There’s something truly magical about a steaming bowl of Tomato Bisque—rich, velvety, and bursting with the sweet tang of tomatoes. This classic comfort soup wraps you up in warmth and nostalgia, whether you’re craving a cozy weeknight dinner or a showstopper starter for guests. With smooth, creamy texture and fragrant herbs, Tomato Bisque transforms simple pantry staples into a restaurant-worthy meal you’ll want to make again and again.

Ingredients You’ll Need

This Tomato Bisque recipe keeps things wonderfully straightforward, relying on just a handful of key ingredients that work together to create maximum flavor. Every component—whether the mellow sweetness of onions or the silkiness of heavy cream—plays its part in crafting a bowl that’s so much more than the sum of its parts.

Unsalted butter: Adds a luxurious richness and helps soften the onions for a silky base.
Olive oil: Gives a hint of earthiness and prevents the butter from browning too quickly.
Onion: Lends delicate sweetness and depth to the soup’s body.
Garlic: A little goes a long way, infusing each spoonful with aromatic warmth.
All-purpose flour: Thickens the soup just enough so it hugs your spoon.
Tomato paste: Intensifies the tomato flavor and adds a pop of color.
Crushed tomatoes: The heart of Tomato Bisque, these provide both texture and that signature tangy-sweet taste.
Vegetable broth: Rounds out the flavors and adds body—choose a good-quality broth for best results.
Heavy cream: Swirls in ultimate creaminess and a touch of indulgence.
Sugar: Just a teaspoon balances out the acidity of the tomatoes.
Dried basil: Classic and comforting, basil brings out the best in tomatoes.
Dried thyme: Adds earthy undertones and complexity.
Salt and pepper: The finishing touch—season generously for the perfect flavor.
Chopped fresh basil or parsley: For a dash of color and vibrant freshness when serving.

How to Make Tomato Bisque

Step 1: Sauté the Aromatics

Start by melting the butter with olive oil in a large pot over medium heat. Add your chopped onion and let it cook for 5 to 6 minutes, stirring occasionally, until it softens and turns translucent. This gentle sautéing coaxes out natural sweetness and sets the foundation for that signature Tomato Bisque flavor. Stir in the minced garlic and cook for just one more minute, being careful not to let it brown, so you keep all those bright garlicky notes.

Step 2: Make the Roux

Sprinkle the all-purpose flour over your softened onions and garlic. Stir constantly for 1 to 2 minutes; you’ll see the flour foam a little and lose its raw smell. Creating this roux is what gives Tomato Bisque its gorgeous, creamy texture without making it overly thick.

Step 3: Add Tomato Goodness

Now it’s time to turn up the tomato flavor! Stir in the tomato paste, letting it toast just a bit to bring out its deep, concentrated taste. Pour in your crushed tomatoes and vegetable broth slowly, whisking as you go so everything combines smoothly without lumps.

Step 4: Season and Simmer

Mix in the sugar, dried basil, dried thyme, and a good pinch each of salt and pepper. Bring the whole pot to a boil, then reduce the heat so it simmers gently. Let it simmer uncovered for about 15 to 20 minutes, stirring occasionally to prevent sticking and to let all the flavors meld together beautifully.

Step 5: Blend and Finish

When everything smells heavenly and the tomatoes have softened even further, use an immersion blender right in the pot to blend until perfectly smooth. Or, for an ultra-silky Tomato Bisque, carefully ladle it in batches into a countertop blender (cover the lid with a towel and be cautious with the hot liquid!). Once smooth, return it to the pot and stir in the heavy cream. Warm gently—don’t let it boil—taste, and adjust seasoning as needed for that irresistible final touch.

How to Serve Tomato Bisque

Garnishes

A sprinkle of freshly chopped basil or parsley on top is like a breath of fresh air for your Tomato Bisque, adding a pop of color and a burst of aroma. If you’re feeling decadent, try a drizzle of cream, a swirl of good olive oil, or a few crunchy croutons for extra texture.

Side Dishes

No bowl of Tomato Bisque is complete without something to dunk. Serve it with thick slices of crusty bread or, for the ultimate comfort pairing, a perfectly golden grilled cheese sandwich. Even a side salad with peppery greens makes a lovely, light contrast to the soup’s richness.

Creative Ways to Present

Get playful with how you serve your Tomato Bisque! Pour it into small mugs or shot glasses for an appetizer at a party, swirl it with pesto for a modern twist, or top each bowl with roasted chickpeas or herbed ricotta for something unique and memorable.

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Bisque keeps beautifully for quick lunches or easy dinners. Let the soup cool to room temperature, then transfer it into an airtight container and refrigerate for up to 4 days. The flavors actually deepen and get even better with a little time!

Freezing

For longer storage, Tomato Bisque can be frozen with great results—just be aware that the texture may change slightly due to the cream. To freeze, cool completely and portion into airtight containers or resealable freezer bags. Lay bags flat to save space and freeze for up to 2 months.

Reheating

When you’re ready to enjoy your Tomato Bisque again, thaw overnight in the fridge if frozen. Gently reheat in a saucepan over low to medium heat, stirring often, until warmed through. If the soup looks slightly separated, whisk it gently as it heats and add a splash of cream to bring it back together.

FAQs

Can I make this Tomato Bisque vegan?

Absolutely! Substitute coconut cream for heavy cream and opt for plant-based butter or simply increase the olive oil. You’ll still end up with a lusciously creamy result and all the classic flavors.

What’s the best way to get a super smooth Tomato Bisque?

For ultra-silky texture, blend the soup in a high-powered countertop blender in batches. Just remember to let the soup cool slightly and hold down the lid with a kitchen towel to avoid any splashes from the hot liquid.

How can I make my bisque even richer?

Try stirring in a splash of extra heavy cream, or finish with a pat of butter right before serving. Some cooks love to toss in a handful of freshly grated Parmesan for an extra savory kick!

Can I use fresh tomatoes instead of canned?

Yes! Especially when in season. Simply roast or stew about 2 pounds of ripe tomatoes, peel them, and crush or blend before using as you would canned. You may need to adjust cooking time and seasoning to taste.

Is Tomato Bisque gluten-free?

The flour in this recipe thickens the soup, so as written, it isn’t gluten-free. To adapt, use a gluten-free all-purpose blend or thicken with cornstarch instead—no one will know the difference!

Final Thoughts

Give this Tomato Bisque a spot in your regular recipe rotation—you’ll be amazed by how a pot of humble ingredients can become something so comforting and delightful. Whether you’re serving it to loved ones or just treating yourself, it’s guaranteed to bring a little extra warmth to your table.

Tomato Bisque Recipe

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4.8 from 5 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting and creamy tomato bisque soup that is perfect for a cozy night in. This homemade soup is rich and flavorful, with a velvety smooth texture that will warm you up from the inside out.

Ingredients

Scale

For the Tomato Bisque:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 cup heavy cream
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh basil or parsley for garnish

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Instructions

In a large pot over medium heat, melt the butter with the olive oil. Add the chopped onion and sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for 1 minute more.
Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Stir in the tomato paste, then add the crushed tomatoes and vegetable broth, whisking to combine.
Add the sugar, dried basil, dried thyme, and season with salt and pepper.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally.
Use an immersion blender to blend the soup until smooth, or carefully blend in batches using a countertop blender.
Return the soup to the pot if needed, then stir in the heavy cream and heat through without boiling.
Taste and adjust seasoning if necessary.
Ladle into bowls and garnish with chopped fresh basil or parsley.