If you’re craving something warm, comforting, and a little fancy, I have to share this Creamy Tomato Bisque Soup Recipe that has totally won me over. It’s one of those recipes I reach for when I want something cozy but also feel like I’m treating myself. The texture is rich, the flavors are bright and herbaceous, and the whole kitchen smells incredible while it cooks — you’ll see why this one quickly becomes a favorite.
Why You’ll Love This Recipe
- Rich & Creamy Texture: The homemade roux blended into the soup creates the perfect silky smooth consistency you’ll crave.
- Fresh Herb Flavor: Fresh thyme, parsley, and basil bring layers of flavor that canned soups just can’t match.
- Simple Ingredients: You probably already have everything in your pantry and fridge for this easy, fuss-free recipe.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a cozy weekend treat, this bisque fits right in.
Ingredients You’ll Need
The beauty of this Creamy Tomato Bisque Soup Recipe lies in its straightforward ingredients, each contributing a key element to the final taste and texture. I love choosing San Marzano tomatoes for that perfect balance of sweetness and acidity, and fresh herbs really bring the soup to life.
- Olive oil: Opt for extra virgin for a fruity depth that enhances the base.
- Salt: Adjust to your taste—start small since chicken broth can be salty too.
- Thyme: Fresh sprigs add a subtle earthiness you can’t beat.
- Garlic: Fresh cloves give the soup that classic warmth.
- Fresh parsley: Adds brightness and a hint of peppery flavor.
- Fresh basil: The star herb for that unmistakable tomato-basil combo that sings.
- Crushed San Marzano tomatoes: These are my go-to for their rich, slightly sweet flavor.
- Chicken broth: I use low-sodium to control saltiness better.
- Sugar: Just a touch to balance acidity, but you can adjust or skip based on your tomatoes.
- Salted butter: For the roux, providing richness and flavor.
- All-purpose flour: This is what thickens the soup to creamy perfection.
- Heavy cream: Use as much as needed to reach a luxuriously smooth consistency.
Variations
One of my favorite things about this Creamy Tomato Bisque Soup Recipe is how easy it is to make it your own. A quick switch here or there can add new flavor dimensions or accommodate what you have on hand.
- Fire-Roasted Tomatoes: I once swapped in fire-roasted tomatoes and added red pepper flakes for a smoky kick — my family went crazy for it!
- Vegan Version: Replace chicken broth with vegetable broth and swap butter for olive oil and cream for coconut milk for a dairy-free twist.
- Onion Addition: I sometimes toss in a shallot or finely diced onion when cooking the garlic and thyme to boost sweetness and depth.
- Herb Swaps: Try fresh oregano or tarragon if you want to experiment with herb flavors.
How to Make Creamy Tomato Bisque Soup Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by warming olive oil over medium-high heat in your soup pot. This step is crucial because it releases the flavors from the garlic, thyme, parsley, and basil. I like to gently cook these for about a minute or until fragrant but not browned, so the herbs stay fresh and vibrant. This little moment sets the flavor foundation for your soup, so don’t rush it!
Step 2: Add Tomatoes, Broth, and Sugar, Then Simmer
Next, pour in the crushed San Marzano tomatoes, chicken broth, and a tablespoon of sugar. Lower your heat to medium once it starts to simmer and let it cook gently for about 30 minutes. This slow simmer helps the flavors meld together and the soup to deepen in taste. Don’t forget to remove the thyme sprigs and garlic cloves afterward — they’ve done their job!
Step 3: Blend Until Silky Smooth
Once the soup has cooled a bit (so you’re safe from splatters), grab your immersion blender and go to town! Blend it until beautifully creamy and thickened—this is where that silky bisque texture starts to shine. If you don’t have an immersion blender, transferring in batches to a countertop blender works just as well.
Step 4: Make the Roux for Creamy Perfection
In a small pan over medium-high heat, melt the butter and then whisk in the flour. Cook this mixture for about 2 minutes to get rid of the raw flour taste — you’ll see it bubbling up gently. Then slowly add heavy cream while whisking until the roux becomes creamy and smooth, almost like Greek yogurt in texture. This is your secret weapon for that luscious, velvety bisque.
Step 5: Combine and Thicken
Pour the creamy roux slowly into your blended tomato soup, whisking constantly. You’ll notice the bisque instantly thickening up—a magical moment every time! At this stage, taste and adjust the seasoning with salt and black pepper if needed. If you love fresh herbs, sprinkle some more on top before serving.
Pro Tips for Making Creamy Tomato Bisque Soup Recipe
- Low and Slow Simmer: Patience really pays off — letting the soup simmer over medium heat for the full 30 minutes unlocks the richest tomato flavor.
- Use Fresh Herbs: I learned adding fresh basil and parsley at the start plus as a garnish brings a fresh brightness that canned herbs can’t touch.
- Roux Consistency: The trick is to get your roux creamy like Greek yogurt before mixing it in, so your bisque has that silky, velvety feel.
- Avoid Over-Blending: Blend just enough to smooth but not so much that you lose all texture — I like a little bit of body in mine.
