20 Creamy Tomato Bisque Recipes Delicious

Venture into the velvety world of tomato bisque, where each spoonful promises a blend of comfort and elegance perfect for any North American home cook. Whether you’re seeking a quick weeknight dinner or a seasonal favorite to warm the soul, our roundup of 20 creamy tomato bisque recipes is sure to inspire. Dive in and discover your next beloved bowl of comfort!

Classic Creamy Tomato Bisque

Sometimes, the simplest dishes bring the most comfort, like a bowl of Classic Creamy Tomato Bisque on a quiet evening. It’s a dish that whispers of home, of slow simmering pots and the gentle blending of flavors that have stood the test of time.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely chopped (I find yellow onions sweeter here)
• 2 cloves garlic, minced (freshly minced releases more aroma)
• 1 can (28 oz) whole peeled tomatoes (San Marzano are my favorite for their sweetness)
• 2 cups chicken broth (homemade adds a richer layer, but store-bought works fine)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1 tsp sugar (just a pinch to balance the acidity)
• Salt and freshly ground black pepper (to layer the flavors)
• Fresh basil leaves for garnish (torn by hand to release their oils)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the whole peeled tomatoes with their juice, breaking them up with a spoon as they cook.
5. Add the chicken broth, sugar, and a pinch of salt and pepper, then bring the mixture to a simmer.
6. Reduce the heat to low and let the soup simmer uncovered for 20 minutes, allowing the flavors to meld.
7. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
8. Stir in the heavy cream and warm through for another 5 minutes, adjusting seasoning if needed.
9. Ladle the bisque into bowls, garnishing each with fresh basil leaves.

Gently, the bisque coats the spoon with its velvety texture, a perfect balance of tangy and sweet. Serve it alongside a grilled cheese sandwich for dipping, or with a sprinkle of crushed red pepper for a subtle heat.

Roasted Garlic Tomato Bisque

Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something comforting. Roasted garlic tomato bisque is a hug in a bowl, its rich flavors melding together like old friends catching up over dinner.

Ingredients

• 2 lbs ripe tomatoes, halved (I find Roma tomatoes work beautifully for their sweetness and meatiness)
• 1 whole garlic bulb, top sliced off to expose cloves (roasting transforms it into something sweet and mellow)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their balance of sweetness and sharpness)
• 4 cups vegetable broth (homemade is ideal, but a good quality store-bought works in a pinch)
• 1/2 cup heavy cream (for that luxurious silkiness)
• 1 tsp salt (to draw out the flavors)
• 1/2 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything roasts evenly, developing deep flavors.
2. Arrange the tomato halves and garlic bulb on a baking sheet. Drizzle with 1 tbsp olive oil, ensuring everything is lightly coated. Roast for 25 minutes, or until the tomatoes are soft and slightly caramelized.
3. While the tomatoes and garlic roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, cooking until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted tomatoes, including any juices from the baking sheet.
5. Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for 15 minutes, allowing the flavors to meld. Tip: A wooden spoon can help gently break down the tomatoes as they cook.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: Hold the blender lid down with a towel to prevent hot splashes.
7. Stir in the heavy cream, salt, and pepper. Heat through for another 5 minutes on low, ensuring it doesn’t boil.

Silky and rich, this bisque carries the deep, sweet notes of roasted tomatoes and garlic, balanced by the cream’s richness. Serve it with a swirl of cream and a sprinkle of fresh basil for a touch of brightness, or alongside a crusty bread for dipping.

Spicy Tomato Bisque with Jalapeños

Dusk settles in, and the kitchen becomes a sanctuary. Tonight, we’re embracing the warmth of a Spicy Tomato Bisque with Jalapeños, a dish that marries the comfort of tradition with a kick of adventure.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I love the sweetness it brings)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 2 jalapeños, seeded and finely chopped (adjust based on your heat preference)
• 28 oz canned whole tomatoes (San Marzano are my favorite for their depth)
• 2 cups vegetable broth (homemade if you have it)
• 1/2 cup heavy cream (room temperature blends smoother)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and chopped jalapeños, cooking for another 2 minutes until fragrant.
4. Pour in canned tomatoes with their juice, breaking them up with a spoon.
5. Add vegetable broth, bring to a simmer, then reduce heat to low. Let it cook uncovered for 25 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth. (Tip: For a silkier texture, strain through a fine mesh sieve.)
7. Stir in heavy cream and salt, warming through for another 5 minutes. (Tip: Don’t boil after adding cream to prevent curdling.)
8. Adjust seasoning if needed, then remove from heat.

