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Home Recipe Index Soups & Chilis

Tomato Bisque

★★★★★ 4.9 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 8/8/23Updated: 2/17/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This comforting, hearty Tomato Bisque soup recipe is full of nutrition and rich flavor. I’ve made (and frozen) this soup for my own family well over 100 times over the years! I can assure you it will win over kids and adults alike, especially with homemade croutons on top and a grilled cheese on the side for dipping.

tomato bisque soup in bowls with croutons and fresh basil on top.

 
Table of Contents
  • About This Recipe
  • Ingredient Notes
  • Tips for Success
  • How to Make Tomato Bisque
  • What if I don’t have an immersion blender?
  • What to Serve with Tomato Soup
  • Can You Freeze Tomato Bisque?
  • Recipe FAQs
  • More Healthy Soup Recipes
  • Tomato Bisque

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.

A hand lifting a spoonful of tomato bisque soup.

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.

P.S. A few more vegetarian soups you might like are our Cancer-Fighting Soup, Vegetarian Tortilla Soup, and Coconut Curry Soup.

Ingredient Notes

You’ll find that this tomato soup recipe packs in so many fresh, interesting flavors but all the ingredients are easy to find.

Labeled ingredients for tomato bisque soup.

Keep these tips in mind as you buy or prepare the ingredients:

Garlic – To save time, buy pre-minced garlic. I do this in most of our soups like our Instant Pot Vegetable Soup or our Cheeseburger Soup.

Half and half – Dairy-free sub: I’ve tested with plain almond milk and it works.

Butter – Dairy-free sub: I’ve tested with ghee or omitting the butter and it works.

Chicken Stock or Broth – Did you know you can make your own chicken broth?

Whole wheat flour – Substitute all-purpose flour or gluten-free all-purpose flour.

Sugar – I used unrefined raw sugar or coconut sugar.

Tips for Success

  1. I wrote this 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.
  2. Seasoning all along the way is key to deep flavor. 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!
  3. We also loved the kicked-up addition of the hot sauce at the end. I just left it out of my kids’ bowls, since they are more sensitive to heat.

How to Make Tomato Bisque

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. Find the full, printable recipe at the bottom of this post.

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. (For gluten-free version, just use gluten-free all-purpose flour or completely omit this ingredient and add 1-2 cups less chicken broth.)

process shot of adding in diced carrots, celery, and onion to saute for soup.
process shot of adding flour to sauteed carrots, onions, celery, and garlic in a pot.

Add More Ingredients & Cook

Stir in the chicken stock, tomatoes, tomato paste, sugar, salt and pepper, stirring and scraping 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.

process shot of adding fire roasted tomatoes to a soup.
process shot of tomato soup simmering.

Puree the Soup

Use an immersion blender to puree the soup in the pot until fairly smooth.

process shot of using an immersion blender in a pot of tomato bisque soup.

What if I don’t have an immersion blender?

If you don’t have an immersion blender, 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 Bisque

Now’s the time to make this a creamy, perfectly seasoned bisque. Stir in the butter and half and half. (If you want to make this dairy-free, use plain almond milk and either omit the butter or use lactose-free ghee or vegan “butter”.)

process shot of stirring butter and half and half into tomato bisque.

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.

tomato bisque in bowls with croutons and basil on top.
angled shot of tomato bisque soup in a bowl with a spoon

What to Serve with Tomato Soup

  • Add a grilled cheese on the side, like our Gourmet Grilled Cheese or serve with some crusty bread from a bakery.
  • Top with Homemade Croutons, fresh julienne basil, and fresh Parmesan cheese.
  • Want a salad, too? Try our popular Autumn Chopped Salad.

Can You Freeze Tomato Bisque?

Yep, it’s easy and works well to freeze soup recipes like 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.

Here’s how to freeze it:

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 in a pot on the stovetop over medium-low heat, stirring occasionally (or in the microwave in 30 second increments).

tomato soup in mason jars ready to freeze.

Recipe FAQs

What’s the difference between tomato soup and tomato bisque?

Fair question. A bisque is historically a French soup that uses shellfish to create a broth and to thicken the soup. However, a modern twist on bisque is a thicker, pureed vegetable soup with cream in it. Tomato Bisque falls into this modern category. Unlike tomato soup, it is thicker and includes cream or half and half.

Can tomato bisque be made ahead of time?

You bet! Tomato bisque can be made ahead of time and stored in the refrigerator for a few days. Reheat it gently on the stovetop when ready to serve. Or use our freezing instructions in the blog post above or recipe card below.

Can tomato bisque be frozen?

Yes! It’s easy and works well to freeze tomato bisque. Fully cook and cool the soup and freeze in small portions for a grab-and-go lunch down the road.

Is tomato bisque dairy free?

If you want to make this recipe dairy-free, use plain almond milk and either omit the butter or use lactose-free ghee or vegan “butter”.

More Healthy Soup Recipes

Here are some other popular and healthy soup recipes you’re sure to love!

