Tomato Bisque Soup With Fresh Tomatoes (Small Batch for Two)
Tomato bisque soup is just tomato soup that’s been blended smooth and finished with cream. This version is made with fresh chopped tomatoes and simmered on the stovetop. It makes two bowls, so there’s no big pot of leftovers to deal with.
Most bisque recipes start with a 28-ounce can, flour and a pile of vegetables, and they feed four to six people. Others roast fresh tomatoes for an hour first. This one skips all of that. You need one onion half, one garlic clove, a few ripe tomatoes and a small pot. If tomatoes aren’t in season, one 14.5-ounce can works too.
A Quick Look at This Tomato Bisque
- π² Makes: 2 bowls
- β±οΈ Time: about 40 minutes, most of it hands-off simmering
- π Tomatoes: about 14 oz (400 g) fresh, or one 14.5-oz can of crushed tomatoes
- π₯ Equipment: a small pot and an immersion or countertop blender
- πΎ No flour, no roasting: blending is what makes it thick
- π₯₯ Dairy-free option: swap the cream for coconut milk and use vegetable broth
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Tomato Bisque vs. Tomato Soup
Bisque first meant a French shellfish soup. Today the word mostly means a smooth, creamy soup. So tomato bisque is a tomato soup that’s been purΓ©ed and enriched with cream, and some cooks call it cream of tomato soup. Tomato soup on its own can be thin, chunky or brothy, with or without dairy.
Ingredient Notes
Fresh tomatoes. Pick the ripest, reddest ones you can find, since they’re most of the flavor. You’ll need about 3 medium or 2 large tomatoes, roughly 14 oz (400 g) chopped. Peeling is optional. The soup gets blended, but small flecks of skin can stay behind. If you want it extra silky, peel them first or push the blended soup through a fine-mesh strainer.
Canned instead. Use one 14.5-ounce can of crushed tomatoes and pour in all the juice. This is the easiest route in winter.
Onion and garlic. Half a medium onion and one clove keep the base mild, so the tomato stays in front. A red or yellow onion both work.
Broth. Vegetable broth keeps the soup vegetarian. Chicken broth adds a more savory base. Brands vary a lot in salt, which is why the salt amount is small.
Sugar. The Β½ teaspoon is optional. It takes the sharp edge off tart tomatoes. Taste the soup first and add it only if it needs it.
Cream. Just 2 tablespoons turns soup into bisque. Heavy cream is the classic choice. Full-fat coconut milk is the dairy-free swap.
You’ll also need olive oil, dried or fresh basil, salt and black pepper. Exact amounts are in the recipe card below.
How to Make Tomato Bisque Soup
1. Soften the onion and garlic
Warm the olive oil in a small pot over medium heat. Add the chopped onion and stir now and then for 2 to 3 minutes, until it softens and turns glossy. Stir in the garlic for about 30 seconds, just until you can smell it.
2. Add the tomatoes and seasonings
Tip in the chopped tomatoes (or the crushed tomatoes). Sprinkle in the salt, pepper, basil and sugar, if using, and stir.
3. Pour in the broth and simmer
Add the broth and bring the pot to a boil. Turn the heat down and let it simmer gently for 10 to 15 minutes. The tomatoes should break down and the soup should turn a deep orange-red.
4. Blend until smooth
Blend right in the pot with an immersion blender. You can also ladle it into a countertop blender in small batches. Pour it back into the pot once it’s smooth.
5. Finish with cream
Turn the heat to low. Stir the cream into the pot for an evenly creamy bisque, or ladle the soup into bowls and swirl a tablespoon of cream into each one. Heat it gently once the cream is in. Don’t let it boil.
Tips for a Smooth, Creamy Bisque
- Blend hot soup safely. Fill a countertop blender no more than halfway. Take the center cap out of the lid and cover the opening with a folded kitchen towel so steam can escape.
- Fix the thickness before the cream goes in. Fresh tomatoes vary in how juicy they are. If the blended soup looks thin, simmer it a few more minutes. If it’s too thick, add a splash of broth.
- Salt at the end. Taste once the soup is blended. Then decide if it needs more salt, pepper or that pinch of sugar.
- Keep it below a boil after adding cream. A hard boil can make the cream separate.
Toppings and What to Serve With It
The classic finish is a swirl of cream with a handful of croutons on top. A spoonful of sour cream, a little torn fresh basil or a drizzle of olive oil also works well.
To turn it into a meal, add a sandwich for dipping. There’s a whole section of grilled cheese ideas in these easy sandwich recipes for family nights. Crispy Nebraska cheese Frenchees or a chicken Caesar wrap with croutons also go well with a bowl of soup.
Storing, Freezing and Reheating
- Fridge: cool the soup, then keep it in a covered container for up to 3 to 4 days.
- Freezer: dairy can turn grainy once it’s frozen and thawed. Freeze the soup before you add the cream, for up to 3 months. Then stir in the cream after reheating.
- Reheat: warm it gently on the stovetop or in the microwave, stirring often. Don’t let it boil.
FAQs
Is this tomato bisque gluten-free?
The soup has no flour, so the base is naturally gluten-free. Check the label on your broth, and leave off the croutons or use gluten-free ones.
Can I double the recipe?
Yes. Double everything and use a medium pot. A bigger batch can take a few extra minutes to come to a boil, and you’ll likely need to blend it in two batches if you use a countertop blender.
More Cozy Soups to Try
- Hearty turkey and barley soup
- Creamy chicken and wild rice soup
- 21 chicken soup recipes for cold nights
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Tomato Bisque Soup With Fresh Tomatoes
Equipment
- Small pot or saucepan
- Immersion blender or countertop blender
Ingredients
- 1 tbsp olive oil (13 g)
- Β½ medium onion about 55 g, chopped; red or yellow
- 1 clove garlic minced
- 14 oz ripe fresh tomatoes (400 g) chopped, about 3 medium or 2 large, OR 1 (14.5-oz) can crushed tomatoes
- 1 cup vegetable or chicken broth (240 ml)
- Β½ tsp sugar optional
- ΒΌ tsp salt plus more to taste
- β tsp ground black pepper
- Β½ tsp dried basil or 1 1/2 tsp chopped fresh basil
- 2 tbsp heavy cream (30 ml) or full-fat coconut milk
For serving (optional)
- croutons
- fresh basil
- sour cream a spoonful
- olive oil a drizzle
Instructions
- Cook the aromatics: Heat the olive oil in a small pot over medium heat. Cook the onion for 2β3 minutes, until soft. Add the garlic and stir for 30 seconds.
- Add the tomatoes: Stir in the tomatoes, sugar (if using), salt, pepper and basil.
- Simmer: Pour in the broth. Bring it to a boil, then lower the heat and simmer for 10β15 minutes, until the tomatoes have broken down.
- Blend: PurΓ©e with an immersion blender until smooth. If you use a countertop blender, work in small batches with the lid vented, then pour the soup back into the pot.
- Add the cream: Over low heat, stir in the cream, or swirl 1 tbsp into each bowl. Warm gently, and don't let it boil.
- Serve: Taste and adjust the salt and pepper. Ladle the soup into bowls and top each one with a handful of croutons just before serving, so they stay crunchy. Add a little fresh basil, a spoonful of sour cream or a drizzle of olive oil if you like.
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