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Tomato Bisque

★★★★★ 5 /5 Updated: 6/14/22
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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.

Overhead portrait photo of tomato bisque soup

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!

angled shot of tomato bisque soup in a bowl with a spoon

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.

overhead ingredient shot, including tomatoes, carrots, celery, onions, seasoning, broth, half and half, and butter

Here’s what you’ll need:

Produce:

  • 2 onions
  • 2 carrots
  • 2 celery ribs
  • 4-6 garlic cloves

Dairy:

  • Half and half
  • Butter

Dry/Canned Goods:

  • 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
  • Croutons
  • 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.

process shot of adding in diced carrots, celery, and onion to saute for soup

To thicken the soup some, add in some flour and cook for a minute or two.

process shot of sauteed carrots, onions, celery, and garlic in a pot

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).

process shot of adding fire roasted tomatoes to a soup

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.

overhead process shot of tomato soup simmering

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.)

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

Finish Off the Soup

Now’s the time to make this a creamy, perfectly seasoned bisque. Stir in the butter and half and half.

process shot of stirring butter into tomato soup

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.

Vertical shot of tomato bisque in bowls with croutons and basil on top

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. 😉

tomato soup in mason jars

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:

  1. 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.
  2. 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!
  3. We also loved the kicked-up addition of the hot sauce at the end. I just left it out of the kids’ bowls.
Overhead landscape photo of tomato bisque soup
angled shot of tomato bisque soup in a bowl with a spoon

What to Serve with Tomato Bisque

  • 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 julienned basil, and fresh Parmesan cheese.
  • Want a salad, too? Try our simple and delicious Wilted Lettuce Salad.

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

Potato Corn Chowder

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 (For Crockpot or Instant Pot!)

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!

Horizontal shot of tomato bisque in bowls with croutons and basil on top
★★★★★ 5 from 2 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
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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
  • 1/2 – 3/4 cup half and half
  • 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. In a large stockpot, heat the oil over medium high heat until shimmery.
  2. 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.
  3. Sprinkle the flour over the vegetables and stir for 1-2 minutes, or until flour is fully incorporated.
  4. 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).
  5. 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.
  6. 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.)
  7. 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.
  8. 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.

Equipment

1/2 Cup Souper Cubes

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Measuring Cups

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Chefs Knife

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Avocado Oil

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Immersion Blender

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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 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.

© Author: Thriving Home
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. AvatarMargarita says

    Posted on 2/28/22 at 10:28 pm

    My husband doesn’t like tomato soup (he describes it as “hot ketchup”) and he absolutely loved this recipe. He was hesitant to even try it, and he ended up eating 2 bowls. I just added a little basil (freeze dried is all I had on hand) but otherwise followed the recipe to the T.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 3/1/22 at 11:08 am

      Hot ketchup. That’s hilarious and an apt description of a lot of the canned junk. 😉 I’m so happy to hear he liked this one! Great idea to add basil. I do that in the summer.

      Reply
  2. AvatarIris says

    Posted on 5/21/21 at 7:49 pm

    Filling and delicious! Couldn’t get fire roasted tomatoes, used regular diced canned tomatoes, turned out fine. Will I make it again? You bet!❤

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 5/22/21 at 3:49 pm

      Thanks for the feedback and review, Iris. So glad you enjoyed it!

      Reply
  3. AvatarVermal White says

    Posted on 2/10/21 at 5:35 pm

    Can I substitute white flour for the whole wheat flour? If not, what can I use in place of the wheat flour?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 2/11/21 at 8:00 am

      Yes, you can. No problem.

      Reply
  4. AvatarStacey Nienaber says

    Posted on 5/12/20 at 2:10 pm

    Could you use canned coconut milk instead of half and half? We try to go dairy free as much as we can. Thanks!

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 5/14/20 at 12:48 pm

      I’ve used almond milk and ghee (instead of butter) and it’s turned out fine. I think coconut milk would overpower the flavor too much, in my opinion.

      Reply
  5. AvatarJodie says

    Posted on 1/24/19 at 6:14 am

    One of my family’s favorite soups. Delicious, easy, and makes a ton! Having family-sizes portions in the freezer is such a help.

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 1/24/19 at 7:47 am

      Love hearing this, Jodie. Thanks!

      Reply
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