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 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.
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.
Ingredients
- 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
- 1 28-oz can peeled tomatoes, (with liquid)
- 3 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 cup heavy cream, or less if desired
- 1 teaspoon salt, or more if you are using unsalted homemade broth
- pepper, to taste
Instructions
- 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.
- Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
- Add the flour and stir vigorously for 2 – 3 minutes.
- Pour in the broth and tomatoes and bring to a boil while whisking constantly.
- Throw in the herbs and simmer on low heat for 30 minutes.
- 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!)
- Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.
Recipe Notes
Nutrition Facts
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Sweet Potatoes and Apples
Super easy, very delicious! We paired it with “The Best Whole Wheat Biscuits”!
Does the dairy separate, I’ve always heard freezing dairy in soup doesn’t work?
This soup freezes well. Just make sure to stir when you reheat it. – Nicole
Hi! If I make this vegetarian would you suggest adding more butter in place of the bacon? If so, how much? Thanks!
Yes, that would work! I’ve heard it turns out great as a vegetarian recipe :)
Love this soup! Can you tell me what the nutritional value is for it? I can’t find it in your cookbook or online.
I’m interested in that as well!
Hi! Lisa doesn’t provide calorie counts or nutritional information for her recipes. Here’s a post explaining why. – Nicole
https://www.100daysofrealfood.com/dont-read-nutrition-facts-labels/
Can it be frozen with the noodles, or is it best to add noodles separate the morning of. Thanks!
I would definitely recommend not adding the noodles in when you freeze it, it just won’t hold up. – Nicole
How long could this soup be frozen?
Hi there. Soups freeze well for up to three months.
I am about to start simmering soup and realized I didn’t minced ge garlic – left it whole :( is this okay?
Hi. Sorry, we can rarely reply to recipe questions in real time. How did it turn out?
Can you tell me approximately how many fresh tomatoes you used in your recipe? Thanks!
Hi there. Lisa used a 28oz can of peeled tomatoes. She has not made it with fresh.
Do you mince the garlic?
Yes. :)
This soup is awesome. My husband hates tomato soup but he loves this and my daughter loves it too!
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.
I used coconut milk as we are non dairy and almond flour as we are gluten free. Still amazing.
What do you use to portion the soup into small, individual batches?
Hi there. 8 oz jelly jars.