There’s just something magical about a bowl of creamy tomato bisque soup recipe on a chilly evening. It’s like a warm hug from the inside out—simple, cozy, and deeply satisfying. Growing up in Texas, tomato soup wasn’t always on our family table (we were more of a chili crowd), but once I became a mom, I started searching for soups that were both comforting and nourishing. This recipe quickly became a household favorite. My kids love dunking grilled cheese in it, and I love that it sneaks in roasted veggies without a fuss.
Table of Contents
Why You’ll Love This Creamy Tomato Bisque Soup Recipe
- Cozy comfort food: Creamy, rich, and perfect for pairing with grilled cheese.
- Healthy twist: Roasted tomatoes and peppers bring natural sweetness and depth.
- Family-friendly: Even picky eaters can’t resist that velvety texture.
- Make-ahead friendly: Great for busy weeknights or meal prep Sundays.
What Does Creamy Tomato Bisque Soup Taste Like?
Imagine roasted tomatoes mingling with sweet red bell peppers, garlic, and onion, all blended into a silky-smooth broth with a touch of cream. It’s slightly tangy, lightly sweet, and oh-so rich. Add fresh basil, and you’ll swear your kitchen smells like an Italian café.
Ingredients for Creamy Tomato Bisque Soup Recipe
The beauty of this creamy tomato bisque soup recipe is that it uses simple, everyday ingredients but delivers restaurant-worthy flavor. Each component plays an important role in building that velvety, comforting bowl of goodness. Here’s what you’ll need and why it matters:
- Tomatoes (on the vine + heirloom): Using a mix of juicy vine tomatoes and rich heirloom varieties creates a balance of sweetness and acidity. Roasting them brings out deep, caramelized notes that are essential to this soup’s signature taste.
- Red bell pepper: Adds natural sweetness and a touch of smokiness once roasted. It helps soften the tang of tomatoes and rounds out the flavor beautifully.
- Garlic cloves: Five may sound like a lot, but once roasted, garlic mellows into a buttery, nutty flavor that adds depth without overpowering.
- Onion: A small onion roasted with the veggies helps balance the soup with gentle sweetness.
- Butter + olive oil: This dynamic duo forms the base of your bisque, giving it richness and a hint of silkiness.
- All-purpose flour: Works as a thickener, making the bisque hearty and creamy without being heavy.
- Tomato paste: A concentrated flavor booster that makes the tomato base more intense and savory.
- Chicken broth (or bone broth): Adds depth and richness. If you have homemade broth on hand, use it—you’ll taste the difference.
- Seasonings: Sea salt and black pepper for balance, plus a teaspoon of sugar if your tomatoes lean too acidic.
- Heavy cream: The finishing touch that transforms your soup into a luxuriously smooth bisque. Add more if you love extra creaminess.
- Fresh basil: That fragrant, herby note at the end brings everything together. Dried basil works too if fresh isn’t available.
👉 Pairing tip: This soup is absolutely dreamy with a grilled cheese, but it’s also fantastic with a slice of homemade Pumpkin Pecan Coffee Cake on the side for a cozy lunch. Trust me, sweet and savory never tasted so good together!
Instructions: How to Make Creamy Tomato Bisque Soup Recipe
Making this creamy tomato bisque soup recipe may sound fancy, but I promise it’s totally doable—even on a busy weeknight. The key is taking your time with roasting and blending. Follow these step-by-step instructions, and you’ll have a soup that tastes like it came straight out of a cozy café.
Step 1: Roast the vegetables
Preheat your oven to 450°F (220°C). On a parchment-lined baking sheet, arrange the halved tomatoes, red bell pepper pieces, onion quarters, and garlic cloves.
- Drizzle lightly with olive oil and sprinkle with a pinch of sea salt.
- Roast for 30–40 minutes until the tomatoes collapse, the edges caramelize, and your kitchen smells like heaven.
This step is what gives the soup its sweet, smoky undertone—you really don’t want to skip it.
Step 2: Cool and blend
Remove the tray from the oven and let the veggies rest for 10–15 minutes. This prevents steam burns and makes them easier to handle.
- Transfer everything to a blender (a high-speed blender will give you the smoothest result).
- Blend until silky smooth. If it’s too thick, add a splash of broth to help it along.
Step 3: Build the base
In a large Dutch oven or soup pot, melt the butter with the remaining olive oil over medium heat.
- Sprinkle in the flour and whisk continuously for 1–2 minutes. This creates a simple roux, which thickens the bisque.
