tomato bisque

A cozy and comforting soup made with fresh tomatoes, herbs and cream served with crunchy croutons for a perfect lunch

Creamy Tomato Bisque

olive oil

onion (diced)

celery (sliced)

carrots (peeled and sliced)

garlic

oregano

parsley (chopped)

basil (chopped)

tomatoes (2 pounds, quartered or 1 28 oz can of peeled tomatoes)

salt

honey (optional)

black pepper (or

heavy cream

Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.

Add broth and salt. Mix well.&nbsp;Close the Instant Pot with pressure valve to sealing.

Set the Instant Pot to Manual/Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.

Open the Instant Pot, and carefully puree the soup using an immersion blender.&nbsp;

Set the Instant Pot to Saute mode. Stir in honey, cream and pepper.&nbsp;Laddle into bowls, sprinkle some cayenne pepper for an extra kick.&nbsp;Enjoy hot with crunchy croutons.

https://content.jwplatform.com/videos/edR5X156.mp4

Creamy Tomato Bisque Instant Pot Pressure Cooker - A cozy and comforting soup made with fresh tomatoes, herbs and cream served with crunchy croutons for a perfect lunch

Creamy Tomato Bisque Instant Pot Pressure Cooker

This creamy Tomato Bisque has lusciously smooth texture and rich tomato flavor. It's my go-to soup for pairing with grilled cheese!

Tomato Bisque

bacon (chopped)

butter

onion

celery

all-purpose flour

tomatoes

chicken stock

bay leaf

tsp black pepper

salt (to taste)

croutons

grilled cheese

drop biscuits

asiago black pepper bread

Heat a large soup pot over medium high heat and add the bacon. Cook, stirring occasionally, until crisp, about 5 minutes. 

Remove the bacon bits with a slotted spoon to a paper towel, leaving the bacon fat in the pan.&nbsp;

Add the butter, onion, and celery, and season with a pinch of salt. Cook for 5 minutes, until softened.

Add the flour and cook, stirring frequently, for 1 minute.

Add the diced tomatoes, chicken stock, bay leaf, and black pepper. Bring to a boil, reduce to a simmer over low heat, and cook (covered) for 20 minutes, giving the bottom of the pan a good scrape every 5 minutes.&nbsp;

Add the heavy cream, remove the bay leaf, then season the soup to taste with salt. Because chicken stocks can vary in salt content, it's important to adjust it to your liking (I usually add 1/4 to 1/2 tsp more salt).&nbsp;

Let the soup cool slightly, then blend the soup in batches, until silky smooth. Serve with the crumbled bacon on top, and any other desired toppings, like croutons, or a side of grilled cheese. Enjoy!

You&#039;ll love this creamy tomato basil bisque. It&#039;s packed with tons of flavor, fresh roasted tomatoes, and roasted garlic. It&#039;s smooth and creamy. A great make-ahead and freezer-friendly recipe.

Creamy Tomato Basil Bisque

garlic,

roma tomatoes (halved lengthwise (from top to bottom))

Olive oil

Salt and pepper

yellow onion, diced

thyme leaves

Italian seasoning

chicken broth, plus more as needed (or vegetable broth)

diced tomatoes (with all its juices)

basil

granulated sugar (plus more as needed)

heavy cream (or

Preheat oven to 425 degrees F.

Cut off ¼ inch of the head of garlic from the top. Place garlic on top of aluminum foil and drizzle with about 1 tablespoon of olive oil, ½ teaspoon salt and ¼ teaspoon ground black pepper. Fold up the aluminum foil and seal by twisting the foil. Set aside.

On a large sheet pan, drizzle roma tomatoes with olive oil, and salt and pepper to taste (about 1 ½ teaspoons salt, ½ teaspoon pepper). Arrange tomatoes flat side up, without overcrowding the pan. Tip: use 2 sheet pans if needed, as overcrowding will lead to steaming and not roasting.

Place the prepared garlic head on the same sheet pan, along with the tomatoes. Roast for 35 minutes, flipping the tomatoes halfway through. Set aside. Tip: If the tomatoes start to burn (from the caramelization), flip them over with tongs.

Roast garlic and tomatoes

In a large Dutch oven or pot, heat about 2-3 tablespoons olive oil over medium-high heat. Add the diced onions and saute until softened, about 6 to 8 minutes. Add thyme and Italian seasoning and cook until fragrant, about 1 to 2 more minutes.

Stir in chicken broth, the prepared roasted tomatoes, the canned diced tomatoes, and fresh basil leaves. Then, squeeze out the garlic cloves from the head and add it to the soup.

Bring to a boil and then reduce heat to simmer. At this point, season with salt and pepper to taste. Simmer, uncovered, stirring occasionally for about 20-25 minutes, until somewhat reduced.

Using an immersion blender, blend soup until smooth. Add a little bit of sugar to taste (about ½ or 1 teaspoon) to remove the acidity of the tomatoes. Season with more salt and pepper to taste.

Stir in heavy cream to taste, and simmer for another 1 to 2 minutes. Adjust soup until desired consistency by adding more broth or heavy cream. Garnish as desired and serve warm. Enjoy!

Prepare soup

Tomato Bisque - Made with roasted garlic, this creamy, blended to silky perfection, soup is always a huge hit. While it sounds and tastes gourmet, this recipe couldn&#039;t get any easier. Serve it as an appetizer or a main course! No matter how it hits the table, it&#039;ll be greatly appreciated.

carrot

all-purpose flour (all-purpose)

chicken broth (low sodium)

tomatoes (1 can)

bay leaves

salt (or

¼ teaspoon pepper (freshly ground)

parsley (chopped

Sauté:

Heat the olive oil in a pot over medium-high heat. Add the onion, carrot, and celery. Cook for 5-6 minutes, stirring often, until the onion is softened and translucent. Add the roasted garlic and cook for another 30 seconds.

