Tomato Bisque
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This comforting, hearty, big-batch 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.
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.
P.S. A few more vegetarian soups you might like are our Fighter 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. I have these ingredients on hand at all times.
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. Or you can omit the flour completely and just cook the soup with the lid off so it reduces down more.
Sugar – I used unrefined raw sugar or coconut sugar for a little healthier option.
Tips for Success
- 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.
- 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!
- 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 either cook the soup without a lid or use 1-2 cups less chicken broth.)
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.
Puree the Soup
Use an immersion blender to puree the soup in the pot until fairly smooth.
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”.)
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.
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).
Recipe FAQs
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.
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.
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.
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!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Tomato Bisque
This comforting, hearty, big-batch tomato bisque is full of nutrition and rich flavor. It will win over kids and adults alike! Freeze any leftovers for up to 3 months.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, diced (about 1 1/2 cups)
- 1 1/2 – 2 cups diced carrots
- 1 1/2 – 2 cups sliced celery stalks
- 1/8 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)
- 3/4 – 1 cup half and half (dairy-free sub: plain almond milk)
- Optional toppings: Hot sauce, homemade croutons, freshly grated Parmesan cheese, fresh julienned basil
*You can omit the flour. Just cook the soup without a lid a little longer so it reduces down and thickens up a little.
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Instructions
Make It Now:
- 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.
- Cook Flour: Sprinkle the flour over the vegetables and stir for 1-2 minutes, or until flour is fully incorporated.
- Add More Ingredients: Stir in the chicken stock, tomatoes, tomato paste, sugar, 2 teaspoons salt and 1 teaspoon pepper, stirring and scrapping the bottom of the pan for any browned bits (these add flavor).
- 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.
- 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.)
- Finish Off: Stir in the butter and half and half. Taste and then adjust the seasoning with salt, pepper, or hot sauce to your preference.
- 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: You have two options: 1) Omit the flour. Then, cook the soup with the lid off, so it reduces more. You may choose to cook it 5 minutes longer, as well. 2) Use gluten-free all-purpose flour in place of the wheat flour. 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. (Some readers use nutritional yeast in place of Parmesan cheese.)
- 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.
- 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!
- 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.
My daughter requested Tomato Bisque Soup…This is the first time I’ve ever attempted, I used your recipe…all can say, it was a HOMERUN!!! I also want to definitely thank you for the heads up using a blender to purée…made the recipe again today, love it!! Thank you
Yay for HOMERUNS! Thanks for taking time to let us know how much your family loves it!
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.
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.
Filling and delicious! Couldn’t get fire roasted tomatoes, used regular diced canned tomatoes, turned out fine. Will I make it again? You bet!❤
Thanks for the feedback and review, Iris. So glad you enjoyed it!
Can I substitute white flour for the whole wheat flour? If not, what can I use in place of the wheat flour?
Yes, you can. No problem.
Could you use canned coconut milk instead of half and half? We try to go dairy free as much as we can. Thanks!
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.
One of my family’s favorite soups. Delicious, easy, and makes a ton! Having family-sizes portions in the freezer is such a help.
Love hearing this, Jodie. Thanks!
I don’t see where you add bay leaves only remove them. Does the recipe call for bay leaves? There are a lot of ingredients, maybe I keep skipping over it.
Thanks for catching that. I removed the bay leaves from the ingredients a while back (because they don’t make a taste difference) but missed it in the ingredients. I just updated the recipe. Thanks again!
Just out of curiosity, could I use regular crushed tomatoes? I couldn’t find fire-roasted tomatoes. This sounds like an amazing recipe and I can not wait to try it!!!
Sure! I have many times. It’s still really good, but the fire-roasted just take it over the top.
This is by far one of my favorites!! Taking it to some teachers tomorrow! 🙂
There aren’t words for how much I love this soup! I made a double batch to divide up and deliver some to a family that just adopted a baby and of course, for us to eat tonight. For the double batch I used 1 c. 1/2 and 1/2 and 4 T of butter to cut down on the saturated fat and it’s plenty rich. Yum!
Natalie, oh I love that you love this soup too. I always make a ginormous (sp?) batch and freeze half. Glad you could bless others with it too. And I agree…it’s easy to cut down on the fat since there’s so much flavor going on in this soup.
The soup sounds delish! Did it freeze well with the half and half? Just wondering..
Good question. It did great even with the half and half, but you could always leave it out and add it when you reheat if worried.
This soup was very good! I used three pounds of fresh tomatoes (cut them in half and put them in the blender w/ a little water) instead of canned. My guest said it was “like Panera’s, but better” Thanks for the recipe! I will be making it again.
Oh happy day! I’m so glad to hear you say that. Sometimes I wonder if it’s just me (and my parents who always say stuff like that because they’re my parents, right?) who think it’s that good. Glad you enjoyed it!
Girl please and thank you! I am huge fan of this soup at Panera b/c I believe it is g-free & I have been looking for a good tomato soup recipe…thank you thank you!
Awesome, Tina. Yes, I think you can easily make this GF. It does have flour in it, but surely you can sub with some GF-friendly flour (or maybe just leave it out?). I hope you enjoy it as much as we do!
Oooo! Hoping to make this for my next freezer club meal!
🙂 Glad the FC lives on in the south. Will it stay alive in Chicago??
It better! We’ll just see how long it takes to recruit. It only took me about 5 months to find enough people in San Antonio, but it took me almost 2 years here. Hopefully, there will be lots of ladies ready to save money and time :)! And we’ll have better access to better food. I’m on a FC Mission…spreading it all around!
We made grilled paninis on the side at New Year’s Eve. Perfect for dipping.
This recipe sounds delicious. Was soup the meal or did you make sandwiches on the side?
Hi! I’m wondering how and when to freeze this soup, right after pureeing and adding the half and half or after it’s fully made? Thank you!
Thanks for reminding me that I need to add freezer meal instructions (coming soon!). Freeze after it’s completely done and cooled. I’ve done it this way many times and it works perfectly!
Just a friendly reminder that the freezer tips are not up yet. Soups are pretty simple though, just place cooled soup in freezer bags and lay them in your freezer. Good for a solid three months
Thanks for the reminder! I just added them, and I’d contend that it will stay good for much longer than 3 months if sealed really well at the back of the freezer. At least, that’s been the case for me many times. 😉