Tomato Bisque is the ultimate cozy comfort food—rich, creamy, and packed with fresh tomato flavor. It’s quick to make and perfect for anything from a simple lunch to a dinner party starter. Pair it with a grilled cheese for a classic combo everyone loves. Love soup? Be sure to check out one of our all-time favorites, Potato Soup!
Creamy Tomato Bisque
There’s just something special about a warm bowl of tomato bisque. It’s rich, smooth, and velvety—like a little hug in every bite. Blended with fresh tomatoes and a splash of cream, this soup is all about comfort. It’s the kind of dish that makes chilly nights feel a little warmer and a lot more delicious.
Ingredients
The best part? You don’t need a long ingredient list to make it. Just a few basics—ripe tomatoes, garlic, cream—and you’ll have a soup that tastes like it came from a fancy restaurant. The recipe is easy to follow, whether you’re brand new to cooking or a seasoned pro. It’s fast, fuss-free, and perfect for cozy nights or impressing guests.
Perfect Pairings
Tomato bisque is incredibly versatile when it comes to pairing options. While it shines on its own, serving it alongside grilled cheese sandwiches brings a nostalgic touch to the meal. For a more refined experience, consider pairing the bisque with a fresh salad or a selection of antipasto. You could even add some Homemade Croutons.
Cooking Tips for Tomato Bisque
- Sauté: Remember to sauté the aromatics properly. This step sets the foundation for the flavor profile of the bisque, ensuring a fragrant and delicious outcome.
- Blending: Blending the soup to your desired consistency allows for personalization. For those who prefer a chunkier texture, blending only half can create a delightful contrast that enhances the experience.
Tomato Bisque
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped fresh Roma tomatoes, or 2 cans [14.5 oz each] whole peeled tomatoes, with juices
- 1½ to 2 cups vegetable or chicken broth
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ½ cup heavy cream
- ¼ cup chopped fresh basil, plus more for garnish
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30–60 seconds, just until fragrant.
- Stir in chopped fresh tomatoes (or canned tomatoes with juices) and sugar. Cook for about 5 minutes, stirring occasionally, until tomatoes begin to break down.
- Pour in 1½ cups broth, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes, allowing flavors to develop. Add more broth if needed to adjust consistency.
- Stir in chopped basil. Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender). For a chunkier texture, blend only half the soup.
- Stir in heavy cream and warm through over low heat (do not boil).
- Ladle into bowls and garnish with additional basil. Serve hot with grilled cheese or crusty bread.
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