What is more comforting than the hug in a bowl that is a classic tomato soup? What if you could elevate that nostalgic memory into an incredibly luxurious, velvety smooth, and deeply flavorful Tomato Bisque? This recipe is your guide to doing just that.
This isn’t your average, watery soup from a can. We are building layers of flavor from the ground up, starting with a smoky bacon base, adding an aromatic vegetable foundation, and finishing with cream for a truly decadent texture. Prepare to master the best Tomato Bisque you’ve ever had.
Table of Contents
Table of Contents
Recipe Overview: A Symphony of Flavor and Texture
What makes this recipe a true bisque is the classic technique. We create a roux to thicken the base, and we take the crucial final steps of pureeing and straining the soup. This extra effort is what transforms a simple soup into a silky, restaurant-quality experience.
| Metric | Time / Level |
| Total Time | 55 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Intermediate |
| Servings | 6-8 |
The Essential Ingredients for Tomato Bisque
The magic of this bisque comes from building flavor with purpose. Each ingredient plays a critical role in creating its signature rich and complex taste.
- Unsalted Butter & Bacon: We use butter for richness and a small amount of minced bacon. The bacon renders its fat, creating an initial layer of smoky, savory flavor that infuses the entire soup. It also becomes a delicious crispy garnish.
- The Mirepoix (Onion, Carrot, Celery): This trio of aromatics is the heart of many classic soups and sauces. The Spanish onion adds sweetness, the carrot lends a subtle earthy sweetness and color, and the celery provides a fresh, savory backbone.
- Garlic: Four cloves of minced garlic add that quintessential warm, pungent aroma that pairs perfectly with tomatoes.
- All-Purpose Flour: This is not for breading! We use flour combined with the butter and rendered fat to create a “roux.” This is a classic thickening agent that gives the bisque its velvety body and prevents it from being thin.
- Chicken Broth: Five cups of a quality broth form the liquid base of our soup. Using homemade or low-sodium canned broth allows you to control the final saltiness of the dish.
- Canned Whole Peeled Tomatoes: A large (28-ounce) can is our star. We use high-quality canned tomatoes because they are picked at their peak of ripeness, offering a more consistent and intense flavor than many fresh, out-of-season tomatoes.
- The Bouquet Garni (Parsley, Thyme, Bay Leaf): Tying these fresh herbs together allows them to infuse the soup with their woodsy, earthy flavors while simmering. Crucially, this bundle is easy to remove before blending.
- Heavy Cream: The final, luxurious touch. One cup of heavy cream is what officially turns this soup into a bisque, adding supreme richness and a smooth mouthfeel.
Step-by-Step: How to Craft the Perfect Tomato Bisque
Follow these detailed steps carefully. The technique is what sets this Tomato Bisque apart from all others.
Step 1: Build the Flavor Base First, heat the unsalted butter in a large soup pot or Dutch oven over medium-high heat. Add the minced bacon. Cook while stirring until the bacon is crisp and has rendered most of its fat, which should take about 1 minute.
Next, use a slotted spoon to transfer the crispy bacon bits to a plate lined with a paper towel. Set this aside for a garnish later. Lower the heat under the pot to medium.
Now, add the chopped onion, carrots, and celery (your mirepoix) and the minced garlic to the pot with the butter and rendered bacon fat. Cover the pot and cook, stirring occasionally, for about 8 minutes. The vegetables should be soft, fragrant, and translucent.
Step 2: Create the Roux Sprinkle the all-purpose flour over the softened vegetables. Stir it in completely and cook for 3 full minutes, stirring constantly. This step is crucial.
Pro Tip: Cooking the raw flour taste out of the roux is essential for a clean, professional flavor. The mixture should look like a thick paste and may begin to smell slightly nutty.
Step 3: Simmer the Soup While whisking constantly, slowly pour in the chicken broth. Continue whisking as you pour to ensure the roux dissolves smoothly into the liquid without any lumps. Then, pour in the roughly chopped canned tomatoes with all their liquid.
