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This comforting, hearty Tomato Bisque soup recipe is full of nutrition and rich flavor. It will win over kids and adults alike, especially with a grilled cheese on the side for dipping.
About This Recipe
Anyone a big fan of Panera’s Creamy Tomato Soup? My family and friends tell me this recipe is better. That’s a bold claim, I know. It began with this recipe from Food & Wine. But, then I added a few healthier spins to it–ones that did not sacrifice taste in any way I assure you!
The result has been a huge home run with my entire family, many of our friends, and our Thriving Home readers. I’m talking picky little kids and foodie adults enjoy this soup. There are few recipes in my repertoire that I can honestly say that about.
Ingredients for Tomato Bisque Soup
You’ll find that this tomato bisque soup recipe packs in so many fresh, interesting flavors but all the ingredients are easy to find.
Here’s what you’ll need:
- 2 onions
- 2 carrots
- 2 celery ribs
- 4-6 garlic cloves
- Half and half
- 2 quarts (8 cups) low-sodium chicken stock or broth (or make your own)
- 2 (28-ounce) cans diced fire-roasted tomatoes
- 1 small can or tube of tomato paste
From Your Pantry:
- Whole wheat flour (sub: all purpose flour) – just 2 tablespoons
- Olive oil
- Sugar (I used unrefined raw sugar or coconut sugar)
- Red pepper flakes
- Salt and pepper
Optional Toppings for Serving:
- Hot sauce
- Freshly grated Parmesan cheese
- Fresh basil, julienned
How to Make Tomato Bisque
Watch this short tutorial to get a bird’s eye view of how to make the soup…
Step by Step Instructions
Now that you have the big picture, I’ll walk you through each step with some process shots. While this tomato soup recipe does require a few steps, the good news is that it’s not difficult and you’ll only use one pot!
Saute the Aromatics
Heat the oil in a large stock pot and saute the onion, carrots, and celery (known as the “aromatics”–because they make your kitchen smell AMAZING and build flavor as they cook). You’ll season during this step with garlic, salt, pepper, and red pepper flakes.
To thicken the soup some, add in some flour and cook for a minute or two.
Add More Soup Ingredients and Cook the Soup
Stir in the chicken stock, tomatoes, tomato paste, sugar, salt and pepper, stirring and scrapping the bottom of the pan for any browned bits (these add flavor).
Bring to a boil, then reduce heat to a simmer and cover partially. Cook for about 15-20 minutes, or until all the vegetables are very tender, stirring and scraping the bottom occasionally.
Puree the Soup
Use an immersion blender to puree the soup in the pot until fairly smooth. (Or, you can transfer the soup in batches to a large blender. Please be careful during this step! Don’t fill the blender full. Cover the lid with a towel and hold securely while blending so the lid doesn’t pop off. Carefully, return the puree to the saucepan.)
Finish Off the Soup
Now’s the time to make this a creamy, perfectly seasoned bisque. Stir in the butter and half and half.
Taste and then season the soup with salt, pepper, and hot sauce to your preference. Ladle the soup into bowls and garnish with croutons and fresh shredded Parmesan cheese, if desired.
Can You Freeze Tomato Bisque?
It’s easy and works well to freeze tomato bisque. I’ve tested and frozen this soup probably well over 100 times. I make it at least twice a month and freeze it in small portions for my kids’ lunches. They are so spoiled, I know! But, I feel good about sending them a bowl full of vegetables. 😉
How to Freeze Tomato Bisque
To Freeze: Fully cook the soup and allow it to cool completely (you can safely leave it out for 2 hours at room temp). Then dish it out into mason jars (leave 1 inch of a head space!), individual 2-cup Pyrex bowls with lids, or into reusable freezer bags. Seal and freeze.
To Prepare From Frozen: Thaw in the refrigerator or using the defrost setting in the microwave. Warm over medium-low heat, stirring occasionally.
A Few Things to Know Before Making This Tomato Bisque Soup Recipe
Before you get going, I need to tell you a few last things about my favorite soup here:
- I wrote the recipe for a crowd or for your family to have enough to freeze for later. If you want just enough for one family meal, just simply cut it in half.
- Seasoning all along the way is key to deep flavor. I’ll have you season with salt and pepper when you saute the veggies, season again when you add the liquids, and finally season at the end after tasting. But, don’t get too heavy-handed at the get go!
- We also loved the kicked-up addition of the hot sauce at the end. I just left it out of the kids’ bowls.
More Healthy Soup Recipes
Here are some other popular and healthy soup recipes you’re sure to love!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 4 tablespoons olive oil or avocado oil
- 2 medium onions, diced
- 2 medium carrots, diced
- 2 celery ribs, sliced
- 1/8–1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 6 tablespoons whole wheat flour (sub: all purpose flour or gluten-free flour)
- 8 cups (2 quarts) low-sodium chicken stock or broth (or vegetarian broth)
- 2 (28-ounce) cans fire-roasted diced tomatoes, juices and all
- 6 tablespoons tomato paste
- 4 teaspoons sugar
- 4 tablespoons butter
- 1/2 – 3/4 cup half and half
- Optional toppings: Hot sauce, homemade croutons, freshly grated Parmesan cheese, fresh julienned basil
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Make It Now:
- In a large stockpot, heat the oil over medium high heat until shimmery.
- Add the onion, carrot, and celery. Then, add the red pepper flakes and season lightly with salt and pepper. Stir occasionally until the vegetables are just beginning to brown, about 5 minutes. Stir in the garlic for 30-60 seconds more.
- Sprinkle the flour over the vegetables and stir for 1-2 minutes, or until flour is fully incorporated.
- Stir in the chicken stock, tomatoes, tomato paste, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring and scrapping the bottom of the pan for any browned bits (these add flavor).
- Bring to a boil, then reduce heat to a simmer and cover partially. Cook for about 15-20 minutes, or until all the vegetables are very tender, stirring and scraping the bottom occasionally.
- Use an immersion blender to puree the soup in the pot until fairly smooth. (Or, you can transfer the soup in batches to a large blender. Please be careful during this step! Don’t fill the blender full. Cover the lid with a towel and hold securely while blending so the lid doesn’t pop off. Carefully, return the puree to the pot.)
- Remove from the heat and stir in the butter and half and half. Taste and then season the soup with salt, pepper, and hot sauce to your preference.
- Ladle the soup into bowls and garnish with croutons, fresh shredded Parmesan cheese, and fresh basil, if desired.
Freeze For Later: Full cook and fully cool the soup. Freeze in a freezer container or bag (or in individual servings in mason jars, leaving at least 1 inch of head space) and seal well.
Prepare From Frozen: Thaw in the refrigerator or using the defrost setting in the microwave. Warm over medium-low heat, stirring occasionally.
Gluten-free version: Use gluten-free all purpose flour in place of the wheat flour. Or you can omit the flour and use about 2 cups less broth.
Dairy-free version: Use vegan butter or lactose-free ghee in place of the butter. Use plain almond or oat milk in place of the half and half.