There’s something uniquely comforting about a warm bowl of tomato bisque. This isn’t just any soup; it’s a hug in a bowl, a creamy embrace that instantly transports you to cozy evenings. Forget complicated recipes, because today we’re crafting the ultimate homemade tomato bisque soup recipe that’s surprisingly easy and utterly delicious. This recipe takes simple pantry staples, like fire-roasted tomatoes, and transforms them into a velvety smooth, rich bisque that will rival any restaurant’s offering. Whether you’re a seasoned chef or a kitchen novice, you’ll master this classic with foolproof steps. Get ready to impress your taste buds and loved ones with a bowl of pure, creamy goodness.
Table of Contents
Why You’ll Love Tomato Bisque Soup
- Quick & Easy Comfort: This recipe uses pantry staples and simple steps, making it perfect for a satisfying weeknight meal without the fuss. You’ll have a restaurant-quality bisque on your table in under an hour.
- Velvety Smooth Texture: Achieve that luxurious, creamy consistency every time. We’ll show you how to blend for ultimate smoothness, ensuring a rich mouthfeel that truly delights.
- Deep, Rich Flavor: Fire-roasted tomatoes bring an incredible depth to this bisque, complemented by aromatic vegetables and a touch of sweetness. It’s a symphony of flavors that’s both comforting and gourmet.
- Crowd-Pleasing Classic: Tomato bisque is a timeless favorite for a reason. This recipe is guaranteed to be a hit with family and friends, perfect for a cozy dinner or entertaining.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 stalk celery, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
- 1 tablespoon granulated sugar (or more, to taste)
- 3 tablespoons quality tomato paste
- ½ teaspoon dried basil
- Pinch of ground nutmeg
- ½ cup heavy cream
- Fine sea salt and freshly ground black pepper, to taste
- Optional garnishes: Fresh basil leaves, a drizzle of olive oil, or grated Parmesan cheese
Instructions
Step 1:
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
Step 2:
Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for one minute, creating a roux that will thicken the bisque.
Step 3:
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Add the undrained fire-roasted diced tomatoes, granulated sugar, tomato paste, dried basil, and a pinch of ground nutmeg. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
Step 4:
Carefully remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a standard blender, blending until silky, then return it to the pot.
Step 5:
Stir in the heavy cream and return the pot to medium-low heat. Cook, stirring gently, until the bisque is heated through. Avoid bringing the soup to a rolling boil after adding the cream to prevent curdling.
Step 6:
Season the creamy tomato bisque generously with fine sea salt and freshly ground black pepper to taste. Ladle into bowls and serve immediately, garnished with fresh basil, a drizzle of olive oil, or grated Parmesan cheese if desired.
Serving and Storage Tips
Tomato bisque is a versatile dish! For a classic pairing, serve your warm bisque alongside a crispy grilled cheese sandwich or a slice of crusty artisan bread. A light green salad makes a refreshing side. Don’t forget fresh basil, a drizzle of good olive oil, or a sprinkle of grated Parmesan cheese as garnishes to elevate each bowl. To store, allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat on the stovetop, stirring frequently, to prevent the cream from separating. For longer storage, you can freeze tomato bisque for up to 3 months. For best results and to prevent curdling, it’s often recommended to omit the heavy cream before freezing. Add the cream during the reheating process. Thaw overnight in the refrigerator before gently reheating on the stove.
Helpful Notes
- Preventing Curdling: The key to a silky bisque is to add the heavy cream slowly at the very end of cooking, over low heat, and avoid boiling once the cream is incorporated. High fat content cream (like heavy cream) is less likely to curdle.
- Balancing Acidity: If your tomatoes are particularly acidic, a pinch of baking soda can help neutralize the acidity without affecting the flavor. Start with a small amount (1/4 teaspoon) and taste test.
- Blender Choice: An immersion blender makes blending directly in the pot incredibly easy and mess-free. If using a regular blender, work in small batches and be very careful with hot liquids. Vent the lid and cover with a kitchen towel to prevent pressure buildup.
- Boost the Flavor: For an even richer, deeper flavor, consider roasting your diced onion, carrot, and celery with a drizzle of olive oil before adding them to the pot. This caramelizes the vegetables and adds another layer of complexity.
