Tomato Bisque is a rich, creamy, and smooth tomato-based soup that’s both comforting and elegant. It’s a timeless favorite, especially during colder months, and pairs perfectly with a crispy grilled cheese sandwich.
Origin Tomato Bisque
Tomato bisque has its roots in French cuisine, where the term “bisque” traditionally refers to a smooth, creamy soup made with shellfish. Over time, the concept evolved to include vegetables, with tomato bisque becoming a popular variation. In the United States, it’s a staple in diners, restaurants, and homes alike, often made with cream and herbs for added richness.
What I Love About This Recipe
This soup feels like a warm hug in a bowl. The deep flavor of roasted tomatoes, garlic, and fresh herbs makes it incredibly satisfying. It’s silky smooth, beautifully balanced between tangy and sweet, and easy to whip up with pantry ingredients. Plus, it stores and reheats wonderfully — perfect for meal prep!
Also Read : German Potato Pancakes
Tomato Bisque
4
servings20
minutes40
minutes250
kcalIngredients
2 tbsp olive oil
1 small onion, chopped
2 g arlic cloves, minced
1 tbsp tomato paste
1 can (28 oz) crushed tomatoes or roasted tomatoes
2 cups vegetable broth
1 tsp sugar (optional)
1/2 tsp dried basil (or fresh basil, chopped)
Salt and black pepper to taste
1/2 cup heavy cream (or coconut cream for dairy-free)
Fresh parsley or basil for garnish
Directions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
- Add crushed tomatoes, broth, sugar, basil, salt, and pepper. Stir well.
- Bring to a simmer and cook for 15–20 minutes.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Return to the pot, stir in cream, and heat through gently.
- Serve hot, garnished with herbs or a swirl of cream.
Notes
- Roasted tomatoes add a deeper flavor; use them if available.
- For a lighter version, use milk or half-and-half instead of cream.
