This Tomato Bisque Soup recipe is silky smooth, rich, and full of fresh tomato flavor. Made with simple aromatics, herbs, and cream, it’s an easy one-pot soup that’s perfect with crusty bread or grilled cheese.
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Why This Recipe Works
This Tomato Bisque Soup with Fresh Tomatoes is silky smooth and rich, making it the perfect comfort soup for any season. Here’s why I love it:
- Fresh, Bright Tomato Flavor: Made with fresh tomatoes (or canned when needed), this tomato bisque tastes vibrant and clean, not flat or overly acidic. The flavor feels homemade in the best way.
- Creamy and Luxurious Texture: Butter, olive oil, and heavy cream give this soup its classic bisque-style richness. Blending it smooth creates that velvety texture everyone loves.
- One-Pot and Easy to Make: Everything cooks in a single pot, making this an easy tomato bisque recipe with minimal cleanup. It’s approachable enough for weeknights but special enough for guests.
- Perfect for Dipping and Pairing: This soup is made for crusty bread, grilled cheese, or a simple sandwich on the side. It’s cozy, comforting, and endlessly satisfying.
- Great for Make-Ahead and Freezing: This tomato bisque stores and freezes beautifully, making it ideal for meal prep. It reheats well and tastes just as good the next day.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Carrots – Add natural sweetness and help balance the acidity of the tomatoes.
- Yellow Onion – Brings depth and a mild savory flavor that blends beautifully with the tomatoes.
- Garlic – Adds a warm, aromatic note that enhances the overall flavor of the soup.
- Tomatoes – The heart of the bisque. Use fresh ripe tomatoes for a bright flavor or canned whole tomatoes for convenience.
- Oregano – Adds a subtle earthy flavor that complements the tomatoes. Dried oregano works just as well as fresh.
- Chicken Stock – Provides a savory base and rounds out the flavor. For a vegetarian version, use vegetable stock instead.
- Heavy Cream – Creates a velvety, smooth texture and softens the acidity of the tomatoes. Coconut cream or cashew cream are great dairy-free options.
- Fresh Basil Leaves – Add a fresh, herby finish that brightens the soup. Save a few extra leaves for garnish.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Sauté Vegetables: In a large heavy-bottomed pot, melt the butter and olive oil over medium heat. Add diced carrots and onions. Cook for 5–7 minutes, stirring occasionally, until the onions turn translucent and fragrant. Stir in the chopped garlic and cook for 1 minute until aromatic.
- Add Tomatoes and Seasoning: Add chopped tomatoes (or canned), oregano, sea salt, and chicken stock. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook for 30 minutes, allowing the flavors to meld together.
- Blend Until Smooth: Remove the pot from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches until creamy.
- Add Cream: Return the blended soup to the pot. Pour in the heavy cream and stir until fully incorporated and heated through. Taste and adjust seasoning if needed.
- Serve: Ladle the bisque into bowls. Garnish with a swirl of heavy cream and a few fresh basil leaves. Serve warm with crusty bread or a classic grilled cheese sandwich.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Vegan Option: I like to swap the chicken stock for vegetable stock and use coconut cream or cashew cream instead of heavy cream. It keeps the soup creamy and rich without any dairy.
- Extra Vegetables: Try adding roasted red peppers, butternut squash, or sweet potatoes for a deeper, slightly sweet flavor. They blend right in and make the soup even heartier.
- Herb Swap: You can use thyme or rosemary instead of oregano for a different flavor profile. Fresh herbs always brighten the soup, but dried ones work fine too.
What to Serve with Fresh Tomato Bisque Soup
Appetizers
- We love starting a meal with something light and flavorful before diving into a warm bowl of bisque. Try pairing it with Spanish Tomato Bread (Pan Con Tomate) for a simple, rustic bite that complements the soup’s rich tomato flavor.
- For something a little more indulgent, serve it alongside the Flaky Tomato and Herbed Ricotta Tart & Garlic Sauce or a creamy Whipped Feta Lemon Dip with Roasted Tomatoes.
- If you’re entertaining, a small board with Brie with Fig Jam, Almonds and Berries makes a beautiful and delicious starter.
Salads
- A fresh salad is always a good idea with this creamy bisque. We often serve it with the Fresh Italian Tomato Burrata Salad for a bright, creamy contrast or the crisp Tomato and Onion Salad for a little crunch.
- If you’re planning a full tomato-themed menu, pair it with chilled Tomato Gazpacho or a comforting bowl of Pasta with Burrata for a cozy, satisfying meal.
FAQs
Do you need to peel tomatoes for soup?
The peels do not affect the texture, flavor, or quality of the soup, which means they can be left on or off. If you want to peel the tomatoes first, boil the whole tomatoes in water for 1 minute before immediately transferring them to a bowl of ice water. Remove and discard the peels.
Should you remove the seeds from tomatoes when making soup?
Just like the peels, tomato seeds can add another layer of flavor to the bisque. And, since it’s a blended soup, you don’t have to worry about getting seeds stuck in your teeth. It’s more important to de-seed tomatoes when making fresher meals, like tomato salad, because they contain so much extra liquid.
Can you use milk instead of cream?
I wouldn’t recommend it because milk won’t make the bisque as thick or creamy.
