This easy tomato bisque soup is rich, creamy, and ready in under 30 minutes! Use garden-fresh or canned tomatoes—even the overripe ones—for a cozy, homemade soup you can enjoy year-round, topped with fresh basil or dill.
Why should you make Tomato Bisque Soup
This creamy tomato bisque is a family favorite. It’s based on a recipe from my mother-in-law’s European Tea House, where it was a long-time customer favorite. And since it’s ready in about 30 minutes, it’s a winner for any meal!
One of my favorite things about this soup is its versatility. Whether you have a garden full of tomatoes or a couple of cans in the pantry, this recipe works. It’s a great way to use fresh tomatoes just a little past their prime—less waste, more flavor! It’s also good with fresh basil or fresh dill, so try both and see which you like more (just not at the same time).
If you liked my Chicken Tortilla Soup or our Creamy Chicken Poblano Soup you’ll like this tomato basil soup too. Or try this Red Pepper and Gouda Soup—another creamy, veggie-packed option to warm you up from the inside out.
In our house, soup is more than just a meal—it’s comfort, connection, and sometimes even a little nostalgia. Serve with your favorite crusty bread (might I suggest my homemade French bread—ooh-la-la!) or check out my favorite breads to serve with soup.
Tomato Bisque vs. Tomato Soup
Ever wonder what the difference is between tomato bisque and plain ol’ tomato soup? You’re not alone! The short answer: bisque is the fancy cousin—creamier, smoother, and a bit more luxurious. Classic tomato soup is usually thinner and more broth-based, while a bisque is blended silky-smooth and finished with cream for that velvety texture we all love.
In this recipe, we’re totally team bisque. It’s cozy, rich, and flavorful, but still easy enough to make on a weeknight. Think of it as elevated comfort food—nothing fussy, just really good soup with a creamy little upgrade.
Tomato Basil Soup Ingredients
- Tomatoes: If you don’t have fresh tomatoes, substitute canned tomatoes, whole, diced, and roasted tomatoes — use your favorite. This is a great use for bruised or beyond prime garden tomatoes; Roma tomatoes and cherry tomatoes are especially great.
- Chicken Broth (or Chicken stock): Better Than Bouillon is an easy way to keep this on hand, vegetable broth is a great vegetarian option.
- Heavy Whipping Cream and Half-and-Half: This makes this tomato bisque vs soup! And tones down the acidity of the tomatoes.
- Onion: Finely mince or grate and your kids won’t even know it’s there, but you’ll still get great flavor!
- Butter: For rich flavor and velvety texture
- Flour: I use King Arthur’s Organic Flour for thickening. Use GF Flour for gluten-free tomato bisque soup!
- Honey: The sweetness balances the acidity in this tomato soup. Sub with brown sugar, maple syrup or agave if preferred. Or skip altogether!
- Herbs: If available, use fresh basil leaves or dill; we’ll also add some oregano, thyme and fresh parsley, kosher salt and pepper. Use fresh or dried.
- Croutons: I have two great options: my crunchy Homemade Croutons that are chewy on the inside or my Pretzel Bites that you can make in the air fryer or oven. Both are delicious!
Get the full recipe in the recipe card below.
How to Make Tomato Bisque without Roasting Tomatoes
Step 1 – Caramelize Onions & Make Roux
Melt butter over medium heat in a large pot and saute chopped onions. Once they begin caramelizing (become translucent and caramel in color), add flour (regular or gluten-free) and cook for another few minutes. This removes the flour taste, leaving behind a great thickener.
Stir in kosher salt, pepper, and dried herbs until their aroma becomes fragrant. Watch carefully so they don’t brown or burn.
Step 2 | Add Tomatoes
Add the tomatoes (canned or fresh) and chicken stock and bring to a low boil. Reduce the heat and simmer on low for 15 minutes.
Step 3 | Finish the Bisque
Stir in the fresh basil (or dill) and honey, then slowly whisk in the cream and half-and-half.
For an extra creamy tomato soup recipe, blend the soup to the desired creamy texture. Use an immersion blender for a chunkier soup or a high-speed blender for a silky smooth tomato soup. A regular blender or food processor may also be used.
Fresh Tip
- When adding hot liquids in a traditional blender or similar device, add only a few cups at a time, vent it and place a paper towel over the top to catch any splatters. Pour pureed soup into large saucepan or soup pot and proceed with the balance of the soup in batches.
For the best flavor, do a taste test, adding a little black pepper and kosher salt to taste if needed. Stir in fresh basil (or dill)
Top with croutons and fresh herbs and if desired, a drizzle of sour cream, creme fraiche or plain Greek yogurt. Ahh the perfect comfort food.