Bring the mixture to a boil, still whisking. Meanwhile, tie your parsley sprigs, thyme sprigs, and bay leaf together with a piece of kitchen twine to create an herb bundle (a “bouquet garni”). Add this bundle to the pot.
Once boiling, lower the heat to a gentle simmer. Let the soup simmer uncovered for 30 minutes, allowing all the flavors to meld and deepen.
Step 4: Blend and Strain for a Silky Texture After 30 minutes, remove the pot from the heat. Locate and discard the herb bundle. Allow the soup base to cool for at least 10-15 minutes.
Safety Pro Tip: Never blend hot liquids in a sealed blender! The steam can build up and cause the lid to explode, creating a dangerous mess. Work in batches, filling the blender only one-third of the way. Remove the small plastic cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
Working in batches, carefully puree the soup until it is completely smooth. For the ultimate velvety texture, strain the pureed soup through a fine-mesh sieve set over a large, clean bowl. Use the back of a ladle to press the liquid through the sieve, leaving any seeds or tough bits behind.
Step 5: Finish and Season Return the strained, smooth puree to the clean pot. Reheat it gently over medium heat.
Once the soup is warm, whisk in the heavy cream and the kosher salt. Allow it to heat through, but do not let it come to a boil after adding the cream. Season generously with freshly ground black pepper to your taste.
The Ultimate Creamy Tomato Bisque Recipe
A classic and creamy tomato bisque with a rich depth of flavor. The soup begins with a base of rendered bacon fat, in which a mirepoix of onion, carrots, and celery is softened. The soup is thickened with a flour roux, then simmered with chicken broth, canned tomatoes, and a fresh herb bundle. For a perfectly smooth and velvety texture, the soup is cooled, pureed in a blender, and strained before being finished with heavy cream and garnished with the crispy bacon bits.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Total Time: 1 hour 27 minutes (includes cooling time)
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Sautéing, Simmering, Pureeing
- Cuisine: French
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon minced bacon (about 1/2 ounce)
- 1 Spanish onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 5 tablespoons all-purpose flour
- 5 cups chicken broth, homemade or low-sodium canned
- 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
- 3 parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup heavy cream
- 1 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- In a large soup pot, heat the butter over medium-high heat. Add the minced bacon and cook for about 1 minute, stirring, until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate; set aside for garnish.
- Lower the heat to medium. Add the onion, carrots, celery, and garlic to the pot. Cook, covered, for about 8 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Stir in the flour and cook, stirring constantly, for 3 minutes to make a roux.
- While whisking constantly, pour in the chicken broth and the chopped tomatoes with their liquid. Bring the mixture to a boil.
- Tie the parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine to create an herb bundle, and add it to the pot.
- Lower the heat and let the soup simmer for 30 minutes.
- Remove the pot from the heat and allow the soup to cool.
- Once cooled, remove and discard the herb bundle.
- Working in batches, transfer the soup mixture to a blender and puree until smooth.
- Place a sieve over a large bowl and strain the pureed soup to ensure a perfectly smooth texture.
- Return the strained puree to the pot and reheat over medium heat.
- Whisk in the heavy cream and salt. Season with pepper to taste.
- To serve, divide the hot bisque among warm soup bowls and garnish with the reserved crispy bacon.
Notes
- This recipe uses a classic roux (flour cooked in fat) to create a thick, stable bisque.
- An herb bundle (bouquet garni) is used to infuse the soup with flavor and is easily removed before pureeing.
- For the smoothest, most velvety texture, it is important to both puree the soup in a blender and then pass it through a sieve.
- The small amount of bacon is used primarily to add a subtle, smoky depth of flavor to the soup base.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1.5 cups)
- Calories: 250-320
- Sugar: 10-15 g
- Sodium: 800-1000 mg
- Fat: 18-24 g
- Saturated Fat: 11-15 g
- Trans Fat: 0 g
- Carbohydrates: 20-25 g
- Fiber: 3-5 g
- Protein: 5-7 g
- Cholesterol: 60-80 mg
Garnishes and Presentation
Serving a beautiful bowl of Tomato Bisque is part of the joy. Ladle the hot soup into warm bowls.
