Ready to transform your classic tomato soup? These 18 creamy tomato bisque recipes add exciting twists—from smoky chipotle to rich coconut milk—that turn simple comfort food into something extraordinary. Perfect for cozy dinners or impressing guests, each variation brings new flavor and fun to your kitchen. Let’s dive in and find your next favorite bowl!
Classic Creamy Tomato Bisque
Savor the comforting embrace of a velvety tomato bisque, a timeless classic that transforms simple ingredients into a luxurious bowl of warmth. This methodical guide will walk you through each step to create a perfectly balanced, creamy soup that’s ideal for cozy evenings or elegant starters.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1 (28-ounce) can of high-quality crushed tomatoes
– 2 cups of low-sodium vegetable broth
– 1/2 cup of heavy cream
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
– 2 tablespoons of unsalted butter
– Fresh basil leaves for garnish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 medium yellow onion, finely diced, and sauté until translucent and soft, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves of aromatic garlic, minced, and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in 1 (28-ounce) can of high-quality crushed tomatoes and 2 cups of low-sodium vegetable broth, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld, stirring every 5 minutes to prevent sticking.
6. Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth, about 2 minutes, ensuring no lumps remain.
7. Return the pot to low heat and stir in 1/2 cup of heavy cream, 1 teaspoon of finely ground black pepper, and 1/2 teaspoon of sea salt, heating for 3 minutes until warmed through.
8. Add 2 tablespoons of unsalted butter, stirring until fully melted and incorporated, about 1 minute, to enrich the bisque.
9. Ladle the bisque into bowls and garnish with fresh basil leaves for a pop of color and aroma.
You’ll notice the bisque boasts a silky, velvety texture that coats the spoon, with a rich tomato flavor balanced by the cream’s subtle sweetness. For a creative twist, serve it alongside a grilled cheese sandwich for dipping, or top with a dollop of crème fraîche and extra black pepper to enhance its depth.
Roasted Garlic and Tomato Bisque
Here’s a cozy, comforting soup that transforms humble ingredients into a velvety, flavor-packed meal. Roasting garlic and tomatoes deepens their sweetness, while a touch of cream adds luxurious richness—perfect for a chilly evening or a simple weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large heads of garlic
– 2 pounds of ripe, juicy Roma tomatoes
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 4 cups of low-sodium vegetable broth
– 1/2 cup of heavy cream
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 cup of fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off each garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap tightly in aluminum foil, and place on a baking sheet.
3. Halve the tomatoes, toss with the remaining olive oil, and arrange cut-side up on the same baking sheet.
4. Roast the garlic and tomatoes for 30 minutes until the tomatoes are soft and slightly caramelized and the garlic is golden and tender.
5. Remove from the oven, let cool slightly, then squeeze the roasted garlic cloves from their skins into a small bowl.
6. In a large pot over medium heat, sauté the diced onion in the olive oil from the baking sheet for 5 minutes until translucent and fragrant.
7. Add the roasted tomatoes, squeezed garlic, vegetable broth, salt, and pepper to the pot, stirring to combine.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to meld the flavors.
9. Carefully blend the soup with an immersion blender until completely smooth, about 2–3 minutes.
10. Stir in the heavy cream and heat gently for 2 minutes until warmed through, avoiding a boil to prevent curdling.
11. Taste and adjust seasoning if needed, then stir in the fresh basil just before serving.
Ultra-smooth and velvety, this bisque boasts a deep, caramelized sweetness from the roasted vegetables, balanced by the creamy richness and bright herbal notes. Serve it piping hot with a swirl of cream, crusty bread for dipping, or topped with crispy croutons for added texture.
Spicy Chipotle Tomato Bisque
Warm up your kitchen with this comforting Spicy Chipotle Tomato Bisque, a rich and smoky soup that’s perfect for chilly evenings. We’ll build layers of flavor step-by-step, starting with aromatic vegetables and finishing with a creamy, velvety texture. Follow along closely for a foolproof result that’s sure to become a new favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can whole peeled San Marzano tomatoes, with their vibrant juices
– 2 cups low-sodium vegetable broth
– 2 canned chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon of the smoky adobo sauce
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ½ cup heavy cream
– Fresh cilantro leaves, for garnish
– 4 slices crusty artisan bread, toasted
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
3. Stir in 3 cloves of minced fresh garlic and cook until fragrant, about 1 minute, being careful not to let it burn.
4. Pour in the entire 28-ounce can of whole peeled San Marzano tomatoes with their vibrant juices, using a wooden spoon to gently break the tomatoes apart.
