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Tomato Bisque

This homemade tomato bisque recipe is rich, creamy, and full of flavor. Easy soup that's ready in under an hour. Comforting and delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 246 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion 1/4-inch diced
  • 2 medium carrots scrubbed and 1/4-inch diced
  • 3 cloves minced garlic  about 1 tablespoon
  • 3 to 4 cups low sodium chicken broth or vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • ¼ cup chopped sun-dried tomatoes if packed in oil, drain and pat dry
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper optional
  • 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • ½ cup half-and-half or heavy cream
  • chopped fresh basil or parsley optional for serving

Instructions

    Cup of Yum
  1. In a Dutch oven or similar large sturdy pot, heat the oil over medium. Add the onion and carrots and cook until the onion is tender beginning to turn translucent, about 6 minutes.
  2. Add the garlic and cook 30 additional seconds, just until fragrant.
  3. Add 3 cups of the broth, crushed tomatoes, sun-dried tomatoes, cumin, salt, black pepper, and cayenne pepper.
  4. Stir in the crushed tomatoes, sun-dried tomatoes, sugar, salt, and pepper. Tie the fresh thyme together with kitchen twine, then add it (or stir in the dried thyme).
  5. Bring the soup to boil, then partially cover and reduce to a simmer. Let simmer, stirring occasionally, for 30 minutes, until the soup has reduced, the flavors have married, and the carrots are tender. Fish and out discard the thyme bundle.
  6. With an immersion blender, puree the soup until smooth and creamy, adding more of the remaining 1 cup broth as needed to reach your desired consistency (remember you'll be adding half-and-half too). You also can carefully transfer the soup to a blender or food processor in batches to blend (add it back to the pot at the end). Be careful not to overfill your blender, as hot soup can easily splatter.
  7. Stir in the half and half. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh herbs.

Notes

  • TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
  • TO FREEZE: Transfer tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
  • TO REHEAT: Warm on the stovetop or in the microwave until heated through.
  • TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
  • TO FREEZE: Transfer tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
  • TO REHEAT: Warm on the stovetop or in the microwave until heated through.

Nutrition Information

Serving 1(of 4) Calories 246kcal (12%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 11mg (4%) Potassium 1179mg (34%) Fiber 6g (24%) Sugar 16g (32%) Vitamin A 5774IU (115%) Vitamin C 27mg (30%) Calcium 147mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 246

% Daily Value*

Serving 1(of 4)
Calories 246kcal 12%
Carbohydrates 30g 10%
Protein 10g 20%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 11mg 4%
Potassium 1179mg 25%
Fiber 6g 24%
Sugar 16g 32%
Vitamin A 5774IU 115%
Vitamin C 27mg 30%
Calcium 147mg 15%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.