Tomato Bisque with Tomato Soup Recipe
Canned condensed tomato soup already has the smooth, cooked-down tomato base most bisques take an hour to build, so sautéing onion and garlic in butter, deepening the flavor with tomato paste and a splash of sherry, then finishing with cream gets you restaurant-style bisque texture and depth in half the time.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 3 tablespoons unsalted butter
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons dry sherry
- 2 cans (10.75 oz each) condensed tomato soup
- 1 1/2 cups chicken or vegetable broth
- 3/4 cup heavy cream
- 1/2 teaspoon dried basil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chiffonade, for garnish
Nutrition per serving
- Calories
- 269
- Protein
- 3g
- Carbs
- 26g
- Fat
- 16g
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
- 1Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes, until soft and translucent but not browned.
- 2Add the garlic and cook for 30 seconds, until fragrant.
- 3Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and smells toasty rather than raw.
- 4Pour in the sherry and scrape up any browned bits from the bottom of the pot. Let it bubble for about 30 seconds to cook off the raw alcohol smell.
- 5Add the condensed tomato soup, broth, dried basil, and sugar. Stir to combine and bring to a gentle simmer.
- 6Simmer uncovered for 8-10 minutes, stirring occasionally, to let the flavors concentrate.
- 7Working carefully, blend the soup until smooth using an immersion blender, or in batches in a countertop blender with the lid vented to release steam.
- 8Return the soup to low heat (if blended in a separate container) and stir in the heavy cream. Warm through gently without letting it boil.
- 9Season with salt and pepper to taste. Ladle into bowls and garnish with fresh basil.
Tips & variations
- No sherry on hand? A dry white wine works, or skip it and add an extra splash of broth plus a squeeze of lemon juice for acidity.
- For a smokier bisque, stir in a pinch of smoked paprika along with the dried basil.
- Swap the heavy cream for half-and-half for a lighter soup, or for a dairy-free version, use full-fat coconut milk (the flavor shifts slightly sweet).
- A parmesan rind simmered in the soup during step 6 and removed before blending adds a savory depth without extra dairy.
Storage & reheating
Refrigerate cooled bisque in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, since cream-based soups can separate if boiled or microwaved too hard. This soup does not freeze well once the cream is added, as dairy tends to break and turn grainy after thawing.
Tips from the Tulo kitchen
- Straining the soup through a fine-mesh sieve after blending gives an extra-silky, restaurant-style texture by removing any remaining tomato seeds or skin bits.
- A tablespoon of butter whisked in at the very end adds shine and rounds out the acidity without needing more cream.
FAQ
What makes this a bisque instead of just tomato soup?
The heavy cream and the blended, ultra-smooth texture are what give it a bisque's richness and body; classic bisques are traditionally cream-enriched and pureed until velvety, unlike a brothier tomato soup.
Can I use fresh tomatoes instead of canned soup?
This recipe is built specifically around the convenience and pre-cooked sweetness of condensed tomato soup; swapping in fresh tomatoes would require roasting or simmering them down first to get a comparable base thickness and flavor.
Why did my bisque turn out grainy or curdled?
This usually happens when cream is added to a soup that's still at a hard boil. Bring the base down to a low simmer or remove it from heat briefly before stirring in the cream.
Can I make this ahead for a dinner party?
Yes. Make the soup through step 7 (blended, before adding cream) up to 2 days ahead and refrigerate. Reheat gently and stir in the cream just before serving.