5. Add 2 cups of low-sodium vegetable broth, 2 finely chopped canned chipotle peppers plus 1 tablespoon of the smoky adobo sauce, 1 teaspoon of fine sea salt, and ½ teaspoon of freshly ground black pepper.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
7. Carefully transfer the hot soup to a blender, working in batches if necessary, and blend on high until completely smooth and velvety, about 1–2 minutes per batch. Tip: Hold the lid firmly with a towel to prevent steam buildup.
8. Return the blended soup to the pot over low heat and stir in ½ cup of heavy cream until fully incorporated and warmed through, about 2–3 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
9. Taste and adjust seasoning with additional salt or pepper if needed, remembering the chipotles already provide heat.
10. Ladle the bisque into bowls, garnish with fresh cilantro leaves, and serve immediately with slices of toasted crusty artisan bread for dipping. Tip: For extra richness, drizzle a little olive oil over each serving.
Zesty and deeply satisfying, this bisque boasts a velvety-smooth texture with a smoky kick from the chipotles that’s balanced by the creamy finish. Try topping it with a dollop of sour cream or crumbled queso fresco for a cool contrast, or pair it with a grilled cheese sandwich for the ultimate comfort meal.
Creamy Tomato Basil Bisque
Gathering around a warm bowl of soup is one of winter’s simplest pleasures, especially during the holiday hustle. This Creamy Tomato Basil Bisque is a comforting classic that transforms pantry staples into a velvety, restaurant-worthy dish with minimal effort. Let’s walk through each step together to build layers of flavor from the bottom up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can San Marzano whole peeled tomatoes, with their vibrant juices
– 2 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1/4 cup fresh basil leaves, thinly sliced
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, 5-7 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Pour in the San Marzano whole peeled tomatoes with their vibrant juices and the low-sodium vegetable broth, using a wooden spoon to gently break the tomatoes apart.
5. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
6. Carefully transfer the hot soup in batches to a blender, filling it only halfway, and blend on high until completely smooth and velvety, about 1 minute per batch.
7. Return the smooth soup to the pot over low heat and stir in the heavy cream until fully incorporated and the soup is warmed through, about 3 minutes.
8. Remove the pot from the heat and fold in the thinly sliced fresh basil leaves, fine sea salt, freshly ground black pepper, and optional crushed red pepper flakes.
9. Ladle the bisque into warm bowls and serve immediately.
Creating this bisque yields a luxuriously smooth texture that coats the spoon, with a bright, tangy tomato flavor balanced by the sweet cream and peppery basil. Consider topping it with a swirl of cream, a sprinkle of Parmesan, or garlic croutons for added crunch, making it a versatile centerpiece for a cozy dinner or elegant starter.
Sun-Dried Tomato and Parmesan Bisque
Let’s create a comforting soup that transforms humble ingredients into something special. This Sun-Dried Tomato and Parmesan Bisque combines pantry staples with a few key elements for a rich, savory result that’s perfect for chilly evenings or when you crave something deeply satisfying. Follow each step carefully for a smooth, flavorful bisque every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup sun-dried tomatoes packed in oil, drained and chopped
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1 teaspoon dried oregano
– ½ teaspoon finely ground black pepper
– ¼ teaspoon sea salt
– Fresh basil leaves for garnish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 medium finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Add 1 cup of chopped sun-dried tomatoes and cook for 2 minutes to intensify their flavor.
5. Pour in 4 cups of low-sodium vegetable broth and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow flavors to meld.
7. Carefully transfer the hot mixture to a blender and blend on high for 1 minute until completely smooth. Tip: Hold the lid firmly with a towel to prevent steam pressure buildup.
8. Return the blended soup to the pot over low heat.
9. Stir in 1 cup of heavy cream and heat for 3 minutes until warmed through but not boiling.
10. Gradually whisk in 1 cup of freshly grated Parmesan cheese until fully melted and incorporated. Tip: Add cheese slowly while whisking constantly to prevent clumping.
11. Season with 1 teaspoon dried oregano, ½ teaspoon finely ground black pepper, and ¼ teaspoon sea salt, stirring to combine.
12. Simmer for 5 minutes over low heat, stirring occasionally, until the bisque thickens slightly. Tip: For a thicker consistency, simmer an additional 2-3 minutes.
13. Ladle into bowls and garnish with fresh basil leaves.
A velvety smooth texture coats your spoon, while the sun-dried tomatoes provide a tangy sweetness balanced by the savory Parmesan. Serve it with crusty bread for dipping or top with extra cheese and a drizzle of olive oil for an elegant presentation.
