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The Ultimate Creamy Tomato Bisque Recipe

comforting meal of creamy Tomato Bisque served with a gooey grilled cheese sandwich for dipping.

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Stir in the flour and cook, stirring constantly, for 3 minutes to make a roux.
  4. While whisking constantly, pour in the chicken broth and the chopped tomatoes with their liquid. Bring the mixture to a boil.
  5. Tie the parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine to create an herb bundle, and add it to the pot.
  6. Lower the heat and let the soup simmer for 30 minutes.
  7. Remove the pot from the heat and allow the soup to cool.
  8. Once cooled, remove and discard the herb bundle.
  9. Working in batches, transfer the soup mixture to a blender and puree until smooth.
  10. Place a sieve over a large bowl and strain the pureed soup to ensure a perfectly smooth texture.
  11. Return the strained puree to the pot and reheat over medium heat.
  12. Whisk in the heavy cream and salt. Season with pepper to taste.
  13. 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

Find it online: https://www.eatswithsoul.com/tomato-bisque/