Here are some classic and creative garnish ideas:
- The Crispy Bacon: Sprinkle the reserved crispy bacon bits over the top.
- A Drizzle of Cream: For a beautiful visual, drizzle a little extra heavy cream or créme fraîche in a swirl.
- Fresh Herbs: A sprinkle of fresh chopped chives, basil, or parsley adds a pop of color and freshness.
- Crunchy Croutons: Homemade garlic croutons are a classic pairing.
- Grilled Cheese Soldiers: Serve alongside small strips of a classic grilled cheese sandwich for dipping.
Storage and Make-Ahead Tips
This Tomato Bisque is perfect for making ahead of time. The flavors get even better overnight.
- Storage: Allow the bisque to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: For the best results, freeze the soup before adding the heavy cream. Let the strained puree cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months.
- Reheating: Thaw the frozen soup in the refrigerator overnight. Reheat it gently in a pot over medium-low heat. Once it is warm, whisk in the heavy cream and seasonings before serving.
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Creative Recipe Variations
Once you master the base recipe, it’s easy to adapt. Here are three delicious variations to try.
1. Spicy Roasted Red Pepper & Tomato Bisque For a smoky and spicy kick, add one 12-ounce jar of roasted red peppers (drained) to the soup pot along with the canned tomatoes. Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper with the flour. Proceed with the recipe as written.
2. Vegetarian Basil & Tomato Bisque To make this vegetarian, simply omit the bacon and use 4 tablespoons of olive oil or butter to start. Swap the chicken broth for a high-quality vegetable broth. For the ultimate flavor, stir in 1/4 cup of fresh, chopped basil right at the end after you have whisked in the cream.
3. Fire-Roasted Tomato Bisque with a Kick Use one 28-ounce can of fire-roasted tomatoes instead of regular whole tomatoes. This adds an instant layer of smoky char and depth. For a little heat, add 1/2 teaspoon of red pepper flakes along with the garlic in the first step.
Enjoy the Ultimate Comfort Food!
You’ve just created a truly exceptional Tomato Bisque that rivals any fine dining restaurant. It is a testament to how classic techniques and quality ingredients can transform a simple concept into something extraordinary. This soup is perfect as an elegant appetizer for a dinner party or as the main event on a chilly evening.
We hope you enjoy every last silky, flavorful spoonful. Cooking is about creating joy and comfort, and this recipe delivers both.
Let us know how your bisque turned out in the comments below, or share this recipe with a fellow soup lover!
Frequently Asked Questions (FAQs)
Q1: What is the real difference between tomato soup and tomato bisque?
Traditionally, a “bisque” is a smooth, creamy soup of French origin, historically based on a strained broth of crustaceans like lobster or shrimp. In modern culinary terms, it often refers to any cream-based, pureed soup. The key differentiators of this Tomato Bisque are the use of heavy cream for richness and the process of straining the soup after pureeing to achieve an exceptionally smooth, velvety texture.
Q2: Can I use an immersion blender for this recipe?
Yes, you can use an immersion (or stick) blender for convenience. You can blend the soup directly in the pot. However, for the absolute smoothest, silkiest result that is free of all seeds, you will still need to perform the second step of straining the pureed soup through a fine-mesh sieve.
Q3: Why did my tomato soup curdle or look grainy?
This can happen for a couple of reasons. If you add cold cream to a very hot soup base, the temperature shock can cause the dairy to separate. Also, boiling the soup after the cream has been added can cause it to curdle. To prevent this, make sure your soup isn’t at a rolling boil when you whisk in the cream, and only heat it gently afterward.
Q4: What should I serve with Tomato Bisque?
The absolute classic pairing is a gooey, crispy grilled cheese sandwich, perfect for dipping. Other great options include crusty bread, homemade garlic croutons, a fresh green salad with a simple vinaigrette, or a simple cheese and charcuterie board.
Q5: Can I make this Tomato Bisque dairy-free?
Yes. To make it dairy-free, substitute the butter with a good quality olive oil. For the cream, the best substitute for richness and texture is full-fat coconut milk from a can or a homemade cashew cream.