Roasted Red Pepper and Tomato Bisque
Facing a chilly evening calls for something warm and comforting, and this roasted red pepper and tomato bisque delivers exactly that. Let’s walk through each step together to create a velvety soup that’s both simple and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 large red bell peppers, stems and seeds removed
– 4 ripe Roma tomatoes, cored and halved
– 1 medium yellow onion, roughly chopped
– 3 cloves garlic, peeled
– 2 tablespoons rich extra virgin olive oil
– 4 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the red bell peppers, Roma tomatoes, chopped onion, and garlic cloves on the baking sheet in a single layer.
3. Drizzle the vegetables with 1 tablespoon of rich extra virgin olive oil, ensuring they are lightly coated.
4. Roast the vegetables in the preheated oven for 25 minutes, or until the peppers are charred and the tomatoes are softened.
5. Remove the baking sheet from the oven and let the vegetables cool for 5 minutes.
6. Peel the skins off the roasted red peppers—this is easier when they’re warm, and it removes any bitter notes.
7. Heat the remaining 1 tablespoon of rich extra virgin olive oil in a large pot over medium heat.
8. Transfer all the roasted vegetables to the pot and sauté for 2 minutes to blend the flavors.
9. Pour in the 4 cups of low-sodium vegetable broth and bring the mixture to a gentle simmer.
10. Stir in the 1 teaspoon smoked paprika, 1/2 teaspoon finely ground black pepper, and 1/2 teaspoon sea salt.
11. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes to allow the flavors to meld.
12. Use an immersion blender to puree the soup directly in the pot until completely smooth—for a silkier texture, you can also blend in batches in a countertop blender.
13. Stir in the 1/2 cup heavy cream and heat for an additional 2 minutes, just until warmed through, being careful not to let it boil.
14. Ladle the bisque into bowls and serve immediately.
Gently ladled into bowls, this bisque boasts a luxuriously smooth texture with a smoky-sweet depth from the roasted vegetables. For a creative twist, top it with a dollop of crème fraîche and a sprinkle of fresh herbs, or pair it with crusty bread for dipping into every last spoonful.
Smoky Bacon and Tomato Bisque
Brimming with comfort and smoky depth, this bisque transforms humble ingredients into a velvety, soul-warming meal perfect for chilly evenings. Let’s build its layers of flavor together, one simple step at a time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 6 slices of thick-cut, applewood-smoked bacon
– 1 large yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 (28-ounce) can of fire-roasted crushed tomatoes
– 4 cups of rich, low-sodium chicken broth
– 1 cup of heavy cream
– 2 tablespoons of unsalted butter
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of freshly ground black pepper
– 1/4 cup of fresh basil leaves, thinly sliced
Instructions
1. Place a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the 6 slices of thick-cut, applewood-smoked bacon to the pot. Cook for 8-10 minutes, flipping occasionally, until the bacon is crispy and has rendered its fat.
3. Using tongs, transfer the crispy bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of the rendered bacon fat in the pot.
4. Add the 1 large, finely diced yellow onion to the pot with the bacon fat. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. (Tip: A pinch of salt here helps draw out moisture and speeds up the softening process.)
5. Stir in the 2 cloves of minced fresh garlic and cook for 1 minute, just until fragrant.
6. Pour in the 28-ounce can of fire-roasted crushed tomatoes and the 4 cups of rich chicken broth. Increase the heat to bring the mixture to a gentle boil.
7. Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let the soup simmer for 25 minutes to allow the flavors to meld.
8. Carefully transfer the hot soup in batches to a blender. Blend on high until completely smooth and velvety, about 1 minute per batch. (Tip: Always hold the blender lid firmly with a towel when blending hot liquids to prevent steam pressure from causing an explosion.)
9. Return the smooth soup to the pot over low heat. Stir in the 1 cup of heavy cream, 2 tablespoons of unsalted butter, 1 teaspoon of smoked paprika, and 1/2 teaspoon of freshly ground black pepper.
10. Heat the bisque gently for 5 minutes, stirring occasionally, until it is warmed through and the butter has fully melted. Do not let it boil.
11. While the bisque heats, crumble the reserved crispy bacon.
12. Ladle the hot bisque into bowls. Garnish each serving with the crumbled bacon and a sprinkle of the 1/4 cup of thinly sliced fresh basil.
Velvety and luxuriously smooth, this bisque delivers a perfect balance of smoky bacon and sweet, charred tomatoes. For a creative twist, serve it in a hollowed-out sourdough bread bowl, using the torn bread for dipping into every last creamy, savory spoonful.
