If you love tomato bisque, you should definitely try making it homemade. It’s so much better than canned. This is the best homemade tomato bisque recipe. This soup is also a great meatless meal.
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What is the difference between tomato soup and tomato bisque?
Bisque is a French word for a creamy soup made of pureed vegetables. Tomato bisque is made with pureed tomatoes. Tomato soup is also made with pureed tomatoes, but tomato soup could still have chunks of tomato in it. Bisque is by definition pureed to a smooth texture, however it could be garnished with chunks of tomato. Ultimately, they are very similar.
Best Tomato Bisque Ingredients
- 2 Tablespoons Butter
- 1 Onion, diced
- 2 Carrots, diced
- 3 Sprigs Thyme, stems removed
- 1-10 ounce jar roasted red peppers
- 1/4 Cup Sundried tomatoes, minced
- 28 ounces of canned diced fire roasted tomatoes
- 2- 14 ounce cans of vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt to taste
- 1 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
Tomato Bisque Directions
Sauté the onions and carrots in the butter until softened.
Add the Thyme, peppers, tomatoes, and vegetable broth. Mix and bring to a simmer.
Add the seasonings, sugar, cream and parmesan. Blend with an immersion blender.
Serve with fresh bread, crackers or a grilled cheese sandwich.
Can you freeze Tomato Bisque?
Yes you can! Just make sure you allow the soup to cool to room temperature or refrigerate before freezing. Use a freezer safe soup container for best results.
Can you reheat tomato bisque?
Yes, tomato bisque is perfect for packed lunches. I use a Mug Pop-in to take it to work. It has a vented BPA free lid, perfect for reheating your soup in the microwave at work or school.
More great Soup recipes
- Chicken and Orzo Soup
- Easy Ratatouille Lentil Soup
- Cream of Broccoli Soup
- Pumpkin Apple Soup
- Turkey or Chicken Enchilada Soup
- Zuppa Toscana
- Easy Chili
Servings
6 minutes
Preparing Time
10 minutes
Cooking Time
20 minutes
Calories
kcal
INGREDIENTS
2 Tablespoons Butter
1 Onion, diced
2 Carrots, diced
3 Sprigs Thyme, stems removed
1-10 ounce jar roasted red peppers
1/4 Cup Sundried tomatoes, minced
28 ounces of canned diced fire roasted tomatoes
2- 14 ounce cans of vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon sugar
Salt to taste
1 cup heavy cream
1/4 cup freshly grated parmesan cheese
DIRECTION
- Sauté the onions and carrots in the butter until softened.
- Add the thyme, peppers, tomatoes, and vegetable broth. Mix and bring to a simmer.
- Add the seasonings, sugar, cream and parmesan.
- Blend with an immersion blender.
NOTES
Serve with fresh bread, crackers or a grilled cheese sandwich.
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