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This easy tomato bisque is a rich, smooth, and creamy tomato-based soup that comes together quickly with canned tomatoes, onions, garlic, a few seasonings, chicken broth, butter, and heavy cream. Serve it with cheesy toasted ciabatta or a grilled cheese sandwich for a comforting weeknight meal.
TOMATO BISQUE
When the weather turns chilly, I reach for a bowl of this easy tomato bisque. It’s one of my favorite tomato soups for winter and early spring because of its tangy tomato flavor and silky texture. A slice of cheesy toasted ciabatta makes it extra satisfying.
If you prefer, pair the bisque with a grilled cheese sandwich instead of the fancy bread — both are delicious. The recipe uses only a handful of pantry staples, is quick to prepare, and freezes well. You can easily double the batch when needed.
My sister sampled this and said it was much better than the restaurant version she tried.
WHAT’S THE DIFFERENCE BETWEEN TOMATO BISQUE AND TOMATO SOUP?
Traditionally, a bisque was a shellfish-based soup, but today the distinction is mainly about texture and richness. Tomato soup is generally thinner, while tomato bisque is creamier — made with heavy whipping cream and broth (chicken or vegetable) for a richer mouthfeel.
Now that we’ve covered the difference, here’s how to make this bisque.
TOMATO BISQUE INGREDIENTS
- 1 can of tomatoes (I like San Marzano style)
- 1/2 cup diced onion
- 2 tsp minced garlic (or fresh)
- 1 celery stalk, thinly sliced
- 1 cup heavy whipping cream
- 3 tbsp unsalted butter
- French bread or ciabatta for toasting
- 1 1/2 cups shredded cheese (Mozzarella/Italian blend)
- 2 cups chicken broth (low sodium recommended)
- Spices: salt, black pepper, 1/4 tsp dried basil, garlic powder, onion powder, a pinch or two of cayenne (optional)
- Fresh parsley for garnish
HOW TO MAKE THIS RECIPE INTO A TOMATO BASIL BISQUE
This recipe uses dried basil for convenience, but for a fresher basil flavor add chopped fresh basil before you puree the soup. You can also use canned crushed tomatoes with basil for an easy shortcut.
TOMATO BISQUE TOPPINGS
Make your bisque even better with these topping ideas:
- Buttery garlic croutons
- Cheesy French or ciabatta bread (see instructions below)
- Extra grated Gruyere, Parmesan, or mozzarella stirred in or sprinkled on top
- Fresh basil or parsley for garnish
- Swirls of heavy cream or a dollop of crème fraîche for richness
HOW TO FREEZE TOMATO BISQUE
If you plan to freeze the soup, leave the cream out and add it when reheating to prevent curdling. Cool the soup completely, then store in freezer-safe containers or zip-top bags. The bisque freezes well for 3–4 months.
HOW TO MAKE TOMATO BISQUE
This tomato bisque is quick and simple — it simmers for about 15 minutes.
- In a large pot or Dutch oven over medium-high heat, add a little vegetable oil. When the oil is hot, add the diced onions and sliced celery and sauté until softened.
- Add the minced garlic and cook until fragrant. Stir in the flour and cook for about a minute to remove the raw taste.
- Pour in the chicken broth and bring briefly to a simmer.
- Add the canned tomatoes (crushed or whole) to the pot. Break them up with a spoon if needed.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender, then return it to the pot.
- Bring the pureed mixture to a boil, then cover and simmer for 15 minutes to develop flavor.
- Stir in the butter and heavy whipping cream until combined and the soup turns a lighter orange color. Taste and adjust seasoning as needed.
- The finished bisque should be creamy with a smooth, light-orange color.
- To make cheesy bread: slice the French or ciabatta loaf, place slices on a baking sheet, top with shredded cheese, and broil until the cheese melts and the bread is golden.
- Ladle the bisque into bowls and top with cheesy bread or croutons. Garnish with parsley or basil and serve warm.
TOOLS
- Dutch oven or large pot
- Immersion blender (or countertop blender)
- Baking sheet for toasting bread
Easy Tomato Bisque
April Boller Wright
5 mins
25 mins
Dinner, Lunch
American
4 people
443 kcal
Ingredients
- 1/2 cup diced onions
- 1 celery stalk, sliced thin
- 2 tsp minced garlic
- 2 tbsp flour
- 1 (28 oz) can of Marzano-style tomatoes
- 2 cups chicken broth (low sodium recommended)
- 1 cup heavy whipping cream
- 3 tbsp unsalted butter
- 1/4 tsp dried basil
- 3/4 tsp sugar
- 1/2 tsp garlic powder
- 1 tsp onion powder
- Pinch or two cayenne pepper (optional)
- Salt and black pepper to taste
- 1 1/2 cup shredded mozzarella or Italian blend
- Fresh parsley for garnish
- French or ciabatta bread for toasting
Instructions
- In a Dutch oven over medium-high heat, add a little vegetable oil. When hot, add onions and celery and sauté until softened.
- Add garlic and cook until fragrant. Stir in the flour and cook for about a minute. Add the canned tomatoes and chicken broth.
- Use an immersion blender to puree the soup until smooth, or carefully blend in a countertop blender. Bring to a boil, then cover and simmer for 15 minutes.
- Stir in the butter and heavy cream. Taste and adjust seasonings as needed.
- To make cheesy bread: slice the bread, top with shredded cheese, and broil until the cheese melts and the bread is toasted.
- Ladle soup into bowls and top with cheesy bread or croutons. Garnish with parsley or basil and serve warm.
Notes
Tomato Soup Toppings
- Buttery garlic croutons
- Cheesy French or ciabatta bread
- Additional grated cheese (Gruyere, Parmesan, Mozzarella)
- Fresh basil or parsley
- Swirls of heavy cream or crème fraîche
How to Store Leftovers
- Refrigerate leftover bisque in an airtight container for 3–5 days.
- To freeze: omit the cream, cool completely, then freeze in sealed containers for 3–4 months. Add cream when reheating.
Nutrition
Carbohydrates: 10 g
Protein: 12 g
Fat: 40 g
Saturated Fat: 25 g
Cholesterol: 138 mg
Sodium: 727 mg
Potassium: 226 mg
Fiber: 1 g
Sugar: 2 g
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