How to Make Roasted Tomato Bisque Soup
Preheat the oven to 400° F (205° C) and cut the tomatoes in half; if desired, remove the seeds – I do not. Place tomatoes on a parchment-lined baking sheet and drizzle with 2-3 tablespoons olive oil and a generous sprinkle of kosher salt and pepper.
Optional: Add a couple of peeled garlic cloves with the tomatoes. Roast tomatoes for 25-45 minutes until fragrant and darker in color. Cool for 10 minutes before adding to the recipe. Hint: You can start your onions caramelizing while the tomatoes are roasting.
Tomato Bisque Variations & Substitutions
- Add Bacon – Saute 3-5 pieces of bacon (chopped) until crispy, then remove to paer towel-lined plate and reserve for serving. Saute your onion in the bacon grease!
- Roasted Red Pepper and Tomato Soup – Wash and de-seed the red peppers, add with the tomatoes and roast together!
- Like it Spicy? Add a few dashes of red pepper flakes or a sprinkle of cayenne pepper.
- Saute some chopped mushrooms along with the onions, yummers!
- Cheesy Tomato Soup – Top with creamy blue or gorgonzola cheese, shredded sharp cheddar cheese, parmesan cheese, Gruyere or other strong cheese.
- Lite Tomato Bisque – Replace the half and half with whole milk. I still recommend that you use the heavy cream, but if you want to lighten it up, you can replace both half-and-half cream with whole milk.
- Tomato Gin Soup – Don’t knock it, our favorite restaurant The White Chocolate Grill serves this (21+) and it’s a winner! Add a generous splash of gin to the soup.
Gluten-free Tomato Basil Bisque
So easy! To make gluten-free, swap your favorite all-purpose gluten-free flour for the regular flour, or leave it out altogether!
How to Make Vegan Tomato Basil Bisque
Use vegetable stock instead of chicken broth. Combine ¾ cup of plant-based heavy cream and ¼ cup unsweetened almond milk to replace the cream and half-and-half. Or, use a can of full fat coconut milk. Use agave or maple syrup in place of the honey.
Pro Tip: Blend the tomato basil soup in a high-speed blender for the silkiest soup. For chunkier tomato soup, use an immersion blender instead, or only process half the soup.
Slow Cooker Creamy Tomato Basil Bisque Recipe
To make it in a slow cooker (crockpot), add all the ingredients (except basil and cream) to the slow cooker. Cover and cook on high for 3-4 hours. Add basil leaves and blend the soup using an immersion blender or in batches in a blender. Stir in heavy cream and half and half and cook on low for an hour.
Easy Tomato Bisque FAQs
A bisque is a smooth, creamy soup that’s blended and usually finished with cream. It’s richer and silkier than regular soup, which can be brothy, chunky, or less creamy.
Always start with room-temperature ingredients! If you’re in a rush, mix a little bit of the hot stock mixture into the cream to temper it first. Then, stir it into the pot and keep the heat low so it doesn’t boil. So how to freeze below if it does curdle.
You can thicken tomato soup by simmering it longer to reduce the liquid, blending in cooked potatoes or white beans, or adding a little roux (butter + flour) like we do here for the thickest and silkiest bisque. Even a swirl of Greek yogurt or coconut milk works for a creamy texture—no heavy cream needed!
Tomato bisque is smooth, rich, and full of deep tomato flavor with a creamy, slightly tangy finish. It’s like classic tomato soup all grown up—silky, savory, and just a little indulgent (in the best way).
Storage for best tomato bisque recipe
Store leftover soup in an airtight container in the fridge for up to 5 days.
Can I freeze tomato bisque soup?
Soups with cream or milk do not typically freeze well; you will get some curdling when reheating. This won’t hurt you, though, so freeze your cream soup if it comes to throwing out or freezing! Check out this post about fixing curdled soups! If you are planning on freezing, then wait to add the cream until you reheat.
How to best rewarm tomato basil bisque
My Favorite Way: Pour soup into a small saucepan and reheat over low heat, stirring occasionally until warm. If it starts curdling, whisk in a little extra heavy cream or half and half or even a pat of butter.
To microwave, place soup in a microwave-safe bowl, cover with a paper towel, and heat soup for 45 seconds, stir, and reheat until hot in 30-second bursts, stirring in between.
What to serve with Creamy Tomato Bisque Soup
Now we are talking! Of course, we all love tomato soup with a grilled cheese sandwich, but you can change it up, too!
- Red Lobster Cheddar Bay Biscuits on the table in 30 minutes tops!
- Cheddar Beer Popovers or 4 ingredient Beer Bread
- This 4 ingredient Irish Soda bread or Whole Wheat Soda Bread, is the perfect quick loaf of crusty bread.
- Caprese BLT’s are a late summer favorite.
