’t leave it in the bisque because I find it to be overpowering.  Including it when sautéing the vegetables provides enough of the bacon flavor.  
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