Tomato Bisque

Tomato Bisque – Made with roasted garlic, this creamy, blended to silky perfection, soup is always a huge hit. While it sounds and tastes gourmet, this recipe couldn’t get any easier. Serve it as an appetizer or a main course! No matter how it hits the table, it’ll be greatly appreciated.

Tomato soup has to be one of my favorites. Served with a hot grilled cheese fresh off the skillet? Now that, my friends, is heaven on a plate. This tomato bisque really brings the flavor. With the addition of onion, carrot, celery, roasted garlic, and heavy cream, we’re entering a world of flavor you didn’t think possible with a bowl of tomato soup.

I know, I know. Making soup from a can is just so easy and tempting! I promise this recipe is not much harder. The most complicated and time consuming part is chopping the veggies. After that, the process is an absolute breeze. Plus, you have to admit, using that immersion blender to turn the soup into a smooth, creamy masterpiece is so satisfying.

What is tomato bisque?

The word “bisque” may have you thinking of seafood, and for a legitimate reason. A bisque is usually made with seafood broth, particularly lobster, shrimp, or crab. Not in this case! Tomato bisque uses ingredients that are very reminiscent of cream of tomato soup.

A modern day tomato bisque is recognizable with it’s completely smooth, thickened, and perfectly pureed consistency. While some swear by using rice to thicken the soup, I’ve used flour to make the process a little easier.

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Olive oil – Avocado, sunflower, safflower, canola, or vegetable oils will work instead.
• Onion – I used a white onion. Yellow onion or shallot will work instead.
• Carrot & celery – You can us as much or little as you like.
• Roasted garlic – If you use regular garlic instead, use half as much.
• Flour – All-purpose. You can add a cornstarch slurry instead at the last step if you’d like the soup to be gluten-free.
• Chicken broth – Or any type of broth you have handy.
• Crushed tomatoes – 28 oz can. Crushed tomatoes will work too.
• Bay leaves – Fresh or dried.
• Heavy cream – Higher fat percentage will work best, but if you want to cut down you can use cream as low as 10%MF.
• Salt & pepper – To taste. Freshly cracked pepper will be best for this soup.
• Parsley – Freshly chopped for garnish.

How to make tomato bisque

1. Sauté: Heat the olive oil in a pot over medium-high heat. Add the onion, carrot, and celery. Cook for 5-6 minutes, stirring often, until the onion is softened and translucent. Add the roasted garlic and cook for another 30 seconds.
2. Simmer: Stir in the flour and cook for another 1-2 minutes, then add the chicken broth, tomatoes, and bay leaves. Stir to combine, then bring the soup to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.
3. Blend: Remove the bay leaves from the pot. Use an immersion blender and blend the soup until it’s completely smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender.
4. Finish: Stir 3/4 cup of the cream into the pot. Season to taste with salt and pepper. Garnish each bowl with a drizzle of the remaining heavy cream, the fresh basil, and a crack of pepper.

How to roast garlic

he deep, sweet flavor of roasted garlic works so well with the acidic tomatoes in your tomato bisque. While you can use regular garlic, I suggest taking the extra steps to really transform your soup into a gourmet experience. It’s really simple, so here’s my recipe for roasted garlic.

How to serve

Feel free to enjoy this recipe as an appetizer or as the main course. I’ve gone with a classic garnish of fresh parsley and a drizzle of heavy cream. You can also serve your bisque with a few croutons floated in the center of the bowl or like I did with a grilled cheese.

When I think of a rich, creamy, flavorful soup like this, I crave some good homemade bread. Here are my favorite recipes anyone can master, regardless of their baking abilities:

• No Knead Bread
• No Knead Skillet Bread
• Artisan Bread
• Sunflower Bread
• Honey Rolls
• Dark Rye Bread

I’ll also serve this soup up with a simple, fresh salad on the side:

• Chickpea Tomato Salad
• Easy Coleslaw Recipe
• Kale and Quinoa Salad
• Easy Corn Salad
• Mediterranean Grilled Chicken Salad
• Cobb Salad

Leftovers

Your tomato bisque will last 3-4 days stored in an airtight container in the fridge. You can reheat it either in the microwave or in a pot over medium heat on the stove.

This soup will also last up to 6 months in the freezer. Wait until the soup has fully cooled down to room temperature before freezing. You can let it thaw in the fridge overnight before reheating, or reheat straight from the freezer.

Did you love this easy soup? Try these:

• Roasted Tomato Soup
• Chicken Tortilla Soup
• Easy Tortellini Soup
• Chicken and Rice Soup
• Lentil Soup
• Minestrone Soup
• Easy Hamburger Soup
• Italian Meatball Soup
• Buffalo Chicken Wing Soup