Creamy Tomato Bisque Soup

Creamy Tomato Bisque Soup has always felt like a warm hug on a chilly evening the kind of meal that soothes and satisfies from the very first spoonful When fresh tomatoes are out of season this recipe still brings those bright summer flavors to your kitchen with one simple pot and a few easy steps

I made this soup for my mom when she was under the weather and she said it tasted better than any café version and asked for the recipe afterwards

What You'll Need

• Olive oil: brings richness and helps the herbs bloom choose a good-quality extra virgin for depth
• Salt: seasons from the base use kosher salt for clean flavor
• Fresh thyme sprigs: infuse the broth with earthy notes pick firm green stems
• Fresh garlic: gives boldness to the foundation always slice or crush fresh cloves
• Fresh parsley and basil: provide freshness chop them just before using for vibrant color
• San Marzano crushed tomatoes: are key for sweetness and deep flavor look for DOP on the label for authenticity
• Chicken broth: loosens the texture and adds savory background low-sodium is best for control
• Sugar: softens any acidity in the tomatoes use pure cane sugar for balance
• Salted butter: gives the roux richer flavor choose butter with few additives
• All-purpose flour: thickens the soup sift it if possible to avoid lumps
• Heavy cream: finishes the bisque silky smooth do not substitute with milk for full effect

How to Make It

Sauté the Aromatics:

Begin by heating olive oil in a large saucepan over medium heat Add salt fresh thyme sprigs crushed garlic chopped parsley and basil Cook gently for about one minute stirring so nothing burns The mixture should become fragrant as the herbs and garlic release their oils

Build the Tomato Base:

Pour in the crushed San Marzano tomatoes chicken broth and sugar Stir well to combine Bring the mixture to a gentle simmer Lower the heat and let it cook uncovered for about thirty minutes Stir occasionally to keep the ingredients from sticking After simmering carefully remove the thyme sprigs and garlic cloves They will have added their flavor

Prepare the Roux:

In a small separate pan melt the salted butter over medium-low heat Whisk in the all-purpose flour and cook for one to two minutes to remove the raw taste Slowly drizzle in the heavy cream whisking constantly until a smooth thick paste forms This roux is what will give your soup its luxurious finish

Combine and Enrich:

Slowly add the roux mixture to the simmered soup whisking as you go This method keeps your bisque creamy with no lumps Taste and check the seasoning Adjust the salt or add more cream for extra richness as desired

Final Touch:

Ladle the hot bisque into bowls Finish each serving with a sprinkle of fresh herbs parmesan cheese or crunchy croutons Enjoy immediately for best texture and flavor

The real star for me is the San Marzano tomatoes They have a sweetness and deep flavor you simply cannot fake Once I brought this soup to a family gathering and my cousin who swears she hates tomato soup asked for seconds and the recipe

Storage Tips

This soup stores well in an airtight container in the fridge for up to four days It reheats gently on the stove or microwave Add a splash of broth if it thickens too much in the fridge For freezing cool the soup completely before portioning into freezer safe bags or containers Thaw overnight in the refrigerator then reheat stirring well to restore creaminess

Ingredient Substitutions

If San Marzano tomatoes are hard to find use a high quality canned plum tomato and a pinch of sugar Vegetable broth can replace chicken broth for a vegetarian version Lactose free cream or unsweetened coconut cream works if you have dairy sensitivities though the flavor will be slightly altered

Serving Suggestions

Classic grilled cheese is always a perfect match Cut the sandwich into strips for dipping You can also serve with a green salad for a lighter meal or ladle the bisque into small cups for a comforting appetizer shot at parties

A Bit of Soup History

Tomato bisque as we know it first gained popularity in French and American kitchens Bisque originally referred to creamy shellfish soups but chefs began applying the technique to vegetables making tomato bisque a beloved classic in diners and bistros alike

Seasonal Adaptations

Use fresh summer tomatoes roasted in the oven when they are peak ripe Add a dash of smoked paprika or chili flakes in cooler months for warmth For spring try stirring in some baby spinach at the end for freshness

Helpful Notes

Letting the soup simmer fully brings out maximum tomato flavor Strain the soup for ultra silky texture if you want a more refined version Always taste and adjust salt just before serving to make flavors pop

Success Stories

This recipe has earned a spot in many of my dinner party menus Every time I share it with friends someone asks for a second helping One reader even wrote to say her picky eater finished his bowl for the first time

Freezer Meal Conversion

If making ahead let the soup cool then ladle into freezer bags in single servings Remove as much air as possible for best storage Always reheat gently and stir in a splash of fresh cream just before serving to revive the texture

Once you taste this creamy tomato bisque you will see why it is a comforting staple in so many kitchens Make a batch soon and share a bowl with someone you love

Recipe FAQs

→ How can I make the bisque extra creamy?

Use a generous amount of heavy cream and blend until fully smooth for a richer texture.

→ Can I use canned tomatoes instead of San Marzano?

Yes, quality canned tomatoes work, but San Marzano adds distinctive sweetness and depth.

→ What toppings complement this bisque?

Top with freshly chopped herbs, croutons, or a sprinkle of Parmesan cheese for added flavor.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I make this bisque vegetarian?

Swap chicken broth with vegetable broth to create a vegetarian-friendly version.