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–+ servings
Close-up overhead view of tomato bisque in a white bowl with a cream swirl and fresh basil leaves

Homemade Tomato Bisque Soup

40aprons.com/tomato-bisque/
Out of all the recipes for tomato bisque soup, this one is absolutely 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!  
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Recipe Makes (Approximate): 4

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.
    Veggies in a large pot for tomato bisque
  • 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.
    Tomato bisque in large pot
  • 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.
    Tomato bisque in large pot
  • Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

Recipe Notes

Blender: If you don’t have an immersion blender, use a standard blender instead. Fill no more than halfway and let bisque cool slightly before blending. Remove center cap from blender lid and cover opening with a kitchen towel to prevent pressure buildup. Keep hand firmly on lid while blending. Blend in batches as needed.
Sugar: Reduce amount as desired, or substitute a granulated sugar alternative.
Make it Vegetarian: Use vegetable broth instead of chicken broth.
Make it Vegan: Use vegetable broth and full-fat coconut milk instead of heavy cream. 
Storage: Refrigerate leftover bisque in airtight container up to 1 week.
Freezing: Freeze in airtight container up to 3 months. If planning to freeze, add cream after reheating rather than before freezing for best texture.
Reheating: Reheat gently on stovetop over low heat, whisking occasionally, until warmed through. Add a splash of broth if bisque has thickened during storage. Alternatively, reheat individual portions in microwave in 60-second intervals, stirring between each, until hot.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 336calProtein: 4gFat: 26gSaturated Fat: 14gTrans Fat: 1gCholesterol: 82mgSodium: 702mgPotassium: 290mgTotal Carbs: 24gFiber: 5gSugar: 11gNet Carbs: 19gVitamin A: 3621IUVitamin C: 14mgCalcium: 70mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/tomato-bisque/