Gently ladle the bisque into bowls, noticing its velvety texture and the way the spice lingers just enough to intrigue. Serve with a dollop of crème fraîche or a slice of crusty bread for dipping, transforming a simple meal into a moment of indulgence.

Tomato Basil Bisque with Fresh Herbs

Gently, the warmth of the kitchen wraps around you as the simmering pot of Tomato Basil Bisque fills the air with its rich, herbaceous aroma. It’s a dish that speaks of summer’s bounty, a comforting embrace of flavors that feels both luxurious and homely.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
• 1 large yellow onion, finely diced (I find the sweetness balances the tomatoes perfectly)
• 3 cloves garlic, minced (because more garlic is always better)
• 4 cups ripe tomatoes, chopped (the juicier, the better for this bisque)
• 1 cup fresh basil leaves, loosely packed (tear them to release their oils)
• 2 cups vegetable broth (homemade if you have it, for that extra layer of flavor)
• 1/2 cup heavy cream (room temperature to prevent curdling)
• Salt and freshly ground black pepper (to season, but we’ll be specific about when)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the chopped tomatoes and basil, cooking until the tomatoes begin to break down, about 10 minutes. Tip: A wooden spoon helps mash them slightly for a thicker texture.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes, uncovered. Tip: Skimming off any foam ensures a clearer bisque.
6. Blend the soup until smooth using an immersion blender, or carefully in batches with a stand blender.
7. Return the soup to the pot, stir in the heavy cream, and heat through without boiling, about 2 minutes. Season with salt and pepper to your liking.

Just like that, you’re left with a velvety bisque, its flavors bright yet deeply comforting. Serve it with a swirl of cream and a few basil leaves on top, or alongside a crusty baguette for dipping into its creamy depths.

Creamy Vegan Tomato Bisque

Beneath the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of creamy tomato bisque, its rich aroma filling the air with warmth and nostalgia.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, diced (I find yellow onions sweeter here)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness)
• 1 cup vegetable broth (homemade adds a richer flavor)
• 1/2 cup raw cashews, soaked for at least 4 hours (for that creamy texture)
• 1 tsp dried basil (or fresh if you have it)
• 1/2 tsp salt (adjust to your liking)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle simmer.
5. Let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
6. While the soup simmers, drain the soaked cashews and blend them with 1/2 cup of water until completely smooth.
7. After the soup has simmered, stir in the cashew cream, dried basil, salt, and pepper.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
9. Heat the soup for another 5 minutes on low heat, stirring constantly to incorporate all the flavors.

Lusciously creamy with a velvety texture, this bisque carries the perfect balance of tangy and sweet. Serve it with a sprinkle of fresh basil or a swirl of coconut milk for an elegant touch.

Tomato Bisque with Grilled Cheese Croutons

As the evening light fades, there’s something deeply comforting about simmering a pot of tomato bisque, its rich aroma filling the kitchen, while preparing grilled cheese croutons to float atop like golden rafts.

Ingredients

• 2 tbsp unsalted butter (I always reach for the good stuff, it makes all the difference)
• 1 medium onion, diced (yellow onions are my favorite for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic is non-negotiable here)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my go-to for their depth of flavor)
• 2 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1/2 cup heavy cream (for that luxurious texture)
• 1 tsp sugar (just a pinch to balance the acidity)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)
• 4 slices of sourdough bread (the tanginess pairs beautifully with the bisque)
• 1 cup shredded cheddar cheese (sharp cheddar for a nice bite)
• 2 tbsp olive oil (extra virgin, for that fruity note)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Pour in the crushed tomatoes and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 20 minutes, allowing the flavors to meld.
5. While the bisque simmers, preheat a skillet over medium heat for the grilled cheese croutons.
6. Brush one side of each sourdough slice with olive oil, then flip and sprinkle with cheddar cheese. Top with another slice, oiled side up.
7. Grill the sandwiches for 3-4 minutes per side, until golden and the cheese is melted. Let them cool slightly before cutting into bite-sized croutons.
8. Back to the bisque: blend until smooth using an immersion blender, then stir in the heavy cream and sugar. Season with 1/2 tsp salt and 1/4 tsp black pepper.
9. Ladle the bisque into bowls, topping each with a handful of grilled cheese croutons.

