Creamy Tomato Bisque Recipe (2024)

5 from 226 votes

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One of the great joys in life is a bowl of delicious Tomato Bisque packed with a rich tomato flavor. Now I’m not talking about the canned variety of tomato soup that we all grew up on. I’m talking about a silky-smooth, creamy tomato soup that will have you moaning with every spoonful.

And the good news is you can have this on your family’s dinner table in an hour.

Creamy Tomato Bisque Recipe (1)

I do have to warn you, that once your friends and family taste this bisque there’s no turning back to the canned variety of tomato soup. But the good news is, my Tomato Bisque is easy to make and freezes well so make up a big batch and freeze some for later! This is definitely one of my favorite soups.

Make a few grilled cheese sandwiches to go along with the bisque and you’ll have the perfect comfort food.

Table of Contents:

Ingredients

Creamy Tomato Bisque Recipe (2)

Let’s start by gathering the ingredients we need to make our Tomato Bisque. In chef speak we call that the Mise en Place, or everything in its place.

This is a good practice to get into whenever you cook. Not only does it speed up the process but it ensures you have everything you need to make the dish.

It’s a short list of ingredients. Canned tomatoes ( I use San Marzano), vegetable broth or chicken broth, cheddar cheese, cream, chopped onions, chopped celery, flour, butter, salt, black pepper and sugar (optional).

You can also add a little grated romano or parmesan cheese to the soup.

Creamy Tomato Bisque Recipe (3)

Soups are really easy to make with almost no rules or essential ingredients. In the old days, soups were made out of scraps and foods we wanted to make of use of before they went bad. I think this is where the true kitchen artisans showed their skills making nothing into something delicious.

The problem we run into these days is making something out of what’s on hand is having everyone love it so much that they want you to make it again. That my friends is why we have recipes.

How do I make tomato bisque?

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The first step in creating my Tomato Bisque is how I start most cream soups.

  • Add the butter to a large pot.
  • As the butter melts, add the chopped onions and celery.
  • After sauteing the onions and celery for about 5 minutes, add the flour to make a roux. *You can use olive oil to make the roux, but the soup won’t be as rich.
Creamy Tomato Bisque Recipe (5)

A roux (pronounced ROO) is an important part of many soups and sauces. In this soup, the roux is used as a thickener and a way to make the soup smooth and velvety. A roux helps with consistency and texture and can turn a lackluster dish into a culinary masterpiece.

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Adding hot stock to the roux creates a Veloute. This alone could be called a poor man’s cream soup. The addition of cream or milk adds body to the soup, making a hybrid type of bechamel sauce, which is how I like to make my cream soups.

There is actually very little cream or milk in most of my creamed soups. The cream changes the texture, color, and mouthfeel. But using too much can detract from the overall flavor and mouthfeel, so don’t overdo the heavy whipping cream!

After the stock has been fully incorporated into the roux, you can add the other ingredients to the veloute.

Chef Dennis Tip:

Use a rubber spatula to make sure you get in all the corners of the pot to release any roux that may be stuck in the pan.

Creamy Tomato Bisque Recipe (7)

Once the veloute is ready, add in the tomatoes and seasonings. Mix well and simmer for about 30 minutes.

You can use fresh tomatoes to make this delicious creamy tomato soup, but I would suggest just using San Marzano tomatoes and skip the extra work.

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Use an immersion blender or a traditional blender to puree the soup until smooth. It’s an easy way to make smooth, creamy soups.

You can also use a traditional blender or food processor to puree the soup.

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The next step is straining the bits and pieces of celery, onions and tomato out of the soup so it’s smooth and creamy. There really wasn’t much left after the immersion blender did its thing.

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The last step in creating this ah-mazingly delicious Tomato Bisque is adding the cream and the cheese.

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What you end up with is an incredibly flavorful Tomato Bisque. Its rich flavor and velvety smooth texture will make a tomato soup lover out of anyone and will soon become a family favorite. You’ll never reach for that red and white can again!

I like to garnish my tomato bisque with shredded cheddar and chopped fresh basil.

Recipe FAQ’s

Do I have to strain Tomato Bisque?

No, you don’t. If you don’t mind a few chunks in the soup it’s perfectly acceptable not to strain the bisque.

Do I have to add cheese to Tomato Bisque?

No, you don’t. I like the way it mellows out the tomato flavor and the added cheese flavor is always a good thing.

What is the difference between tomato soup and Tomato Bisque?

Tomato soup is usually made with either vegetable or chicken stock. Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier, which gives it the defining traits of a bisque.

What can I add to the finished Tomato Bisque?

Croutons, fresh herbs, dried basil, toasted nuts, sour cream, poached egg, or additional shredded cheese can be used to enhance the flavor of the bisque.

