A great tomato bisque tastes like tomato soup with better manners: smooth, velvety, and rich without being heavy. This Creamy Tomato Bisque Soup starts with pantry staples like canned tomatoes and broth, simmers for about 20 minutes, and finishes with a splash of heavy cream. It is ready in about 40 minutes, it reheats beautifully, and it is the ideal partner for a crisp grilled sandwich. Speaking of which, try it with my grilled cheese and creamy tomato soup pairing for the ultimate comfort meal.
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Why This Creamy Tomato Bisque Soup Works
- Canned tomatoes do the heavy lifting: good canned tomatoes are picked and packed at peak ripeness, so the soup tastes deep and sweet in any season.
- Blend first, cream last: pureeing the soup before adding the cream keeps the texture silky and prevents the dairy from separating.
- A pinch of sugar and butter balance the acidity: they round out the tomatoes without making the soup sweet.
- Great for meal prep: the flavor deepens overnight, and the base freezes well.
So what makes a bisque different from tomato soup? Traditionally, a bisque was a smooth soup made from shellfish. Today the word describes a thick, creamy pureed soup, and in a tomato bisque the cream is what gives it that rich body and pale orange color.
Ingredients for Creamy Tomato Bisque Soup
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- Fresh basil leaves, for garnish
How to Make Creamy Tomato Bisque Soup
Step 1: Soften the Onion
Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Do not let it brown.
Step 2: Add the Garlic
Stir in the garlic and cook for 1 minute, just until fragrant.
Step 3: Simmer the Tomatoes
Pour in the crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, partly covered, for 15 to 20 minutes so the flavors meld.
Step 4: Blend Until Smooth
Blend the soup with an immersion blender until completely smooth. If you use a countertop blender, work in small batches, fill it no more than halfway, and vent the lid so steam can escape. Hot soup can splatter, so hold the lid down with a towel.
Step 5: Stir in the Cream
Return the soup to the pot over low heat. Stir in the heavy cream and warm gently for 3 to 5 minutes. Avoid boiling once the cream is in. Taste, add salt and pepper as needed, and serve hot topped with fresh basil.
How to Serve Creamy Tomato Bisque Soup
Ladle the bisque into warm bowls and finish with a swirl of cream, torn basil, and cracked black pepper. Crunchy croutons, a sprinkle of Parmesan, or a drizzle of olive oil add texture. A gooey grilled cheese is the classic partner, and a simple green salad keeps the meal light. If you want a lighter soup for another night, try my 45-calorie creamy healthy soup.
How to Store and Reheat Leftovers
Cool the soup and refrigerate it in an airtight container within 2 hours of cooking. The USDA recommends eating refrigerated leftovers within 3 to 4 days. Reheat gently on the stove over medium-low heat, stirring often, until steaming hot, and add a splash of broth if it has thickened. For the best texture in the freezer, freeze the soup base before adding the cream, then thaw overnight in the refrigerator, reheat, and stir in fresh cream. Frozen soup keeps well for up to 3 months.
Tips and Variations
- Use fire-roasted crushed tomatoes for a smoky, deeper flavor.
- Add a splash of balsamic vinegar or a pinch of red pepper flakes at the end for brightness or heat.
- For a lighter bisque, swap half the cream for whole milk or half-and-half. The soup will be a little thinner.
- To make it dairy-free, use full-fat coconut milk instead of cream and olive oil instead of butter.
- For a thicker soup, simmer it 5 minutes longer before blending.
- If the soup tastes too acidic, add another pinch of sugar or a small pat of butter.
- Use a large enough pot so the soup has room to bubble without splashing.
Frequently Asked Questions
What is the difference between tomato soup and tomato bisque?
Tomato bisque is smoother, thicker, and creamier than standard tomato soup because it is pureed and finished with cream.
Can I use fresh tomatoes?
Yes. Use about 3 pounds of ripe tomatoes, chopped, and simmer them a few minutes longer. Canned tomatoes give more consistent flavor when fresh ones are out of season.
Why did my bisque curdle or separate?
The soup was probably too hot when the cream went in. Lower the heat before adding cream and avoid boiling afterward.
Can I freeze Creamy Tomato Bisque Soup?
Yes, but cream can separate as it freezes. Freeze the soup before adding the cream, then stir the cream in after reheating.
Is this soup vegetarian?
It is if you use vegetable broth. Use chicken broth if you prefer a richer savory flavor.
Creamy Tomato Bisque Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes Fire-roasted tomatoes add a smoky flavor.
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar Balances acidity.
- ½ teaspoon salt Plus more to taste.
- ¼ teaspoon black pepper
- 1 cup heavy cream
- fresh basil leaves For garnish.
Instructions
Cooking
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, partly covered, for 15 to 20 minutes.
- Blend the soup until completely smooth with an immersion blender, or in small batches in a countertop blender with the lid vented.
- Return the soup to the pot over low heat. Stir in the heavy cream and warm gently for 3 to 5 minutes without boiling.
- Taste and adjust the salt and pepper. Serve hot, topped with fresh basil.
