This simple tomato bisque soup recipe makes a rich and creamy dish that's packed with flavor. It comes together in under an hour and freezes beautifully, making it perfect for meal prep.
Jump to:
- Why This Is The Best Tomato Soup And Grilled Cheese
- Ingredient Information And Substitutions
- How To Make Tomato Soup With Canned Tomatoes
- Frequently Asked Questions
- Tips For Making Quick Tomato Soup From Canned Tomatoes
- What To Serve With Tomato Soup
- Other Delicious Soup Recipes To Try
- Tomato Bisque Soup Recipe
Why This Is The Best Tomato Soup And Grilled Cheese
This recipe is inspired by a local diner I used to love and miss so much, Union Street Eatery. When my gals were babies, we would eat there at least once a week, and every time their tomato bisque soup was on the specials, I had to order it. I’ve always been picky about tomato soup — too acidic, too saucy, or just not creamy enough.
But their version? Pure perfection. So when Peter, one of the owners, shared his recipe with me, I was beyond excited!
It's perfect for a cozy meal, especially the unbeatable comfort food duo that is a crispy grilled cheese sandwich with tomato soup. Here are some of my favorite parts of this recipe:
- Simple, wholesome ingredients
- Minimal prep work
- Creamy and comforting without feeling too heavy
- Easy enough for busy weeknights
- Make a big batch and save some for later
Ingredient Information And Substitutions
- Butter- For cooking the onions, though it adds rich flavor too. Substitute with olive oil.
- Onion- Yellow or white onions work best.
- Flour- Helps thicken the soup. Use gluten-free 1:1 flour if needed (I like King Arthur or Bob's Red Mill).
- Chicken stock- Much more flavorful than water! Feel free to swap in vegetable stock to make this recipe vegetarian.
- Canned whole tomatoes- Not all canned tomatoes are alike! Choose a high-quality brand for the best flavor. San Marzano are less acidic than others if you happen to be sensitive.
- Seasonings- I love the flavor of thyme and dill in this soup, but you can certainly swap in others like oregano or basil.
- Heavy cream- Makes this silky and creamy. Substitute with half-and-half for a lighter option, or full-fat coconut milk for a dairy-free version.
- Sugar- Just a pinch to balance the acidity of the tomatoes.
How To Make Tomato Soup With Canned Tomatoes
Step 1- Sauté the onion.
Melt butter in a large pan over medium-high heat. Add diced onion and sauté for 5 minutes until softened.
Step 2- Create a roux and add the broth.
Mix in the flour and cook for another 5 minutes, stirring frequently.
Pour in the chicken stock and cook for 10 minutes, until slightly thickened.
Step 3- Simmer the soup.
Add canned tomatoes, thyme, and dill. Reduce heat to medium-low and let simmer for 45 minutes.
Step 4- Blend until smooth and finish with cream.
Use an immersion blender (or a regular blender) to purée the soup until smooth.
Stir in heavy cream, plus a pinch of sugar and as much salt and pepper as you'd like. Serve warm!
Frequently Asked Questions
Many times, no — and that goes for this recipe too. Chicken stock is the most common choice (especially in restaurants) because of how much flavor it adds to the dish. That said, you can use vegetable stock when making it to give yourself a meatless option. And swapping vegan butter and coconut milk to this will make this vegan.
Canned whole peeled plum tomatoes, like Roma, are the way to go! They’re rich in flavor, low in water, and break down beautifully for a smooth, delicious soup.
You can use fresh tomatoes, but you’ll need to peel and crush them first. You’ll also want to cook them down longer to reach the same flavor and consistency as canned tomatoes. That's why I prefer to just use canned — easy, less prep, and consistent flavor you can count on.
Yep! Tomatoes are loaded with vitamin C and lycopene, and the onions and herbs add extra nutrients too. Now, not everyone will agree that the heavy cream is good for you, but everything in moderation! And for a lighter version, you can always skip it.
Tips For Making Quick Tomato Soup From Canned Tomatoes
- Use good quality canned tomatoes for the best flavor. Whole peeled tomatoes also guarantee the perfect texture, so don't try to swap those with crushed or diced versions.
- Simmer for the full 45 minutes. This allows the flavors to meld and creates rich, deep flavor. It really is worth the extra patience!
- Don’t skip the seasoning! A pinch of sugar can balance acidity, and the herbs really bring it all together. Salt and pepper are important too — they enhance all the flavors and add the perfect touch of heat.
- Add some crunch. Try roasted chickpeas for a protein-packed, crispy topping, or toss in some crunchy croutons for the ultimate comfort food experience.
- To achieve that perfect velvety texture, use an immersion blender to purée the soup. It’s so much easier than transferring back and forth from a regular blender!
- Ingredients to prep ahead- Dice the onion and measure out your ingredients.
- Leftovers and storage- Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months, making it a great make-ahead option for busy weeknights.
What To Serve With Tomato Soup
If you're wondering what to eat with tomato soup (beyond grilled cheese of course), I've got you! Whether you’re craving something savory, crunchy, or even a light salad, any one of these sides will transform it into a hearty and satisfying meal:
- Italian Stuffed Zucchini Boats
- Roasted Beet Salad with Feta and Dill
- Roasted Vegetable Flatbread
- Cheesy Ranch Potato Wedges Recipe
Other Delicious Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Tomato Bisque Soup Recipe
Equipment
Ingredients
- 3 Tablespoons butter
- 1 cup onion diced,
- 3 Tablespoons all-purpose flour
- 5 cups chicken stock
- 56 ounces whole peeled plum tomatoes (2 large cans)
- 1 teaspoon thyme
- ½ teaspoon dill
- 3 Tablespoons heavy cream
- 1 pinch sugar
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper to taste
Instructions
- In a large pan, melt the butter over medium-high heat.
- Once the butter is melted, sauté the onion for 5 minutes or until softened. Mix in the flour and cook for 5 more minutes.
- Add the broth and cook for around 10 minutes or until slightly thickened.
- Add the cans of tomatoes, thyme, and dill, and reduce the heat to medium-low. Simmer for 45 minutes.
- Purée the mixture with an immersion blender until smooth.
- Stir in the salt, pepper, sugar, and heavy cream. Serve immediately.
Video
Notes
- Use good quality canned tomatoes for the best flavor. Whole peeled tomatoes also guarantee the perfect texture, so don't try to swap those with crushed or diced versions.
- Simmer for the full 45 minutes. This allows the flavors to meld and creates rich, deep flavor. It really is worth the extra patience!
- Don’t skip the seasoning! A pinch of sugar can balance acidity, and the herbs really bring it all together. Salt and pepper are important too — they enhance all the flavors and add the perfect touch of heat.
- Add some crunch. Try roasted chickpeas for a protein-packed, crispy topping, or toss in some crunchy croutons for the ultimate comfort food experience.
- To achieve that perfect velvety texture, use an immersion blender to purée the soup. It’s so much easier than transferring back and forth from a regular blender!
- Ingredients to prep ahead- Dice the onion and measure out your ingredients.
- Leftovers and storage- Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months, making it a great make-ahead option for busy weeknights.
Wendy says
Vera Ligia Brandao Dalila says