Tomato Bisque

5 from 1 vote

This Southern tomato bisque soup is creamy, rich, and surprisingly simple to make. With canned or fresh tomatoes and a handful of pantry staples, you'll have restaurant-quality comfort food on the table in about 35 minutes.

Course Dinner, Lunch

Cuisine American, Southern

Keyword creamy tomato bisque, homemade tomato bisque, Southern tomato bisque, tomato bisque recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 388kcal

Author Blair Lonergan

Equipment

Dutch oven
blender

Ingredients

2 tablespoons salted butter
1 medium onion, diced
1 tablespoon minced fresh garlic (about 3 large cloves)
1 tablespoon dried basil
1 teaspoon dried oregano
¼ cup all-purpose flour
1 ½ cups chicken or vegetable broth
1 (28 ounce) can petite diced tomatoes
1 tablespoon brown sugar
1 dried bay leaf
1 cup heavy cream (or half-and-half), at room temperature
Kosher salt and ground black pepper, to taste

Instructions

In a large saucepan, Dutch oven, or soup pot, melt the butter over medium-high heat. Add the onion and sauté until tender but not browned, about 5-7 minutes. Add the garlic, basil, and oregano; sauté for 1 minute. Add the flour; cook and stir for 1 minute.
Stir in the broth, tomatoes with their juices, brown sugar, and bay leaf. Bring to a boil; reduce the heat to low, cover and simmer for 15-20 minutes. Stir the pot regularly to make sure that the bottom of the pan doesn’t scorch and nothing sticks.
Remove the soup from the heat. Discard the bay leaf. Slowly stir in the half-and-half or cream.
Use a handheld immersion blender (or a regular blender) to puree the soup until smooth. Taste and season with salt and pepper. If you prefer a thinner soup, add a little bit of extra broth or cream at the end until it reaches your desired consistency. Ladle into bowls and enjoy!

Notes

For a richer bisque, use heavy cream instead of half-and-half.
Let the cream come to room temperature before adding it to the soup to prevent curdling. Remove the pot from the heat first.
Use vegetable broth for a vegetarian option; use olive oil and coconut milk for vegan.
If using a regular blender, work in batches and cover the lid with a tea towel to protect from steam.
Cut acidity by adding diced or halved carrots during cooking. They blend in without affecting flavor.
Brown sugar balances acidity without adding too much sweetness.
To use fresh tomatoes, roast 2-3 pounds at 450°F for 20-25 minutes before adding.
Dried herbs work best for soups. If using fresh, triple the amount.
For gluten-free, replace flour with a cornstarch slurry (2 tablespoons of cornstarch mixed with 1-2 tablespoons of cold broth or water).
Store in the refrigerator for 3-4 days. Do not freeze, as cream can separate.

Nutrition