- This Heirloom Tomato Tart would go perfectly with this fresh creamy tomato soup!
Grilled Cheese Recipes for your Tomato Soup
Nothing says comfort food like grilled cheese and tomato soup! Try these fun grilled cheese recipes.
- Try something different like this Pizza Grilled Cheese
- Or these baked grilled cheese sandwiches, great for feeding a crowd.
- Or easy peasy with these air fryer grilled cheese sandwiches.
- How about a dessert grilled cheese, Nutella Banana Grilled Cheese.
Our favorite soup recipes:
I hope you loved this Tomato Basil Bisque Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Ingredients
- ¾ cup onion chopped or grated, about half a large onion
- ½ cup butter I used salted butter, if using unsalted add additional ¼ teaspoon salt.
- ¼ cup unbleached all purpose flour or use GF Flour
- 3-4 cups tomatoes fresh and diced or sub with 28-32 ounce canned tomatoes, roasted or regular
- 3 cups chicken stock or broth, if using broth adjust seasonings
- ½ cup heavy cream
- ½ cup half-and-half
- ¼ cup honey or maple syrup, brown sugar or agave
- ¼ cup fresh parsley finely chopped (sub with 2 tablespoons dried parsley)
- 1 ½ teaspoons kosher salt
- ½ teaspoon white or black pepper
- 2 tablespoons fresh basil chopped, or chopped dill weed (or use 2 teaspoons dried basil or dill)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
Garnish Options
- Chopped Fresh basil or dill fresh basil, fresh parsley or fresh thyme
- Croutons or replace bread in crouton recipe with day old pretzel bites
- Creme Fraiche sour cream, coconut milk or plain Greek Yogurt
- Spoonful of cheese; try gorgonzola blue cheese, sharp cheddar, Gruyere, etc.
Instructions
- In a medium-large soup pot, saute onion in melted butter over medium heat. Once translucent and starting to brown, stir in flour, cooking until golden, about 1-2 minutes. Stir in salt, pepper, dried basil or dill*, oregano, and thyme, stirring for a minute to bloom the herbs.¾ cup onion, ½ cup butter, ¼ cup unbleached all purpose flour, 1 ½ teaspoons kosher salt, ½ teaspoon white or black pepper, 1 teaspoon dried oregano, ½ teaspoon dried thyme
- Add tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.3-4 cups tomatoes, 3 cups chicken stock
- Add fresh parsley (and fresh basil or dill if using instead of dried) and honey, stirring until combined, then slowly whisk in cream and half and half until smooth.½ cup heavy cream, ¼ cup honey, ¼ cup fresh parsley, 2 tablespoons fresh basil, ½ cup half-and-half
- For chunkier tomato bisque, use an immersion blender or blender and only blend a portion of the soup. For a silky, smooth tomato soup, blend in a high speed blender until silky smooth.
- Delicious served with croutons and a garnish of dill, parsley or thyme and a swirl of creme fraiche, sour cream, plain Greek yogurt or coconut cream. And of course grilled cheese!Chopped Fresh basil or dill, Croutons or replace bread in crouton recipe with day old pretzel bites, Creme Fraiche, Spoonful of cheese; try gorgonzola
Notes
Nutrition
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Light yet bold and delicious; my whole family loved it!
So glad everyone loved it, Sara, thank you!
Kushigalu
What a flavorful recipe to try. Thanks for sharing.
Thank you!
Luci Petlack
The family loved this! It was so good.
So glad to hear that Luci, thank you!
Amanda Wren-Grimwood
Can’t beat homemade tomato soup as the ultimate comfort food. This version is delicious!
The ultimate isn’t it!! Thanks!
Beth
This is just about the best soup for a fall and winter day. I’ll be making this one a lot this coming season.
Yay!! Thanks so much, Beth!
Amy
Those caramelized onions and roux at the beginning makes such a difference! I tried your cheesy variation with some gruyere on top and it was divine!
Sooo good!! I love your spin.
Jules
I can eat soup every day all year long and will definitely be making this recipe again. We absolutely loved it!
Me too! So glad you loved it!
Janelle
Made this with a grilled cheese sandwich and it was devoured by my kids! YUM!
Dinner win, I love it! Thanks!
Rebecca
Lick your lips and go back for more because this recipe is fantastic. Easy to make and so good. Just give it a try.
So glad you loved it!
Debi
The perfect way to use up the garden tomatoes. I used vegetable broth to make the soup vegetarian. It was delicious.
Perfect! So glad you loved it and made it yours!
Sue Ringsdorf
I just made this delicious soup and my family LOVED it! So great served with crusty bread!
Perfect with crusty bread!
Peti
You have no idea how long I’ve been waiting for this recipe K! Making it now, already it smells oh so good. Thank you – P