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, tomato basil 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
Note: To make this soup you can either work with two pots or one step at a time in the same pot.
Step 1 – tomato mixture
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.
Step 2 – creamy roux mixture
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.
Step 3 – combine
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 stored, 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.
Reheating Instructions:
Reheated it in a microwave just make sure to cover the bowl with a microwave-safe 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.
GLUTEN FREE OPTION
This soup is to make gluten free just by swapping out regular flour for gluten free all purpose flour. Some gluten free flour doesn’t thicken as well as regular so you may need to use one or two extra tablespoons of gluten free flour.
DAIRY FREE OPTION
You can also make this tomato bisque dairy free but the taste will be affected slightly. Substitute butter for the vegan I Can’t Believe It’s Not Butter substitute, or another brand you prefer. (If you have access, Green Valley Creamery dairy free products are wonderful and you won’t notice the difference.)
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.
You can also try using oat milk but it’s not as thick so more flour may be needed.
If lactose is the reason and not dairy all together, use lactose free milk.
SOME MORE RECIPES TO TRY
Instant Pot Butternut Squash Soup
Creamy Chicken and Wild Rice Soup
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
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.)Â
- 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.Â
- Take off heat and serve.
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on April 9, 2011. Updated August 26, 2019.
Kristina @ A Home Made by Kiki says
Hi! I’m stopping by from the UBP! I’m always looking for new recipes so I can’t wait to check your recipes out! I love meeting new bloggers so stop by and visit to see how I am creating a healthy home for my family if you get the chance! I’m your newest follower!
DebºoºS says
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!!
http://focusedonthemagic.blogspot.com
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
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.
camelia says
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
petitchef.com
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!
Elyn says
Saved this recipe and finally got to try it. AND my family loved it. Definitely a keeper
LyubaB says
I am so glad you liked it, Elyn!
Saffron says
This was absolutely amazing. I served it up with some garlic bread and it was divine. My family loved it and went for seconds and thirds! Great recipe!
LyubaB says
Awe, thank you! I am so glad you liked it!
Victoria A Chorpenning says
I would like to try this recipe with fresh tomatoes since they are coming on now. Do you think this will work?
LyubaB says
I do think it would work you would need to peel the skin off and you will have to slow-cook the soup much longer before blending it. I would recommend cooking it for about an hour, covered, over low heat.
Gail says
So very good. This will be a family favorite now,
LyubaB says
I love hearing this! Thanks, Gail!
Oneida Hartley says
Your recipe sounds yummy. I was wondering if it could be frozen?
LyubaB says
Unfortuanilty, heavy cream doesn’t freeze well the overall taste and texture may change once thawed. You could freeze after step 4 then reheat in a pot and follow steps 4-7