Creamy Tomato Bisque with Grilled Cheese Croutons
Crafting a comforting bowl of creamy tomato bisque with crispy grilled cheese croutons transforms simple ingredients into a nostalgic meal that warms both kitchen and soul. This methodical recipe builds layers of flavor through careful simmering and toasting, perfect for beginners to follow with confidence. Let’s begin by gathering our ingredients and preparing our workspace for success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (28-ounce) can San Marzano whole peeled tomatoes, with their vibrant juices
– 2 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 4 slices sourdough bread, cut into 1-inch cubes
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons unsalted butter, softened
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and cook, stirring occasionally, until translucent and fragrant, 5–7 minutes.
3. Stir in 2 minced cloves of fresh garlic and cook for 1 minute until aromatic but not browned.
4. Pour in 1 (28-ounce) can of San Marzano whole peeled tomatoes with their vibrant juices, using a wooden spoon to gently crush the tomatoes.
5. Add 2 cups of low-sodium vegetable broth, 1 teaspoon of fine sea salt, and 1/2 teaspoon of freshly ground black pepper, then bring to a gentle simmer.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld, stirring occasionally to prevent sticking.
7. While the soup simmers, preheat your oven to 400°F and line a baking sheet with parchment paper.
8. Toss 4 slices of sourdough bread cut into 1-inch cubes with 2 tablespoons of softened unsalted butter until evenly coated.
9. Spread the bread cubes in a single layer on the prepared baking sheet and bake at 400°F for 10–12 minutes until golden and crisp.
10. Remove the croutons from the oven and immediately sprinkle with 1 cup of shredded sharp cheddar cheese, allowing the residual heat to melt it slightly.
11. Carefully transfer the simmered soup mixture to a blender, add 1/2 cup of heavy cream, and blend on high until completely smooth and velvety, about 1 minute.
12. Return the blended soup to the Dutch oven and warm over low heat for 2–3 minutes, stirring gently.
13. Ladle the hot bisque into bowls and top generously with the cheesy croutons, serving immediately.
Hearty and satisfying, this bisque boasts a velvety texture from the blended tomatoes and cream, balanced by the sharp tang of cheddar in the croutons. For a creative twist, try swapping the cheddar for smoked gouda or adding a drizzle of basil pesto just before serving to enhance its herbal notes.
Vegan Coconut Tomato Bisque
Picture this: a chilly evening where you crave something warm, creamy, and nourishing without any dairy. This vegan coconut tomato bisque delivers exactly that—a luscious, velvety soup that’s surprisingly simple to make from scratch, even for beginners.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 (28-ounce) can of fire-roasted crushed tomatoes
– 1 (13.5-ounce) can of full-fat coconut milk
– 2 cups of low-sodium vegetable broth
– 1 tablespoon of pure maple syrup
– 1 teaspoon of smoked paprika
– ½ teaspoon of finely ground black pepper
– ¼ cup of fresh basil leaves, chopped
Instructions
1. Heat the rich extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent and soft, stirring occasionally for 5–7 minutes.
3. Stir in the minced aromatic garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the fire-roasted crushed tomatoes, scraping the bottom of the pot to release any browned bits for extra flavor.
5. Add the full-fat coconut milk, low-sodium vegetable broth, pure maple syrup, smoked paprika, and finely ground black pepper.
6. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
7. Carefully transfer the soup in batches to a blender and blend on high until completely smooth and creamy, about 1–2 minutes per batch.
8. Return the blended soup to the pot and warm it over low heat for 2–3 minutes, adjusting consistency with a splash of broth if needed.
9. Stir in the chopped fresh basil leaves just before serving to preserve their bright color and aroma.
Zesty and velvety, this bisque boasts a silky texture with a subtle sweetness from the coconut milk balanced by the smoky depth of paprika. For a creative twist, top it with crispy roasted chickpeas or a drizzle of chili oil to add a satisfying crunch and a hint of heat.
Herbed Tomato Bisque with Fresh Thyme
Just as the chill of winter sets in, there’s nothing more comforting than a warm, velvety soup that fills your kitchen with the aroma of fresh herbs. This herbed tomato bisque is a simple yet elegant dish that transforms pantry staples into a restaurant-worthy meal, perfect for cozy evenings or impressing guests with minimal effort. Follow these clear, methodical steps to create a silky-smooth bisque that’s bursting with flavor, and don’t worry—I’ll guide you through each detail like a cooking teacher, ensuring even beginners feel confident in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves of aromatic garlic, minced
– 1 (28-ounce) can of high-quality crushed tomatoes
– 2 cups of low-sodium vegetable broth
– 1 cup of heavy cream
– 1 tablespoon of fresh thyme leaves, stripped from stems
– 1 teaspoon of granulated sugar
– Salt and freshly ground black pepper, to taste
– Optional: crusty artisan bread for serving
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 medium yellow onion, finely chopped, and sauté until translucent and soft, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves of aromatic garlic, minced, and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in 1 (28-ounce) can of high-quality crushed tomatoes and 2 cups of low-sodium vegetable broth, then bring the mixture to a gentle boil over medium-high heat.
5. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld, stirring every 5 minutes to prevent sticking.
6. Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth, about 2-3 minutes; for a silkier texture, strain through a fine-mesh sieve to remove any bits.
7. Return the pureed soup to the pot over low heat, then stir in 1 cup of heavy cream, 1 tablespoon of fresh thyme leaves, and 1 teaspoon of granulated sugar.
8. Season with salt and freshly ground black pepper to taste, then heat for 5 minutes until warmed through, avoiding a boil to prevent curdling.
9. Ladle the bisque into bowls and serve immediately, optionally with crusty artisan bread on the side for dipping.
The finished bisque boasts a luxuriously creamy texture that coats the spoon, with a bright, tangy tomato flavor balanced by the earthy notes of fresh thyme. For a creative twist, top it with a dollop of crème fraîche or a sprinkle of crispy croutons to add contrasting textures. This dish pairs beautifully with a simple green salad or as a starter for a holiday feast, making it a versatile addition to your recipe collection.
Tomato Bisque with Garlic Herb Croutons
Perfect for a cozy winter afternoon, this tomato bisque with garlic herb croutons transforms simple ingredients into a luxurious, comforting meal. Let’s walk through each step together to create this velvety soup with crispy, flavorful toppers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 (28-ounce) cans whole peeled San Marzano tomatoes, with their juices
– 2 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon granulated sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 2 cups day-old rustic bread, cut into 1-inch cubes
– 2 tablespoons unsalted butter, melted
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and cook, stirring occasionally, until translucent and soft, about 8 minutes.
3. Stir in 4 minced cloves of fresh garlic and cook until fragrant, about 1 minute. Tip: Avoid browning the garlic to prevent bitterness.
4. Pour in 2 cans of whole peeled San Marzano tomatoes with their juices and 2 cups of low-sodium vegetable broth, using a wooden spoon to break the tomatoes apart slightly.
5. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes to meld the flavors.
6. While the soup simmers, preheat your oven to 375°F and line a baking sheet with parchment paper.
7. In a medium bowl, toss 2 cups of 1-inch rustic bread cubes with 2 tablespoons of melted unsalted butter, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder until evenly coated.
8. Spread the bread cubes in a single layer on the prepared baking sheet and bake for 12-15 minutes, flipping halfway through, until golden brown and crisp. Tip: Check at 10 minutes to prevent burning.
9. Carefully transfer the hot soup mixture to a blender, add 1/2 cup of heavy cream, 1 teaspoon of granulated sugar, 1 teaspoon of smoked paprika, 1/2 teaspoon of finely ground black pepper, and 1/2 teaspoon of kosher salt, and blend on high until completely smooth, about 2 minutes. Tip: Blend in batches if needed and vent the lid to avoid pressure buildup.
10. Return the blended soup to the Dutch oven and warm over low heat for 5 minutes, stirring occasionally.
11. Ladle the hot bisque into bowls and top generously with the baked garlic herb croutons.
Oozing with creamy richness, this bisque boasts a velvety texture that contrasts beautifully with the crunchy, aromatic croutons. The smoky paprika and sweet tomatoes create a deep, savory flavor perfect for dipping crusty bread or pairing with a grilled cheese sandwich for an ultimate comfort meal.
Roasted Cherry Tomato Bisque
Nothing beats a cozy, comforting soup on a chilly day, and this Roasted Cherry Tomato Bisque is the perfect blend of sweet, savory, and creamy. Now, let’s walk through each step together to create this vibrant dish from scratch, ensuring every detail is clear for a successful result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds of sweet cherry tomatoes, halved
– 3 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 cloves of fresh garlic, minced
– 4 cups of low-sodium vegetable broth
– 1/2 cup of heavy cream
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
– 2 tablespoons of fresh basil, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved sweet cherry tomatoes with 2 tablespoons of rich extra virgin olive oil, 1/2 teaspoon of sea salt, and 1/2 teaspoon of finely ground black pepper until evenly coated.
3. Spread the tomatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until they are caramelized and slightly charred at the edges.
