Easy Tomato Bisque – Whisk it Real Gud

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This easy tomato bisque soup is a rich, smooth and creamy tomato based soup. It comes together in a jiffy with canned tomatoes, some onions and garlic, a few seasonings, chicken broth, a bit of butter and heavy cream. It’s topped with a slice of cheesy toasted ciabatta bread. It’s the perfect bisque for a cook weeknight! 

TOMATO BISQUE

When the weather gets cold I always reach for a small bowl my easy tomato bisque soup. 

It’s one of my favorite tomato based soups to enjoy during the winter or spring. I love the rich flavors of the tangy tomatoes and creamy smooth texture. I love to top this tomato bisque with cheesy toasted ciabatta bread.

Sometimes I’ll ditch the fancy bread and make grilled cheese sandwich to go with the bisque. It’s delicious that way too. It’s so good. I can eat this everyday and not get tired of it! 

This tomato bisque recipe only uses a handful of of pantry ingredients and and it’s easy to make. 

I swear it tastes like a bowl of pizza. This soup freezes great and you can easily double the recipe if necessary. 

My sis tried it out and loved it. She said it was waaaayyy better than the one she tried at a restaurant.

WHATS THE DIFFERENCE BETWEEN TOMATO BISQUE AND TOMATO SOUP?

In classic recipes, a recipe for bisque usually required a stock from shellfish. These days, it all boils down to texture and ingredients.

Tomato soup is thinner than tomato bisque. Also, tomato bisque is made with heavy whipping cream and chicken or vegetable broth, whereas tomato soup is made with only tomatoes, water chicken broth or vegetable broth. So now that we know the difference between tomato bisque vs tomato soup, lets get to the recipe. 

TOMATO BISQUE INGREDIENTS

• A can of tomatoes
• Onion
• Garlic
• Celery
• Heavy whipping cream
• Unsalted Butter 
• French Bread or Ciabatta bread
• Parmesan cheese and Mozzarella blend  (I love to use Tillamook brand to make this soup)
• Chicken broth *I used Low sodium Better Than Bouillon Chicken Base
• Spices – salt, pepper, pinch or two of cayenne pepper, dried basil, onion powder, garlic powder
• Fresh parsley for garnishment

HOW TO MAKE THIS RECIPE INTO A TOMATO BASIL BISQUE

I use a bit of dried basil in this recipe for flavor but if you really love the flavor of fresh basil in your bisque, then add fresh basil or you can use a can of basil crushed tomatoes.

Add the fresh basil before you puree with the immersion blender or blender.

TOMATO BISQUE  TOPPINGS

Make your tomato bisque even better with these topping ideas! 

• Buttery Garlic Croutons
• Cheesy french or ciabatta bread (see recipe)
• Add some Gruyere, Parmesan, or Mozzarella cheese to the finished soup. I love to use Tillamook Italian Cheese Blend. 
• Garnish with basil or Parsley
• Finish off the tomato bisque with swirls of heavy whipping cream or decadent Crème fraîche

HOW TO FREEZE TOMATO BISQUE

You’ll want to leave the cream out of this tomato bisque and add it later. Add the cream once you’re ready to cook the soup to avoid curdling and separating.  Let the soup cool off completely then place it into ziploc bags or a tightly sealed container then place it into the freezer.This soup will freeze well for 3-4 months.

HOW TO MAKE TOMATO BISQUE

This tomato bisque soup recipe is so easy. And the best part? It simmers for just 15 minutes! 

1. In a large pot oven over medium high heat. Add the vegetable oil. Once the oil sizzles, add the onions and celery.
2. Sauté the onions and celery together until softened. Then toss is in the garlic. Cook until the garlic is fragrant. Add flour (pic not shown). For shortcut, I used minced garlic in a jar.
3. Add the the chicken broth to the pot with the onions, celery and garlic. 
4. To the pot with the vegetable broth and sauteed vegetables, add the canned tomatoes next. I used San Marzano styled tomatoes.
   
