Tomato bisque is the silky, creamy cousin of classic tomato soup. Tomato soup is usually lighter and more broth-y with a bright tomato tang, while bisque is enriched with dairy and blended until velvety smooth for a thick, rich spoonful (we love both!)
Today’s bisque recipe simmers garlic, tomatoes, and spices in chicken broth, then gets pureed and finished with half and half for that cozy, restaurant style texture.
Tomato soup is always a go-to at home. For more soup recipes, check out Roasted Tomato Soup, Creamy Tomato Basil Soup, and Tomato Soup with Grilled Cheese.
Why we think you’ll love it:
- A delicious side or main dish. Serve it with a salad or enjoy it on its own!
- All year long. While fall and winter are traditionally soup seasons, you can enjoy tomato bisque all year long (especially if you’re using your fresh tomato crop).
- 20 minutes! This comforting classic is made from scratch and ready to enjoy in no time.
Tomato Bisque Ingredients
- Minced garlic (2 teaspoons) – Garlic builds a savory aroma that makes the tomato flavor pop. See How to Mince Garlic.
- Butter (2 tablespoons) – Butter softens the garlic and forms the base for a smooth roux. We use unsalted butter, but salted butter works too.
- All-purpose flour (2 tablespoons) – Flour thickens the soup so it turns creamy and velvety.
- chicken broth (4 cups) – Broth thins the base to a sipable texture while adding gentle savory depth. Chicken stock or vegetable broth can also work.
- Crushed tomatoes (14.5-ounce can) – Crushed tomatoes supply bright tomato flavor and the body of the bisque. You can also use fresh tomatoes (see FAQs).
- Paprika (¼ teaspoon) – Paprika adds mild warmth and a touch of color.
- Garlic salt, with parsley flakes (2 teaspoons) – Garlic salt seasons quickly and evenly with extra garlicky goodness.
- Basil (1 teaspoon) – Basil brings classic tomato soup herbiness in every bite, or 1 tablespoon fresh chopped basil.
- Half and half (1 cup) – Half and half gives the bisque its creamy finish without being too heavy. You can also use heavy cream; using warm cream will help keep it from curdling.
- Salt and black pepper (to taste) – Salt and pepper fine-tune the seasoning right before serving.
- optional – Adjust the flavors by using fresh herbs or adding red pepper flakes
How to Make Tomato Bisque
ROUX. In a medium saucepan, saute minced garlic in butter for 1 minute. Stir in flour until blended and paste-like
BISQUE. Gradually pour in chicken broth. Stir in crushed tomatoes, paprika, garlic salt, and basil until well blended. Bring the pot to a boil and cook for about 2 minutes, or until thickened.
BLEND. Using a blender or immersion blender, puree the soup until you reach the desired consistency. If using a blender, you will need to do this in batches.
CREAM. Add the half and half to the pureed soup. Season with salt and black pepper to taste.
SERVE. Spoon into a serving bowl, garnish with more cream and fresh basil, or sprinkle with parmesan cheese and croutons.
Kristyn’s Recipe Tips
- Fresh Herbs. Use 1 tablespoon finely chopped fresh basil, stir in during the last 3–5 minutes of simmering the soup.
- Cream. Warm the dairy before stirring it in; this helps prevent curdling and keeps the texture silky.
- Use fresh tomatoes. Place 2-3 pounds of ripened tomatoes in a boiling pot of water for 30-45 seconds, then transfer them to a bowl of ice water. The skin will peel right off. Cut the tomatoes in half and remove the seeds. Use a potato masher to mash the tomatoes, then add them to the recipe as directed.
- Thicken. If needed, check out this post on How to Thicken Soup.
Tomato Bisque Recipe
Video
Ingredients
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 (14.5-ounce) can crushed tomatoes
- ¼ teaspoon paprika
- 2 teaspoons garlic salt (with parsley flakes)
- 1 teaspoon basil
- 1 cup half and half
- salt and black pepper, to taste
Instructions
- In a medium saucepan, saute garlic in butter for 1 minute. Stir in the flour until blended.
- Pour in the chicken broth, gradually. Stir in the tomatoes, paprika, garlic salt, and basil until well blended.
- Bring the pot to a boil and cook for about 2 minutes – or until thickened.
- Using a blender, puree the soup until you reach your desired consistency. You will need to do this in batches.
- Add the half anf half to the pureed soup. Season with salt and pepper. Garnish with cream and fresh basil.
Notes
- Fresh Herbs. Use 1 tablespoon finely chopped fresh basil, stir in during the last 3–5 minutes of simmering the soup.
- Cream. Warm the dairy before stirring it in; this helps prevent curdling and keeps the texture silky.
- Use fresh tomatoes. Place 2-3 pounds of ripened tomatoes in a boiling pot of water for 30-45 seconds, then transfer them to a bowl of ice water. The skin will peel right off. Cut the tomatoes in half and remove the seeds. Use a potato masher to mash the tomatoes, then add them to the recipe as directed.
- Thicken. If needed, check out this post on How to Thicken Soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 3-5 days, or freeze for up to 3 months. The key to reheating and keeping as much texture as possible is to heat slowly over low heat and whisk well.
Choose 2-3 pounds of ripened, flavorful tomatoes such as large garden tomatoes like Italian, cocktail, beefsteak, or Roma tomatoes. Place the tomatoes in a boiling pot of water for 30-45 seconds, then transfer them to a bowl of ice water. The skin will peel right off. Cut the tomatoes in half and remove the seeds. Use a potato masher to mash the tomatoes, then add them to the recipe as directed.
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This post was originally published February 2020.
Great hearty recipe, and loaded with flavor. Wonderful with grilled cheese sandwiches.
This was not tomato bisque. More like chicken water with tomato.
Oh no that is not the goal. Sounds like something didn’t quite thicken up. Bisque should be creamy with lots of tomato flavor. I’m sorry this wasn’t a win for you. Thanks for the honest feedback!
What a terrific recipe! So easy and delicious on a cool fall day. I chose not to blend it though, I thought the consistency was great on its own. I served it with shredded cheddar & crusty Italian bread. Yum!!
I just made this and it was terrible! Nothing like tomato bisque at all. I should have known better when it called for chicken broth. Way too thin and no tomato flavor. I threw it away.
These ingredients are going on my shopping list right now. Has anyone added diced onion to the recipe? If so, how did it turn out? Thanks!
I haven’t tried diced onion in it before. If you do, you’ll have to let us know how you like it!
too thin. No flavor.
This really is the easiest recipe ever! We love making it with grilled cheese.
I have a question on this recipe. It states in ingredients half and half. Then later says to add heavy cream. Are both being used? When do you put one or both in? All at once? It says top with cream. Unsure about the half and half and heavy cream and if stir it all in soup
SO GOOD! One of my favorite quick and easy meals. I like to stir in just a little bit of honey in mine. 🙂
My family loved this Tomato Bisque! I can’t wait to make it again!!