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Overhead photo of tomato bisque with a swirl of heavy cream

Tomato Bisque

This tomato bisque is creamy, loaded with flavor, and simply delicious. Perfect with grilled cheese sandwiches or a crusty loaf for dipping, this is our go-to tomato soup recipe. Classic, perfected.
Course Appetizers, Side Dish
Cuisine French
Keyword creamy soup recipe, easy dinner recipes, soup and salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 336kcal


  • Large pot
  • immersion blender
  • Whisk
  • Serving bowls (warmed)


  • 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


  • 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.


  • No immersion blender? You can use a standard blender instead. Follow the tips below.
  • Sugar: You can reduce the amount of sugar used in this recipe if needed or desired, or use a granulated sugar substitute.
  • Make it Vegetarian: Use vegetable broth instead of chicken broth.
  • Make it Vegan: Use vegetable broth and coconut milk, and be sure your white sugar is vegan.
Tips for Blending Hot Soup
  • Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect information for 1 serving. 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 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 336kcal | Carbohydrates: 24g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 702mg | Potassium: 290mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3621IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 1mg | Net Carbs: 19g