Tomato Bisque

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 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.

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

A Few Things to Know Before Making This Recipe

Before you get going, I need to tell you a few important 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.

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.)

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.

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.)

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 and fresh shredded Parmesan cheese, if desired.