Tomato bisque is a rich, creamy soup that offers a comforting and elegant twist on the classic tomato soup. Silky-smooth and deeply flavorful, this dish is perfect for chilly evenings, light lunches, or as a refined starter for a dinner party. What sets a bisque apart from a regular soup is its luxurious texture, created by blending the ingredients to a velvety consistency and finishing with cream for added richness.
Originating from French cuisine, the term “bisque” was traditionally used for shellfish soups. However, over time, chefs have adapted the technique for vegetables like tomatoes, which benefit beautifully from the smooth, creamy base. In a traditional tomato bisque, ripe tomatoes are simmered with aromatics such as onions, garlic, and herbs like thyme or basil. After cooking, the mixture is pureed and enriched with cream or a touch of butter to enhance its depth and silkiness.
Tomato bisque is incredibly versatile. It can be served with a slice of crusty bread, a grilled cheese sandwich, or even topped with croutons, a drizzle of olive oil, or a sprinkle of fresh herbs. For a heartier meal, add a side salad or a protein like grilled shrimp or chicken.
One of the best things about tomato bisque is that it’s both easy to make and impressively delicious. Whether you use fresh tomatoes at the peak of summer or high-quality canned tomatoes in the colder months, the result is a soup that’s satisfying, cozy, and full of flavor.
This French-inspired classic proves that comfort food can also be elegant. Tomato bisque is a warm, welcoming dish that brings out the natural sweetness and acidity of tomatoes, balanced with creamy richness, perfect for those seeking both simplicity and sophistication in a bowl.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cans tomatoes 28 oz, crushed
- 2 cups chicken broth low sodium
- 1 cup heavy cream
- 1 teaspoon sugar optional, to taste
- to taste salt
- to taste black pepper freshly ground
- 1 tablespoon basil fresh, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Stir in crushed tomatoes and chicken broth.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Stir in heavy cream and sugar, cook for 5 more minutes.
- Season with salt and black pepper to taste.
- Use an immersion blender to puree the soup to a smooth consistency.
- Serve garnished with fresh basil.
Nutrition
This tomato bisque is delicious! I made it for my family, and they loved it. The cream makes it so rich!
I don’t know, it tasted kinda bland. I expected more from a recipe with so many ingredients. Maybe I missed something?
OMG! So easy and so good! Like a hug in a bowl! Definitely making this again!
I totally agree! This soup is just wonderful. It warms the soul! 🔥❤️
OMG so good! I ate it all in one sitting. <3
I can’t believe you ate it all! That’s impressive! 😂 I made it too and it was so rich, definitely can’t finish in one go. But glad you enjoyed it!
It was all right, but I think I like the canned version better. This was a bit too rich.
This recipe is amazing! I added some croutons on top and it was perfect!
Does it matter if I use canned vs fresh tomatoes? I’m on a budget.
Easy to make my kids loved it! Will make again for sure.
5 stars, no question! This is the best bisque I ever had mmm!
Why does it call for cream? Seems a bit too heavy for a soup. I just used more broth.
Yum! Added some red pepper flakes for a kick and it was lit.
I followed it exactly and it was way too acidic for my taste at first. Next time I’ll simmer a bit longer and probably add more basil. Still, not bad!
I don’t know… the flavor was just kinda blah to me. Maybe I did something wrong? But I’m sticking to my store-bought soups.
yummy!!!
Not a fan, tasted kinda bland. I’ll stick to the canned stuff.
Tomato bisque? Never heard of it. Is this a fancy term for tomato soup?
Yes, it’s like a fancy tomato soup with cream added! Gives it a richer flavor. You should try it!
This was too easy! I liked the taste, but my family didn’t really care for it. 🤷♂️
Yum!
I used canned tomatoes. Still came out great! No immersion blender tho.
It was good but I think it need more salt! Everyone has different taste I guess.
I love this recipe! It’s super easy and quick. Perfect for a cold day. Just don’t forget the basil, it makes a big difference!
5 stars all the way! I’m definitely making this again. Best tomato bisque ever!
I agree! This bisque is so creamy and delicious. You really nailed the flavors!
Not sure what the fuss is about. It was just okay for me. I’ve had better tomato soups.