How to Serve Creamy Tomato Bisque Soup Recipe
Garnishes
I love topping my bisque with a sprinkle of fresh chopped basil and a handful of grated Parmesan cheese — it adds a sharp, savory contrast. Sometimes, I toss on homemade croutons or even a few crispy bacon bits if I’m feeling indulgent. The garnishes really elevate the experience and add textural interest.
Side Dishes
For a classic combo, serve your creamy tomato bisque alongside a toasted grilled cheese sandwich. It’s a nostalgic pairing that never fails to impress! I also like a simple mixed greens salad with a vinaigrette for a lighter counterpoint.
Creative Ways to Present
When I’ve had guests over, I’ve served this bisque in elegant soup glasses garnished with a basil leaf and a drizzle of cream for a chic touch. Another fun idea is layering the soup in a bread bowl, which combines presentation and function—plus, who doesn’t love dipping bread into soup?
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to deepen overnight, so sometimes I actually enjoy the bisque even more the next day! Just give it a good stir before reheating.
Freezing
This soup freezes beautifully. I portion it out in freezer-safe containers or bags, leaving some headspace since it expands. When I’m ready, I thaw it in the fridge overnight and it comes back creamy and delicious, just like fresh.
Reheating
Reheat gently over low heat on the stovetop, stirring often to keep the texture smooth and avoid curdling. If it feels too thick, a splash of chicken broth or cream during reheating brings it back to perfect bisque consistency.
FAQs
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Can I make this Creamy Tomato Bisque Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth. For the roux, use olive oil or vegan butter and substitute heavy cream with coconut or cashew cream for a dairy-free option.
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Can I use canned tomatoes other than San Marzano?
You can, but I recommend using good-quality crushed tomatoes for the best flavor. San Marzano tomatoes are my favorite because they have just the right balance of sweetness and acidity, but other high-quality crushed tomatoes will work well too.
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How thick should the bisque be?
The bisque should be creamy and slightly thick — enough to coat the back of a spoon without being gloopy. The roux helps achieve this consistency, so be sure not to skip that step!
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Is an immersion blender necessary?
Not necessarily. While an immersion blender makes it quick and easy to blend right in the pot, you can use a regular blender in batches. Just be careful with hot liquids and blend in small amounts to avoid splattering.
Final Thoughts
This Creamy Tomato Bisque Soup Recipe has become a staple in my kitchen because it’s both simple and delightfully comforting. It’s one of those dishes that comforts your soul and impresses guests simultaneously — a rare combo! Give it a try next time you want a warming bowl with a touch of elegance. Trust me, once you make it, you’ll find yourself going back to it season after season.
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Creamy Tomato Bisque Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Tomato Bisque Soup Recipe is a creamy, comforting classic perfect for cozy meals. Made with crushed San Marzano tomatoes, fresh herbs like thyme, parsley, and basil, and enriched with a homemade roux of butter, flour, and heavy cream, this bisque delivers rich flavor and velvety texture. The slow simmering allows the flavors to meld beautifully, and the immersion blender creates a smooth, luscious consistency. Serve it with grilled cheese for a satisfying meal.
Ingredients
For the Soup:
- 2 teaspoons olive oil
- 1 teaspoon salt or to taste
- 2 sprigs of thyme
- 2 cloves of garlic
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons fresh basil, chopped
- 15 ounces crushed San Marzano tomatoes
- ½ cup chicken broth
- 1 tablespoon sugar
For the Roux:
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 3–4 tablespoons heavy cream (or as much as needed)
Instructions
- Prepare the Aromatics: Warm olive oil over medium-high heat in a pot. Add salt, thyme sprigs, garlic cloves, chopped parsley, and chopped basil. Cook for about one minute to release the flavors before adding other soup ingredients.
- Add Soup Ingredients and Simmer: Stir in the crushed tomatoes, chicken broth, and sugar. Lower the heat to medium once the soup begins to simmer. Let it cook gently for 30 minutes to develop flavor. Then remove the thyme sprigs and garlic cloves from the soup.
- Blend the Soup: Lower the heat to low and allow the soup to cool slightly. Use a hand immersion blender to gently blend the soup until it turns creamy and thickens to a smooth consistency.
- Make the Roux: In a small pan, melt the butter over medium-high heat. Once melted, add the all-purpose flour and cook for 2 minutes, stirring occasionally to avoid burning. Gradually whisk in heavy cream, adding 3 to 4 tablespoons or until the roux reaches a creamy, soft texture similar to Greek yogurt.
- Combine Roux and Soup: Slowly pour the roux mixture into the tomato bisque while whisking continuously. This will thicken the soup further and add richness.
- Season and Serve: Taste the bisque and adjust seasoning with additional salt and black pepper if desired. Garnish with fresh herbs, parmesan cheese, or croutons before serving for extra flavor and texture.
Notes
- For onion lovers, dice one shallot and add it to the pot along with garlic and thyme at the beginning.
- To vary the flavor, try using fire-roasted tomatoes and add a pinch of red pepper flakes for some heat.
- This bisque pairs wonderfully with a grilled cheese sandwich for a classic comfort meal.
- Nutrition estimates are based on 4 servings, with each serving being one quarter of the soup. Ingredient brands may vary nutritional values, so consult a nutritionist for precise info.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 180
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
