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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 tomato bisque recipe can easily be made with canned tomatoes as well. (For a tomato bisque with fresh tomatoes, aim for roughly 10 of them in lieu of the canned version we use for this recipe).
Easy Tomato Bisque Soup Recipe
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. Tomato bisque is a great way to sneak some more veggies into your family's diet! The creamy and delicious soup is packed with flavor, and seriously stands as an entire meal on its own. So enjoy and don’t forget to freeze the leftovers!
Below, find our recipe for making Tomato Bisque from scratch including all of the hearty ingredients and step-by-step directions!
Creamy Homemade Tomato Bisque
This is a great opportunity to use up some extra tomatoes from the garden, and a must-try easy to make soup recipe if you're new to the game! I intentionally created this recipe with nutrition and ingredient quality in mind. Unlike the canned stuff, there's no hidden sodium or sugars. That makes this bisque a comfort-style meal your whole family can enjoy without sacrificing your commitment to real food.
How to Make This an Even More Creamy Tomato Bisque
True to this recipe, it's really easy to make it this tomato bisque even creamier! The secret isn't in the hearty whole wheat roux, but instead the heavy cream. Whether you're using organic or regular cream, you can simply adjust the creaminess of this tomato bisque by adding more or less. Pairing it with a grilled cheese? You might want it to be a bit on the creamy side so it's perfect for dipping!
Tip: If you don't have any heavy cream on hand, whole milk can be substituted, but of course wont' be as thick. Add it a little at a time to get the texture and taste combination you're looking for.
Can you Freeze Tomato Bisque?
This tomato bisque recipe is ideal for freezing! In fact, I recommend doubling the batch so your next soup night can be an easy one. Whether you're saving your leftovers for another meal or cooking a batch of this ahead of time, you'll find it freezes exceptionally well. To freeze this bisque, pour the completely cooled soup into freezer proof jars up to the fill line, screw on the top, and add a label with date. We use a mix of 8 oz jelly jars (for individual servings) and 16 oz wide mouth mason jars at our house.
*I suggest consuming the frozen soup within a year for best flavor and consistency, however there is no safety issue if you wait longer.
How to Reheat Bisque:
Place the freezer container under some warm water momentarily to help dislodge the frozen bisque if need be. Next, place the frozen soup in a pot and cook it on low to medium temperature to melt and then begin reheating.
Alternatively, you could freeze it in smaller portions and reheat it in the microwave for work or school lunches! Open the container and set the lid aside (no metal in the microwave!), place a folded piece of paper towel on top to avoid splatters, and microwave it on the reheat setting until it's steaming and heated through.
More Soup Recipes
I have many more soup recipes for you to try. Enjoy!
Tomato Bisque
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 low-sodium 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.
Notes
- You may need to adjust the amount of salt depending on whether you used canned tomatoes (try to avoid varieties with added salt and sugar!) or fresh and also what type of broth you use (homemade, canned, or low-sodium canned). As with any recipe, it's best to start light on the salt and adjust to taste. You can always add more, but you can't take it out.
Jessica says
Love that you freeze the leftovers but I'm running out of room in my freezer from all your delicious recipes to freeze for school lunches. Can they be canned using the hot bath to seal the jars and then leave them at room temp such as store bought soups?
Jessica says
So I've been researching my question because I wanted to do something with the leftovers tonight and what I have found is that I can not can this because of the cream so....... I guess I will be freezing this one too. If you have any additional info on the subject I would be interested in knowing it. Thanks
Assistant to 100 Days (Amy) says
Hi Jessica. Lisa's ventures into canning have been limited to jam and preserving fruits and veggies. Sorry that I don't have more info for you. ~Amy
Sarah says
Can the soup be frozen after adding the cream?
Assistant to 100 Days (Amy) says
Hi Sarah. Yes, it can. When reheating, stir frequently so the cream does not curdle. ~Amy
Angel says
I'm curious how you get all the seeds out of the tomatoes.
Niki says
After you blanch them you can cut them in half or just cut tops off and squeeze the tomato.. The seeds literally fall out.
