Tomato Bisque

Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!

Soup season is rushing in and along with our Slow Cooker Pot Roast we are ALL about soups. Favorites around here are Slow Cooker Beef Stew,Slow Cooker Vegetable Beef Soup and Clam Chowder.

Tomato Bisque Soup
 Tomato Bisque

Why tomato bisque right? If you’re a fan of tomato soup you are probably picturing a mostly smooth but hearty soup that stands up to grilled cheese dipping. In this case you have a silky, creamy soup that is so luxurious you can serve this to a delighted and impressed crowd of people.

What is the difference between tomato soup and tomato bisque? In the most classic version to call it a bisque you’d need to use a stock from shellfish, but in current incarnations the difference can be the texture in addition to the use of heavy cream in the soup.

As the weather starts to cool down and the crop of garden tomatoes comes to an end and I’ve got you covered. This soup uses canned crushed tomatoes. And with a good quality crushed tomato like these you will have all the flavors of fresh tomatoes.

If you want to make a healthy tomato bisque or even a vegan tomato bisque you can swap out the heavy cream for coconut milk.

Roasted Tomato Bisque:

If you want to make the flavors bolder and you’re using fresh tomatoes you can roast them before adding them to the soup. First cut them in half and de-seed them. Toss them with olive oil and kosher salt and roast them at 400 degrees for 20 minutes. When they’re done roasting peel off the skin before adding them to the soup and continuing the recipe as described.

Creamy Tomato Bisque

tomato bisque with fresh tomatoes:

If you’d like to use fresh tomatoes first ask yourself if the tomatoes are flavorful enough. You want gorgeous maybe slightly too ripe or soft tomatoes that are still delicious. Then you’re going to boil them for 60 seconds then shock them in ice water before peeling. Then de-seed the tomatoes before adding them to the recipe.

When serving you can add a touch of heavy cream in a circle pattern to up the plating style of the soup since is a smooth pink color. If you want to make it even more fun use a toothpick to make designs through the heavy cream swirl. I usually make figure 8s through the cream.

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Creamy Tomato Bisque
4.94 from 30 votes

Tomato Bisque

Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!
Course Soup
Cuisine American
Keyword soup, tomato, Tomato Bisque, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 87 kcal
Author Sabrina Snyder


  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1 pinch cayenne
  • 1 teaspoon dried basil
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 28 ounces crushed tomatoes
  • 1 teaspoon white sugar
  • 1 cup heavy cream


  1. Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.

  2. Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
  3. Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.

  4. Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.
Nutrition Facts
Tomato Bisque
Amount Per Serving
Calories 87 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 480mg21%
Potassium 297mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 320IU6%
Vitamin C 12.7mg15%
Calcium 42mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I tried this. Very bland . Great if your health conscious. But a very bland soup. Does not taste like other tomato bisque’s I’ve had before.

  2. OMG!! This was seriously restaurant quality! The only thing I changed is I added 1/2 a shallot and I sautés some fresh basil and a handful of grape tomatoes then I used a handheld blender. And a touch more garlic, because why not? One of my most favorite soups I have ever made. Thank you for the recipe!!!

  3. GREAT soup. I made it as written, only thing was I added two pinches of cayenne rather than one. That made it a bit too spicy, my fault for using two pinches, but given I will save this recipe as a regular in my rotation of meals, I will know next time to only use one pinch of cayenne. The other flavors and textures were perfect. This soup could have been on the menu of a restaurant. As it was, I guess with mine being a bit too spicy, a restaurant could have called it “spicy tomato bisque.” LOL. Thanks for a great recipe to use over and over again!

  4. This is the BEST tomato soup recipe EVER!??. I did improvise by adding about 1/3 c. fresh chopped basil, 1/2 tsp oregano, went with only 2/3 onion, and added about 14 oz extra crushed tomatoes because I like a lot of tomato flavor. Any one who says this recipe wasn’t good, did not follow the recipe or didn’t use an immersion blender to create a nice, smooth tomato soup consistency. Will definitely make this again ?. Thank. you so much for sharing!

      1. hi! i’m excited to try this recipe this weekend! if i wanted to add parmesan cheese, how much do you think i should add and should it go in before or after serving?

  5. I’ m sorry , the question mark at tge end of my pist was a typo . I meant to say…..
    I make this recipe all the time. I fill a thermos full for my husband when he goes fishing with his buddies. I like to add white wine as part of the liquid portion (1/2 a cup.) Thank you again. It is delicious.

  6. I make this recipe all the time. I fill a thermos full for my husband when he goes fishing with his buddies. I like to add white wine as part of the liquid portion (1/2 a cup.) Thank you again. It is delicious. ?

  7. This was delicious and my 8 year old who doesn’t eat any soup and is not a fan of tomatoes loved it too! I followed the recipe exactly. Thank you!

  8. I made this soup twice in the past week. It is so good and so easy. I was intimidated to make this until I saw your recipe. It is awesome! Thank you for a wonderful and delicious soup.

  9. Good overall flavor. But it’s not thick like I would expect from a bisque and it doesn’t have depth to it. Wish it would have advise to either get a can of crushed tomatoes or given direction on how to manually crush in the recipe. I bought 28 oz of cherry tomatoes and then had to find instructions for how to crush them, which is quite laborious prep work.

  10. What a wonderful, easy recipe! I added some tomato paste and bag leaf; then finished off with a little sherry. I almost missed the immersion blender step – so glad I didn’t! What a game changer! I can absolutely see how this could be even more next level of crab and shrimp were added!

  11. Thanks for this simple, yet wonderful recipe. I used ripe Early Girl tomatoes straight off of my garden vine, skipped the use of the cream, and it was still heavenly. Went great with “non-fancy, non-grown-up” grilled cheese sandwiches!

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