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This tomato bisque recipe is everything a great soup should be — silky smooth, deeply rich, and absolutely loaded with flavor. San Marzano tomatoes, sautéed aromatics, and a generous pour of heavy cream come together in one pot to create a bisque that’s so much better than anything from a can. Perfect with a grilled cheese sandwich or a thick slice of crusty bread for dipping, this is our go-to tomato soup recipe!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- ​​Tomato bisque takes delicious tomato soup, and makes it even better. It’s creamy, hearty, and silky smooth. I love it so much with a savory grilled cheese sandwich, a chicken pesto sandwich, or even just a crusty bread for dipping.
- Unlike canned tomato bisque, homemade means no mystery sodium spikes or ingredient lists you can’t pronounce. Every element is one you chose, which makes it as healthy or as indulgent as you want.
- Refrigerate leftover bisque in an airtight container for up to a week, or freeze it for up to 3 months. If you’ve got fresh tomatoes at the end of the season, this is exactly what to do with them.
- 10 minutes of hands-on prep, one pot, and about 45 minutes on the stove — that’s genuinely it. This one punches way above its effort level!
What You Need to Know Before You Start
- A little cayenne goes a long way. Add a pinch when you add the paprika for a subtle background heat that makes the whole bisque taste more complex and interesting. You won’t necessarily taste “spicy” — you’ll just taste more.
- Cold cream hitting a hot pot is a recipe for curdling, and nobody wants a broken bisque. Pull it out of the fridge when you start prepping so it comes to room temperature, or give it a quick warm in the microwave. Using full-fat cream also significantly reduces the chances of any separation.
- No immersion blender? A regular blender works fine — just follow these steps. Let the bisque cool slightly before blending, fill the blender no more than halfway, remove the center cap from the lid, and cover the opening with a kitchen towel instead. This prevents pressure buildup. Keep your hand firmly on the lid the whole time.
- If your bisque isn’t thickening, a quick roux fixes it. Vigorously whisk 1 to 2 tablespoons of flour with ½ cup of the bisque until smooth, then slowly pour the mixture back into the pot while stirring. Let it cook another 5 minutes, stirring constantly, and it’ll come together beautifully.
Recipe Variations
Make it Vegetarian: Swap the chicken broth for vegetable broth — everything else stays exactly the same.
Make it Vegan: Use vegetable broth and replace the heavy cream with full-fat coconut milk. Make sure your white sugar is vegan as well.
Add a Little Heat: Stir in a pinch of cayenne along with the paprika. It adds a warm, subtle kick without making the bisque spicy.
Use Roasted Tomatoes: Roast your tomatoes before adding them to the pot for a deeper, slightly smoky flavor. This works especially well at the peak of tomato season.
Make it Richer: Stir in a tablespoon of butter along with the cream at the end for an extra velvety finish.
Frequently Asked Questions
What is tomato bisque, you may be wondering, and how is it different than tomato soup? Tomato bisque is a thicker, richer, creamier version because it includes heavy cream, whereas classic tomato soup doesn’t.
You start by sautéing onion, celery, carrot, and garlic in olive oil until soft, then simmer everything with crushed tomatoes, chicken broth, and seasonings until the vegetables are very tender. Blend until completely smooth, then whisk in warmed heavy cream and adjust seasoning to taste. The whole thing comes together in about 55 minutes (10 minutes prep, 45 minutes cooking time) in a single pot.
Yes! Use fresh peeled and deseeded tomatoes, or roasted tomatoes for extra depth of flavor. San Marzano canned tomatoes are a fantastic shortcut, though, and the flavor is hard to beat for the effort involved.
Sure thing, make the bisque through the blending step, let it cool completely, and refrigerate for up to a week. When you’re ready to serve, reheat gently on the stovetop and whisk in the warmed cream just before ladling into bowls.
Simmer it uncovered over low heat for another 10 minutes or so, stirring often. If you need it thicker faster, whisk 1 to 2 tablespoons of flour with ½ cup of the bisque until smooth, then pour it back into the pot and cook for 5 more minutes, stirring constantly.
More Creamy Soup Recipes
- Marry Me Chicken Soup
- Homemade Cream of Celery Soup
- Old Fashioned Potato Soup
- Instant Pot Tomato Soup
- Creamy Boursin Chicken Soup
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- Vegan Broccoli Cheddar Soup
- Creamy Zucchini Soup
- Cream of Mushroom Soup
- Creamy Everything Bagel Chicken Soup
- Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Sweet Potato Soup
- Manhattan Clam Chowder
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Homemade Tomato Bisque Soup
Equipment
- Large pot
- immersion blender
- whisk
- Serving bowls (warmed)
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 stalk celery chopped
- 1 carrot chopped
- ½ teaspoon salt to taste
- 2 cups chicken broth
- 1 28-ounce can crushed San Marzano tomatoes
- 3 cloves garlic chopped
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 teaspoon white sugar to taste
- 1 cup heavy whipping cream warmed, divided
- 1-2 tablespoons fresh basil leaves thinly sliced, divided
Instructions
- In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
- Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
- After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
- Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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