Creamy Tomato Bisque Soup Recipe

why make this recipe

Creamy Tomato Bisque Soup is a comforting dish that warms you up on chilly days. This rich and decadent soup combines the sweetness of tomatoes with fresh herbs, creating a delicious flavor profile. It’s easy to make and perfect for a cozy night in or as a starter for a dinner party.

how to make Creamy Tomato Bisque Soup

Ingredients:

• 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
• 1 tablespoon salted butter
• 1 tablespoon all-purpose flour
• 3-4 tablespoons heavy cream (or as much as needed)

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Slowly pour the roux mixture into the tomato bisque while whisking continuously. This will thicken the soup further and add richness.
6. 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.

how to serve Creamy Tomato Bisque Soup

Serve the soup hot in a bowl. You can add a drizzle of olive oil or a dollop of heavy cream on top for added creaminess. Pair it with crusty bread, grilled cheese, or a fresh salad for a complete meal.

how to store Creamy Tomato Bisque Soup

Let the soup cool to room temperature before storing. You can keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months.

tips to make Creamy Tomato Bisque Soup

• Use high-quality crushed San Marzano tomatoes for the best flavor.
• Feel free to adjust the herbs to your taste, adding more basil or even some oregano for different flavors.
• If you want a little kick, add a pinch of red pepper flakes.

variation (if any)

For a vegetarian version, replace the chicken broth with vegetable broth. You can also add a splash of balsamic vinegar for extra depth of flavor.

FAQs

Can I make this soup ahead of time?
Yes, you can prepare this soup a day in advance. Just reheat before serving.

Can I use fresh tomatoes instead of canned?
Absolutely! Just roast fresh tomatoes until they’re soft and then crush them for the soup.

Is there a dairy-free option?
Yes, you can substitute heavy cream with coconut cream or a plant-based heavy cream alternative.

Creamy Tomato Bisque Soup

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A comforting and rich tomato bisque that warms you up on chilly days, combining sweetness of tomatoes with fresh herbs.

• Author: penny
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Cooking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 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
• 1 tablespoon salted butter
• 1 tablespoon all-purpose flour
• 3–4 tablespoons heavy cream (or as much as needed)

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Instructions

1. 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.
2. 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.
3. Remove the thyme sprigs and garlic cloves from the soup.
4. 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.
5. In a small pan, melt the butter over medium-high heat. Add the all-purpose flour and cook for 2 minutes, stirring occasionally.
6. Gradually whisk in heavy cream until the roux reaches a creamy texture.
7. Slowly pour the roux mixture into the tomato bisque while whisking continuously.
8. Taste and adjust seasoning with additional salt and black pepper if desired. Garnish before serving.

Notes

Use high-quality crushed San Marzano tomatoes for the best flavor. Adjust herbs to your taste and add red pepper flakes for a kick.

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 30mg