Recipe: Tomato Bisque

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I absolutely love ordering Tomato Bisque when out at restaurants and was pleasantly surprised at how tasty the outcome can be at home too. We are at the very tail end of tomato season here in N.C. (thanks to the warm fall weather we’ve been having) so weRecipe: Tomato Bisque - 100 Days of Real Food did use fresh tomatoes, but this recipe can easily be made with canned tomatoes as well. I should also mention that my kids (who are not even tomato fans other than spaghetti and pizza sauce) loved this dish! They even asked for seconds. So enjoy and don’t forget to freeze the leftovers.




5.0 from 29 reviews
Tomato Bisque
Serves: 6 – 8
  • 4 tablespoons butter (we used unsalted)
  • 1 onion, diced
  • 2 slices bacon, proscuitto, or ham, minced
  • 4 cloves garlic
  • 5 tablespoons whole-wheat flour
  • 5 cups chicken broth/stock
  • 1 28-ounce can of whole, peeled tomatoes (with liquid) or about 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled…either way they need to be roughly chopped before using
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream (or less if desired)
  • 1 teaspoon salt (or more if you are using unsalted homemade broth)
  • Freshly ground black pepper, to taste
  1. Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
  2. Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
  3. Add the flour and stir vigorously for 2 – 3 minutes.
  4. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
  5. Throw in the herbs and simmer on low heat for 30 minutes.
  6. Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
  7. Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.

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227 comments to Recipe: Tomato Bisque

  • Stacy

    After realizing how nasty canned tomato soup can be I tried this recipe on my four small children. I had a hunch my kids would like it so I made a very large batch; Because of the quantity I did have to blend it in several smaller batches. I used a huge Tupperware “that’s a mega bowl” to mix it all back together. As the very large bowl full of soup sat on the table one of my children exclaimed, “It looks like a pot of gold!” It was absolutely Delicious! During the meal my kids loving renamed this tomato bisque “EDIBLE TREASURE.” I now make an even bigger batch which I divide into five portions. We eat one and freeze the other four. It makes a great quick lunch that requires little prep on a busy home school day. We were all ready on our own little real food adventure but this recipe is what got me “hooked on Lisa”…I’m a big fan. :)

  • […] Tomato Soup: I actually made this last Monday for dinner and then froze it. I thawed it overnight in the fridge and it reheated beautifully Saturday evening. It made for a super easy Saturday night meal. […]

  • Lisa

    I made this tonight for dinner and it was delicious! I didn’t include the bacon (or any meat, for that matter) as I limit our bacon consumption to once a month. I also only added salt and pepper because I didn’t want the herbs to over power since I was feeding this to my kids. It was seriously restaurant quality! I definitely recommend the stick hand blender. I couldn’t imagine having to pour it into an actual blender or food processor. Anyway, it was just so good! I paired it with grilled cheese sandwiches which just completed the meal!

  • Melanie

    Will any substitutions work for heavy cream, can I try whole milk or skim milk, soy milk etc>

  • […] Tomato Bisque (This “real food” recipe has garlic – does that count as a warm Fall Herb? It just looks so good!) via 100 Days of Real […]

  • Samantha

    This may be a silly question but how do I freeze this soup? I am new to freezing things and it seems like I have read somewhere that acidic foods such as tomatoes have to be froze a certain way to prevent bacteria growth.

  • Jana

    Have you ever tried freezing your tomato soup in the quart canning jars for an easy meal night in the future? I don’t see any reason this wouldn’t work just like the jelly jars, do you?


  • Jana

    I made this recipe this weekend and my entire family absolutely loved it! My husband suggested putting it on the weekly menu and my middle child suggested the daily menu! Thanks for a great recipe!

  • Theresa

    This was so easy and delicious. I am on a soup cooking mission today. Needless to say, I will never buy a red and white can of tomato soup ever again.

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