Tomato Bisque is a creamy variation of a classic tomato soup with rich tomato flavors and smooth, creamy texture. This heartwarming soup goes perfectly with gooey grilled cheese, crunchy croutons, or simply shaved Parmesan cheese on top. It’s a perfect comfort food for colder seasons.
The best pairing for grilled cheese will always be tomato soup, whether it’s a creamy tomato soup, classic tomato soup, or tomato zucchini soup.
TOMATO BISQUE
So what is tomato bisque and how is it different from a classic tomato soup? Tomato bisque is actually a twist on a classic tomato soup made with thickened cream mixture to create a smooth, hearty pair for your grilled cheese. A “Bisque” is a rich, thick, and creamy soup that is pureed into smooth consistency. We are most familiar with lobster bisque but tomato bisque is another one that is worth adding to your menu.
I make my tomato bisque a little different, it’s not just heavy cream added to tomato soup. This makes the soup into a truer bisque as opposed to creamy tomato soup. There is a little more work to it but the end result is unlike any other. It’s very rich and filling.
This soup is wonderful once the weather starts getting cooler. You can serve it with a grilled cheese sandwich, croutons (Parmesan croutons are the best), any other sandwich, or with a simple sprinkle of shaved Parmesan cheese on top.
HOW TO MAKE TOMATO BISQUE
**To make this soup you can either work with two pots or one step at a time in the same pot.
Preheat a large pot over medium heat and add canola oil. Saute onion until transparent and add minced garlic. Add tomatoes and crush them up with the spatula. Season in with garlic powder, salt, sugar, black pepper, and dried basil. Cover with a lid and simmer for about 15 minutes.
Use either an immersion blender or a food processor to blend the tomato mixture and set aside. In the same pot (or a separate pot) melt butter and whisk in flour until combined and slowly pour in milk and heavy whipping cream, while slowly stirring. I like to use a whisk because it blends flour in with milk much better.
Season the milk mixture with some salt and pepper and cook while stirring until it’s thickened. Once the mixture is thickened, you can pour in the tomato mixture and stir until smooth. Bring the mixture to simmer and cook for just a few more minutes covered with a lid.
HOW LONG DOES TOMATO BISQUE LAST
Properly stores, tomato bisque will last 3 to 4 days in the refrigerator. Make sure to store it an air-tight container that is plastic or glass.
Soup can be reheated in a microwave just make sure to cover the bowl with a microwave plate lid or with another plate turned upside down. This soup tends to splatter so covering the bowl will save you a lot of clean up.
If you need to reheat the whole batch of soup as opposed to just one serving, use a medium pot and reheat it over medium-low heat for about 10 minutes or until completely heated through.
CAN TOMATO BISQUE BE GLUTEN FREE
Yes, this soup is easily turned gluten free just by swapping out regular flour for gluten free all purpose flour. Some gluten free flour doesn’t thicken as well a regular so you may need to use one or two extra tablespoons of gluten free flour.
CAN TOMATO BISQUE BE DAIRY FREE
Yes, you can make this tomato bisque dairy free but the taste will be affected slightly. Butter can be substituted for the vegan I Can’t Believe It’s Not Butter substitute, or another brand you prefer.
Milk and cream can be substituted for a 13 oz. can of unsweetened coconut cream. Size of the can varies from brand to brand but they’re all about 13 oz. The taste of soup be slightly sweeter and it might have a mild hint of coconut.
SOME MORE RECIPES TO TRY
Instant Pot Butternut Squash Soup
Creamy Chicken and Wild Rice Soup
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Tomato Bisque
Ingredients
- 2 tbsp canola oil
- 1 yellow onion diced
- 4 garlic cloves crashed and minced
- 28 oz peeled whole tomatoes (or crushed tomatoes)
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tbsp dried basil
- salt
- fresh cracked black pepper
- 6 tbsp butter
- 1/3 cup all purpose flour
- 1 cup heavy whipping cream
- 1/2 cup whole milk or 2% milk
- salt
- fresh cracked black pepper
Instructions
- Preheat a large pot over medium heat and add canola oil. Saute diced onion until transparent and add minced garlic.
- Add tomatoes and crush them up with the spatula (unless using crushed tomatoes). Add garlic powder, salt, sugar, black pepper, and dried basil. Mix well and cover with a lid. Let it simmer for about 15 minutes, stirring occasionally.
- Use either an immersion blender or a food processor to blend the tomato mixture and set aside.
- In the same pot (or a separate pot), melt butter and whisk in flour until combined and slowly pour in milk and heavy whipping cream, while slowly stirring. (I like to use a whisk because it blends flour in with milk much better.)
- Season the milk mixture with some salt and pepper and cook while stirring until it’s thickened.
- Once the mixture is thickened, pour in the tomato mixture and stir until smooth. Bring the mixture to simmer and cook for just a few more minutes covered with a lid.
- Take off heat and serve.
Notes
Nutrition
Originally published on Will Cook For Smiles on April 9, 2011. Updated August 26, 2019.
Kristina @ A Home Made by Kiki says
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Hi I’m stopping in from the UBP and your visit. So glad I did I love to cook and this recipe looks delicious. The music is great!I’m following!!
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Cheri says
This looks yummy! I love tomato/cream mixtures. Thanks for visiting my blog, I’m a new follower, too.
Trisha says
This looks absolutly DELICIOUS!!! I will have to try it!! 🙂
Kim McCallie says
This looks delicious! I’ll have to try this one day. Following you from http://www.wellseasonedlife.com! Kim
Ann from On Sutton Place says
This looks delicious…I have never made tomato soup but I think I could do this. It’s nice that it has the flour to thicken it. I love the title of your blog…it made me smile. :o) I’m your newest follower. Follow me back to my blog if you have time. ~Ann
Sweet Little Smoothie says
Mmmm that looks delicious! My little one loves tomato soup – I can’t wait to try this one out! Thanks for sharing 🙂
Walking by Faith says
This looks so creamy and comforting! I’ve recently been into making Butternut Squash soup, and this will have to be next on my list!
Thanks for linking up with So Sweet Sundays! 🙂
morrowsunshine.blogspot.com
www.you-made-that.com says
This soup looks tasty I love tomato soup. Thanks for linking up to YMT 🙂
Mary Ann & Mother says
I just love tomato basil soup! Thank you for the recipe – I didn’t have a good one, so I appreciate this very much!
Lanell says
I just had the most delicious Tomato soup at The Yard House restaurant this weekend. My husband said, you need to learn how to make that. I am going to try your recipe next week because he is traveling this week and see what he thinks. I found you at Flamingo Toes, and am excited to follow your blog.
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Linda Wedgeworth says
This sounds really good and as soon as the first cool weather arrives here in the South I will be making it with toasted cheese. Yum, nothing better on the first cold day of fall..
My question is – do you drain the tomatoes or add the can juice as well? I am thinking add it but I want to make sure:)
sophie says
This was so good!!! I seriously cannot say enough good things! Such an easy to follow recipie and such amazing flavor. Had this with some fresh bread to dip into it and it was the perfect pairing. I added a bit of fresh oregano to this as well and it came out so well. Will definitely be adding this to my list of go-to soups!
LyubaB says
Awe, thank you so much for the kind comment! I am so happy you liked it! 🙂
Angela says
I can’t tell you how much I love this soup!!! This is my second day if eating it, and it’s even better after being in fridge overnight. As to blending, I intentionally kept it thick with lots of texture. Thank you!
LyubaB says
Thank you, Angela! I am so glad you liked it!