This rich, creamy Tomato Bisque Soup is velvety smooth with fire-roasted tomatoes, tender vegetables, and a luxurious Parmesan cream sauce that makes every spoonful feel like a warm hug. I started making this on cold winter evenings when I wanted something more indulgent than regular tomato soup, and the combination of the roasted tomato flavor with the creamy, cheesy sauce turned out to be absolutely perfect. The soup comes together in about 40 minutes, which makes it perfect for busy weeknights when you want something that tastes like you spent hours in the kitchen.
If you love comforting, satisfying meals, you'll also want to try my Greek Lemon Chicken Soup, Potato Galette, and for something sweet, my Peach Cobbler Cinnamon Rolls.
Why You'll Love This Tomato Bisque Soup
Rich and creamy. The Parmesan cream sauce makes this soup incredibly velvety and indulgent.
Ready in 40 minutes. From chopping to serving, this soup comes together quickly for a weeknight dinner.
Fire-roasted flavor. Fire-roasted tomatoes add a subtle smokiness that makes the soup taste more complex and interesting.
Restaurant-quality. This tastes like something you'd order at a nice bistro, but you can make it at home.
Perfect for meal prep. Make a big batch and reheat throughout the week for easy lunches or dinners.
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Tomato Bisque Soup ingrediants
Here's everything you need to make this rich, creamy Tomato Bisque Soup.
See Recipe Card Below This Post For Ingredient Quantities
Vegetables & Aromatics:
- Olive oil: For sautéing the vegetables and building the flavor base.
- Onion: Chopped onion adds sweetness and aromatic depth.
- Carrots: Chopped carrots add natural sweetness and body to the soup.
- Celery: Chopped celery adds a subtle vegetal flavor. Include the leaves for extra flavor.
- Garlic: Smashed and minced garlic adds savory, aromatic depth.
- Kosher salt: Seasons the vegetables as they cook and helps draw out moisture.
Soup Base:
- High-quality chicken broth: The liquid base of the soup. Use good-quality broth for the best flavor. You can substitute vegetable broth for a vegetarian version.
- Fire-roasted diced tomatoes: Canned fire-roasted tomatoes add a smoky, complex flavor that regular tomatoes don't have.
- Bay leaf: Adds a subtle herbal note as the soup simmers.
- Dried oregano: Adds an earthy, slightly peppery flavor.
- Dried basil: Adds a sweet, herby note that complements the tomatoes.
Creamy White Sauce:
- Butter: The base of the roux that thickens the cream sauce.
- Flour: Combines with butter to create a roux that thickens the sauce.
- Kosher salt: Seasons the cream sauce.
- Black pepper: Adds a subtle heat and depth.
- Cream: Heavy cream or whipping cream adds richness and makes the sauce velvety.
- Milk: Thins the sauce slightly and adds creaminess without making it too heavy.
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor and helps thicken the sauce.
Garnish:
- Fresh basil: Chopped fresh basil adds a bright, herby finish.
- Additional Parmesan: Grated Parmesan on top adds extra flavor.
- Freshly cracked black pepper: Adds a final hit of spice and visual appeal.
How to Make Tomato Bisque Soup
Here's how to make this rich, creamy Tomato Bisque Soup from start to finish.
- Prep the vegetables: Chop the onion, peel and chop the carrots (you need about 1 cup), and chop the celery. Include the celery leaves for extra flavor if you have them.
- Sauté the veggies: Heat the olive oil in a large 6-quart soup pot over medium heat. Add the chopped carrots, onions, and celery and sauté for 5 to 7 minutes, stirring occasionally, until the carrots are almost soft and the onions are translucent.
- Season: Stir in the kosher salt, dried oregano, and dried basil. The herbs will become fragrant as they cook.
- Add liquids and simmer: Pour in the chicken broth, then add the fire-roasted diced tomatoes with their juices and the bay leaf.
- Remove bay leaf: Carefully fish out the bay leaf and discard it.
- Blend the soup: Turn off the heat. Use an immersion blender to puree the soup directly in the pot until it's completely smooth and silky. If you're using a regular blender, let the soup cool slightly, then blend in batches, being careful with the hot liquid.
- Make the roux: While the soup is simmering (or after blending), make the cream sauce. In a medium pot, melt the butter over medium heat. Whisk in the flour, kosher salt, and black pepper. Cook for about 1 minute, whisking constantly, until the flour is fully absorbed and the mixture is bubbly.
- Incorporate cream and milk: Gradually whisk in the milk and cream, starting with about ¼ cup at a time. Whisk constantly to prevent lumps. Once all the liquid is added, continue whisking until the sauce is smooth and starts to thicken.
- Add cheese: Stir in the grated Parmesan cheese and whisk until it's completely melted and the sauce is smooth. Remove from heat.
- Combine soup and sauce: Pour the Parmesan cream sauce into the blended tomato soup and whisk until everything is fully incorporated and smooth.
- Serve and garnish: Ladle the soup into bowls and top with fresh basil, extra grated Parmesan, and freshly cracked black pepper.
Substitutions and Variations
Make it vegetarian: Use vegetable broth instead of chicken broth.