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Creamy Tomato Bisque Recipe (16)

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5 from 226 votes

Tomato Bisque

When it comes to Tomato Soup, Tomato Bisque is the King! And I can honestly say this will be one of the best Tomato soups you will ever have. Real tomatoes with ingredients you can trust, it doesn't get any better than that!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Soup

Cuisine: American

Servings: 8

Calories: 422kcal

Author: Chef Dennis Littley

Ingredients

  • 1 cup celery small dice
  • 1 cup onions small dice
  • ¼ lb unsalted butter 8 tablespoons (1 stick)
  • ½ cup all-purpose flour
  • 4 cups vegetable stock (or chicken stock if you prefer)
  • 48 oz whole plum tomatoes including juice (canned) San Marzano if possible
  • 1 tablespoon sugar
  • 2 teaspoon sea salt add more to taste.
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese *add more if you like a cheesier soup

US CustomaryMetric

Instructions

  • Melt the butter in a 4-quart saucepan. Add celery and onions.

  • Allow the onions and celery to cook for a few minutes until they turn semi-translucent.

  • Add the flour to the pan to make a roux.

  • Let the roux mixture cook for 5-7 minutes over low heat (the flour should begin to smell a little like bread).

    Don't let the roux get dark or burn.

  • Heat the stock in another saucepan.

  • Add the stock to the roux, using a wire whip, and mix well.

  • Add the tomatoes and seasonings and allow to simmer for 15- 20 minutes.

  • If you have animmersionblender after the bisque has simmered, use your immersion blender to puree as much of the product as possible.

    You can also transfer it to a food processor or blender, just be very careful with the hot bisque.

  • After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.

  • Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.

  • At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.

  • Taste the soup andre-seasonifnecessary, then allow the soup to simmer over low heat for 15-20 minutes. Serve and enjoy!

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 1415mg | Potassium: 798mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1581IU | Vitamin C: 21mg | Calcium: 434mg | Iron: 9mg

Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

Creamy Tomato Bisque Recipe (2024)

FAQs

What is the difference between creamy tomato soup and tomato bisque? ›

What is the difference between tomato soup and Tomato Bisque? Tomato soup is usually made with either vegetable or chicken stock. Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier, which gives it the defining traits of a bisque.

What is the key ingredient in bisque? ›

What Is Bisque? A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.

Can you use milk instead of water for Campbell's tomato bisque? ›

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.

What are the two ingredients that make a bisque different from a puree soup? ›

What sets bisque apart from other soups is its rich and velvety texture, which is achieved by pureeing the ingredients until they reach a smooth consistency. Additionally, bisque is often enriched with heavy cream, giving it a luxurious and indulgent quality.

How do you thicken tomato bisque soup? ›

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Is tomato bisque soup healthy for you? ›

Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).

What is the classic thickener for a bisque? ›

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

What is the main thickening agent in a bisque now? ›

These recipes often incorporated an extra thickening agent made from a paste of ground up shells. These days, however, rice is more commonly used for thickening, and the name 'bisque' is often used in a broader sense to describe any thick, smooth soup that is made with cream added either during or after cooking.

What is not used in a traditional bisque? ›

Traditional bisque typically does not contain rice. Bisque is a smooth and creamy soup that is classically made with shellfish, such as lobster or shrimp, and their shells. The shells are often used to infuse the soup with flavor during the cooking process.

Why did my milk curdle in my tomato soup? ›

Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.

What can I add to canned tomato soup to make it better? ›

10 Simple Ingredients to Add to Tomato Soup
  1. 1) Fresh Rosemary. Kicking off the list is the simplest way to jazz up your tomato soup – fresh herbs. ...
  2. 2) Sauteed Onions. ...
  3. 3) Crispy Bacon. ...
  4. 4) Cream. ...
  5. 5) Chutney. ...
  6. 6) Melted Cheese. ...
  7. 7) Tinned Anchovies. ...
  8. 8) Toasted Pine Nuts.
Mar 21, 2022

Does adding milk to soup make it creamy? ›

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Is creamy tomato soup the same as tomato bisque? ›

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

Why is tomato bisque not a true bisque? ›

Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.

What is very thick soup called? ›

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients.

Is bisque a clear or thick soup? ›

Bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster, crab, or shrimp. Broth or Stock is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs.

What is tomato bisque made of? ›

This creamy tomato bisque recipe uses a combination of store-bought shortcuts like chicken broth and canned tomatoes along with aromatic vegetables to create a deeply flavorful soup that's ready in just over half an hour. Pureeing half of the bisque in a blender helps thicken it, as does adding a splash of heavy cream.

What's in Campbell's tomato bisque? ›

WATER, TOMATO PASTE, DICED TOMATOES (TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUMCHLORIDE), CANOLA OIL, CREAM, SUGAR, ONIONS, BUTTER, SALT, MODIFIED CORN STARCH, BASIL, YEASTEXTRACT (BARLEY), WHEAT FLOUR, MODIFIED MILK INGREDIENTS, DRIED GARLIC, DRIED PARSLEY, ONIONPOWDER, ANNATTO, SPICES (CONTAINS CHILLIES).

Can you use tomato bisque instead of tomato sauce? ›

Although it is likely to change the flavor profile more than other substitutes, tomato soup can work as a tomato sauce substitute. A can of tomato soup can replace 1 cup of tomato sauce. However, because the soup has more liquid than tomato sauce, you should reduce another liquid ingredient by 1/4 cup if possible.

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