Tomato Bisque
This smooth tomato bisque is rich, gently creamy, and bright with basil. It uses canned tomatoes, pantry aromatics, and a splash of cream for a cozy soup you can make year-round.
Total
50 min
Servings
4 to 6 servings
Level
Easy
Tomato bisque is the polished cousin of tomato soup. It is silky, lightly creamy, and blended until smooth, with enough tomato tang to keep each spoonful lively.
This version starts with canned whole tomatoes, onion, garlic, tomato paste, and a little broth. A small amount of cream softens the acidity without making the soup heavy.
Serve it with grilled cheese, garlic toast, or a simple green salad. It also reheats well, which makes it a practical make-ahead lunch.
01What you'll need
Ingredients
15 items · 4 to 6 servings
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 1 medium carrot, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 cans (28 ounces each) whole peeled tomatoes, with their juices
- 2 cups low-sodium vegetable broth or chicken broth
- 1 teaspoon sugar, optional, to balance acidity
- 1/2 cup heavy cream, plus more for serving if desired
- 1/4 cup fresh basil leaves, loosely packed, plus more for garnish
- 1 teaspoon balsamic vinegar or fresh lemon juice, optional, to finish
02How to make it
Step-by-step
1. Soften the vegetables
Warm the olive oil and butter in a large pot over medium heat. Add the onion and carrot. Cook for 7 to 9 minutes, stirring often, until the onion looks soft and the carrot begins to soften. Do not rush this step; it builds the base flavor.
2. Add the garlic and tomato paste
Stir in the garlic, tomato paste, salt, black pepper, and red pepper flakes if using. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet. This helps remove its raw taste.
3. Simmer the tomatoes
Add the whole tomatoes with their juices and the broth. Use a spoon to break up the tomatoes a little in the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 20 minutes, stirring now and then.
4. Blend until smooth
Turn off the heat. Blend the soup until very smooth using an immersion blender directly in the pot. If using a countertop blender, work in batches and leave the lid slightly vented, covering it with a kitchen towel so steam can escape safely.
5. Add the cream
Return the blended soup to low heat. Stir in the heavy cream and basil. Warm for 3 to 5 minutes, but do not let the soup boil hard after adding the cream. Boiling can make cream look separated or grainy.
6. Taste and adjust
Taste the bisque. If it tastes too sharp, add the sugar a little at a time. If it tastes flat, add a pinch more salt. For brightness, stir in the balsamic vinegar or lemon juice just before serving.
7. Serve warm
Ladle the bisque into bowls. Finish with a swirl of cream, torn basil, black pepper, or a drizzle of olive oil if you like. Serve with toast, crackers, or grilled cheese.
03From our kitchen
Cook's tips
- Make-ahead: Cook and blend the soup up to 3 days ahead. For the smoothest texture, add the cream when reheating rather than before storing.
- Storage: Let the bisque cool, then refrigerate it in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, stirring often.
- Freezing: Freeze the soup before adding cream for the best texture. Freeze for up to 3 months. Thaw overnight in the fridge, reheat, then stir in the cream.
- Dairy swap: Use half-and-half for a lighter bisque, or use full-fat coconut milk for a dairy-free version. Coconut milk will add a mild coconut flavor.
- Tomato choice: Whole peeled canned tomatoes usually give the cleanest flavor. Crushed tomatoes also work, but the soup may be a little thicker and less bright.
- If the soup is too thick: Stir in extra broth, a few tablespoons at a time, until it reaches the texture you like. Bisque should be smooth and spoonable, not paste-like.
Cook's note
For an extra-silky bisque, pass the blended soup through a fine-mesh sieve before adding the cream. This step is optional, but it catches tomato seeds and tiny bits of skin.
04Frequently asked
Questions & answers
What makes tomato bisque different from tomato soup?
Tomato bisque is usually smoother and creamier than basic tomato soup. It is often blended very well and finished with cream, giving it a velvety texture.
Can I make tomato bisque without cream?
Yes. You can skip the cream for a brighter tomato soup, or replace it with half-and-half, whole milk, cashew cream, or full-fat coconut milk. If using milk, keep the heat low so it does not curdle.
Why does my tomato bisque taste acidic?
Tomatoes are naturally acidic, and some canned tomatoes taste sharper than others. A small pinch of sugar, extra cream, or a little more butter can soften the edge. Add these gradually and taste as you go.
Can I use fresh tomatoes instead of canned tomatoes?
Yes, but the flavor depends on the season. Use about 4 pounds of ripe tomatoes. Core and chop them, then simmer until very soft. If the skins bother you, strain the blended soup before adding cream.
Can I make this soup in advance for a dinner party?
Yes. Make the soup through the blending step, cool it, and refrigerate it. Reheat gently before serving, then stir in the cream and basil at the end for the freshest flavor and color.
05Keep cooking
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