Tomato Bisque

46 Reviews / 4.9 Average
I absolutely love ordering Tomato Bisque when out at restaurants and was pleasantly surprised at how tasty the outcome can be at home too. This recipe pairs perfectly with a grilled cheese sandwich during those colder months. Make sure to make a double batch to freeze for later.
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Recipe: Tomato Bisque - 100 Days of Real Food

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 we 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.

 

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295 thoughts on “Tomato Bisque”

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Recipe Rating




  1. Perennial favorite at our house! When I’m freezing a lot, I don’t add the cream until it’s thawed and reheated-one or two servings at a time! Faster, easier reheating and seems freshly finished when I add it!

  2. 5 stars
    Love this soup! Can you tell me what the nutritional value is for it? I can’t find it in your cookbook or online.

      1. I would definitely recommend not adding the noodles in when you freeze it, it just won’t hold up. – Nicole

    1. an easy way to find nutritional info on any recipe is to put it a nutrition tracker like “my fitness pal” (That is the one I use)

  3. I am about to start simmering soup and realized I didn’t minced ge garlic – left it whole :( is this okay?

    1. Amy Taylor (comment moderator)

      Hi. Sorry, we can rarely reply to recipe questions in real time. How did it turn out?

  4. 5 stars
    Great recipe as is. I wanted lower fat.so I left out the cream and butter. I like to add mushrooms and butternut squash. I also drink it cold for breakfast. I add a scoop of unflavored protein powder for an after workout drink. Reduce down for pasta sauce. This is a staple in my house. Great as is or as a good starting point for modifications. Thanks for the inspiration.

  5. I am trying to be more healthy and thought whole food would be the way to go. However, when I see ingredients such as bacon and heavy cream, red flags appear in my mind. I guess I have always equated real food=healthy food…but that is not necessarily the case. All real food is not necessarily healthy…it is just not processed which, for most American diets is a huge improvement! I think I’ll try the recipe with a few modifications. Perhaps nitrate free bacon (and cut off all visible fat) and would I be able to substitute a low fat half & half for the heavy cream?

    1. 4 stars
      Linda,
      I use a very similar recipe of my grandmothers but have adapted it. I never use pork and I use almond milk thickened blended with soy sour cream in place of heavy cream. I also use veggie stock or broth rather than chicken. for me the key is good tomatoes and a little garnish of a quality parmesan for a zip.

  6. 5 stars
    This is one of my (and my family’s) favorite soups. I make it all the time! My daughter recently requested it for her 5th birthday, and I decided to try it in our electric pressure cooker. It turned out AMAZING! Flavors seemed more pronounced. Since you can saute in the cooker, I just did everything the same as the recipe but instead of simmering, I pressure cooked it for 5 minutes. My new favorite way to cook one of my favorite soups!

  7. Tomato soup IS fairly bland. The key is awesome chicken broth. Thats the depth of flavor. But the flavor of tom soup is still fairly bland. Otherwise you have spaghetti sauce soup or taco salsa soup or curry soup, depending on what you add to jazz it up.
    Add pasta or dunk grilled cheese or quesadillas into it if you wanna get rly crazy.

  8. 4 stars
    I found this soup to be a little bland even after seasoning with salt and pepper (I also simmered it with more of each herb than the recipe called for). I seasoned it liberally at the end with more fresh herbs, chopped, and with a few dried herbs as well (basil, oregano, thyme, parsley). After adding the cream I finished each bowl off with a bit of balsamic vinegar as a nice acid at the end and then I found it really good!

    If you’re using fresh tomatoes, you may not need as much broth depending on the water content of your tomatoes. (I doubled the recipe and used 8 cups of broth.)

  9. I love this tomato bisque recipe! Honestly, it’s the only way I’ve had it so far! It’s easy to throw together a dive frozen it in batches for easy lunches throughout the week. Love it!

  10. 1 star
    This recipe is beyond rediculious for the effort put into such a small yield! And it DOES NOT taste like real tomato bisque. Terrible! Do not waste your time,

    1. Hi Bill – The yield is clearly indicated in the recipe, but you can easily adjust it by clicking the little arrows by the number of servings. The ingredient quantities will update automatically so you can print and use the recipe without extra calculations (we often make double or triple batches and freeze the leftovers in jelly jars). As for the flavor, you could reduce or omit the bacon for a more traditional flavor profile, but I personally look forward to this recipe as it is. – Jason