This tomato bisque offers a quick yet flavorful escape into a creamy, velvety soup that’s both simple to prepare and deeply satisfying. It combines the richness of fire-roasted tomatoes with a smooth cream finish, making it the perfect choice for a cozy dinner or an elegant starter. Whether you’re serving it on a chilly night or as part of a festive meal, this tomato bisque promises to be a crowd-pleaser.

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Ingredients Breakdown

Each ingredient in this tomato bisque is carefully chosen to build a robust and well-balanced flavor profile. The base of the soup consists of finely chopped carrots, onions, celery, and garlic — a classic mirepoix that provides depth and a touch of sweetness. Fire-roasted diced tomatoes lend a subtle smokiness, while the chicken stock ensures the soup stays savory and light. For those looking to switch things up, vegetable broth can be substituted for a vegetarian version, and fresh tomatoes may be used in place of canned for a more vibrant, tangy twist.

The butter and flour act as the thickening agents, creating the velvety texture that makes this bisque so luxurious. The heavy cream adds the final touch of richness, though you could substitute coconut milk or a dairy-free alternative if preferred. To finish, freshly ground white pepper gives a delicate warmth, while croutons provide a delightful crunch if desired.

Instructions for Preparing Tomato Bisque

Begin by gathering all your ingredients. This preparation step is key to a smooth cooking process, ensuring that everything is at hand when needed.

Start by melting two tablespoons of butter in a medium saucepan over moderate heat. Add your finely chopped onion, carrot, celery, and garlic, allowing them to soften while covered. Stir occasionally to ensure even cooking and prevent burning. The moment you see a golden hue developing, you know your vegetables are releasing their natural sweetness — a critical step for building flavor.

Once the vegetables are softened, sprinkle the flour over them, stirring it in carefully. The flour needs to be fully absorbed into the butter and vegetable mixture, forming a roux that will give the soup its desired creamy consistency. This step should take about a minute on low heat to avoid any raw flour taste.

Next, pour in the chicken stock, followed by the drained fire-roasted tomatoes, tomato paste, and sugar. Bringing the mixture to a boil allows the flavors to meld together while the sugars from the tomatoes caramelize, adding a subtle sweetness to the bisque. Partially cover the saucepan and reduce the heat, letting the soup simmer for about 15 minutes or until the vegetables are tender.

Now, carefully transfer half of the soup to a blender, pureeing it until smooth. This blending step ensures a creamy texture while still preserving some hearty pieces of vegetables in the remaining half of the soup. Return the puree to the saucepan, stir in the heavy cream, and heat the soup gently until it’s fully warmed through. Finally, season with kosher salt and freshly ground white pepper to taste, and swirl in the remaining butter for a silky finish.

Recipe Tips & Frequently Asked Questions

How to adjust thickness:
If you prefer a thicker bisque, reduce the amount of chicken stock or let the soup simmer uncovered for a few additional minutes. If it’s too thick, simply stir in a little more broth or cream until you reach the desired consistency.

Storage and Reheating:
Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating.

Substitutions:
For a vegetarian version, swap the chicken stock for vegetable broth. Dairy-free alternatives such as coconut cream or cashew cream can replace heavy cream.

How to blend safely:
To avoid hot soup splashes, never fill your blender more than halfway, and remove the center cap from the blender lid to allow steam to escape while covering the opening with a kitchen towel.

Can I freeze this tomato bisque?
Yes, but leave out the cream when freezing. Add the cream when reheating to maintain the soup’s smooth texture.

How do I avoid curdling the cream in the soup?
Slowly stir the cream into the warm (not boiling) soup to prevent it from curdling. Using room-temperature cream also helps.

Can I use fresh tomatoes instead of canned?
Absolutely! Blanch and peel about 8-10 ripe tomatoes for a fresher flavor. Fresh tomatoes will add a slightly more acidic taste, so adjust the sugar to balance it out.

What’s the best way to thicken my bisque if it’s too thin?
A cornstarch slurry or additional flour can be whisked in, but be sure to cook the soup for an extra few minutes to eliminate any raw starch taste.

What to Serve With This Recipe

A rich and creamy tomato bisque pairs beautifully with a variety of sides. For a classic combination, serve it with a warm, crusty baguette, perfect for dipping into the bisque’s silky depths. If you’re craving a heartier meal, a grilled cheese sandwich with sharp cheddar or mozzarella will add a satisfying crunch and extra comfort to the dish.

As for beverage pairings, a light red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc will enhance the tomato’s natural acidity. If you prefer non-alcoholic options, a chilled sparkling water with a hint of lemon will cleanse the palate and balance the richness of the bisque.

For toppings, feel free to get creative. Croutons provide a delightful crunch, while a dollop of sour cream or a drizzle of basil-infused olive oil adds an extra layer of flavor. For a savory twist, try topping the bisque with crispy pancetta or crumbled feta cheese.

Customization Ideas

This tomato bisque is highly versatile, offering endless possibilities for customization. To turn it into a more substantial meal, consider adding shredded chicken, sautéed shrimp, or even chunks of lobster for a luxurious seafood bisque. Each addition will complement the creaminess of the soup while introducing new textures and flavors.

For a flavor twist, fresh herbs like thyme, oregano, or basil can be stirred in during the final minutes of cooking to bring out earthy, aromatic notes. If you enjoy a bit of heat, a sprinkle of red pepper flakes or a dash of cayenne will give the bisque a fiery kick, contrasting beautifully with the rich creaminess.

Before serving, garnish your tomato bisque to make it visually appealing and even more flavorful. A handful of crunchy garlic or cheese croutons will add texture and balance to the smooth soup. For a finishing touch, swirl in a drizzle of basil oil or truffle oil to add a gourmet flair.

If you’re serving the bisque at a dinner party, consider topping each bowl with freshly grated Parmesan cheese or a sprig of fresh basil to enhance both the presentation and the taste. The small details in garnishing can elevate your tomato bisque from simple comfort food to a dish that impresses every guest at the table.

Ingredients

1 medium carrot, finely chopped
1 medium onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
4 cups chicken stock or canned low-sodium broth
2 (14 ½-ounce) cans diced fire-roasted tomatoes, drained
4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 teaspoons sugar
1/4 cup heavy cream
Kosher salt
Freshly ground white pepper
1/2 cup garlic or cheese croutons, for garnish (optional)

Instructions

Begin by assembling all your ingredients.

In a medium-sized saucepan, melt 2 tablespoons of butter over moderate heat. Add the chopped onion, carrot, celery, and garlic. Cover and cook over medium-high heat, stirring intermittently, until the vegetables soften and begin to take on a light golden color, about 5 minutes.

Sprinkle the flour over the sautéed vegetables and stir continuously for a minute over low heat, ensuring the flour is fully integrated into the mixture.

Pour in the chicken stock, followed by the drained tomatoes, tomato paste, and sugar. Bring the mixture to a boil, then partially cover the saucepan and let it simmer on medium heat for about 15 minutes, stirring occasionally, until the vegetables are fully tender.

Carefully transfer half of the soup to a blender and blend until smooth and creamy. Pour the pureed soup back into the saucepan, stir in the heavy cream, and continue to heat until the soup is thoroughly warmed through.

Season the bisque with kosher salt and freshly ground white pepper to taste. Swirl the remaining 2 tablespoons of butter into the soup just before serving. Ladle the bisque into bowls, top with croutons if desired, and serve hot.