Creamy Tomato Bisque is a 30-minute recipe that is both simple and restaurant quality. This creamy tomato soup is elevated with fire-roasted tomatoes and just the right amounts of sugar and heavy cream. A must-make recipe for sure!
So which is it? Tomato Soup or Tomato Bisque?
Well, traditionally a bisque is made with a shellfish base such as lobster. In more modern times the use of heavy cream is often the difference between bisque and soup. So we’re calling this bisque. Got it? Good!
This soup is creamier than a typical tomato soup due to 1) blending the veggies VERY well, 2) using less broth than in soups, and 3) the use of heavy cream. But while it’s super creamy, it’s fairly low in calories which is nice too.
- Cherry Tomatoes – Since we picked cherry tomatoes off of our vines (YES, we have a mini garden!) through November this year, I used a bunch of them in this soup. Since you may not have a garden, just pick up cherry tomatoes at the store or use extra canned tomatoes. Either will work really well!
- Canned Tomatoes – I always go with fire-roasted tomatoes because I love the flavor. However, use regular tomatoes if you prefer.
- Dairy – I used a cup of 2% milk plus 1/2 cup of heavy cream to get a nice and creamy touch but not TOO thick. I played with different proportions and this was my favorite.
- Sugar – Sugar is required in this bisque, because you need to balance the acidity.
This soup is very forgiving. Use any combo of fresh cherry tomatoes and crushed/diced tomatoes for the tastiest soup!
How to make Creamy Tomato Bisque
Sauté veggies. In a stock pot over medium-high heat, add butter. When melted, add the onions and cherry tomatoes and cook until softened, approximately 5-6 minutes.
Add garlic and seasonings. Then add the garlic and seasonings (dried basil, kosher salt, and freshly ground black pepper). Cook for another minute and remove from heat.
Blend veggies. Pour the veggies into a large blender and pulse until very well pureed. Pour this mixture back in the stock pot.
Blend canned tomatoes. Pour the canned tomatoes (both crushed and diced) into the blender. Blend again until pureed and then pour into the stock pot with the other tomatoes.
Add all ingredients to stock pot. Then add the chicken broth, and bring to a boil, stirring frequently. Reduce heat and add the sugar, milk, and heavy cream. Stir and continue to cook.
Simmer bisque. Simmer the soup until it is hot, approximately 10-15 minutes.
Serve. Serve soup with some freshly ground black pepper, an extra swirl of cream, some fresh basil, and some crusty bread!
See below for some delicious bread pairings!
Bread to serve with tomato bisque
Bread and soup is totally my jam. Try one of the following or check out the other recipes on my site!
- Chewy French Bread – My mom’s 5-ingredient bread is a win-win. Delicious and simple!
- Overnight Sourdough Bread – If you are into sourdough baking, this is a great one – for novice and expert bakers alike.
- Flatbread Pizza – This is a quick recipe and you can add any toppings you like!
- Soft Brioche Dinner Rolls – I like to keep these handy in the freezer. Super soft and delicious.
This soup is meant to be pureed. You can try to use an immersion blender, but that won’t get it as creamy as a blender.
You CAN just use regular milk, but I don’t recommend using anything less than 2%. The dairy gives it the creamy consistency.
Well, I think you need to use a tad bit of sugar to balance the acidity. The flavor may be bitter without it.
Use 30 ounces of extra canned tomatoes if you skip the fresh.
This soup can be stored in your refrigerator for up to 4-5 days.
I’ve already made this tomato bisque several times. I made small adjustments each time, but this is a wonderful base recipe. Enjoy!
Creamy Tomato Bisque
- 2 Tablespoons unsalted butter
- ½ medium yellow onion – chopped
- 2 ½ cups fresh cherry tomatoes – or you can use extra canned instead
- 4 cloves garlic – minced
- 1 teaspoon dried basil
- kosher salt and freshly ground black pepper – to taste
- 28 oz. fire-roasted crushed tomatoes
- 30 oz. fire roasted diced tomatoes
- 1 ½ cup lower sodium chicken broth
- 3 Tablespoons granulated sugar
- 1 cup 2% milk
- ½ cup heavy cream
- freshly ground black pepper – to serve
- fresh basil – to serve
- In a medium stock pot over medium-high heat, add the butter until melted. Add the onion and saute until softened, about 3-4 minutes. Then add the fresh tomatoes and cook for another few minutes. Finally, add the minced garlic, basil, salt, and pepper, and stir for another minuite or so.
- Add the veggie mixture to a blender. Blend until very smooth. Pour back into the stock pot.
- Then to the blender, add the crushed tomatoes and the diced tomatoes. Blend until smooth, and then pour into the stock pot. Add the chicken broth and stir well. Bring to a simmer and then add the sugar, milk, and heavy cream. Simmer again until hot.
- Serve the soup with some freshly grated black pepper, fresh basil, and some crusty bread.