Tomato Bisque Soup Recipe

A bowl of tomato soup on a plate with a spoon and grilled cheese.

This quick tomato bisque soup recipe with canned tomatoes is rich, creamy, and packed with flavor. It comes together in under an hour and freezes beautifully, making it perfect for meal prep.

Course dinner, Lunch, Main, Main Course, Soup

Cuisine American

Diet Low Calorie

Prep Time 20

Cook Time 45

Servings servings

Calories 128kcal

Author Jessy Freimann

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.

Nutrition