Tomato soup is tomato soup. Is this really that special?
So easy to make! My kids loved it too. Will definitely be making it again.
I think this recipe is missing some spices. It tasted a bit plain to me.
Not bad but too much work to blend it smooth. I just left it chunky and it was still good.
I added more garlic than called for and it was too strong. Be mindful of the garlic!
Absolutely delicious! I added some croutons on top and it was perfect. 😋
Wayyy too much cream. Next time I’ll cut it in half!
Easy to make and cheap too! I love this recipe so much!
I feel like the sugar is unnecessary. It’s a savory soup! Just stick to the basics.
This bisque is so creamy and delicious! Perfect for a cold day.
Totally agree! This bisque warms my soul on chilly nights. 🍲
I forgot the basil and it was still good. Making it again soon!
I dunno how it could be as good without basil. It’s like making pizza without cheese! 🤔 But glad you liked it.
Glad it turned out well without the basil! It’s great to experiment. Can’t wait to hear how it goes next time with it!
Tomato soup? Easy peasy! I just added some leftover pasta to mine for a twist! Yummy!
Not the best. I think it’s too creamy. Prefer more tomato flavor.
I thought tomato soup was just for kids, but this recipe blew my mind!
I dunno, it tasted like spaghetti sauce? Not really what I was expecting from a bisque.
I followed it mostly but my onions never really got “translucent” after a few minutes—maybe my heat was too high? Still tasted great, just not as blended into the background flavor.
Yum! I don’t even like soup that much but this was like restaurant quality. I also added a tiny drizzle of olive oil on top and it was chef’s kiss.
This soup was amazing! So creamy and rich. I added some croutons on top, and it was perfect. Will definitely make it again!
Yum! My new favorite soup. But how do you blend it without making a mess? 🤔
You could pour it carefully into a blender instead, just do it in small batches! 🤷♀️
I think the heavy cream is doing way too much. It made mine feel heavy and kinda dull, like tomato soup’s trying too hard. Would’ve preferred less cream or a splash of milk.
2 cans of tomatoes?? What about fresh tomatoes? Anyway, my kids loved it, so I guess it’s a win!
Yum! My grandma used to make something like this but she never used chicken broth. She just used water.
Eh, just okay. Could use more spice. Give me a kick, please! 🥵
I totally agree! A little chili powder or some cayenne could really amp up the flavor. 🥵
I followed the recipe but it came out too thick for my taste. Maybe add more broth next time.
Not my favorite. Maybe it’s just me, but I prefer chunkier soups. This one was just… mushy.
This bisque was fantastic! Creamy and just the right amount of seasoning. Will definitely make it again!
Tomatoes and cream? Sounds weird but I tried it and OMG it’s delish! I might just add more garlic next time tho.
The ingredient list is good, but ‘to taste salt/pepper’ always makes me nervous. I added too much salt accidentally and had to fix it with more broth—oops.
Totally get that! I always start with a small pinch and then add gradually—bisque can go from “perfect” to “too salty” fast. Love that you saved it with more broth.
“To taste” is kinda scary cuz I never taste early enough 😅. Also I usually use regular chicken stock (not low sodium) so it’s basically a gamble. But yeah, adding more liquid fixes it, good call.
Made this tonight and it’s honestly so cozy. The immersion blender step is key—came out super smooth. I added a pinch more pepper and it was perfect.
Not bad but mine came out kinda thin? I think I accidentally used regular broth instead of low sodium, and I didn’t simmer quite long enough. Flavor was still solid.
2 cans tomatoes? I only have one. Do I reduce everything else? Help!
This tomato bisque is a game changer! So creamy and delicious. Thank you for sharing!
I didn’t love it. The flavor was kinda bland. Maybe I did something wrong?
Honestly, I don’t trust the sugar in tomato soup. Tomatoes are already sweet—why add sugar? Ended up tasting kinda weird to me.
I totally get the worry—tomatoes can taste sweet on their own. I usually think of the sugar as “balancing,” not making it sweeter. If your tomatoes were already ripe/sweet, skipping it makes sense.
Tomato bisque sounds fancy! I just call it tomato soup lol!
