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Bring that cozy café experience home with a bowl of this rich and velvety Tomato Bisque, a deeply comforting soup that tastes like it simmered all day but is ready in under 30 minutes.
The second I feel a chill in the air, I start thinking about this Tomato Bisque. 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.
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
Table of Contents
Why This Recipe Works
- Quick and Easy: This entire dish, from chopping the vegetables to sitting down with a warm bowl, comes together in under 30 minutes, making it the perfect weeknight comfort meal.
- Deep Flavor Base: Sautéing onion, carrots, celery, and garlic in a combination of butter and olive oil creates a rich, aromatic foundation (a classic mirepoix) that gives the soup a “simmered-all-day” taste in a fraction of the time.1
- Luxuriously Creamy and Smooth: The final step of blending the soup and finishing it with heavy cream is what transforms it into a true bisque, giving it that signature velvety texture and rich flavor that users expect.
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.
How to Make Tomato Bisque
Sauté and Simmer the Soup: 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.
Blend and Finish the Bisque: 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.
Make the Croutons and Serve: 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.
Pro Tips
- Build the Flavor Base: Don’t rush the first step of cooking the onion, carrot, and celery until they are truly soft and translucent. It takes a few minutes, but it’s worth it to build a sweet, savory base that gives this quick bisque a much deeper, “simmered-all-day” flavor.
- Balance the Acidity: Canned tomatoes vary a lot in acidity by brand. If you taste the finished soup and it seems a little too sharp, a little bit of sugar will balance the flavor without making the soup sweet. Start with just a tiny pinch (less than 1/8 teaspoon) and add more if you need to.
Recipe Variations
- 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 smooth bisque, keep blending until the soup has a uniform texture (the way I like it). Or for a velvety smooth bisque, pour the blended soup through a fine-mesh sieve into a clean pot. Use a spatula to press the liquid through, leaving any seeds or fibrous bits behind. Or, if you prefer a little texture, pulse until the vegetables are in tiny pieces but still visible.
- Change Up The Herbs: I love to stir in some fresh basil when it’s in season. Or try snipped fresh rosemary for a subtle 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 at all.
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.
FAQ
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.
Yes, you can. But high-quality canned tomatoes are not just convenient, they offer excellent, consistent flavor year-round. And most of the time, they work even better than fresh in Tomato Bisque. That said, if you want to use fresh tomatoes, the best method is to roast them first. Roasting brings out their sweetness and creates a deeper, richer flavor for your soup.
The key is to build a balanced flavor base. Sautéing carrots and onions adds a subtle sweetness that counteracts the tomatoes’ acidity. If your final soup still tastes a bit too sharp, often just a tiny pinch of sugar will round out the flavors.
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.
More soup recipes to Try
Tomato Bisque
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
- Sauté the Flavor Base: 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.
- Simmer the Soup: Add tomatoes, water, salt, pepper, crushed red pepper and basil. Stir and bring to boil; reduce heat and simmer 15 minutes.
- Blend and Finish: 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.
- Make the Croutons: 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: Serve bisque hot topped with croutons.
Notes
- Texture: For a perfectly smooth bisque, blend until no bits remain and strain through a fine sieve if you like, using a rubber spatula to help press it through. If you prefer a more rustic soup with some texture, just pulse the blender until the vegetables are in tiny pieces but still visible.
- Blender Safety: When blending hot liquids in a traditional blender, never seal the lid. Cover the top with a folded kitchen towel to allow steam to escape safely.
- Tomatoes: I find that using a high-quality brand of canned whole tomatoes (like San Marzano or fire-roasted) gives the most consistent, deep flavor for this bisque.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We just finished making this recipe ten minutes ago and my husband thinks it is excellent. (I’m not a tomato fan😝), but I helped him until the tasting. We used the very last of our ripe rain-damaged garden tomatoes which were somewhat split but not spoiled yet. Cooked them down with a few cloves of garlic, then put through manual food mill. The fresh tomatoes yielded enough juice so no extra fluids were needed. I minced a bit of onion, celery, carrot, basil and a little chili pepper. Total veggies were about two Tbs. Cooked them with butter and olive oil in sauce pan until soft, added tomato mixture, heated it through, then added about a heaping Tbs of heavy cream and it was done. My husband added the salt and pepper and some red chili flakes to his liking and we were both quite pleased. A very good way to end our fantastic tomato season (13 pints of tomato sauce in freezer). (Oh, I actually took a little taste and found it not so horrible.😇). Thank you for a excellent inspiration. So pleased to have found a way to use up the last of our garden tomatoes.
Lucky you with all of those home grown tomatoes!! So glad that your husband enjoyed this and that you didn’t find it “horrible” either! 😉 Thank you for coming back to let me know!
Amazing taste and easy to make. I was at the cottage and didn’t have any fresh basil so I used basil infused olive oil (bought from an olive store not grocery store. There is a difference in quality and so glad I brought this with me) to sauté the vegetables. I also used homemade vegetable stock that I made. (Again, huge difference in taste and quality from store bought. It’s worth the effort). I also added some dry basil and thyme. (I didn’t measure, just eyeballed it). I let the soup simmer for about an hour. I added more basil olive oil as it was simmering for added flavour. I used about 1/2 cup of almond milk instead of cream. I puréed 1/2 the batch as my husband likes his soup chunky. At the end I added approximately 1 tbsp of Neapolitan Herb Balsamic vinegar ( which is a blend of rosemary, marjoram, thyme, garlic, and sage). This addition took it to next level. Not only did my husband have 2 bowls but said this a soup tastes like it came from a high end restaurant. Thank you for sharing your recipe.
So glad you enjoyed this and made it your own, Heather!! 🙂
Loved it!! , however I goofed in that instead of adding garlic (always keep tubes of minced herbs in fridge during winter her in Sydney) I pulled out the wrong tube – same colour, and added Ginger! But it still tasted wonderful and so easy to make. Will make I again, but with the garlic next time.
So glad you enjoyed this, Graham! I’ll have to try ginger sometime too! 😉
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!
That’s wonderful, Mary Ellen! Thank you and welcome!!
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!
So glad you and your family enjoyed it, Karen! And that you adjusted it just right to suit your family’s tastes!
This was delicious and I paired with a fontina and cheddar grilled cheese
So glad you enjoyed this bisque, Jennifer! Your grilled cheese alongside it sounds like the perfect match.
I made this tonight with grilled cheese. It was easy and delicious! Will pin it to make again.
Perfect combo! So glad you enjoyed it, Jenny! Thank you for coming back to let me know.
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
Yay! Thanks so much, Kendra!!
Tomato soup and grilled cheese is my ultimate comfort food; we’re expecting storms in a few days so I’m going to make sure I have everything on hand to make your tomato bisque. I can taste it already!
Love to hear that! Thank you, Kelsie!
This bisque needs to happen with a grilled cheese on the side at our house ASAP Marissa!
Woohoo! Thank you, Mary Ann!
This bisque sounds delicious. I love that you’ve left some texture in there. I thin I’d like it chunky!
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!
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!!
I agree – Tomato Bisque and a crunchy grilled cheese are the perfect comforting combo for a chilly day! Thanks so much, David!
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!!!
haha, right?! That little bit of cream makes all the difference. 😉 Thank you, my friend!
This is a great soup to kick off Fall with! It looks so good and those homemade croutons are key in this!
Yes! The croutons really add something special for sure. Thanks, Kevin!
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!!
Hi Dorothy! I’m so excited for you to try this! I hope that you and Gary will enjoy it! Still hot there? Wow…fall will arrive eventually… 😉