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+ servings
Summer Dinner Ideas

Tomato Bisque

Tomato Bisque - rich, creamy and smooth tomato bisque made with fresh or canned tomatoes and a touch of cream. A very comforting dish as a starter or a full meal with or without any accompaniment!

Course Soup
Cuisine American
Keyword bisque, soup recipes, tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 - 7 cups
Calories 109kcal
Author Imma


  • 2 tablespoons (28 g) unsalted butter
  • 1 tablespoon  (14 ml) extra-virgin olive oil
  • 3 cloves garlic , minced
  • 2 teaspoons (1.6 g) fresh thyme
  • 1 medium yellow onion , diced
  • 2 stalks celery , diced
  • 2 tablespoons (20 g) all-purpose flour 
  • 1 28 ounces can crushed tomatoes
  • 2 cups (500 ml) chicken broth or water
  • ½ tablespoon (4 g) brown sugar
  • teaspoons (3.6 g) Italian seasoning , (homemade here) 
  • salt to taste
  • freshly ground black pepper to taste
  • cup (80 g) heavy cream 
  • minced chives, basil, or parsley as garnish
  • roasted bread or croutons for serving 


  • In a large heavy saucepan, melt 2 tablespoons of butter and pour olive oil. Add minced garlic, fresh thyme, onions and celery. Cook over moderately high heat stirring occasionally for about 5 minutes until vegetables are soft and beginning to get a brown color.
  • Sprinkle flour over the vegetables and stir frequently over low heat for about a minute, until the mixture is smooth  and the flour is fully incorporated. This helps to thicken the soup later.
  • Add tomatoes, chicken broth and brown sugar. Season the soup with Italian seasoning, salt and black pepper to taste. Cover partially and cook the soup over moderate heat, stirring occasionally for about 15 minutes, until vegetables are tender. Make sure to scoop the bottom of the pan every 5 minutes to avoid burning.
  • Allow the soup to cool off slightly then transfer the soup to a blender in batches and blend on high until smooth and silky. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through.
  • Ladle the soup into bowls, garnish with basil or parsley and serve with croutons. Bisque is best served warm or hot.


  1. You can use canned whole tomatoes or fresh tomatoes for this recipe, both gives amazing results. 
  2. Simmer vegetables till they are very soft as this will ease blending and give a smooth and creamy soup. You can also use an immersion blender to blend the soup.
  3.  If your tomato bisque happens to be very thick you can either add; more milk or water.
  4. To make this recipe vegan you can substitute heavy cream with coconut cream or cashew cream. Also substitute chicken broth for vegetable broth. 
  5. Bisque can be stored in an airtight container and place in the refrigerator for about 3 to 4 days or kept in a tightly sealed, freezer-safe container, and stored in the freezer for about six months.If you are making tomato bisque purposely for freezing, leave out the cream completely and add when you are reheating it. 
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1cup | Calories: 109kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg