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 22 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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200 comments to Recipe: Tomato Bisque

  • Katrina

    This was soooo good! This will definitely be making it on my menu frequently

  • Cammie

    I’ve been wanting to try this recipe for a while now, since I’ve been following you for several months. I was JUST able to make it yesterday and it was SO good! We don’t eat a lot of bisque here in CO, so it tasted really good to me. I used about 1/2 of the cream which was perfect. Thank you for all of your wonderful recipes, you have made my life easier and my family thinks I’m the best cook! :)

  • Sue

    I make this at least twice a month (same as the broccoli cheese soup) and it’s a huge hit in our house. I am using your suggestion to double up batches and freeze in mason jars. Wonderful for lunch on a cold (seems like endless cold..) day!Thanks for all the awesome recipes!

  • sue

    hi, made this 2 days ago…big hit! couple of questions, when adding the flour it said to whisk for 2 minutes…but it all went to this dry paste…did I do something wrong…once I added the chicken stock it was fine, but certainly seemed odd. And I put througth the blender but still had little pieces of proscuitto in the finished soup – is that normal? And finally, how long would this keep in the fridge?

    • Assistant to 100 Days (Amy)

      Hi Sue. The mixture should be somewhat thick before you add the broth. The overall texture will depend upon to what degree you puree. If you puree in batches, it might be a little more smooth. ~Amy

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