Rachel says
Thanks for this recipe and the many others -- and for all of the information and the inspiration! I've been organic and non-GMO for a while and don't have much junk in the house as a result, but you've inspired me to go deeper into understanding what "processed" food is (I thought I didn't have much!) and to be more intentional about it, which has led me to cut out even more things I didn't realize! For this recipe, I used coconut flour instead of wheat flour as I, too, am trying to go gluten-free due to a new hypothyroid issue. I cut back the amount of flour using coconut, but probably still used too much as I am new to it. Can anyone else suggest a substitution ratio or share how much coconut flour (the alternative flour I have on hand a the moment) they used in this recipe with success? I want to try to make it again- I can tell it has lots of flavor! Thanks.
Assistant to 100 Days (Amy) says
Hi Rachel. This might be helpful: http://www.livingwithout.com/issues/4_7/cooking_with_coconut_flour-1955-1.html. ~Amy
Nicole says
Thanks for the fantastic recipe! Made it without bacon since we don't eat it and parsley since I forgot to pick it up. Used 5 medium fresh tomatoes. So good!
Sarah says
I love this soup! Do you have the nutrition info?
Assistant to 100 Days (Amy) says
Hi Sarah. We do not provide nutrition information on our recipes. Here are some posts which help clarify our philosophy on this: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/ and https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. There are many tools available online which can help calculate nutrition detail for recipes. ~Amy
Irene says
I made this soup tonight and it was delicious! The only thing I added was 2 carrots (chopped and sauteed with the onion) and half a head of cauliflower. It came out great! If you like restaurant style tomato bisque soup you will love this one. Now lets see if my kids will eat it, I hope by placing croutons on top it will entice them.
ern says
Apparently the secret to amazing tomato soup (bisque) is bacon! Who knew? This was incredible and even my 7 year old who abhors anything to do with tomatoes (including soup) lapped it right up and said it was the best tomato soup ever. Thanks for sharing the recipe!!!
Trish says
So delicious...I made it gluten and dairy free too. Used coconut flour in place of wheat flour and full fat coconut milk instead of heavy cream...thank you so much for the recipe. I will be making this at least once per week!!
Kathy says
Thanks.. I was just wondering how it would taste using coconut flour .. I too try to be more gluten free/grain free.. doesn't always happen.. but I try..
Robin says
How do you thaw this soup to send in a school lunch? Is it necessary to boil after freezing?
Assistant to 100 Days (Amy) says
Hi Robin. We typically thaw overnight and then heat up on the stove or in the microwave. I bring mine to a simmer and then pour it into the thermos. ~Amy
Amy says
How much is a "sprig" of thyme? I don't want to use too little or too much. I found varying answers online and am curious what you do. Thanks!
Inaneboy says
Amy, this would be 'to taste'. Assuming fresh thyme...I'd add about a length of 2-3" and see if you like it. Keep in mind fresh herbs and especially dried herbs (depending on freshness) are very variable in their flavor. You can't really go wrong....
Jessica says
What do you put your soup in to freeze it?
Assistant to 100 Days (Amy) says
Hi Jessica. We use freezer safe glass canning jars. You can find them here: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/. ~Amy
Carolyn says
Just made this soup using San Marzano tomatoes from the garden, along with home grown garlic, onion, and herbs. I convinced My extraordinarily picky 5 year old to try one bite and she loved it! Ate a whole bowl and told me it was better than ice cream. I don't think it's THAT good but I'm pleased with the results. Plan to freeze a batch. Thank you!
Jennifer says
When you freeze this, have you already mixed in the cream? I want to make a double batch and freeze for school.
thanks!
Assistant to 100 Days (Amy) says
Hi there. Yep, freeze it all. You may need to stir very well when reheating to keep the cream from curdling. :) Amy
Mama654 says
We are dairy free- could I omit the cream and maybe a bit of tomato paste for thivkness
Assistant to 100 Days (Amy) says
Hi there. You are welcome to tinker with the recipe and see how it turns out. :)~Amy
Cyndi says
Hi, I was looking for a dairy free option as well. Looks like some folks above have used coconut milk as a substitute with success. I will have to try it out!