Large pot of vegetable soup with three bowls of vegetable soup. Spoons and napkins and fresh herbs on the side.

Cancer-Fighting Soup

Healthy Turkey Chili with Sweet Potatoes and Black Beans served in a white bowl with a dollop of sour cream.

Slow Cooker Turkey Chili (with Sweet Potato and Black Beans)

two white bowls of lemon chicken orzo soup with spoons in them and crusty bread on the side

Lemon Chicken Orzo Soup

Coconut Curry Lentil Soup in dutch over with wooden spoon

Coconut Curry Soup

See all soups

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Bowl of tomato bisque soup with crusty bread, fresh basil leaves, and Parmesan on top.
★★★★★ 4.9 from 13 reviews

Tomato Bisque

This comforting, hearty tomato bisque is full of nutrition and rich flavor. It will win over kids and adults alike!

Yield: 8–10 servings 1x
Prep: 10 minutesCook: 23 minutesTotal: 33 minutes
Print Recipe Rate Pin for Later
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Units:
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Ingredients

  • 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 (dairy-free sub: lactose-free ghee or vegan butter)
  • 1/2 – 3/4 cup half and half (dairy-free sub: plain almond milk)
  • Optional toppings: Hot sauce, homemade croutons, freshly grated Parmesan cheese, fresh julienned basil

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Saute Aromatics: 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.
  2. Cook Flour: Sprinkle the flour over the vegetables and stir for 1-2 minutes, or until flour is fully incorporated.
  3. Add More Ingredients: 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).
  4. Cook Soup: Bring to a boil, then reduce heat to a simmer and cover partially with the lid. Cook for about 15-20 minutes, or until all the vegetables are very tender, stirring and scraping the bottom occasionally.
  5. Blend Soup: Remove from the heat. 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.)
  6. Finish Off: Stir in the butter and half and half. Taste and then season the soup with salt, pepper, and hot sauce to your preference.  
  7. Serve: 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.


Notes/Tips

Gluten-free version: Use gluten-free all-purpose flour in place of the wheat flour. Or you can omit the flour and use about 1-2 cups less broth. Also, use gluten-free croutons for the topping or omit that ingredient.

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. Omit Parmesan cheese as a topping.

© Author: Rachel Tiemeyer
Cuisine: American Method: Stove Top

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarKate says

    Posted on 10/23/23 at 6:08 pm

    I absolutely LOVE this soup! It freezes beautifully, reheats perfectly, and everyone I have ever served it to raves about it. My kids are eating a ton of vegetables (haha!) and it is worthy of our freezer meal swap. And that is saying a lot!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/24/23 at 10:32 am

      Wow Kate! Thank you for the kind words. It is always good to hear when recipes are worthy of the freezer meal swap! Having been in a freezer club for 7 years, I know what high praise that is. 🙂

      Reply
  2. AvatarErin McConachie says

    Posted on 10/14/23 at 7:21 pm

    Wonderful recipe!! Used heavy whipping cream instead of half and half because that’s what I had and it worked delightfully! Served with grilled cheese sandwiches! This will get added to the rotation for sure!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/16/23 at 1:33 pm

      I bet the whipping cream made it wonderfully creamy! Thanks for taking the time to leave a review Erin. Glad you’ve found a recipe to add to your regular rotation.

      Reply
  3. AvatarCaroline says

    Posted on 10/6/23 at 10:55 pm

    This is SO good! I put two bags in the freezer for later use, can’t wait to have this meal ready to go this winter.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/8/23 at 12:32 pm

      Congrats on helping your future self! Thank you for leaving a review Caroline.

      Reply
  4. AvatarChris says

    Posted on 2/11/23 at 5:10 pm

    I made this recently. It was so incredibly easy to make and was by far, the best tomato bisque I have ever had. It made so much that I was able to give some to family members who also loved it. I will definitely be making this again. Thanks

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/12/23 at 1:57 pm

      So glad you and your family loved this recipe Chris. It is definitely one of our reader favorites!

      Reply
  5. AvatarLesli Sue says

    Posted on 1/28/23 at 6:34 pm

    Great flavor, nice and creamer. I would prefer a little thicker. I would add more tomato paste next time, less cream.

    ★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/29/23 at 1:31 pm

      Thanks Lesli. We appreciate you leaving a review.

      Reply
  6. AvatarBecky says

    Posted on 1/14/23 at 11:37 pm

    Excellent recipe! My husband, who doesn’t like soup, really enjoyed it. I used homemade broth (makes all the difference, I think), evaporated milk, and did half the sugar.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/16/23 at 3:28 pm

      Great tips Becky! Thank you for taking the time to leave a review.

      Reply
  7. AvatarMartha says

    Posted on 1/9/23 at 3:54 pm

    This is SOOOO Delicious !!! Thank You!!!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/10/23 at 9:34 am

      This is a definite reader favorite. Thanks for leaving a review Martha.

      Reply
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