Recipe: Tomato Bisque

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 36 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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  • Comments

    1. Andrea |

      We LOVE this soup!! One batch doesn’t cut it, I have to triple the recipe!!! It is delicious!!

    2. Kimberly |

      Made this last night, and it was really good! I used 1 tsp dried parsley and about 1/2 tsp dried thyme as substitutes since I didn’t have fresh on hand. Served it with cheese toast, and everyone (3 kids and husband) really liked it. :)

    3. amy |

      Does anyone know the nutritional value for this recipe? Mostly fat, calories, carbs and protein. Thanks so much

    4. Amber |

      what can you use in place of heavy cream? I don’t like that all that I’ve seen has carragean in it.

      • Kara |

        We are gluten free and Dairy Free and make this recipe often. We sub the heavy cream for a can of full-fat coconut milk, from the asian isle in the grocery store. When you buy it, shake the can, if you can’t hear liquid moving around that means it has a lot of cream in it. That’s what you want :) It also tastes great without any cream or milk–but then I guess it can’t be considered “bisque”.

        • Emily |

          What do you sub for the wheat flour?

    5. Jessica T |

      I am making this for dinner! I’m making a double batch so I can freeze some! Do I pre-cook the bacon?

      • Amy Taylor (comment moderator) |

        Hi Jessica. You cook it for a couple minutes when you add it to the pan. :)

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