Finished with a silky texture and a balance of sweet and tangy flavors, this bisque is a hug in a bowl. For an extra touch, drizzle with a bit of basil oil or serve with a side of crisp, green salad.

Slow Cooker Tomato Bisque

Here in the quiet of the morning, as the first light filters through the kitchen window, I find myself drawn to the simplicity and warmth of a slow cooker tomato bisque. It’s a dish that whispers of comfort, of lazy Sundays and the gentle hum of the slow cooker doing its magic.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
• 1 large onion, diced (I love the sweetness it brings)
• 3 cloves garlic, minced (because garlic is life)
• 2 cans (28 oz each) whole peeled tomatoes, with their juices (the foundation of our bisque)
• 1 cup vegetable broth (homemade if you have it, for that extra love)
• 1/2 cup heavy cream (for that luxurious texture)
• 1 teaspoon sugar (just a pinch to balance the acidity)
• Salt and freshly ground black pepper (to your heart’s content)
• Fresh basil leaves, for garnish (because freshness is key)

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for just 30 seconds, until fragrant—this prevents bitterness.
4. Transfer the onion and garlic mixture to the slow cooker, along with the tomatoes and their juices.
5. Pour in the vegetable broth, then stir gently to combine all the ingredients.
6. Cover and cook on LOW for 6 hours, allowing the flavors to meld beautifully.
7. After cooking, use an immersion blender to puree the soup until smooth. Tip: If you prefer a chunkier texture, blend less.
8. Stir in the heavy cream and sugar, then season with salt and pepper. Tip: Always taste as you go to adjust the seasoning perfectly.
9. Cover and cook on HIGH for an additional 30 minutes to heat through.
10. Serve hot, garnished with fresh basil leaves. Tip: A drizzle of olive oil on top adds a lovely finish.

Perfectly velvety with a rich, tomatoey depth, this bisque is a hug in a bowl. Try serving it with a grilled cheese sandwich for the ultimate comfort meal, or enjoy it as is, letting its simplicity shine.

Tomato Bisque with Coconut Milk

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of tomato bisque, especially when it’s enriched with the creamy subtlety of coconut milk. It’s a dish that feels like a warm embrace, perfect for those evenings when the world outside slows down.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely chopped (I like the sweetness of Vidalia onions here)
• 2 cloves garlic, minced (because fresh is always better)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my preference for their bright acidity)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• 1 cup vegetable broth (homemade if you have it)
• 1 tsp salt (adjust as you go, but start here)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1 tbsp sugar (just a touch to balance the acidity)
• 1/4 cup fresh basil, chopped (for that final, fragrant touch)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Keep the heat medium to avoid browning.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Tip: Garlic burns easily, so keep an eye on it.
4. Pour in the crushed tomatoes, coconut milk, and vegetable broth, stirring to combine.
5. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 minutes, stirring occasionally. Tip: Simmering slowly melds the flavors beautifully.
6. Season with salt, pepper, and sugar, adjusting to taste after the soup has simmered.
7. Remove from heat and stir in the fresh basil just before serving.

Zesty yet velvety, this tomato bisque with coconut milk is a delightful paradox of flavors and textures. Serve it with a swirl of coconut milk on top and a side of crusty bread for dipping, turning a simple meal into a moment of indulgence.

Roasted Red Pepper and Tomato Bisque

On a quiet evening, when the kitchen feels like a sanctuary, I find myself drawn to the simplicity and depth of flavors in a roasted red pepper and tomato bisque. It’s a dish that whispers of summer’s bounty, even as it warms you from the inside out.

Ingredients

• 4 large red bell peppers (I love the sweetness they bring when roasted)
• 6 ripe tomatoes (the juicier, the better for a rich base)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work beautifully here)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 4 cups vegetable broth (homemade adds a layer of flavor, but store-bought is fine)
• 1/2 cup heavy cream (for that velvety finish)
• 1 tsp smoked paprika (it adds a subtle depth)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 400°F. Halve the red bell peppers and tomatoes, removing seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.
2. Drizzle the vegetables with 1 tbsp of olive oil and roast for 25 minutes, or until the skins are charred and the flesh is soft.
3. While the vegetables roast, heat the remaining 1 tbsp of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the pot and sauté for another minute, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
5. Once the roasted vegetables are done, let them cool slightly before peeling off the skins. Tip: The skins should come off easily, but if they don’t, a little patience goes a long way.
6. Add the peeled roasted peppers and tomatoes to the pot, along with the vegetable broth and smoked paprika. Bring to a simmer and let cook for 15 minutes, allowing the flavors to meld.
7. Using an immersion blender, puree the soup until smooth. Tip: For an extra silky texture, you can strain the soup through a fine-mesh sieve.
8. Stir in the heavy cream and season with salt and pepper to taste. Let the soup warm through for another 5 minutes before serving.