Lindsay says
Has anybody tried canning this before? How long would te processing time be for 1/2 pints?
Lindy says
Outstanding!! I used bacon, added basil and used dried thyme. Used fresh tomatoes. Seriously outstanding. Thank you!! I am on my second small bowl and its not even dinner time yet!
Katie says
Can't wait to try this! Thank you so much for great recipes and for a wonderful website!
Pamela Shirley says
Thank-you so much for creating this website.. Finally we are getting back to real food. I have Crohn's disease and spent way to many day's being frustrated on finding foods without preservatives, plus foods that are loaded up with processed sugars. Finding this website is such a blessing to me and others suffering from Crohn's disease. I love this tomato bisque. It has such a wonderful fresh taste to it.
Elaina says
Phenomenal flavor! I used canned tomatoes and worried it wouldn't be as good, but it was delicious. My family gobbled it up. I have a question about the consistency though. I'm assuming the flour is in the recipe to thicken the soup. I followed the recipe exactly (apart from omitting the bacon) and found that when I pureed the soup with an immersion blender, it brought it back to a very thin consistency ... almost brothy. The cream thickened it a tad, but not much. I'm wondering if I did something wrong ... Thanks so much!!
Daiquiri says
I just made this and it is absolutely delicious! I am vegetarian, so I substituted the chicken broth with Organic Veg Broth, and the heavy cream with a splash of Coconut milk. I wasn't sure how it would turn out, or if the texture would be too watery, and it was A-mazing. I wish I had doubled the amount for freezing portions. It was that good... Thanks for the recipe!
Marie says
I'd like to make it dairy- free, too. Did you use the canned coconut milk or the coconut milk beverage?
Daiquiri says
I used the beverage. :)
shawn says
I have made this with canned unsweetened coconut milk. I have also left out the milk all together and it turned out great.
Corynn says
I just made this recipe, and it is delicious! I would like to add a warning, though, for people like me who haven't put soup in a blender before. Do not fill the blender all the way up, even if you normally do with cold items! Apparently the heat makes the food act differently (fairly obvious, I know, but I wasn't thinking.) My blender lid blew off, even though I was holding it down, and the hot soup splashed all over me. My wrist is burned from where I was holding the lid. I don't consider this to be anyone's fault but mine. I just want to prevent others from making the same mistake. Once I only filled the blender halfway up, it worked perfectly. Thanks again for a great recipe!
Aarica says
Made this last night and it was so good. Not the best for my low fat diet, but was so worth it since we had 6 inches of snow last night. I used all dried spices and it was still very flavorful. My husband and I, my 16mo old daughter, a 4yr old, and 10yr old all ate it up. (Nice to pair with grilled cheese, too)
Melissa says
I made this tonight and everyone, including my husband, loved it! I've always said that bacon makes everything better and it sure did for this recipe. Thank you for sharing it:)
Kellie says
I made this the other day - so good I thought I'd gone to heaven!!! Thank you for a fantastic recipe!!
lesley says
Could I used Diced tomoatoes instead of whole?
Assistant to 100 Days (Amy) says
Hi Lesley. It might change the texture a bit but give it a try. Let us know how it turns out! ~Amy
Ellen says
I loved this recipe -- a big hit in our house this weekend. It was easy enough to make gluten-free, too. Instead of the flour I used a slurry of 2.5 tbsp of corn starch in some of the tomato juice. This will be a staple in our house! Thank you.
Tara says
I have Celiac Disease and can not use whole wheat flour. Can I substitute gluten free flower or can I use corn starch instead?
Ellen says
Hi, Tara -- I made this soup over the weekend with corn starch and it turned out just fine. Instead of the 5 tablespoons of flour, I used 2.5 tablespoons of corn starch. I didn't add it right to the pot, I dissolved it in some of the juice from the canned tomatoes, first, then added that slurry mix to the pot, stirred as directed, and then added the rest of the liquids. Turned out great without any big clumps. Good luck!