- Ingredient Substitutions: For a dairy-free or vegan option, substitute unsalted butter with olive oil or a plant-based butter, and replace heavy cream with full-fat coconut milk or a dairy-free creamer. Ensure your broth is vegetable broth.
Conclusion
This easy tomato bisque soup recipe proves that ultimate comfort food doesn’t have to be complicated. With fire-roasted tomatoes and a touch of cream, you’ve created a bowl of pure velvety perfection that rivals any restaurant. It’s a versatile dish that pairs beautifully with so many sides, making it a go-to for cozy weeknights or special gatherings. The depth of flavor, combined with its smooth, luxurious texture, makes it truly irresistible. Now it’s your turn to experience the magic of homemade tomato bisque! We’d love to hear how your soup turned out, so please leave a comment below with your thoughts and any variations you tried. Don’t forget to give this recipe a star rating and share your beautiful bowls on social media – tag us so we can see your creations!
Best Ever Tomato Bisque Soup Smooth Rich and Irresistible
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 1 stalk celery finely diced
- 1 medium carrot finely diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 14.5 ounce cans fire-roasted diced tomatoes, undrained
- 1 tablespoon granulated sugar or more, to taste
- 3 tablespoons quality tomato paste
- ½ teaspoon dried basil
- Pinch of ground nutmeg
- ½ cup heavy cream
- Fine sea salt and freshly ground black pepper to taste
- Optional garnishes: Fresh basil leaves a drizzle of olive oil, or grated Parmesan cheese
Instructions
Step 1:
- Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
Step 2:
- Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for one minute, creating a roux that will thicken the bisque.
Step 3:
- Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Add the undrained fire-roasted diced tomatoes, granulated sugar, tomato paste, dried basil, and a pinch of ground nutmeg. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
Step 4:
- Carefully remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a standard blender, blending until silky, then return it to the pot.
Step 5:
- Stir in the heavy cream and return the pot to medium-low heat. Cook, stirring gently, until the bisque is heated through. Avoid bringing the soup to a rolling boil after adding the cream to prevent curdling.
Step 6:
- Season the creamy tomato bisque generously with fine sea salt and freshly ground black pepper to taste. Ladle into bowls and serve immediately, garnished with fresh basil, a drizzle of olive oil, or grated Parmesan cheese if desired.
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 297 kcal |
| Fat | 17g |
| Carbohydrates | 32g |
| Protein | 4g |
| Sugar | 18g |
| Fiber | 3g |
| Sodium | 754mg |
Frequently Asked Questions (FAQ)
What’s the difference between tomato bisque and tomato soup?
The main difference lies in texture and richness. Tomato bisque is traditionally thicker, creamier, smoother, often enriched with heavy cream and butter. It typically has a more refined, luxurious mouthfeel. Tomato soup, while also delicious, tends to be thinner and can be more rustic, sometimes made without cream or with a lighter broth base.
What are the main ingredients in a classic tomato bisque?
A classic tomato bisque features key ingredients like canned tomatoes (often fire-roasted or San Marzano for depth), aromatic vegetables such as onion, celery, and carrot, garlic, a good quality broth (chicken or vegetable), and, crucially, heavy cream or half-and-half for its signature richness and velvety texture. Butter and flour are also often used to build a roux for thickening.
How can I prevent my tomato bisque from curdling?
To prevent curdling, always add the heavy cream at the very end of the cooking process, after blending the soup to your desired smoothness. Add it slowly, while keeping the heat on low. Avoid bringing the soup to a rolling boil once the cream has been added, as high heat can cause dairy to separate. Using full-fat heavy cream also provides more stability than lighter creams.
Can I freeze tomato bisque?
Yes, you can freeze tomato bisque, and it’s a great way to enjoy it later! For best results, freeze the soup before adding the heavy cream. Allow the soup base to cool completely, then transfer it to freezer-safe containers. When you’re ready to enjoy, thaw the soup, reheat it gently, and then stir in the cream until warmed through. This method helps prevent the cream from separating or curdling upon reheating.
