Tomato Bisque

Tomato Bisque is a one pot delicious creamy tomato soup made in less than one hour. It is kid friendly and leftovers heat up well.

Course Soup

Cuisine American

Keyword homemade tomato bisque, how to make tomato bisque, tomato basil bisque

Prep Time 10

Cook Time 45

Servings servings

Calories 176kcal

Author Beth Pierce

Heat 1 tablespoon of vegetable oil in heavy stockpot or dutch over medium heat. Add onions and celery and cook until the onions start to soften; approximately 5 minutes. Reduce heat to low and stir in garlic, onion powder, paprika and ground cayenne pepper; cook for 1 minute. Pour in low sodium chicken broth, crushed tomatoes and brown sugar. Simmer for 45 minutes or until vegetables are very tender.
Using immersion blender mix the ingredients until smooth and creamy. Stir in 1/2 cup cream until incorporated. Salt and pepper to taste. Simmer for 10 minutes. Pour about 1 1/3 tablespoons of cream in a circle on the top of each bowl and swirl with a toothpick. Top with basil ribbons and serve immediately.

When possible use fresh roasted sun kissed tomatoes because they add so much dimension and flavor.
If using canned tomatoes purchase a top quality brand like Cento San Marzano or Muir Glen.
Use low sodium chicken broth as canned tomatoes are high in sodium. You can always add more salt at the end of the recipe.
Simmer until the veggies are really soft. This will make it much easier to blend.
If you do not have an immersion blender you can use a blender just make sure that you remove the center cap on the lid to release any steam.
Don't skip the drizzled cream at the end. Simply make a circle with the cream and using a toothpick swirl through it making an S or 8 shape.