4. While the tomatoes roast, heat the remaining 1 tablespoon of rich extra virgin olive oil in a large pot over medium heat.
5. Add the finely chopped large yellow onion and sauté for 8 minutes, stirring occasionally, until it becomes soft and translucent.
6. Stir in the minced fresh garlic and cook for 1 minute, just until fragrant to avoid burning.
7. Tip: For deeper flavor, let the onions cook slowly without browning too quickly.
8. Add the roasted cherry tomatoes to the pot along with any juices from the baking sheet.
9. Pour in the 4 cups of low-sodium vegetable broth and bring the mixture to a gentle boil.
10. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
11. Tip: Simmering helps develop a richer taste, so avoid rushing this step.
12. Carefully transfer the soup to a blender and blend on high speed until completely smooth, about 2 minutes.
13. Tip: Blend in batches if needed and hold the lid securely with a towel to prevent hot splatters.
14. Return the blended soup to the pot over low heat and stir in the 1/2 cup of heavy cream and the remaining 1/2 teaspoon of finely ground black pepper.
15. Heat the soup for 5 minutes, stirring constantly, until it is warmed through but not boiling.
16. Stir in the chopped fresh basil just before serving to preserve its bright flavor.
17. Off the heat, ladle the bisque into bowls and garnish as desired.
Oozing with velvety smoothness, this bisque boasts a sweet-tart depth from the roasted tomatoes, balanced by the creamy richness of the heavy cream. Serve it hot with a swirl of extra cream or a sprinkle of crispy croutons for added texture, making it an ideal starter or light meal that’s sure to impress.
Tomato Bisque with a Hint of Orange Zest
On a chilly December afternoon like today, this tomato bisque offers a comforting warmth with a surprising citrus twist. Orange zest brightens the classic creamy tomato base, creating a sophisticated yet approachable soup perfect for holiday gatherings or cozy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (28-ounce) can whole peeled San Marzano tomatoes, with their vibrant juices
– 2 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1 tablespoon freshly grated orange zest
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes (optional)
– Fresh basil leaves for garnish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and cook, stirring occasionally, until translucent and fragrant, 5-7 minutes.
3. Stir in 2 minced cloves of fresh garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Pour in the entire 28-ounce can of whole peeled San Marzano tomatoes with their juices and 2 cups of low-sodium vegetable broth.
5. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
6. Carefully transfer the hot soup to a blender, working in batches if necessary, and blend until completely smooth, about 1-2 minutes per batch.
7. Return the smooth soup to the pot over low heat and stir in 1/2 cup of heavy cream until fully incorporated.
8. Add 1 tablespoon of freshly grated orange zest, 1 teaspoon of fine sea salt, 1/2 teaspoon of freshly cracked black pepper, and 1/4 teaspoon of crushed red pepper flakes if using.
9. Simmer the bisque for 5 more minutes over low heat, stirring occasionally, to let the flavors infuse.
10. Ladle the hot bisque into bowls and garnish each serving with fresh basil leaves.
Ultra-smooth and velvety, this bisque boasts a rich tomato foundation lifted by the bright, floral notes of orange zest. Serve it alongside crusty artisan bread for dipping, or elevate it with a grilled cheese sandwich for the ultimate comfort meal. The subtle heat from optional red pepper flakes adds a pleasant warmth that contrasts beautifully with the creamy citrus finish.
Creamy Tomato Bisque with Ricotta Swirl
Picture a chilly evening where a bowl of velvety tomato soup becomes your ultimate comfort food, elevated with a creamy ricotta swirl that adds richness and tang. This Creamy Tomato Bisque comes together with simple ingredients but delivers restaurant-quality flavor, perfect for a cozy dinner or impressive starter. Let’s walk through each step methodically to ensure your success, even if you’re new to soup-making.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1/4 cup finely grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup whole-milk ricotta cheese
– 2 tablespoons fresh basil leaves, thinly sliced
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and sauté until translucent and soft, 5–7 minutes, stirring occasionally to prevent browning.
3. Stir in 2 minced cloves of fresh garlic and cook until fragrant, 30 seconds, being careful not to let it burn.
4. Pour in 1 can of crushed San Marzano tomatoes and 2 cups of low-sodium vegetable broth, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld, stirring once halfway through.
6. Carefully transfer the hot soup to a blender, blend until completely smooth, and return it to the pot over low heat. Tip: For safety, blend in batches and hold the lid with a towel to prevent steam buildup.
7. Whisk in 1/2 cup of heavy cream, 1/4 cup of finely grated Parmesan cheese, 1 teaspoon of dried oregano, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper until fully incorporated.
