Creamy tomato bisque is a staple in my kitchen, especially during cooler months when I crave something comforting and simple. The aroma of sautéed onions and garlic mingling with simmering tomatoes always signals a cozy meal ahead. I love how the soup turns velvety smooth after blending, with just enough richness from the cream.

This bisque is my go-to for weeknight dinners or casual lunches, served with a slice of crusty bread or a classic grilled cheese. It’s also a reliable starter when I have friends over, since it can be made ahead and gently reheated. The balance of tangy tomatoes and subtle sweetness makes it a crowd-pleaser, and the texture is always silky without being heavy.

What makes this recipe special for me is its adaptability—sometimes I add a pinch of red pepper flakes for a little heat, or finish with fresh basil if I have it on hand. The gentle simmering fills the kitchen with a savory, inviting scent that always draws people in. It’s a practical, satisfying soup that never feels fussy.

Quick Facts

Why You’ll Love It

This creamy tomato bisque is the kind of soup that delivers comfort in every spoonful. It’s easy to prepare, uses pantry staples, and tastes just as good reheated the next day. The texture is smooth and luxurious, and the flavors are balanced and fresh.

• Velvety, rich texture without being heavy
• Easy, straightforward steps
• Uses canned or fresh tomatoes
• Great for meal prep and leftovers
• Customizable with herbs or spices

Ingredients

The ingredients for this bisque are simple and likely already in your pantry. Using both tomatoes and a touch of cream gives the soup its signature flavor and texture. Feel free to use fresh or canned tomatoes depending on what’s available.

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (28-ounce) can whole peeled tomatoes (or 2 pounds ripe tomatoes, chopped)
• 2 cups low-sodium vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1 tablespoon olive oil (optional, for drizzling)
• Fresh basil or chives, for garnish (optional)

Step-by-Step Instructions

Making this bisque is straightforward: sauté the aromatics, simmer the tomatoes with broth and seasonings, then blend until smooth. A final swirl of cream brings it all together. You can use a standard blender or an immersion blender for convenience.

1. Melt butter in a large pot over medium heat.
2. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
4. Add tomatoes (with juices), vegetable broth, sugar, thyme, salt, and pepper.
5. Bring to a simmer, breaking up tomatoes with a spoon. Simmer uncovered for 20 minutes, stirring occasionally.
6. Remove from heat. Use an immersion blender to puree the soup until completely smooth (or carefully blend in batches in a countertop blender).
7. Return the soup to low heat. Stir in heavy cream and heat gently for 2–3 minutes—do not boil.
8. Taste and adjust seasoning as needed.
9. Ladle into bowls. Drizzle with olive oil and sprinkle with fresh herbs if desired.

Chef Tips

A few simple tips can make your bisque even better. Adjust the seasoning to your liking and blend thoroughly for the smoothest texture. Here are some ways to ensure great results every time.

• Use ripe, flavorful tomatoes if opting for fresh.
• Blend thoroughly for a silky finish.
• Add cream off the heat to prevent curdling.
• Taste and adjust salt before serving.
• Garnish with fresh herbs for extra flavor.
• Serve hot, but avoid boiling after adding cream.

Substitutions

This recipe is flexible and can be adapted to suit what you have on hand. Whether you need a dairy-free option or want to tweak the flavors, here are some easy swaps.

• Use coconut milk or cashew cream for a dairy-free version.
• Chicken broth can replace vegetable broth.
• Substitute shallots for onion for a milder flavor.
• Add a pinch of red pepper flakes for heat.
• Swap dried thyme with Italian seasoning or dried basil.
• Use crushed tomatoes if whole are unavailable.

Storage & Reheating

Tomato bisque keeps well and is easy to reheat, making it ideal for meal prep. Store leftovers in the fridge or freezer, and reheat gently to preserve the creamy texture.

• Cool soup completely before storing.
• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 3 months; thaw overnight in the fridge.
• Reheat gently on the stove over low heat, stirring often.
• Avoid boiling after adding cream to prevent separation.

Perfect Pairings

This bisque pairs well with a variety of sides and drinks. I often serve it with something to dip or a crisp salad for balance. Here are a few of my favorite pairings.

• Grilled cheese sandwich
• Rustic sourdough bread
• Simple green salad with vinaigrette
• Glass of Pinot Grigio or Sauvignon Blanc

FAQs

Here are answers to some common questions about making and serving creamy tomato bisque. These tips should help you get the best results, even if it’s your first time making it.

Nutritional Note

This soup is moderately rich due to the cream, but each serving is reasonable in calories. Nutrition will vary based on cream and tomato choices.