I made this for my family and they loved it! So creamy and delicious. Definitely a keeper!
That’s amazing to hear! Creamy soups are the best! What did you serve it with?
Eh, it was okay. Not as flavorful as I expected. I think I’ll try adding a little more garlic next time.
I followed the recipe but it came out too thick for my liking. Any tips?
I accidentally used vegetable broth instead of chicken! Still turned out great, so I guess it can be flexible.
Was skeptical but wow, turned out great! 💖
So glad it worked out for you! This bisque is a family favorite now! 🥰
Tomatoes w/ sugar? That’s weird. But I tried it and now I get it! Absolutely delish.
Blender step saved it 😅
Made this tonight and it’s honestly restaurant-level. The basil on top is the perfect finishing touch. I added a pinch of chili flakes too—highly recommend!
Yes!! The basil finishing touch is everything. I made it last week and felt fancy eating it lol. Did you puree it smooth or keep a little texture?
Restaurant-level huh? I’m skeptical but I can see how the basil + chili flakes would make it pop. Do you add the chili flakes while simmering or on top at the end?
So easy to make! My kids loved it, but I think I put too much sugar. Next time less sugar.
I followed the recipe exactly, but my soup came out too thin. What did I do wrong?
Maybe you didn’t use enough tomatoes or forgot to blend it! Try adding more cream next time.
What do you mean by ‘crushed’ tomatoes? Do you just use whole ones? Not sure…
Super easy, not gonna lie. I didn’t have fresh basil so I used dried and it still tasted good. Next time I’ll do the basil at the end though.
This soup was amazing! I added some croutons on top and it was perfect.
I’m so glad you loved it! Croutons are a great idea for added crunch!
How can it be that amazing? I tried it and it was too bland for me.
This Tomato Bisque is absolutely delicious! I added a little extra basil and it was perfect!
Tomato bisque??? Why not just make pizza instead? Same ingredients kinda!
Pizza is good but bisque is a whole ‘nother vibe! So creamy and tasty!
I thought the immersion blender was gonna be messy, but it wasn’t. Came out silky and restaurant-ish. Served with grilled cheese and everyone went back for seconds.
Too much cream for me. It’s not bad, but I felt like it dulled the tomato flavor. Would reduce to 1/2 cup next time or add more basil.
I’ve had the same issue with bisques. Cutting the cream and bumping basil works great. Also try a squeeze of lemon at the end to wake up the flavor.
Totally agree—heavy cream can mute the brightness of the tomatoes. Next time I’d start with 1/2 cup and then add more only if you want it richer.
Not bad, but I’m confused about the salt—“to taste” is fine, yet I added what I thought and it still felt bland. Also the immersion blender step is key; otherwise it’s chunky.
Delicious!
I’m skeptical about adding sugar. Like, tomatoes are already sweet, right? I tried it anyway and it did help balance, but I’d start with a tiny pinch.
I used sugar once and it tasted kinda weird to me… like it made it dessert-ish. Maybe my tomatoes were already sweet? I’d rather add a tiny pinch of salt first.
Totally get the skepticism—tomatoes can be sweet, but a *pinch* of sugar really helps cut the acidity. I do like 1/4 tsp max and then taste.
Made this tonight—super comforting. I used fire-roasted tomatoes and it turned out so rich. The immersion blender step is key; everything went silky fast.
Pretty good, but I think 1 cup heavy cream is a lot. I cut it to 1/2 cup and added a pinch more sugar and it tasted brighter. Otherwise, easy recipe.
Pretty good, but mine turned out a bit too tangy. Next time I’ll stick to the sugar measurement more carefully and maybe simmer a little longer to mellow it out.
Coulda been better. My onion never really got ‘translucent’ even after longer sautéing, and the garlic taste was strong. Might be my pan? Still… okay.
That’s frustrating, but honestly it can be pan-dependent. If your onion isn’t getting translucent, try lowering the heat and giving it more time (like 10–15 minutes) so it softens instead of browning. Also, adding the garlic later (or sautéing it shorter) usually prevents that “too strong” garlic bite. I’d also scrape the bottom if anything’s sticking—helps the onion cook evenly. Glad it was still okay though!