8. In a small bowl, combine 1 cup of whole-milk ricotta cheese with 2 tablespoons of thinly sliced fresh basil leaves, mixing gently to create a swirl mixture. Tip: Use room-temperature ricotta for easier blending without lumps.
9. Ladle the hot bisque into serving bowls, then dollop a heaping spoonful of the ricotta mixture into the center of each bowl.
10. Use a knife or spoon to gently swirl the ricotta into the bisque, creating a marbled effect. Tip: Avoid over-swirling to maintain distinct creamy pockets in the soup.
11. Serve immediately while hot. Keep the bisque warm on the stove if preparing in advance, and add the ricotta swirl just before serving to prevent separation.
Kick back and savor the silky texture of this bisque, where the bright acidity of tomatoes balances the luxurious creaminess. Each spoonful offers a burst of herbaceous basil and tangy ricotta, making it ideal for pairing with crusty garlic bread or a crisp salad for a complete meal.
Tomato Bisque with Crispy Prosciutto
Kick off your cozy holiday cooking with this comforting tomato bisque that’s elevated with crispy prosciutto—a simple yet impressive dish perfect for chilly December evenings. We’ll walk through each step methodically, so even if you’re new to soup-making, you’ll end up with a rich, velvety bisque and perfectly crisp prosciutto. Let’s get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices of thinly sliced prosciutto
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 (28-ounce) can of high-quality crushed tomatoes
– 2 cups of low-sodium vegetable broth
– 1 cup of heavy cream
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the thinly sliced prosciutto in a single layer on the prepared baking sheet, ensuring the slices do not overlap.
3. Bake the prosciutto for 10–12 minutes until it turns crispy and golden brown, then remove it from the oven and set aside to cool—it will crisp further as it cools.
4. While the prosciutto bakes, heat the rich extra virgin olive oil in a large pot over medium heat.
5. Add the finely diced yellow onion to the pot and sauté for 5–7 minutes until it becomes soft and translucent, stirring occasionally to prevent burning.
6. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Pour in the high-quality crushed tomatoes and low-sodium vegetable broth, then bring the mixture to a gentle boil.
8. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld together.
9. Carefully transfer the soup to a blender and blend on high speed for 1–2 minutes until completely smooth, or use an immersion blender directly in the pot for easier cleanup.
10. Return the blended soup to the pot over low heat and stir in the heavy cream, finely ground black pepper, and sea salt.
11. Heat the bisque for 3–5 minutes until warmed through, but do not let it boil to avoid curdling the cream.
12. Crumble the crispy prosciutto into small pieces.
13. Ladle the hot tomato bisque into bowls, top with the crumbled crispy prosciutto and fresh basil leaves for garnish, and serve immediately.
Oozing with velvety smoothness from the blended tomatoes and cream, this bisque offers a rich, tangy flavor balanced by the salty crunch of prosciutto. For a creative twist, try serving it in bread bowls or alongside a grilled cheese sandwich for a classic comfort meal that’s sure to warm you up on a cold winter day.
Spicy Harissa Tomato Bisque
Savor the warmth of a cozy winter evening with this Spicy Harissa Tomato Bisque, a velvety soup that masterfully balances rich tomato sweetness with a gentle, smoky heat. This recipe walks you through each stage methodically, ensuring even a beginner can achieve restaurant-quality results from their own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 2 tablespoons of vibrant harissa paste
– 1 (28-ounce) can of fire-roasted crushed tomatoes
– 4 cups of robust vegetable broth
– 1 cup of heavy cream
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of kosher salt
– Fresh cilantro leaves for garnish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, 5–7 minutes.
3. Stir in 3 cloves of minced aromatic garlic and cook for 1 minute until just golden.
4. Mix in 2 tablespoons of vibrant harissa paste and cook for 30 seconds to bloom its flavors.
5. Pour in 1 (28-ounce) can of fire-roasted crushed tomatoes and 4 cups of robust vegetable broth, then bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
7. Carefully blend the soup with an immersion blender until completely smooth and velvety.
8. Stir in 1 cup of heavy cream, 1 teaspoon of finely ground black pepper, and 1 teaspoon of kosher salt, then heat through for 2 minutes without boiling.
9. Ladle the bisque into bowls and garnish with fresh cilantro leaves.
Perfectly smooth and luxuriously creamy, this bisque delivers a deep tomato richness punctuated by harissa’s smoky warmth. For a creative twist, swirl in a dollop of cool Greek yogurt or serve alongside crusty sourdough bread for dipping.
