Heavy and hearty soups are a comfort, but sometimes you need a smooth and creamy soup that is perfect for dipping in warm breads, like this tomato bisque recipe!
What is tomato bisque soup?
Tomato bisque soup is a creamy, smooth, and thick tomato soup that is pureed to ensure there are no thick chunks or lumps in your soup.
Tomato Soup vs Tomato Bisque
If you’re wondering what the difference is between tomato soup and tomato bisque, it is texture.
Tomato soup’s broth is thin where tomato bisque’s broth is thick and creamy.
Tomato bisque is pureed. Tomato soup can also be pureed, but tomato bisque soup is thickened by creating a roux with heavy cream and flour. The roux thickens the tomato soup and transforms it into a hearty, yet smooth tomato bisque.
Ingredients in Tomato Soup
crushed canned tomatoes (This makes it easy and convenient, but you’re welcome to use fresh from the garden tomatoes.)
sugar (this helps balance the acidity)
Naturally, the fresher the ingredients the better the recipe. But nature has a way of making fresh produce hard to come by during the cooler months. Feel free to substitute the fresh herbs with dried herbs.
Using quality canned tomatoes makes making this tomato soup so much quicker and easier too!
**Pro tip: Use crushed tomatoes, not whole tomatoes, chopped tomatoes, or tomato sauce .**
How To Make Tomato Bisque Soup
To make tomato bisque soup, you will warm olive oil over medium high heat in a deep heavy bottom pot. Add in your herbs and whole garlic cloves. Cook for a minute to just release the fragrances and oils from the herbs and garlic.
Be sure not to burn the garlic. Burnt garlic will make your tomato soup taste bitter, we don’t want that!
Add in remaining tomato bisque soup ingredients and bring tomato soup to a boil. Reduce heat to a gentle simmer.
Warm oil over medium high heat in a pot. Add in salt, thyme, garlic, and basil. Let it cook for a minute before adding the remaining soup ingredients.
Lower heat to medium once soup begins to simmer. Let it cook for half an hour before removing the thyme and garlic.
Lower heat to low and once soup begins to cool, gently blend with a hand immersion blender until the soup is creamy and has thickened.
To make the roux, melt butter over medium high heat in a small pan. Once butter melts, add flour and cook for 2 minutes -stirring occasionally. Once flour cooks, slowly whisk in milk, and keep adding heavy cream until the roux is creamy and soft, like Greek yogurt.
Gently pour in the roux mix to the tomato bisque, and whisk until tomato bisque thickens.
Taste for seasoning and adjust with salt, if desired.