Simmer:

Stir in the flour and cook for another 1-2 minutes, then add the chicken broth, tomatoes, and bay leaves. Stir to combine, then bring the soup to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.

Blend:

Remove the bay leaves from the pot. Use an immersion blender and blend the soup until it&#39;s completely smooth. If you don&#39;t have an immersion blender, you can transfer the soup to a regular blender.

Finish:

Stir ¾ cup of the cream into the pot. Season to taste with salt and pepper. Garnish each bowl with a drizzle of the remaining heavy cream, the fresh basil, and a crack of pepper.

Tomato Bisque has a rich, savory flavor and creamy texture – perfect for cold weather! And my easy tomato soup recipe takes just 30 minutes.

Creamy Tomato Bisque Soup Recipe

salted butter

yellow onion (thinly sliced)

garlic (minced)

sugar sugar

water (or vegetable broth)

cheese

black pepper

Melt butter in a 2-quart (or larger) saucepan over medium heat. When butter has melted, add onions and saute for 5-7 minutes, stirring occasionally, until tender and translucent.

Add the minced garlic and dried oregano. Stir for 30 seconds, until garlic is fragrant.

Pour in the canned tomatoes with their liquid, plus the sugar and water, then stir to combine. Increase burner heat, bring soup to a simmer, and cook for about 10 minutes.

Use an immersion blender to puree the soup. Alternatively, carefully transfer hot soup to a blender and puree, then return it to the pot. Add heavy cream to the pot and stir to combine.

Serve warm, topped with optional cracked pepper, shredded parmesan cheese and/or basil.

This comforting, hearty, big-batch tomato bisque is full of nutrition and rich flavor. It will win over kids and adults alike! Freeze any leftovers for up to 3 months.

Tomato Bisque 

olive oil oil

carrots

red pepper flakes

Salt and pepper,

garlic cloves,

whole wheat flour* (sub: all-purpose flour

(2 quarts) low-sodium chicken stock

fire-roasted

tomato paste

sugar

butter (dairy-free sub: lactose-free ghee

almond

Saute Aromatics

In a large stockpot, heat the oil over medium-high heat until shimmery. Add the onion, carrot, and celery. Then, add the red pepper flakes and season lightly with salt and pepper. Stir occasionally until the vegetables are just beginning to brown, about 5 minutes. Stir in the garlic for 30-60 seconds more.

Cook Flour

Sprinkle the flour over the vegetables and stir for 1-2 minutes, or until flour is fully incorporated.

Add More Ingredients

Stir in the chicken stock, tomatoes, tomato paste, sugar, 2 teaspoons salt and 1 teaspoon pepper, stirring and scrapping the bottom of the pan for any browned bits (these add flavor).

Cook Soup

Bring to a boil, then reduce heat to a simmer and cover partially with the lid*. Cook for about 15-20 minutes, or until all the vegetables are very tender, stirring and scraping the bottom occasionally.

Blend Soup

Remove from the heat. Use an immersion blender to puree the soup in the pot until fairly smooth. (Or, you can transfer the soup in batches to a large blender. Please be careful during this step! Don&#8217;t fill the blender full. Cover the lid with a towel and hold securely while blending so the lid doesn&#8217;t pop off. Carefully, return the puree to the pot.)

Finish Off

Stir in the butter and half and half. Taste and then adjust the seasoning with salt, pepper, or hot sauce to your preference.  

Serve: 

Ladle the soup into bowls and garnish with croutons, fresh shredded Parmesan cheese, and fresh basil, if desired.

Make It Now:

Rich and creamy even though I used half-and-half because I didn't have heavy cream.  Only had half the chicken stock so substituted beef broth for the other half.  Still wonderful.  I'll continue to tweak each time I make it.

Paired with grilled cheese on sour dough makes the perfect meal!  My family loves it.  I freeze into lunch type portions.

My kids keep asking me to make this again! I serve it with sourdough grilled cheese! So good!

Excellent recipe! My husband, who doesn't like soup, really enjoyed it. I used homemade broth (makes all the difference, I think), evaporated milk, and did half the sugar.

Great flavor, nice and creamer.  I would prefer a little thicker.  I would add more tomato paste next time, less cream.

I made this recently. It was so incredibly easy to make and was by far, the best tomato bisque I have ever had. It made so much that I was able to give some to family members who also loved it.  I will definitely be making this again. Thanks

This is SO good! I put two bags in the freezer for later use, can't wait to have this meal ready to go this winter.

Wonderful recipe!! Used heavy whipping cream instead of half and half because that’s what I had and it worked delightfully! Served with grilled cheese sandwiches! This will get added to the rotation for sure!

I absolutely LOVE this soup! It freezes beautifully, reheats perfectly, and everyone I have ever served it to raves about it. My kids are eating a ton of vegetables (haha!) and it is worthy of our freezer meal swap. And that is saying a lot!

Great recipe. Quick, easy and flavourful.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681151060/iQuzfGAWq.mp4

This comforting, hearty Tomato Bisque soup recipe is full of nutrition and rich flavor. It will win over kids and adults alike, especially with a grilled cheese on the side for dipping.

Top 6 tomato bisque recipes from across the web

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Creamy Tomato Basil Bisque

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Creamy Tomato Bisque Soup Recipe

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Top 6 tomato bisque recipes from across the web

The most viewed tomato bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Tomato Bisque

Tomato Bisque

Creamy Tomato Basil Bisque

Tomato Bisque

Creamy Tomato Bisque Soup Recipe

Tomato Bisque

The most viewed tomato bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine