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Easy creamy Tomato Bisque is the perfect comfort food on a chilly day. A savory fusion of tomatoes and aromatic vegetables with the slightest whisper of crushed red pepper heat, blended until smooth and finished with cream and a scatter of crispy croutons. So quick and easy to prepare! You’ll be enjoying a bowl in less than 30 minutes.
You might be surprised to see water instead of chicken broth in this recipe, but I promise it makes a better soup. So many delicious soups are made with a broth or stock base (like French Onion Soup), but in this soup, as with Caldo Verde and Albondigas Soup, water in the right quantity allows flavors to shine where broth might compete.
“Excellent bisque! The recipe is so easy too!! Thank you.”
susan bach
Table of Contents
Ingredients for Tomato Bisque
For the Soup
- Butter and Olive Oil: I use both for the best flavor – any butter works and extra-virgin olive oil is what I keep on hand.
- Yellow Onion: Choose firm onions with tight, papery skin. Sweet onions work well too.
- Carrots: Pick carrots that feel firm with bright orange color. No need to peel them.
- Celery: The inner ribs are perfect here – they’re more tender and have a milder flavor.
- Garlic: Fresh heads with tight, papery skins will give you the best flavor.
- Whole Tomatoes: Canned tomatoes, juice and all – it’s where much of the flavor lives.
- Dried Basil: If using fresh basil, double the amount.
- Heavy Cream: Just a touch transforms the soup into a proper bisque, making it silky smooth.
- Crushed Red Pepper: A pinch adds gentle warmth without making the soup spicy.
For the Croutons
- Bread: A day-old crusty loaf works best – I often use sourdough. Remove the crust for more delicate croutons.
- Olive Oil: The same extra-virgin olive oil you used in the soup works perfectly here.
- Kosher Salt: A light sprinkle brings out the bread’s flavor.
What is Tomato Bisque?
While ‘bisque‘ traditionally referred to a seafood soup, modern versions include any creamy, blended soup – often featuring red pepper, squash, mushroom or, in this case, tomato. What sets a bisque apart from regular tomato soup is that splash of cream that makes it silky smooth and just a bit more indulgent.
Recipe Options
- Grilled Cheese Croutons: Cut a grilled cheese sandwich into bite-size pieces instead of using regular croutons – this is especially fun for kids.
- Manage the Texture: For a silky smooth bisque, blend until completely smooth. If you prefer some texture, pulse until the vegetables are in tiny pieces but still visible.
- Change Up The Herbs: Fresh basil is lovely when it’s in season, or try fresh rosemary which adds a wonderful woodsy flavor. Chop extra of either for garnish.
- Make It Richer: Extra cream or a pat of butter swirled into each bowl adds extra richness, or try a sprinkle of grated parmesan cheese.
- Skip The Heat: Leave out the red pepper flakes if you prefer no spice.
Serving Ideas
This bisque is hearty enough for a meal on its own, but I love serving it with a grilled cheese sandwich or classic Jambon-Beurre and a simple salad. For dinner, it makes a perfect starter before Turkey Meatloaf or pairs beautifully with Savory Scones.Though it’s hearty enough to be a meal on its own, this Tomato Bisque soup pairs well with almost any main dish (we often serve it with my favorite Turkey Meatloaf).
Storage and Reheating
This soup freezes beautifully since it contains only a small amount of cream. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally and adding a splash of cream if needed.
Tomato soup was one of the first things I learned to cook, but this bisque version has become my standard. It takes just minutes longer than opening a can but tastes like it came from your favorite café. Next time you’re craving tomato soup, give this one a try.
More soup recipes to Try
How to Make Tomato Bisque
In a large pot, cook onion, carrot, celery and garlic in butter and olive oil until tender. Add tomatoes, water and spices. Bring to boil; reduce heat and simmer 15 minutes.
Remove soup from heat and stir in cream; blend with an immersion blender or in batches in a traditional blender (using a towel to cover the pitcher instead of the lid). Return soup to pan and season to taste with salt and pepper, reheat to simmer if needed.
Meanwhile make the croutons: Preheat oven to 400˚F. Toss fresh bread cubes with olive oil and arrange in a single layer on a baking sheet. Season to taste with kosher salt. Bake 15 to 20 minutes until crisp and golden brown. Remove from oven and set aside. Serve soup hot topped with croutons.
Tomato Bisque
Video
Ingredients
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion diced small
- 1 large carrot diced small and peeled if desired
- 1 large rib celery diced small
- 2 cloves garlic smashed and peeled
- 28 ounce can whole tomatoes with juice
- 1 cup water
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- pinch crushed red pepper
- 1 teaspoon dried basil
- 1/4 cup heavy cream
Croutons
- 5 ounces sourdough bread crust removed and cut into 1-inch cubes
- 2 tablespoons olive oil
- kosher salt to taste
Instructions
- Heat butter and olive oil in a large saucepan over medium heat until sizzling. Add onion, carrot, celery and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, water, salt, pepper, crushed red pepper and basil. Stir and bring to boil; reduce heat and simmer 15 minutes.
- To finish the soup, remove from heat and stir in cream; blend in the pan with an immersion blender or blend in batches in a traditional blender. (Important note: Blending hot liquids in a traditional blender will blow the lid off which will make a mess and could burn you. Instead, use a towel to cover the top of of the pitcher while blending instead of the lid. )
- Return blended soup to pan and season to taste with salt and pepper; reheat to simmer if needed.
- Meanwhile make the croutons: Preheat oven to 400˚F. Add bread cubes to a medium bowl and drizzle with olive oil; toss to coat. Spread cubes in a single layer on a baking sheet and season to taste with kosher salt. Bake 15 to 20 minutes until golden and crisp. Remove from oven and set aside.
- Serve soup hot topped with croutons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Even the teens loved this soup, we had grilled cheese with multiple cheeses on a good sourdough bread. Very delicious and definitely added to my make again list.
I love to hear that, Veidra! Perfect combo!!
Can I freeze this soup?
Hi Lynn! Yes, I’ve been able to freeze this soup with good success. If you’re making a batch to freeze, I recommend leaving out the heavy cream (as there is always the chance it will curdle when reheating from frozen). That way, you can thaw the soup and whisk in fresh heavy cream just before serving.