Tomato Bisque with Fresh Pesto Drizzle
Unwrap the cozy comfort of a classic soup with a vibrant twist—this Tomato Bisque with Fresh Pesto Drizzle transforms simple ingredients into a velvety, herb-kissed delight perfect for chilly evenings or elegant lunches. By following these methodical steps, you’ll build layers of flavor from the ground up, ensuring a restaurant-quality result right in your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 (28-ounce) cans whole peeled San Marzano tomatoes, with their juices
– 2 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon granulated sugar
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup freshly grated Parmesan cheese
– 1 cup packed fresh basil leaves
– 1/4 cup toasted pine nuts
– 1/4 cup extra virgin olive oil
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in 3 minced cloves of garlic and cook until fragrant, 30 seconds to 1 minute, being careful not to let it brown.
4. Pour in 2 (28-ounce) cans of whole peeled San Marzano tomatoes with their juices and 2 cups of low-sodium vegetable broth, using a wooden spoon to gently break up the tomatoes.
5. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and let it cook for 20 minutes to meld the flavors.
6. While the soup simmers, make the pesto: In a food processor, combine 1 cup of packed fresh basil leaves, 1/4 cup of toasted pine nuts, and 1/4 cup of extra virgin olive oil, pulsing until a coarse paste forms.
7. After 20 minutes, remove the soup from heat and carefully blend it until completely smooth using an immersion blender or in batches in a countertop blender.
8. Return the blended soup to the pot over low heat and stir in 1/2 cup of heavy cream, 1 teaspoon of granulated sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
9. Heat the soup gently for 5 minutes, stirring occasionally, until warmed through but not boiling.
10. Remove from heat and stir in 1/2 cup of freshly grated Parmesan cheese until fully melted and incorporated.
11. Ladle the bisque into bowls and drizzle each serving generously with the fresh pesto.
Buttery smooth and luxuriously thick, this bisque cradles the bright acidity of tomatoes, balanced by the creamy richness of Parmesan and a pop of herbal freshness from the pesto. Serve it alongside crusty garlic bread for dipping, or elevate it as a starter for dinner parties—the vibrant green drizzle makes it as beautiful as it is delicious.
Slow-Cooked Tomato Bisque with Caramelized Onions
Gathering around a warm bowl of soup is one of winter’s simplest pleasures, and this slow-cooked tomato bisque with caramelized onions delivers deep, comforting flavors with minimal fuss. Let’s walk through each step together, building layers of sweetness and richness for a restaurant-quality result at home.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 2 large sweet yellow onions, thinly sliced
– 4 cloves fresh garlic, minced
– 2 (28-ounce) cans whole peeled San Marzano tomatoes, with their juices
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 tablespoon granulated sugar
– 1 teaspoon finely ground black pepper
– 1 teaspoon sea salt
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-low heat.
2. Add 2 large sweet yellow onions, thinly sliced, and cook for 30 minutes, stirring occasionally, until they turn a deep golden brown and become soft and sweet.
3. Stir in 4 cloves of fresh garlic, minced, and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in 2 (28-ounce) cans of whole peeled San Marzano tomatoes with their juices, using a wooden spoon to gently crush the tomatoes in the pot.
5. Add 4 cups of low-sodium vegetable broth, 1 tablespoon of granulated sugar, 1 teaspoon of finely ground black pepper, and 1 teaspoon of sea salt, stirring to combine all ingredients evenly.
6. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook slowly for 45 minutes to allow the flavors to meld together.
7. Carefully transfer the hot soup in batches to a blender and puree until completely smooth, or use an immersion blender directly in the pot for easier cleanup.
8. Return the pureed soup to the pot over low heat and stir in 1 cup of heavy cream, warming it through for 5 minutes without letting it boil.
9. Remove the pot from the heat and fold in 1/4 cup of fresh basil leaves, chopped, just before serving to preserve their bright flavor and color.
10. Ladle the bisque into warm bowls and garnish with an extra drizzle of cream or a sprinkle of fresh basil if desired.
Ultimately, this bisque achieves a velvety-smooth texture that coats the spoon, with the caramelized onions lending a subtle sweetness that balances the tomatoes’ bright acidity. For a creative twist, top it with crispy croutons or a dollop of herb-infused ricotta to add contrasting textures that make each bite more satisfying.
Summary
Gather around, soup lovers! This collection proves that classic tomato bisque can be endlessly reinvented. From smoky chipotle to creamy avocado, there’s a delicious twist for every taste. We hope you find a new favorite to warm your kitchen. Give one a try this week, and don’t forget to leave a comment telling us which recipe you loved or share your bowl on Pinterest!