- Stir in the tomato paste and cook for another minute or two to deepen the flavor.
Step 4: Add the broth
Gradually whisk in 1 cup of chicken broth, making sure no lumps remain.
- Slowly pour in the remaining 3 cups of broth, whisking all the while.
- You’ll start to see a smooth, rich base come together.
Step 5: Combine with the roasted puree
Carefully pour the blended vegetable mixture into the pot. Stir well so the flavors marry together.
- Add salt, pepper, and a touch of sugar if your tomatoes taste too sharp.
- Bring the soup to a gentle boil, then immediately reduce the heat to low.
Step 6: Stir in the cream and basil
Now for the magic touch! Stir in the heavy cream and fresh basil (or dried, if that’s what you have).
- Simmer on low for 5–7 minutes, letting the flavors blend into that perfect creamy consistency.
- Taste and adjust the seasoning—sometimes a little extra basil or pinch of salt makes all the difference.
Step 7: Serve and enjoy
Ladle the soup into bowls, and finish with a drizzle of cream, olive oil, and a sprinkle of basil. Serve with crusty bread or, my personal favorite, a gooey grilled cheese sandwich.
Tips and Tricks for the Best Creamy Tomato Bisque Soup Recipe
- Don’t skip roasting! It deepens flavor and adds natural sweetness.
- Blender tip: Use a high-speed blender for the smoothest texture.
- Make it vegetarian: Swap chicken broth for veggie stock.
- Storage hack: Freeze in individual portions for quick lunches.
- Optional upgrade: Stir in parmesan for extra richness.
Storage for Creamy Tomato Bisque Soup Recipe
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Freeze for up to 3 months. Reheat gently on the stove with a splash of cream to refresh.
FAQs
Can I use canned tomatoes instead of fresh?
Yes! Use high-quality canned San Marzano tomatoes if fresh aren’t in season.
Can I make it dairy-free?
Swap heavy cream for coconut cream or oat milk. It’ll still be rich and delicious.
What can I serve with tomato bisque?
Grilled cheese is the classic pairing, but crusty bread or a simple green salad works beautifully too.
Conclusion
This creamy tomato bisque soup recipe is more than just a bowl of soup—it’s comfort, nourishment, and joy stirred together. Whether you’re making it for a quiet night in or serving it at a family dinner, it’s a recipe that feels like home. I can’t wait for you to try it! And if you do, snap a photo and tag me—I love seeing your kitchen creations.
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Creamy Tomato Bisque Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Description
This Creamy Tomato Bisque Soup features roasted tomatoes and red bell pepper blended into a velvety, rich broth with smooth texture and perfectly balanced seasoning.
Ingredients
- 1 lb tomatoes on the vine, washed and cut in half
- 2 lb heirloom tomatoes (about 3 large or 4 medium), washed and cut in half
- 1 red bell pepper, washed and cut into 4 pieces
- 5 cloves garlic, peeled
- 1 small onion, peeled and cut into 4 pieces
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons tomato paste
- 4 cups chicken broth (store-bought or homemade)
- Sea salt and pepper, to taste
- 1 teaspoon sugar, or to taste
- 1/4 cup heavy whipping cream (or more if desired)
- 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
Instructions
1. Preheat oven to 450°F (220°C). Line a baking sheet with parchment paper and spread out the tomatoes, red bell pepper, onion, and garlic.
2. Roast the vegetables for 30 to 40 minutes until caramelized. Let them cool for 10 to 15 minutes.
3. Transfer the roasted vegetables to a blender and blend until smooth.
4. In a large pot, melt butter and olive oil over medium heat. Add the flour and stir for 1 to 2 minutes to form a roux.
5. Add tomato paste and cook for another 1 to 2 minutes, stirring continuously.
6. Gradually whisk in 1 cup of chicken broth until combined, then whisk in the remaining 3 cups.
7. Stir in the blended vegetable puree. Season with salt, sugar, and black pepper to taste.
8. Bring to a gentle boil, then stir in heavy cream and basil. Simmer for a few more minutes and adjust seasoning if needed.
9. Ladle into bowls and garnish with a drizzle of olive oil, cream, and a sprinkle of fresh basil. Serve with a grilled cheese sandwich.
Notes
For an extra smooth texture, strain the soup after blending.
To make it vegetarian, substitute chicken broth with vegetable broth.
Pairs wonderfully with bacon or chicken grilled cheese sandwiches.
