Tulo

Tomato Bisque Soup Recipe

Cooking the tomato paste briefly before adding liquid deepens its flavor through light caramelization, and pureeing the whole soup (vegetables and all) before stirring in cream gives it a naturally silky body without needing much flour or cornstarch.

Prep
15 min
Cook
40 min
Total
55 min
Servings
6

Ingredients

Servings6
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 28 oz canned whole peeled tomatoes, crushed by hand
  • 3 cups vegetable or chicken stock
  • 1 leaf bay leaf
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 2 tbsp fresh basil, torn, for garnish

Nutrition per serving

Calories
271
Protein
3g
Carbs
15g
Fat
24g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil and butter in a large pot or Dutch oven over medium heat until the butter melts.
  2. 2Add the onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes, until softened but not browned.
  3. 3Stir in the garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly and smells toasty.
  4. 4Add the crushed tomatoes with their juices, the stock, bay leaf, sugar, salt, and pepper. Bring to a simmer.
  5. 5Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the vegetables are completely tender.
  6. 6Remove and discard the bay leaf. Puree the soup with an immersion blender directly in the pot, or in batches in a stand blender, until completely smooth.
  7. 7Return the pureed soup to low heat and stir in the heavy cream. Warm through gently for 2-3 minutes, but do not let it boil.
  8. 8Taste and adjust the salt. Ladle into bowls and garnish with a swirl of cream and torn basil.
How to Make Soup Stock

Tips & variations

  • San Marzano-style canned tomatoes give a sweeter, less acidic base than generic canned tomatoes, and are worth seeking out for this soup.
  • For an ultra-silky restaurant texture, pass the pureed soup through a fine-mesh strainer before adding the cream.
  • A splash of dry sherry or brandy added with the stock adds depth that's classic in French bisques.
  • Swap the heavy cream for half-and-half for a lighter soup, though the finish will be slightly less rich and may separate more easily on reheating.
  • A pinch of red pepper flakes added with the garlic gives the soup a subtle background heat.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring often, and avoid letting it boil once the cream is in. To freeze, cool completely and freeze the soup before adding the cream, for up to 3 months; thaw, reheat, then stir in the cream fresh.

Tips from the Tulo kitchen

  • A swirl of extra cream and a few torn basil leaves right before serving make the soup look and taste like it came from a restaurant.
  • Toasted, buttered bread cut into small squares makes a better crouton for this soup than store-bought ones, since it soaks up the bisque without going soggy immediately.

FAQ

Can I make tomato bisque without cream?

Yes, though it becomes closer to a tomato soup than a bisque. Full-fat coconut milk or a cashew cream puree can stand in and still give a rich, thickened finish.

Why did my bisque curdle when I added the cream?

This usually happens when the cream hits soup that's actively boiling or too acidic. Bring the heat down to low before stirring in the cream, and let the soup cool slightly first if it's very hot.

Can I use fresh tomatoes instead of canned?

Yes, use about 3 pounds of ripe tomatoes, cored and roughly chopped. Simmer them a bit longer, 35-40 minutes, since fresh tomatoes hold more water and need extra time to break down fully.

Can I freeze tomato bisque?

Freeze it before adding the cream, since dairy-based soups can separate and turn grainy after thawing. Stir in fresh cream after reheating instead.

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