Tomato Bisque Recipe Ready In 15 Minutes

Similar to our Tomato Basil Soup, this Tomato Bisque is a hit all fall and winter. Other favorites include Sweet Potato Soup, Carrot Soup, and Cheesy Potato Soup.

Tomato Bisque vs Soup

What is Tomato Bisque? Traditionally, a bisque is made with a shellfish base such as oyster or lobster bisque. In more modern times, the use of heavy cream is often the difference between bisque and soup. So modern tomato bisque is really Creamy Tomato Soup. Bisque sounds fancier though, right? (NOTE: If you have a shellfish allergy I would recommend always inquiring which type of bisque is being served.) Today’s Tomato Bisque recipe is similar to our Tomato Basil Soup but it’s a little thicker and a little less basil-y. But trust us – it’s just as good. We especially love to make and serve this bisque with Grilled Cheese!! It makes a delicious side or main dish.

How to Make Tomato Bisque

This Tomato Bisque Soup recipe has to be pureed, which is the hardest part, but other than that it’s very simple. You will love this easy recipe! BISQUE. In a medium saucepan, saute garlic in butter for 1 minute. Then, stir in the flour until blended.

Pour in the chicken broth, gradually. Stir in the tomatoes, paprika, garlic salt, and basil until well blended.Bring the pot to a boil and cook for about 2 minutes – or until thickened.

BLEND. Using a blender or immersion blender, puree the soup until you reach your desired consistency. You will need to do this in batches. SERVE. Add the pureed soup to a serving bowl and stir in the heavy cream. Season with salt and pepper to taste. Garnish with cream and fresh basil or sprinkle with parmesan cheese and croutons.

Using Fresh Tomatoes for Tomato Bisque

We went the easy route and used canned tomatoes. For deliciously rich tomato flavor, use fresh tomatoes. Large garden tomatoes like Italian, cocktail, beefsteak, or Roma tomatoes work well.

To prepare fresh tomatoes:

Choose ripened flavorful tomatoes.Peel the skin off the tomatoes: To make this easy place the tomatoes in a boiling pot of water for 1 minute. Then transfer them to a bowl of ice water. The skin will peel right off.Cut the tomatoes in half and remove the seeds.Use them in the recipe as directed.

For roasted tomatoes

You can also roast the fresh tomatoes to add a delicious layer of flavor.

Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.Cut the tomatoes in half and deseed them.Toss with a bit of olive oil and salt- just enough to coat each tomato.Place the tomatoes in a single layer on the pan.Bake for about 30 minutes or until the skins soften and begin to burst. The size of the tomatoes will affect the cooking time.Once they have cooled a bit peel off the skin and use them in the recipe as directed.

Recipe Tips

Keep cream from curdling.

Warm the milk/cream before adding it to the bisque.Avoid low-fat dairy products. The higher the fat content the less chance of curdling.Stay low and slow: heat all cream-based soups slowly over low heat.

Thicken tomato bisque. If you find that your bisque is not as thick as you prefer there are a few easy ways to thicken it up:

One way is to simply add a bit more cream.Use a flour roux: In a separate bowl mix 1 tablespoon of flour with ¼ cup of the bisque. Once smooth incorporate it into the soup and simmer. Repeat if necessary.Add cornstarch: In a separate bowl mix 1 tablespoon of cornstarch with 1 tablespoon of COLD water. Stir until smooth and slowly stir it into the soup. Repeat if necessary.

Tips for Serving and Storing

Side ideas. Here are some of our favorites that go GREAT with this bisque:

Monte Cristo SandwichGrilled CheeseVeggie PaniniChicken Caesar SaladStrawberry Harvest Salad

STORE leftover Homemade Tomato Bisque in an airtight container in the fridge for 3-5 days. FREEZE leftover bisque for up to 3 months. The key to reheating, and keeping as much texture as possible, is to heat slowly over low heat and whisk well.