Brimming with the smoky sweetness of roasted peppers and the tang of ripe tomatoes, this bisque is a hug in a bowl. Serve it with a swirl of cream and a sprinkle of fresh herbs for a touch of elegance, or alongside a crusty piece of bread for dipping.

Tomato Bisque with Parmesan Crisps

Kindly imagine a bowl of warmth, a creamy embrace that whispers of summer gardens and cozy evenings. This tomato bisque, paired with golden parmesan crisps, is a simple yet profound pleasure, a dish that feels like home.

Ingredients

• 2 tbsp unsalted butter (I find it adds a richer flavor than salted)
• 1 medium onion, finely chopped (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 28 oz canned whole tomatoes (San Marzano tomatoes are my favorite for their depth of flavor)
• 2 cups chicken stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1/2 tsp salt (adjust based on your stock’s saltiness)
• 1/4 tsp black pepper (freshly ground for the best aroma)
• 1 cup grated parmesan cheese (for the crisps, freshly grated melts more evenly)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the chopped onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
4. Pour in the canned tomatoes with their juice and the chicken stock, bringing the mixture to a gentle boil.
5. Reduce the heat to low, simmering uncovered for 20 minutes to allow the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream, salt, and pepper, warming through for another 5 minutes on low heat.
8. While the soup simmers, preheat your oven to 400°F and line a baking sheet with parchment paper.
9. Place small mounds of grated parmesan on the baking sheet, flattening slightly, and bake for 5-7 minutes until golden and crisp.
10. Let the parmesan crisps cool on the baking sheet for a minute before gently removing.

Finally, the bisque’s velvety texture and the crisps’ salty crunch create a harmony that’s both comforting and elegant. Serve with a crisp salad for a light lunch, or alongside a grilled cheese sandwich for a heartier meal.

Smoky Tomato Bisque with Chipotle

Gently simmering on the stove, this smoky tomato bisque with chipotle is a comforting embrace on a quiet evening, its rich flavors deepening with each passing minute.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 medium onion, diced (I find yellow onions sweeter here)
• 2 garlic cloves, minced (freshly minced releases more aroma)
• 1 tsp ground cumin (toast it lightly for extra warmth)
• 1 chipotle pepper in adobo, minced (adjust for heat preference)
• 28 oz canned whole tomatoes (San Marzano are my favorite for sweetness)
• 2 cups vegetable broth (homemade lends a cleaner taste)
• 1/2 cup heavy cream (room temperature blends smoother)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, stirring occasionally until translucent, roughly 5 minutes.
3. Stir in minced garlic and cumin, cooking until fragrant, about 30 seconds.
4. Mix in minced chipotle pepper, then add canned tomatoes with their juice, breaking them apart with a spoon.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer uncovered for 25 minutes, stirring occasionally.
6. Carefully blend the soup until smooth using an immersion blender, or in batches in a stand blender.
7. Return soup to pot, stir in heavy cream, and warm through without boiling, about 3 minutes.
8. Season with salt, starting with 1/2 tsp, then adjust to your liking.

Silky with a gentle kick, this bisque pairs wonderfully with a crusty bread for dipping or a dollop of sour cream to mellow the heat. The smokiness lingers pleasantly, making each spoonful a moment to savor.

