Tomato Bisque Recipe

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! Youll be enjoying a bowl in less than 30 minutes.

You might be surprised to see water instead of 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.[feast_advanced_jump_to]

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: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 219 kcal, Carbohydrate 22 g, Protein 4 g, Fat 13 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 738 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

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

Instruction:

1. 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.
2. 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. )
3. Return blended soup to pan and season to taste with salt and pepper; reheat to simmer if needed.
4. 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.
5. Serve soup hot topped with croutons.

Tomato Bisque

Prep: 0 15min0

Total: 0 1 0

Yield: 4 to 6 appetizer servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 353, Fat 26g, Saturated Fat 15g, Carbohydrate 23g, Fiber 4g, Sugar 9g, Protein 9g, Cholesterol 82mg, Sodium 1008mg

Ingredients:

• 4 tablespoons unsalted butter
• 1 tablespoon minced bacon (about 1/2 ounce)
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 3 parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Instruction:

1. Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
2. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
3. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
4. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

Tomato Bisque

This comforting, hearty tomato bisque is full of nutrition and rich flavor. It will win over kids and adults alike!

Prep: 10min

Total: 33min

Yield: 8

Nutrition Facts: servingSize None, calories 235 calories, Sugar 9.3 g, Sodium 569.6 mg, Fat 13.5 g, Saturated Fat 4.6 g, Trans Fat 0 g, Carbohydrate 21 g, Fiber 2.4 g, Protein 8.5 g, Cholesterol 23.3 mg

Ingredients:

• 4 tablespoons olive oil or avocado oil
• 2 medium onions, diced
• 2 medium carrots, diced
• 2 celery ribs, sliced
• 1/8-1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 4 garlic cloves, minced
• 6 tablespoons whole wheat flour (sub: all purpose flour or gluten-free flour)
• 8 cups (2 quarts) low-sodium chicken stock or broth (or vegetarian broth)
• 2 (28-ounce) cans fire-roasted diced tomatoes, juices and all
• 6 tablespoons tomato paste
• 4 teaspoons sugar
• 4 tablespoons butter (dairy-free sub: lactose-free ghee or vegan butter)
• 1/2 – 3/4 cup half and half (dairy-free sub: plain almond milk)
• Optional toppings: Hot sauce, homemade croutons, freshly grated Parmesan cheese, fresh julienned basil

Instruction:

1. Ladle the soup into bowls and garnish with croutons, fresh shredded Parmesan cheese, and fresh basil, if desired.

Tomato Bisque

Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!

Prep: 15min

Total: 60min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 87 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 13 mg, Sodium 480 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 2 stalks celery (diced)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon coarse ground black pepper
• 1 pinch cayenne
• 1 teaspoon dried basil
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 28 ounces crushed tomatoes
• 1 teaspoon white sugar
• 1 cup heavy cream

Instruction:

1. Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.
2. Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
3. Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
4. Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

Tomato Bisque – Creamy Tomato Soup Recipe