Assistant to 100 Days (Jill) says
Hi Tara. I would use arrowroot powder instead. Jill
Susan says
What are the calories per serving?
Assistant to 100 Days (Jill) says
Hi Susan. We do not track the nutritional information. Here is a little more information that might help you...https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. Jill
Allison says
Do you have to use heavy cream or would whole milk work? Want to make this tomorrow but I don't have heavy cream on hand.
Assistant to 100 Days (Jill) says
Hi Allison. You could try and substitute the whole milk, I just think the end product won't be quite as thick and creamy, but, it could still work. Jill
Kelly says
Fantastic recipe. I doubled it for freezing,added basil and a little tomato paste , and cut down on the creme. Ill add more in when serving, just to freshen it up! Thanks for sharing !!!
sandra says
Hello, made the homemade veggie spaghetti sauce last night! My picky husband loved it!! It taste so fresh! One question, for the soup recipe, when using 3 sprigs of parsley do I include the stems as well or remove parsley leaves off of 3 sprigs? thanks, sandra
Assistant to 100 Days (Jill) says
Hi Sandra. Glad you all enjoyed the spaghetti sauce. I always remove the parsley leaves and use only those. Jill
Laura J says
I always include the stems -- they are full of flavour! SInce it is blended anyway - save teh pretty leaves for garnish. :-)
Jaimie says
Is the bacon necessary? As my daughter & I don't ham/bacon Also, can I sub chicken broth for veggie?
Assistant to 100 Days (Jill) says
Hi Jaimie. Yes, I think you should be able to substitute the broth. As for the bacon, you can leave it out, it will just alter the taste slightly. Hope you enjoy it. Jill
Courtney says
Whole garlic cloves? Minced? Chopped?
Assistant to 100 Days (Jill) says
Hi Courtney. I would mince it so you don't have big "chunks" in your soup. Jill
Christie says
I made this for my (almost) year old daughter, she LOVED it! I force the extra servings per the recommendation so we can enjoy again for lunch! Thanks for the recipe!
carissa says
I made this for dinner tonight and it was a success. Had really good flavor. Here is the nutrition breakdown with only 2tbsp butter. The rest of the recipe is the same. I calculated 8servings but I'm pretty sure this made more than that. Fat 14.7 sat fat 9 cholesterol 50.6 carbs 8.4 fiber 1 protein 4.3. Total calories 180
carissa says
Oops I left out the flour so the carbs are 12.1 fiber 1.6 protein 5 calories 197
Lori says
Thanks Carissa! I'm going to try and make this today with some of the huge bounty of tomatoes we have from the garden right now. I love tomato bisque but not the calories that go with it. This isn't bad at all and would definitely work for anyone watching their waistline. :)
Sandra says
just want to mention that you can change the whole bad for you heavy cream bit by switching to the same amount of a good quality plain greek yogurt. it will taste amazing and you save a good deal of calories....
Sarah says
This didn't have strong tomato flavor the way I like tomato soup to be, so I added about 2 tablespoons of tomato paste and it helped alot.
Lynette Strickland says
This was so good! I made a few changes only because of the dietary guidelines that we follow. Used Earth Balance instead of butter and added olive oil (2 T of each), I used Better Than Bouillon brand no Chicken broth instead of chicken broth and added 2T dried dill instead of the thyme, bay leaf and parsley. I didn't add meat at all, but did add 2 t. Better Than Bouillon no beef broth to give it a "meaty" flavor. Instead of the heavy cream, I used So Delicious brand coconut creamer, plain (processed food, I know, but it is one of my few splurges to use instead of dairy cream.) I also added a 14.5 oz. can of organic crushed tomatoes at the end for some texture after using the immersion blender on the pot of soup. This was seriously good soup!!!
Rose says
I puree the tomatoes before starting or at the very end, which makes the tomato seeds disappear and become a part of the puree. The outcome still tastes good.