Tomato Bisque with Homemade Croutons

As the evening light fades, there’s something deeply comforting about stirring a pot of tomato bisque, its rich aroma filling the kitchen, promising warmth and solace with every spoonful.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely chopped (I find yellow onions sweeter here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (28 oz) whole peeled tomatoes (San Marzano tomatoes are my favorite for their sweetness and low acidity)
• 2 cups vegetable broth (homemade if you have it, for a richer flavor)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1 tsp sugar (just a pinch to balance the acidity)
• Salt and freshly ground black pepper (to layer the flavors as you go)
• 4 slices of day-old bread, cubed (stale bread makes the crispiest croutons)
• 2 tbsp unsalted butter (for that golden, buttery crunch)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering but not smoking.
2. Add the chopped onion, stirring occasionally, until translucent, about 5 minutes. Tip: Lower the heat if the onions start to brown too quickly.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid bitterness.
4. Pour in the whole peeled tomatoes with their juices, breaking them up with a spoon as they cook.
5. Add the vegetable broth, sugar, and a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low and cook for 20 minutes, allowing the flavors to meld.
6. While the soup simmers, melt the butter in a skillet over medium heat. Add the bread cubes, tossing to coat, and cook until golden and crispy, about 5 minutes. Tip: Stir frequently for even browning.
7. After the soup has simmered, use an immersion blender to puree until smooth. Alternatively, carefully blend in batches in a stand blender. Tip: Cover the blender lid with a towel to prevent splatters.
8. Stir in the heavy cream and adjust the seasoning with salt and pepper if needed. Heat through for another 2 minutes.

This tomato bisque is velvety and rich, with a brightness that the homemade croutons complement perfectly. Try serving it with a drizzle of olive oil and a sprinkle of fresh basil for an extra touch of elegance.

Tomato Bisque with a Hint of Orange

Venturing into the kitchen on a quiet evening, I find myself drawn to the comforting embrace of a simmering pot, where the humble tomato transforms into something extraordinary with just a hint of orange to brighten its depths.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (I like the sweetness of Vidalias here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (28 oz) whole peeled tomatoes (San Marzano tomatoes are my preference for their sweetness and low acidity)
• 1 cup vegetable broth (homemade if you have it, for that extra layer of flavor)
• 1/2 cup heavy cream (room temperature to prevent curdling)
• 1 tablespoon orange zest (just the outer layer, avoiding the bitter white pith)
• Salt to taste (I start with 1/2 teaspoon and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the tomatoes with their juice and the vegetable broth, breaking up the tomatoes with a wooden spoon as they cook.
5. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
6. Carefully blend the soup until smooth using an immersion blender, or in batches in a stand blender, returning it to the pot.
7. Stir in the heavy cream and orange zest, warming through for another 5 minutes on low heat.
8. Season with salt, tasting and adjusting as needed.

Now, the soup whispers of summer with its velvety texture and a citrusy brightness that lingers just long enough to intrigue. Serve it with a swirl of cream and a sprinkle of orange zest for a touch of elegance, or alongside a crusty bread for dipping into its rich, comforting depths.

Tomato Bisque with Fresh Ricotta

Evening light filters through the kitchen window as I stir the pot, the rich aroma of tomatoes and herbs filling the air. This tomato bisque, with its velvety texture and dollop of fresh ricotta, is a humble dish that feels like a warm embrace on a quiet night.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (I like the sweetness of Vidalia onions here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 28 oz canned whole tomatoes (San Marzano tomatoes are my favorite for their depth of flavor)
• 1 cup vegetable broth (homemade if you have it, for that extra layer of taste)
• 1/2 cup heavy cream (it adds a luxurious richness)
• 1/2 cup fresh ricotta cheese (room temperature blends more smoothly)
• Salt and freshly ground black pepper (to season layers as you cook)
• A handful of fresh basil leaves (torn, not chopped, to preserve their delicate aroma)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, stirring occasionally, until translucent, about 5 minutes. Tip: Lower the heat if the onions start to brown too quickly.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Pour in the canned tomatoes with their juices and the vegetable broth, breaking the tomatoes apart with a spoon. Bring to a simmer.
5. Reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the flavors to meld. Tip: Cover the pot partially to prevent splatters but let some steam escape.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: Hold the blender lid down with a towel to avoid hot splatters.
7. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes.
8. Serve the bisque hot, topped with a dollop of fresh ricotta and torn basil leaves.

Lusciously smooth with a bright acidity from the tomatoes, this bisque is beautifully balanced by the creamy ricotta. Try serving it with a slice of crusty bread for dipping, or as a starter to a larger Italian-inspired meal.

