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Tomato Bisque

Filed Under: Easy Dinner Recipes, Soup, Vegetarian Recipes

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Tomato Bisque served in a white bowl on a black plate

Easy creamy Tomato Bisque is the perfect comfort food on a chilly day. A savory fusion of tomatoes and aromatic vegetables with the slightest whisper of crushed red pepper heat, blended until smooth and finished with cream and a scatter of crispy croutons. So quick and easy to prepare! You’ll be enjoying a bowl in less than 30 minutes.

Creamy Tomato Bisque served in a white oval bowl

You might be surprised to see water instead of broth in this Tomato Bisque recipe, but I promise it makes a better soup. So many delicious soups are made with a broth or stock base (like French Onion Soup), but in this soup, as with Caldo Verde and Albondigas Soup, water in the right quantity allows flavors to shine where broth might compete.

Though it’s hearty enough to be a meal on its own, this Tomato Bisque soup pairs well with almost any main dish (we often serve it with my favorite Turkey Meatloaf). At lunch, it’s delicious with a grilled cheese sandwich or, even better, Welsh Rarebit. Or skip the toasted croutons replacing them with grilled cheese ‘croutons’ instead, just a grilled cheese sandwich cut into bite size pieces.

Tomato Bisque served in a white bowl

What is Tomato Bisque?

You may think of a seafood stock when you hear the word ‘bisque‘ and though that is the heritage of the term, modern use often refers to a blended soup that includes cream, often red pepper, squash, mushroom and, of course, tomato!

How to Make Tomato Bisque

Step 1: In a large saucepan, cook onion, carrot, celery and garlic in butter and olive oil until tender. Add tomatoes, water and spices. Bring to boil; reduce heat and simmer 15 minutes.

Cooking vegetables in butter and olive oil
Vegetables Tomatoes Water and aromatics
Tomato Bisque Simmering

Step 2: Remove soup from heat and stir in cream; blend with an immersion blender or in batches in a traditional blender (using a towel to cover the pitcher instead of the lid). Return soup to pan and season to taste with salt and pepper, reheat to simmer if needed.

Adding cream to tomato bisque
Blending Tomato Bisque until smooth

Step 3: Meanwhile make the croutons: Preheat oven to 400˚F. Toss fresh bread cubes with olive oil and arrange in a single layer on a baking sheet. Season to taste with kosher salt. Bake 15 to 20 minutes until crisp and golden brown. Remove from oven and set aside.

Toasting Croutons for Tomato Bisque

Step 4: Serve soup hot topped with croutons.

Tomato Bisque Recipe Video

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Creamy Tomato Bisque
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5 from 8 votes

Tomato Bisque

You can make this delicious, creamy Tomato Bisque topped with crispy croutons in less than half an hour with this easy recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 219kcal
Author: Marissa

Ingredients

Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion diced small
  • 1 large carrot diced small and peeled if desired
  • 1 large rib celery diced small
  • 2 cloves garlic smashed and peeled
  • 28 ounce can whole tomatoes with juice
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • pinch crushed red pepper
  • 1 teaspoon dried basil
  • 1/4 cup heavy cream

Croutons

  • 5 ounces sourdough bread crust removed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • kosher salt to taste

Instructions

  • Heat butter and olive oil in a large saucepan over medium heat until sizzling. Add onion, carrot, celery and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, water, salt, pepper, crushed red pepper and basil. Stir and bring to boil; reduce heat and simmer 15 minutes.
  • To finish the soup, remove from heat and stir in cream; blend in the pan with an immersion blender or blend in batches in a traditional blender. (Important note: Blending hot liquids in a traditional blender will blow the lid off which will make a mess and could burn you. Instead, use a towel to cover the top of of the pitcher while blending instead of the lid. )
  • Return blended soup to pan and season to taste with salt and pepper; reheat to simmer if needed.
  • Meanwhile make the croutons: Preheat oven to 400˚F. Add bread cubes to a medium bowl and drizzle with olive oil; toss to coat. Spread cubes in a single layer on a baking sheet and season to taste with kosher salt. Bake 15 to 20 minutes until golden and crisp. Remove from oven and set aside.
  • Serve soup hot topped with croutons.

Nutrition

Calories: 219kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 738mg | Potassium: 379mg | Fiber: 2g | Sugar: 5g | Vitamin A: 48.2% | Vitamin C: 18.2% | Calcium: 7.6% | Iron: 13.1%
Keywords: comfort food, easy, quick, winter
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  1. Mary Ellen says

    June 18, 2019 at 1:03 pm

    Amazing! Reminds me of the tomato soup that used to be on the menu at Coyotes Western Grill in Banff, Canada. I’m thrilled I found this recipe and your blog. Looking forward to trying more of your delicious recipes!

    Reply

  2. karen says

    May 20, 2019 at 11:03 pm


    It was quick and easy, worked great for a weeknight dinner. I cut back the onions as it disagrees with my husband, omitted the pepper flakes and added a teaspoon of sugar for my daughter. I also topped with a teaspoon of pre-made pesto from Trader Joes and it was perfect with the croutons! Paired it with a sharp cheddar panini for the daughter and grilled salmon and salad for the adults. I would make again as my family would eat it again. Thx for the recipe!

    Reply

  5. Kendra says

    September 26, 2018 at 2:08 pm


    Wow! This looks amazing! I’m so hungry for tomato bisque now! I absolutely love the grilled cheese croutons! What a great idea! This is definitely going on my planned menu this week!
    Thank you,
    Kendra

    Reply

    • Marissa says

      September 29, 2018 at 7:48 am

      haha, you’re on to me – I DO like a little texture! This soup can be blended to whatever degree you like, from chunky to velvety smooth. 🙂 Thanks, Jeff!

      Reply

  9. David @ Spiced says

    September 23, 2018 at 5:37 am

    A good tomato bisque is almost impossible to beat on a chilly day! It pairs well with so many other dishes, but it can stand alone by itself. And now you’ve got me craving a grilled cheese sandwich with a bowl of tomato bisque! I’m gonna have to make that happen soon. This looks (and sounds) delicious!!

    Reply

  10. Dawn - Girl Heart Food says

    September 22, 2018 at 12:56 pm


    LOVE bisque….probably because it has cream in it! This tomato bisque looks super comforting, Marissa, and much needed with the cold, rainy day we have here today. Love the suggestion of having with a welsh rarebit – now that would make some meal!!!

    Reply

  12. Dorothy Dunton says

    September 22, 2018 at 9:12 am

    Hi Marissa! I’ve been looking for a tomato bisque recipe, but haven’t found one that I was happy with until now!! I think the idea of grilled cheese croutons is perfect! Gary doesn’t usually want croutons, but he does like grilled cheese sandwiches. Even though it’s still very warm (hot) here I’m craving soups and stews and this is just what I need!!

    Reply

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