Creamy Tomato Bisque

4.86 from 7 votes

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!

Course Soup

Cuisine American

Keyword creamy tomato bisque

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 247kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

2 Tablespoons unsalted butter
½ medium yellow onion - chopped
2 ½ cups fresh cherry tomatoes - or you can use extra canned or skip altogether
4 cloves garlic - minced
1 teaspoon dried basil - or use fresh
kosher salt and freshly ground black pepper - to taste

The broth:

28 oz. fire-roasted crushed tomatoes
30 oz. fire roasted diced tomatoes
1 ½ cup lower sodium chicken broth
¼ cup granulated sugar
1 cup 2% milk
½ cup heavy cream
freshly ground black pepper - to serve
fresh basil - to serve

Instructions

Sauté veggies. In a 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 minute or so.
2 Tablespoons unsalted butter, ½ medium yellow onion, 2 ½ cups fresh cherry tomatoes, 4 cloves garlic, 1 teaspoon dried basil, kosher salt and freshly ground black pepper
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.
28 oz. fire-roasted crushed tomatoes, 30 oz. fire roasted diced 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 the soup until it is hot, approximately 10-15 minutes.
1 ½ cup lower sodium chicken broth, ¼ cup granulated sugar, 1 cup 2% milk, ½ cup heavy cream
Serve bisque. Serve the soup with some freshly grated black pepper, fresh basil, and some crusty bread.
freshly ground black pepper, fresh basil

Notes

This soup can be stored in your refrigerator for up to 4-5 days.

This soup is very forgiving. Use any combo of fresh cherry tomatoes and crushed/diced tomatoes for the tastiest soup!

Nutrition