Made with ripe garden tomatoes, this easy Tomato Bisque gets its velvety texture from blended vegetables instead of cream.
Tomato Bisque Soup Recipe
I make this Tomato Bisque recipe every summer when my garden is overflowing with ripe tomatoes. While I love my classic Tomato Soup recipe, this version has a richer, velvety texture thanks to carrots and celery blended right into the soup. The sweeter and riper the tomatoes, the better it tastes. I finish it with a little sour cream, fresh basil, and Parmigiano Reggiano, then serve it with crusty sourdough bread, it’s one of my favorite ways to enjoy summer tomatoes.
Why This Tomato Bisque Recipe Works
Whenever I have an abundance of tomatoes and basil, I love making this easy tomato bisque. Canned tomatoes just don’t deliver the same results as fresh garden-grown vegetables.
- Versatile: Serve it as a starter with protein or as a main course with a salad. Or dip your favorite bread or grilled cheese into the broth.
- Perfect for meal prep: It stays fresh in the fridge for 4 days and reheats quickly in the microwave.
- Nutritious: This healthy tomato bisque has no cream it’s primarily vegetables and broth.
- Summer In A Bowl: Summer tomatoes shine in this easy soup. If you don’t have a garden, check out your local farmers market or even Whole Foods for high-quality tomatoes.
Tomato Bisque vs Soup
What’s the difference between tomato bisque and tomato soup? Tomato bisque is typically smoother and creamier, while tomato soup can be either chunky or smooth. This lighter tomato bisque gets its rich, velvety texture from pureed carrots and celery instead of heavy cream.
Ingredients You’ll Need
Sautéing the aromatics and using fresh summer tomatoes, which only get sweeter the longer they simmer, creates a rich bisque that needs few additional ingredients. See the recipe card below for the exact measurements.
- Butter adds richness.
- Aromatics: Diced onion, celery, and carrots form a flavorful base. In French cooking, this aromatic combo is called mirepoix, while in Italian it’s known as soffritto. Fresh minced garlic also boosts the soup.
- Fresh plum tomatoes: Roma tomatoes are a common type of plum tomato. You’ll need about 8 to 12 to reach 30 ounces.
- Broth: You can use chicken broth or stock, or vegetable broth to keep it vegetarian.
- Herbs: Parsley, basil, and bay leaves simmer in the broth, imparting their flavor as it cooks.
- Kosher salt and black pepper for seasoning. If your tomatoes are perfectly ripe and in season, you ‘ll need less salt.
- Reduced-fat sour cream makes bisque creamier.
- Parmigiano Reggiano is optional but tastes delicious.
How to Make Tomato Bisque
Tie the basil, parsley, and bay leaves together with a string so they’re easier to remove before pureeing. See the recipe card at the bottom for printable directions.
- Peel the tomatoes: Add the tomatoes to a large pot of boiling water. Cook for a minute until the skin cracks. Remove from the water and let them cool. Then peel off the skins, which should come off easily.
- Sauté the veggies: Chop the onions, carrot, celery, and garlic into tiny pieces using a mini food processor or chopper. Then, melt the butter in the soup and cook the vegetables for 8 to 10 minutes until soft.
- Simmer the bisque: Add the broth, tomatoes, herbs, salt, and pepper to the pot. Simmer on low for 30 minutes. Discard the herbs and stir in the sour cream.
- Puree the soup with an immersion blender, and garnish with basil and Parmigiano (optional).
Do I have to remove the tomato skins?
Removing the skins will make the soup smoother, I personally always remove it, but if the texture isn’t bother you, feel free to skip blanching.
How to Blend and Thicken Tomato Bisque
- If you don’t have an immersion blender, let the soup cool slightly, then fill a regular blender halfway. Remove the plastic cap and cover the opening with a dish towel to prevent splattering.
- An immersion blender is more convenient, but a countertop blender provides a smoother consistency.
- Thicken tomato bisque by adding a bit more sour cream or simmering it uncovered to let the liquid evaporate.
Variations
- Boost the protein: Substitute chicken bone broth for a higher-protein alternative.
- Vegetarian tomato bisque: Use vegetable broth instead of chicken.
- Tomato options: Swap plum tomatoes with heirloom or beefsteak tomatoes.
- Can I blend the basil and parsley into the soup? For a stronger herb flavor, you can blend them into the broth.
- Dairy allergy: Either leave out the sour cream (it will be a bit thinner) or replace it with dairy-free sour cream or vegan cashew cream. Swap the butter for olive oil, and omit the Parm.
- Don’t like sour cream? Try it with plain whole milk Greek yogurt.
- Cheese: You can skip the Parmigiano Reggiano or use Pecorino Romano.
Serving Suggestions
Grilled cheese or crusty bread is so good dipped in tomato bisque soup, but I have more ideas below!
Storage
- Refrigerate the tomato basil bisque for up to 4 days and reheat in the microwave or on the stove until warm.
- Can I freeze tomato bisque? Yes, you can, but there are a few things to keep in mind.
- Let the soup cool, then transfer it to airtight, freezer-safe containers and freeze for up to 3 months. I like to store them in smaller containers for easy individual portions later.
- If possible, it’s best to freeze it before adding the sour cream, as dairy can sometimes separate after freezing and reheating.
- Thaw it in the fridge the day before, then gently reheat on the stove over low heat, stirring in the sour cream at the end.
More Tomato Soup Recipes You’ll Love:
For more healthy soup recipes, check out these five delicious tomato soups to inspire your next meal!
Yield: servings
Serving Size: 2 cups
-
To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.
-
Quickly remove from the water, let it cool a few minutes and the skin will come right off.
-
Chop onions, carrots, celery and garlic using a mini food processor or chopper.
-
Melt butter in a large soup pot over medium heat. When melted add chopped onions, carrots, celery and garlic.
-
Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
-
Using a string, tie herbs together and drop into the soup. This will make it easy to remove later.
-
Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
-
Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).
-
Ladle into bowls and top with freshly grated cheese and fresh basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
If using yogurt, be sure to temper it first.
Serving: 2 cups, Calories: 113 kcal, Carbohydrates: 14.5 g, Protein: 2.5 g, Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 11.5 mg, Sodium: 565.5 mg, Fiber: 5.5 g, Sugar: 6.5 g