Tomato Bisque with Crispy Prosciutto

On a quiet evening like this, there’s something deeply comforting about simmering a pot of tomato bisque, the aroma weaving through the kitchen like a gentle reminder of simpler times. The crispy prosciutto adds a delightful contrast, both in texture and flavor, making each spoonful a small celebration.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely chopped (I find sweet onions work best here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 28 oz canned whole tomatoes (San Marzano tomatoes are my preference for their sweetness)
• 1 cup heavy cream (room temperature to prevent curdling)
• 4 slices prosciutto (thinly sliced for maximum crispiness)
• Salt and freshly ground black pepper (to layer the flavors)
• 1 tsp sugar (just a pinch to balance the acidity)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for crisping the prosciutto.
2. Lay the prosciutto slices on a baking sheet lined with parchment paper, ensuring they don’t overlap. Bake for 10-12 minutes until crispy, then set aside to cool.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion, cooking until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for another minute, until fragrant.
5. Add the canned tomatoes, breaking them up with a spoon, and simmer for 15 minutes to deepen the flavors.
6. Blend the mixture until smooth using an immersion blender, then stir in the heavy cream and sugar. Season with salt and pepper.
7. Simmer for another 5 minutes, allowing the bisque to thicken slightly.
8. Crumble the crispy prosciutto over the bisque before serving.

Here, the bisque is velvety and rich, with the prosciutto offering a salty crunch that elevates every bite. Serve it with a side of crusty bread for dipping, or garnish with fresh basil for a pop of color and freshness.

Tomato Bisque with Avocado Cream

Remembering the first time I tasted tomato bisque, it was like a warm hug on a chilly evening, the creamy texture and rich flavor instantly comforting. This version, with its silky avocado cream, adds a fresh twist that lifts the dish to something truly special.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like yellow for its sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 28 oz canned whole tomatoes (San Marzano are my favorite for their depth)
• 2 cups vegetable broth (homemade if you have it)
• 1/2 cup heavy cream (room temperature blends smoother)
• 1 ripe avocado (the secret to that lush cream)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, cooking until translucent, 5 minutes, stirring occasionally to prevent browning.
3. Stir in minced garlic, cooking for 1 minute until fragrant, being careful not to burn.
4. Pour in canned tomatoes with their juice and vegetable broth, bringing to a gentle boil.
5. Reduce heat to low, simmering uncovered for 20 minutes to meld flavors, stirring occasionally.
6. While the soup simmers, blend the avocado with heavy cream until smooth in a blender, about 1 minute.
7. After simmering, use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
8. Stir in the avocado cream, heating through for 2 minutes on low, then season with salt to taste.

You’ll love the velvety texture of this bisque, with the avocado cream adding a cool, creamy contrast. Serve it with a sprinkle of fresh basil or a side of crusty bread for dipping, and watch as it becomes a new favorite.

Tomato Bisque with Crab Meat

Under the soft glow of the kitchen light, there’s something profoundly comforting about stirring a pot of tomato bisque, the rich aroma mingling with the delicate sweetness of crab meat, a dish that feels like a quiet celebration of summer’s bounty.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely chopped (I find yellow onions sweeter here)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 4 cups ripe tomatoes, diced (the riper, the sweeter the bisque)
• 1 cup vegetable broth (homemade lends a cleaner taste)
• 1/2 cup heavy cream (room temperature blends smoother)
• 1/2 lb fresh crab meat (hand-picked for those tender chunks)
• Salt and freshly ground black pepper (to layer the flavors)
• 1 tsp sugar (just a pinch to balance the acidity)
• Fresh basil leaves for garnish (a few torn leaves add a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
2. Add the chopped onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic, cooking for just 30 seconds until fragrant, to avoid bitterness.
4. Add the diced tomatoes and sugar, cooking for 10 minutes until the tomatoes break down, stirring occasionally.
5. Pour in the vegetable broth, bringing the mixture to a gentle boil, then reduce heat to simmer uncovered for 20 minutes, allowing flavors to meld.
6. Using an immersion blender, puree the soup until smooth, then strain through a fine-mesh sieve for a silky texture.
7. Return the soup to the pot, stir in the heavy cream, and gently fold in the crab meat, heating through for about 2 minutes—avoid boiling to keep the crab tender.
8. Season with salt and pepper, tasting as you go to achieve the perfect balance.
9. Ladle into bowls, garnishing with fresh basil leaves for a pop of color and freshness.

Kneading through the velvety texture of the bisque, each spoonful offers a harmonious blend of sweet tomatoes and luxurious crab, a dish that sings when paired with a crusty baguette for dipping or a light, citrusy salad on the side.

Tomato Bisque with Wild Mushrooms

Wandering through the farmer’s market this morning, the vibrant red of ripe tomatoes and the earthy scent of wild mushrooms whispered the promise of comfort in a bowl, a simple yet profound Tomato Bisque with Wild Mushrooms.