Use fresh tomatoes: Substitute 2 pounds of fresh tomatoes, roasted and peeled, for the canned tomatoes.
Add roasted red peppers: Blend in a jar of roasted red peppers for extra sweetness and depth.
Make it lighter: Use half-and-half instead of heavy cream, or reduce the amount of butter in the roux.
Add fresh herbs: Stir in fresh thyme or fresh oregano along with the dried herbs.
Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
Equipment
Large 6-quart soup pot: For making the soup base. A heavy-bottomed pot distributes heat evenly.
Medium saucepan: For making the Parmesan cream sauce.
Immersion blender: The easiest way to blend the soup right in the pot. If using a regular blender, work in batches.
Whisk: For making the roux and incorporating the cream sauce.
Cutting board and knife: For chopping the vegetables.
Measuring cups and spoons: For accurate measurements.
Storage and Reheating Tips
Refrigerator: Store leftover soup in an airtight container in the fridge for up to 5 days.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. The cream sauce may separate slightly when thawed, but whisking it as it reheats will bring it back together.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently. You can also reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through.
Make ahead: You can make the soup base (through step 6) up to 2 days ahead. Make the cream sauce fresh when you're ready to serve.
Serving Suggestions
With grilled cheese: A classic pairing. Serve with a crispy grilled cheese sandwich for dipping.
With crusty bread: Warm, crusty bread or garlic bread is perfect for soaking up the creamy soup.
With a salad: Pair with a crisp Caesar salad or mixed greens for a complete meal.
As a starter: Serve small portions as an elegant first course before a pasta dinner.
Expert Tips
Use fire-roasted tomatoes. The smokiness adds depth and makes the soup taste more complex than regular canned tomatoes.
Don't skip sautéing the vegetables. This step builds flavor and sweetness. Take your time and let the vegetables soften properly.
Blend until completely smooth. A silky texture is what makes this a bisque. Blend thoroughly for the best results.
Whisk the roux constantly. This prevents lumps and ensures a smooth cream sauce.
Add the cream sauce slowly. Pour it into the soup gradually while whisking to incorporate it evenly.
Reheat gently. High heat can cause the cream to separate. Always reheat on low.
FAQ
Tomato Bisque Soup is richer and creamier than regular tomato soup. A bisque is traditionally made by pureeing the vegetables until completely smooth, then adding cream, butter, or a cream sauce to make it velvety and luxurious. Regular tomato soup is usually thinner and may or may not include cream. Bisque also often includes a richer base like a roux, which thickens the soup and gives it a more elegant texture.
Tomato bisque soup typically contains tomatoes (often fire-roasted), aromatic vegetables like onions, carrots, and celery, chicken or vegetable broth, herbs like basil and oregano, and a creamy element like heavy cream, milk, butter, and cheese. The vegetables are sautéed, simmered in broth, then pureed until smooth. A cream sauce made with butter, flour, cream, and Parmesan is whisked in to create the signature rich, velvety texture.
A Tomato Bisque Soup is a smooth, creamy soup that's traditionally made by pureeing the main ingredients until completely smooth, then enriching it with cream, butter, or a cream-based sauce. Bisques are thicker and more luxurious than regular soups. They often include a roux (butter and flour mixture) to help thicken the soup and give it body. The texture should be silky and velvety, not chunky, and the flavor should be rich and indulgent.
Tomato Bisque Soup can be problematic for people with gastritis because tomatoes are acidic, which can irritate the stomach lining and worsen symptoms. If you have gastritis, it's best to avoid or limit acidic foods like tomatoes. However, a creamy tomato bisque with plenty of cream and dairy may be easier to tolerate than a plain, acidic tomato soup because the dairy helps neutralize some of the acidity. Always consult with your doctor about which foods are safe for your specific condition.
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Pairing
These are my favorite dishes to serve with Tomato Bisque Soup
Tomato Bisque Soup
Ingredients
Method
- Prep the vegetables by chopping the onion, carrots, and celery into roughly 1-cup portions.
- Heat olive oil in a large 6-quart soup pot over medium heat. Add the onions, carrots, and celery and sauté until the carrots begin to soften, about 5–7 minutes.
- Add the minced garlic, kosher salt, oregano, and dried basil to the pot and stir for 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes, then add the bay leaf. Increase heat to bring the soup to a gentle boil.
- Reduce heat to medium-low and simmer until all vegetables are very tender, about 15–20 minutes.
- Remove and discard the bay leaf.
- Turn off the heat and carefully blend the soup until smooth using an immersion blender or in batches with a regular blender.
- In a medium saucepan over medium heat, melt butter and whisk in flour, kosher salt, and black pepper. Cook for 1 minute until mixture is smooth.
- Gradually whisk in the cream and milk, starting with a small amount to prevent lumps. Continue adding liquid in increments until fully incorporated and smooth.
- Stir in the Parmesan cheese and cook for 1 minute until fully melted and smooth.
- Pour the creamy mixture into the blended tomato soup and whisk until combined. Heat gently on low until ready to serve.
- Serve the bisque garnished with fresh basil leaves, additional Parmesan, and freshly cracked black pepper.
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