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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, seasonings, chicken broth, butter, and heavy cream. Serve it with a slice of cheesy toasted ciabatta or a buttery grilled cheese for a comforting weeknight meal.
TOMATO BISQUE
When the weather turns chilly, I reach for a warm bowl of this tomato bisque. The tangy tomato flavor balanced with cream and butter creates a velvety, slightly indulgent soup that’s perfect for winter and spring evenings.
This recipe uses a handful of pantry staples and is quick to prepare. It has a comforting, almost pizza-like flavor, freezes well, and is easy to double when you want extra on hand. It’s simple enough to enjoy any day of the week.
My sister tried it and said it was far better than the restaurant version she had — and I agree.
TOMATO BISQUE INGREDIENTS
- A can of tomatoes (I like San Marzano–style)
- Onion
- Garlic (minced)
- Celery
- Heavy whipping cream
- Unsalted butter
- French bread or ciabatta
- Parmesan and mozzarella blend (I like Tillamook Italian blend)
- Chicken broth (low-sodium is fine)
- Spices: salt, black pepper, cayenne (optional), dried basil, onion powder, garlic powder
- Fresh parsley for garnish
WHAT’S THE DIFFERENCE BETWEEN TOMATO BISQUE AND TOMATO SOUP?
Traditionally, a bisque was a shellfish-based, cream-enriched soup, but today the distinction is mainly texture and richness. Tomato soup is usually thinner, while tomato bisque is creamier thanks to heavy cream and often a richer broth base such as chicken or vegetable stock.
With that clarified, let’s make the bisque.
MAKE IT A TOMATO BASIL BISQUE
If you prefer a strong basil flavor, add fresh basil leaves or use a can of crushed tomatoes with basil. Add fresh basil before pureeing the soup so the flavor blends evenly.
TOMATO BISQUE TOPPINGS
Elevate the bisque with these topping ideas:
- Buttery garlic croutons
- Cheesy French or ciabatta bread (broil sliced bread topped with shredded cheese)
- A sprinkle of Gruyère, Parmesan, or extra mozzarella
- Fresh basil or parsley for garnish
- A swirl of heavy cream or crème fraîche for a finishing touch
HOW TO FREEZE TOMATO BISQUE
For best results, leave out the cream before freezing. Let the soup cool completely, then store in freezer-safe containers or heavy-duty zip-top bags. Freeze for 3–4 months. Add the cream when reheating to avoid curdling or separation.
HOW TO MAKE TOMATO BISQUE
This bisque is fast and simple—the mixture needs just about 15 minutes of simmering.
- In a Dutch oven over medium-high heat, add a little vegetable oil. Once hot, add diced onions and sliced celery and sauté until softened.
- Add minced garlic and cook until fragrant. Stir in flour and cook for a minute to remove the raw taste.
- Pour in chicken broth and bring the mixture together.
- Add the canned tomatoes to the pot and stir to combine.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
- Bring the pureed mixture to a boil, then cover and simmer for 15 minutes. Stir in the butter and heavy cream until fully incorporated; the soup will take on a light orange color.
- Taste and adjust seasonings—add salt, pepper, a pinch of cayenne if desired, and any additional dried herbs.
- 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 edges toast.
- Ladle the bisque into bowls and serve with cheesy bread or croutons. Garnish with parsley or basil and a drizzle of cream if desired.
TOOLS USED TO MAKE THIS EASY TOMATO BISQUE
- Dutch oven or large heavy pot
- Immersion blender (or countertop blender)
- Baking sheet for toasting cheesy bread
Easy Tomato Bisque
Ingredients
- 1/2 cup diced onions
- 1 celery stalk, sliced thin
- 2 tsp minced garlic
- 2 tbsp flour
- 28 oz can of San 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 of cayenne (optional)
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella/Italian blend cheese
- Fresh parsley for garnish
- French or ciabatta bread for serving
Instructions
- In a Dutch oven over medium-high heat, add 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 to eliminate the raw flour taste. Add the canned tomatoes and chicken broth.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
- Bring the soup to a boil, then reduce heat, cover, and simmer 15 minutes.
- Stir in butter and heavy cream until fully incorporated. Taste and adjust seasonings as needed.
- To make cheesy bread, slice the loaf, top with shredded cheese, and broil until melted and golden.
- Ladle soup into bowls and top with cheesy bread or croutons. Garnish with parsley or basil and a drizzle of cream if desired.
Notes
Toppings
- Buttery garlic croutons
- Cheesy French or ciabatta bread
- Extra shredded Gruyère, Parmesan, or mozzarella
- Fresh basil or parsley
- Swirl of heavy cream or crème fraîche
Storage
- Refrigerate leftovers in an airtight container for 3–5 days.
- To freeze: omit the cream, cool completely, then freeze in airtight containers or freezer bags for 3–4 months. Add cream when reheating.
Nutrition (per serving)
Don’t forget to save this tomato bisque recipe to Pinterest or share it on Facebook.
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