Ingredients

• 2 tablespoons extra virgin olive oil (my kitchen staple for its fruity depth)
• 1 cup finely chopped onions (I love the sweetness they bring when slowly caramelized)
• 3 garlic cloves, minced (because garlic is life)
• 1.5 pounds ripe tomatoes, roughly chopped (the riper, the sweeter the bisque)
• 1 cup wild mushrooms, sliced (chanterelles or morels add a woodsy luxury)
• 4 cups vegetable broth (homemade is my preference, but store-bought works in a pinch)
• 1/2 cup heavy cream (for that silky finish)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering but not smoking.
2. Add the onions, stirring occasionally, until they turn translucent and slightly golden, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the tomatoes and mushrooms, cooking until the tomatoes begin to break down, about 10 minutes. Tip: A wooden spoon helps gently press the tomatoes to release their juices.
5. Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
7. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 2 minutes. Tip: Always taste and adjust the seasoning before serving.

As you ladle the bisque into bowls, notice its velvety texture and the harmonious blend of sweet tomatoes with the umami richness of mushrooms. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for a touch of brightness.

Tomato Bisque with Crispy Kale

Beneath the quiet hum of the kitchen, there’s something deeply comforting about stirring a pot of tomato bisque, the crispy kale waiting to crown it with a whisper of crunch.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, diced (I find yellow onions sweeter here)
• 2 cloves garlic, minced (freshly minced releases more aroma)
• 28 oz canned whole tomatoes (preferably San Marzano for their sweetness)
• 2 cups vegetable broth (homemade if you have it)
• 1/2 cup heavy cream (room temperature blends smoother)
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion, cooking until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic, cooking just until fragrant, about 30 seconds.
4. Pour in the canned tomatoes with their juice, breaking them up with a spoon.
5. Add the vegetable broth, bringing the mixture to a gentle simmer for 20 minutes to meld the flavors.
6. While the soup simmers, preheat your oven to 375°F and toss the kale with a drizzle of olive oil, spreading it on a baking sheet.
7. Bake the kale for 10-12 minutes until crispy but not burnt, watching closely after the 8-minute mark.
8. Once the soup has simmered, blend it until smooth using an immersion blender or in batches in a countertop blender.
9. Stir in the heavy cream, warming through but not boiling, then season with salt and pepper.
10. Serve the bisque hot, topped with the crispy kale for texture.

Velvety and rich, the bisque carries the warmth of summer tomatoes, while the kale adds a delightful contrast. Try serving it with a dollop of crème fraîche for an extra layer of luxury.

Tomato Bisque with Toasted Almonds

How comforting it is to stir a pot of tomato bisque, the rich aroma filling the kitchen, promising warmth and solace with every spoonful. This version, crowned with toasted almonds, brings a delightful crunch to the velvety soup, a contrast that never fails to please.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (I like the sweetness of Vidalias here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 28 oz canned whole tomatoes (San Marzano tomatoes are my favorite for their depth of flavor)
• 2 cups vegetable broth (homemade adds a special touch, but store-bought works in a pinch)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1/4 cup sliced almonds, toasted (toasting them lightly brings out their nuttiness)
• Salt and freshly ground black pepper (to season layers as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic, cooking for just 30 seconds until fragrant to avoid bitterness.
4. Pour in the canned tomatoes with their juice, breaking them up with a spoon for a rustic texture.
5. Add the vegetable broth, bringing the mixture to a simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld.
6. Carefully blend the soup until smooth using an immersion blender, or in batches in a stand blender for a silkier finish.
7. Stir in the heavy cream, warming through for 2 minutes. Season with salt and pepper to taste.
8. Ladle the bisque into bowls, sprinkling the toasted almonds on top for a crunchy contrast.

Rich and creamy, this tomato bisque with its almond topping offers a play of textures that’s both comforting and sophisticated. Serve it with a slice of crusty bread for dipping, or alongside a crisp salad for a lighter meal.

Conclusion

These 20 Creamy Tomato Bisque Recipes offer a treasure trove of comfort in every spoonful, perfect for any home cook looking to warm up their meal rotation. We invite you to dive into these delicious options, find your favorite, and share your thoughts in the comments below. Don’t forget to pin this article on Pinterest to spread the love for these creamy delights!

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