What are the best tomatoes to use in tomato bisque?
Any you have on hand! Tomato bisque recipes can be made with fresh, roasted, or canned tomatoes of any variety. Some of the most popular are fire-roasted, Roma, San Marzano, cherry, or grape tomatoes.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or the microwave until warmed through. The shrimp are best enjoyed fresh, but they’ll still taste great the next day.
More Soup Recipes You’ll Enjoy
- Copycat Panera Broccoli Cheddar Soup – This copycat Panera broccoli cheddar soup is creamy, cheesy, and packed with cozy flavors. It’s made in one pot and done in just 30 minutes!
- White Lasagna Soup – White lasagna soup is a cozy dish that packs everything you love about lasagna into a warm, creamy bowl. Plus, it’s ready in half the time!
- Creamy Chicken Tortilla Soup – This creamy chicken tortilla soup is rich, warming, and infused with bold flavors! It’s ready in 45 minutes and comes together in one pot.
- Salmon and Corn Chowder – This is hands-down the best salmon and corn chowder ever! As a bonus, it all comes together in one pot, making cleanup a breeze.
If you try this Tomato Bisque Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Tomato Bisque Soup Recipe
Servings: 6 servings
Learn how to make homemade Tomato Bisque with Fresh Tomatoes and a handful of aromatics, herbs, and cream. It’s silky smooth, undeniably fresh, and easy to make in one pot!
Ingredients
- ⅓ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 large carrots, peeled and diced
- 1 large yellow onion, diced
- 6 cloves garlic, roughly chopped
- 3 pounds tomatoes, chopped or use 2 (28 oz) cans whole tomatoes
- 4 sprigs oregano, leaves removed or use 1 teaspoon dried
- 2 teaspoons sea salt, or more to taste
- 2 cups chicken stock
- ¾ cup heavy cream, plus more for garnish
- 1 cup fresh basil leaves, packed (plus more for garnish)
Instructions
- In a large heavy bottomed pot, melt the butter and olive oil over medium heat. Add in the carrots and onions and stir until onions are translucent, about 5-7 minutes.
- Add garlic and cook for an additional minute.
- Add in tomatoes, oregano leaves, salt, and chicken stock.
- Bring the soup to a boil and reduce to a simmer. Cover with a lid. Allow to cook for 30 minutes. Remove from heat. Add in the fresh basil.
- Using an immersion blender, blend the soup in the pot until smooth. Or transfer the soup to a high powered blender and blend until smooth.
- Add the soup back to the pot and pour in the cream. Stir until fully incorporated.
- Serve in bowls, garnish with fresh basil, and a swirl of heavy cream. This wuld be delicious with either crusty bread and butter or a side of grilled cheese.
Notes
Tips and variations
- Add dynamic flavors with extra vegetables. Replace some of the tomatoes with diced butternut squash, potatoes, sweet potatoes, or roasted red peppers.
- Is it too acidic? You can break up the acidity by stirring a pinch of sugar into the soup.
- To make a vegan tomato bisque, replace the chicken stock with vegetable stock and use canned full-fat coconut cream or cashew cream instead of heavy cream.
- To Store. Refrigerate leftovers in an airtight container for up to 4 days.
- To Freeze. Transfer tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
- To Reheat. Warm on the stovetop or in the microwave until heated through.
Linda
I used fresh cherry size tomatoes and fresh basil from my garden, and the bisque turned out perfect, absolutely splendid! I am going to try it again with the can whole tomatoes, and see if there is a difference.
lena gladstone
So happy to hear that Linda, fresh tomatoes and basil are the best addition.
Maryka Barda
I used frozen tomatoes from the garden. This recipe was so ridiculously good!
lena
I am so happy to hear that. Thank you for trying my recipe.
Angela
I made this today. Delicious. I did not add any stock and it is great without stock.
lena gladstone
Glad that your tomatoes gave it enough natural broth so you din’t have to add. Happy that you enjoyed the recipe Angela.
Emily
It’s stupid how good this recipe is.
I broil the tomatoes and take off their skin. The skins definitely affected the texture of the soup but I didn’t care because it’s so good. It was good enough to make another batch removing the skins.
It freezes well too!
Also for making vegan, make sure not to use butter!
Emily
Thank you!You just answered my question about freezing.
lena gladstone
Glad to help Emily
Linda
I forgot to ask, how long can the bisque be kept in the refrigerator and also can it be frozen and if so, for how long?
lena gladstone
Hi Linda, I just went in and added the information in the recipe card for reference.
Christene
Delicious! An easy recipe and I did use the air fryer first then put ever In the vitamix then cooked for 30 minutes. Turned out great! Thankyou for your recipe!
lena gladstone
Ohh what a great idea, didn’t think about using the air fryer for this one. I think the tomatoes might loose the juices a bit this way, but glad to hear that you enjoyed it.
Vita
Definitely my favorite tomato soup!! So creamy!!
lena gladstone
That is so great to hear that Vita, thank you so much for trying the recipe and loving it.
Marisol Avila
Delicious and so easy! Directions are full proof with this recipe. So perfect for cozy soup days.
lena gladstone
This makes me so happy to hear Marisol. I love it too, so easy and delicious. Glad you enjoyed it as well.