This tomato bisque recipe is a delicious soup with lots of tomato flavor.
In this simple soup, canned crushed tomatoes are transformed into a creamy silky soup to make the perfect first course or light main dish.
This Is The BEST Tomato Bisque Because…
A bisque is characterized by its silky smooth texture and is often made with seafood (such as lobster bisque). This version packs lots of flavor and it’s easy to make.
- The addition of cream to this easy recipe makes it luxuriously creamy.
- Using canned crushed tomatoes gives this soup a fresh tomato flavor.
- Rice is added to bisque to thicken it and add body; using instant rice makes it quick and easy.
Got Fresh Tomatoes?
If you’re looking for a tomato soup using fresh tomatoes, I recommend my homemade tomato soup—fresh and delicious.
Ingredients for Tomato Bisque
Tomatoes: Choose a good quality brand of canned crushed tomatoes.
Vegetables: Sweet veggies like onions, celery, and carrots balance the acidic tomatoes and make the soup creamy. Other cooked veggies you can add are red bell peppers, spinach, zucchini, or sweet potatoes.
Base: I prefer the flavor of chicken broth over vegetable broth in this recipe however, if you’d like to keep it vegetarian, you can use veggie broth. Heavy cream adds richness.
Rice: Optional, but adds body to the bisque. Feel free to omit entirely or use chopped-up pieces of leftover bread if desired.
Variations
Add mini meatballs, macaroni, shells, or ditalini pasta to the recipe once blended.
Homemade croutons, chopped fresh basil, thyme, parsley, and parmesan cheese are excellent garnishes on top of tomato bisque.
How to Make Tomato Bisque
This tomato bisque soup recipe is the perfect comfort food.
- Saute veggies (recipe below).
- Add remaining ingredients (except cream) and simmer.
- Blend the soup, add cream, and simmer.
- Season and garnish before serving.
Storing Tomato Bisque
Leftover tomato soup can be kept in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a little cream if needed. Creamy tomato bisque can be frozen in zippered bags once it’s chilled. Freeze the bags flat on a baking sheet in the freezer and then store them upright to save freezer space. Thaw the bisque overnight in the refrigerator and reheat it on the stove.
Tomato Soup + Grilled Cheese = ❤️
Jalapeño Popper Grilled Cheese
Grilled Cheese Roll Ups
Did you enjoy this Tomato Bisque Recipe? Be sure to leave a comment and rating below.
Tomato Bisque
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 ribs celery finely diced
- 1 small carrot finely diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 28 ounces crushed tomatoes
- ⅓ cup instant rice
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅓ cup heavy whipping cream
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and cook until tender, about 6 to 7 minutes.
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Stir in the broth, crushed tomatoes, rice, dried basil, salt, oregano, and pepper. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook uncovered until the rice and vegetables are tender, about 20 to 25 minutes.
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Use an immersion blender or hand blender to blend the soup until smooth. Stir in the cream and simmer for 3 minutes more. Taste and season with additional salt, pepper, and a pinch of sugar if needed.
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Garnish with fresh herbs if desired.
Notes
To replace instant rice use ¼ cup of white rice and simmer for 30 to 35 minutes or until tender.
- If you don’t have an immersion blender, the soup can be blended in a regular blender in batches. When using a regular blender, be sure not to seal the lid or the steam can build up causing it to burst open. Leave the lid open just enough to allow steam to escape.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Side Dish, Soup
Cuisine American
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Really enjoyed this one! Made it as per the recipe. I doubled it and will freeze the leftovers.
So glad you enjoyed it, Angela!
This recipe was great !!!
YUMMY ❤️
So glad you enjoyed it, Steve!
Great recipe, I used 1/3 cup evaporated milk with 1 Tbsp. cornflour in place of heavy cream to lower the fat content. Otherwise recipe as written.
Thanks for sharing, Ray! That sounds great.
Great recipe but I used 10 Fresh Roma tomatoes instead of the canned tomatoes – not a fan of all the preservatives in canned food. Also, cooked in my XL Power Pro Pressure Cooker for 20 minutes, then strained – That was the only changes I made. The bisque was fantastic. Thanks for posting.
So glad you enjoyed it, Kathi! Thanks for trying our recipe.