   
   
5. Use an immersion blender to smooth everything out. If you don’t have an immersion blender you can pour everything into a blender.
6. Let the tomato mixture come to a boil then cover and simmer for 15 minutes. Add the butter and heavy whipping cream and mix until combined and the soup turns a light orange color.
   
7. Mix the soup into the heavy cream until well combined. 
   
8. Your tomato bisque should now be creamy, with a beautiful light orange color.
   
   
9. Now this is the fun part! To make the cheesy french bread, slice the bread up and place the slices a baking sheet or pan. Top the bread with shredded cheese. Broil until the cheese has melted and the bread is toasted.
10. Laddle the tomato bisque into each bowl. Top with cheesy bread or croutons. Easy right? Read above about toppings to make it like the picture below! Enjoy!

TOOLS USED TO MAKE THIS EASY TOMATO BISQUE

Easy Tomato Bisque

April Boller Wright

Make this easy tomato bisque today! It’s perfect on a cold weeknight with a buttery grilled cheese sandwich. 

Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4 people

Calories 443 kcal

• 1/2 cup diced onions
• 1 celery sliced thin
• 2 tsp minced garlic
• 2 tbsp flour
• 1 28 oz Can of Marzano Tomatoes
• 2 cups Chicken broth *I used Better Than Bouillon Roasted Chicken Base
• 1 cup Heavy whipping cream
• 3 tbsp Unsalted Butter 
• 1/4 Dried basil,
• 3/4 tsp sugar
• 1/2 tsp Garlic powder
• 1 tsp Onion powder Plus a small pinch or two
• Cayenne pepper pinch or two (optional)
• salt and black pepper for taste
• 1 1/2 cup Shredded Mozzarella, Cheese Tilamook Italian blend is my favorite cheese to use for this recipe
• Fresh parsley for garnishment
• French or Ciabatta bread

• In a dutch oven over medium high heat. Add the vegetable oil. Once the oil sizzles, add the onions and celery.

• Sauté the onions and celery together until softened. Then toss is in the garlic. Cook until the garlic is fragrant.  Add flour and combine it with the sauteed vegetables. Cook for a minute. Add the Marzano tomatoes and chicken broth.

• Use an immersion blender to smooth the soup. If you don’t have an immersion blender you can pour everything in the pot into a blender. Let the soup come to a boil then cover and simmer for 15 minutes.

• Add the butter and and heavy whipping cream. Taste. Add seasonings, adjusting for taste if needed.

• To make the cheesy french bread, slice the bread and place it on a baking sheet or pan. Top the bread with shredded cheese.

• Broil until the cheese has melted and the bread is toasted. Laddle the soup into each bowl. Top with cheesy bread or croutons.

TOMATO SOUP TOPPINGS

Make your cream of tomato soup even better with these topping ideas! 

• Buttery Garlic Croutons 
• Cheesy french or ciabatta bread (see recipe) 
• Add some Gruyere, Parmesan, or Mozzarella cheese to the finished soup. I love to use Tillamook Italian Cheese Blend.  
• Garnish with basil or Parsley 
• Finish off the soup with swirls of heavy whipping cream or decadent Crème fraîche.
   

HOW TO STORE LEFTOVERS

• Leftover tomato bisque can be refrigerated in an airtight container for 3-5 days. 
  
• To Freeze: Leave the cream out of this tomato bisque. Add the cream once you’re ready to cook the soup to avoid curdling and separating.  Let the soup cool off completely then place it into ziploc bags or a tightly sealed container then place it into the freezer.This soup will freeze well for 3-4 months.

Calories: 443kcalCarbohydrates: 10gProtein: 12gFat: 40gSaturated Fat: 25gCholesterol: 138mgSodium: 727mgPotassium: 226mgFiber: 1gSugar: 2gVitamin A: 1470IUVitamin C: 10mgCalcium: 269mgIron: 1mg

Keyword cream of tomato soup, tomato bisque

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