Go Back
+ servings
Tomato Bisque
Print Recipe
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
Course: Appetizer, Main Course
Cuisine: American
Keyword: Bisque, Comfort, Soup, Tomato
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.


**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.  


Calories: 323kcal | Carbohydrates: 23g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 1628mg | Potassium: 842mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3548IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 3mg