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Thick, creamy, and delicious Tomato Bisque is a family favorite! This recipe is also beyond simple which makes it even more appealing.

Similar to our Tomato Basil Soup, this Tomato Bisque is a hit all fall and winter. Other favorites include Sweet Potato Soup, Carrot Soup, and Cheesy Potato Soup.

Tomato bisque soup served in a white bowl.

Tomato Bisque vs Soup

What is Tomato Bisque?

Traditionally, a bisque is made with a shellfish base such as oyster or lobster bisque. In more modern times, the use of heavy cream is often the difference between bisque and soup.

So modern tomato bisque is really Creamy Tomato Soup. Bisque sounds fancier though, right?

(NOTE: If you have a shellfish allergy I would recommend always inquiring which type of bisque is being served.)

Today’s Tomato Bisque recipe is similar to our Tomato Basil Soup but it’s a little thicker and a little less basil-y. But trust us – it’s just as good.

We especially love to make and serve this bisque with Grilled Cheese!! It makes a delicious side or main dish.

Tomato bisque cooking in a pot.

How to Make Tomato Bisque

This Tomato Bisque Soup recipe has to be pureed, which is the hardest part, but other than that it’s very simple. You will love this easy recipe!

BISQUE. In a medium saucepan, saute garlic in butter for 1 minute. Then, 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. 

BLEND. Using a blender or immersion blender, puree the soup until you reach your desired consistency. You will need to do this in batches.

SERVE. Add the pureed soup to a serving bowl and stir in the heavy cream. Season with salt and pepper to taste.

Garnish with cream and fresh basil or sprinkle with parmesan cheese and croutons.

Using Fresh Tomatoes for Tomato Bisque

We went the easy route and used canned tomatoes. For deliciously rich tomato flavor, use fresh tomatoes.

Large garden tomatoes like Italian, cocktail, beefsteak, or Roma tomatoes work well.

To prepare fresh tomatoes:

  • Choose ripened flavorful tomatoes.
  • Peel the skin off the tomatoes: To make this easy place the tomatoes in a boiling pot of water for 1 minute. 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 them in the recipe as directed.
Tomato bisque recipe cooking in a pot.

For roasted tomatoes

You can also roast the fresh tomatoes to add a delicious layer of flavor.

  • Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
  • Cut the tomatoes in half and deseed them.
  • Toss with a bit of olive oil and salt- just enough to coat each tomato.
  • Place the tomatoes in a single layer on the pan.
  • Bake for about 30 minutes or until the skins soften and begin to burst. The size of the tomatoes will affect the cooking time.
  • Once they have cooled a bit peel off the skin and use them in the recipe as directed. 
Tomato bisque ingredients being blended in a ninja.

Recipe Tips

Keep cream from curdling. 

  • Warm the milk/cream before adding it to the bisque.
  • Avoid low-fat dairy products. The higher the fat content the less chance of curdling.
  • Stay low and slow: heat all cream-based soups slowly over low heat. 

Thicken tomato bisque. If you find that your bisque is not as thick as you prefer there are a few easy ways to thicken it up:

  • One way is to simply add a bit more cream.
  • Use a flour roux: In a separate bowl mix 1 tablespoon of flour with ¼ cup of the bisque. Once smooth incorporate it into the soup and simmer. Repeat if necessary.
  • Add cornstarch: In a separate bowl mix 1 tablespoon of cornstarch with 1 tablespoon of COLD water. Stir until smooth and slowly stir it into the soup. Repeat if necessary.

Tips for Serving and Storing

Side ideas. Here are some of our favorites that go GREAT with this bisque:

STORE leftover Homemade Tomato Bisque in an airtight container in the fridge for 3-5 days.

FREEZE leftover bisque 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.

Tomato bisque soup recipe served in a white bowl.

For more soup recipes:

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4.90 from 37 votes

Tomato Bisque Recipe

By: Lil’ Luna
Thick, creamy, and delicious Tomato Bisque is a family favorite! This recipe is also beyond simple which makes it even more appealing.
Servings: 4
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients 

  • 2 tsp minced garlic
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 14 oz crushed tomatoes
  • 1/4 tsp paprika
  • 2 tsp garlic salt (with parsley flakes)
  • 1 tsp basil
  • 1 cup half and half
Save This Recipe!
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Instructions 

  • In a medium saucepan, saute garlic in butter for 1 minute. Then, 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 pureed soup to a serving bowl and stir in the heavy cream. Season with salt and pepper. Garnish with cream and fresh basil.

Video

Nutrition

Calories: 189kcal, Carbohydrates: 14g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 2229mg, Potassium: 557mg, Fiber: 2g, Sugar: 5g, Vitamin A: 664IU, Vitamin C: 27mg, Calcium: 114mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




22 Comments

  1. Pam says:

    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!!

  2. Josie says:

    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.

  3. Ann M says:

    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!

    1. Lil'Luna Team says:

      I haven’t tried diced onion in it before. If you do, you’ll have to let us know how you like it!

  4. Julie says:

    1 star
    too thin. No flavor.

  5. Amy L Huntley says:

    5 stars
    This really is the easiest recipe ever! We love making it with grilled cheese.

  6. Renee Meyer says:

    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

  7. April says:

    5 stars
    SO GOOD! One of my favorite quick and easy meals. I like to stir in just a little bit of honey in mine. 🙂

  8. katerina @ diethood.com says:

    5 stars
    My family loved this Tomato Bisque! I can’t wait to make it again!!