Tomato Bisque Recipe

Homemade tomato bisque served in bowl and topped with sour cream and a piece of bread.

5 from 37 votes

Tomato Bisque Recipe

Thick, creamy, and delicious tomato bisque is a family favorite that can be made in 20 minutes making it perfect for busy nights.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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.

Store 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.

For more substitutions and tips, check out the full recipe post

Nutrition