This post may contain affiliate links. Please read our disclosure policy.

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
Want to save this recipe?
Enter your email for this recipe and weekly cooking inspiration!
Please enable JavaScript in your browser to complete this form.

You might be surprised to see water instead of chicken broth in this 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.

“Excellent bisque! The recipe is so easy too!! Thank you.”

susan bach

Ingredients for Tomato Bisque

For the Soup

  • Butter and Olive Oil: I use both for the best flavor – any butter works and extra-virgin olive oil is what I keep on hand.
  • Yellow Onion: Choose firm onions with tight, papery skin. Sweet onions work well too.
  • Carrots: Pick carrots that feel firm with bright orange color. No need to peel them.
  • Celery: The inner ribs are perfect here – they’re more tender and have a milder flavor.
  • Garlic: Fresh heads with tight, papery skins will give you the best flavor.
  • Whole Tomatoes: Canned tomatoes, juice and all – it’s where much of the flavor lives.
  • Dried Basil: If using fresh basil, double the amount.
  • Heavy Cream: Just a touch transforms the soup into a proper bisque, making it silky smooth.
  • Crushed Red Pepper: A pinch adds gentle warmth without making the soup spicy.

For the Croutons

  • Bread: A day-old crusty loaf works best – I often use sourdough. Remove the crust for more delicate croutons.
  • Olive Oil: The same extra-virgin olive oil you used in the soup works perfectly here.
  • Kosher Salt: A light sprinkle brings out the bread’s flavor.

What is Tomato Bisque?

While ‘bisque‘ traditionally referred to a seafood soup, modern versions include any creamy, blended soup – often featuring red pepper, squash, mushroom or, in this case, tomato. What sets a bisque apart from regular tomato soup is that splash of cream that makes it silky smooth and just a bit more indulgent.

Tomato Bisque served in a white bowl

Recipe Options

  • Grilled Cheese Croutons: Cut a grilled cheese sandwich into bite-size pieces instead of using regular croutons – this is especially fun for kids.
  • Manage the Texture: For a silky smooth bisque, blend until completely smooth. If you prefer some texture, pulse until the vegetables are in tiny pieces but still visible.
  • Change Up The Herbs: Fresh basil is lovely when it’s in season, or try fresh rosemary which adds a wonderful woodsy flavor. Chop extra of either for garnish.
  • Make It Richer: Extra cream or a pat of butter swirled into each bowl adds extra richness, or try a sprinkle of grated parmesan cheese.
  • Skip The Heat: Leave out the red pepper flakes if you prefer no spice.

Serving Ideas

This bisque is hearty enough for a meal on its own, but I love serving it with a grilled cheese sandwich or classic Jambon-Beurre and a simple salad. For dinner, it makes a perfect starter before Turkey Meatloaf or pairs beautifully with Savory Scones.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).

Storage and Reheating

This soup freezes beautifully since it contains only a small amount of cream. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally and adding a splash of cream if needed.

Tomato soup was one of the first things I learned to cook, but this bisque version has become my standard. It takes just minutes longer than opening a can but tastes like it came from your favorite café. Next time you’re craving tomato soup, give this one a try.

How to Make Tomato Bisque

In a large pot, 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.

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.

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. Serve soup hot topped with croutons.

Tomato Bisque

5 from 42 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Course: Soup
Cuisine: American
Calories: 219
Servings: 6 people
You can make this delicious, creamy Tomato Bisque topped with crispy croutons in less than half an hour with this easy recipe!

Video

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: 2410IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





119 Comments

  1. Michael says:

    5 stars
    I made this for my wife and I on this chilly January day. She said it was heavenly. ๐Ÿ™‚

    1. Marissa Stevens says:

      aww…I love to hear that, Michael.

  2. Leslie S Duran-Woody says:

    5 stars
    Wowโ€ฆdelicious. Wanted something that tasted as good as Beyond Bread Tomato Bisque soup. This was the recipe. Great texture and taste especially with croutons. Thank you ๐Ÿฅฐ

    1. Marissa Stevens says:

      My pleasure, Leslie! So glad you enjoyed it!

  3. Veidra says:

    5 stars
    Even the teens loved this soup, we had grilled cheese with multiple cheeses on a good sourdough bread. Very delicious and definitely added to my make again list.

    1. Marissa Stevens says:

      I love to hear that, Veidra! Perfect combo!!

  4. Lynn says:

    Can I freeze this soup?

    1. Marissa Stevens says:

      Hi Lynn! Yes, I’ve been able to freeze this soup with good success. If you’re making a batch to freeze, I recommend leaving out the heavy cream (as there is always the chance it will curdle when reheating from frozen). That way, you can thaw the soup and whisk in fresh heavy cream just before serving.

  5. Eve says:

    5 stars
    Perfect!

    1. Marissa Stevens says:

      So glad you enjoyed this, Eve!

  6. Kathleen says:

    Iโ€™m making this for work soup club! Can I make it thought before and warm at work in crockpot?

    1. Marissa Stevens says:

      Hi Kathleen! You can definitely make it ahead. I’d puree the soup without the heavy cream and stir it in 15 minutes or so before serving. I hope it’s a big hit!

  7. Esther says:

    Lovely bisque and so quick and easy. I increased the cream and used broth instead of water, served with sourdough grilled cheese sandwiches, will repeat

    1. Marissa Stevens says:

      I’m so glad you enjoyed this, Esther! Sounds like a perfect meal.

  8. Jennifer Robinson Robinson says:

    Can I use chicken broth – feel that water is too flat?

    1. Marissa Stevens says:

      Hi Jennifer! Yes, absolutely.

  9. Lola says:

    Highly recommend adding a touch of brown sugar and running the soup through a strainer. Very good overall!

  10. Casey says:

    5 stars
    Perfect recipe, easy to follow and delicious outcome. Fed a family of 4 and I added a tiny bit of mozzarella. I do wish I doubled it for leftovers. Will make again.

    1. Marissa Stevens says:

      That’s wonderful, Casey! So glad you and your family enjoyed this.

  11. Elizabeth O'Quinn says:

    I added some Blood Mary Spices to this,,, YUMMMMMM

    1. Marissa Stevens says:

      That’s a fun addition! So glad you enjoyed the soup, Elizabeth!

  12. Bob Paulus says:

    5 stars
    Exceptional! I Used home canned tomatoes and no water because canned tomatoes have a lot of juice. I also added one bay leaf. Itโ€™s better than most fancy restaurants. Thank for the really good bisque recipe!

    1. Marissa Stevens says:

      That’s wonderful to hear, Bob! Even better with your home canned tomatoes!!

  13. Susan Bach says:

    5 stars
    Excellent bisque! The recipe is so easy too!! Thank you

    1. Marissa Stevens says:

      I’m so happy to hear that you enjoyed it, Susan!

  14. Emily says:

    Can I use fresh tomatoes? If so, how many?

    1. Marissa Stevens says:

      Hi Emily! You’ll want about 2 pounds of fresh tomatoes to equal a 28-ounce can. You can dice them and cook along with the vegetables in step 1 of the recipe until tender. My Slow Roasted Tomatoes would also work well here. Or you can halve or quarter them (depending on size), drizzle with some olive oil and roast on a parchment lined baking sheet for 30 to 35 minutes at 450หšF until very tender for a deeper flavor.