I haven’t always been a fan of tomato soup. All those early years, where I’d only take a bowl as “dip” for a grilled cheese sandwich…well, those years are behind me. It wasn’t until I was deep into adulthood that I tasted the offerings of a simmering pot of homemade tomato soup. But better late than never, because now that meal is something I look forward to, plan for, even crave.
This Sweet and Creamy Tomato Bisque recipe is a product of two very memorable tomato soup experiences:
- A couple years ago, my friend Jennifer served warm fragrant bowls of tomato bisque for lunch, to celebrate another friend’s birthday. It was stunningly delicious, with a scattering of beautiful fresh dill. And that recipe has been gracing my family’s favorite soup rotation ever since.
- Then last summer, while traveling to meet up with family in South Dakota, I had a cup of another tomato bisque that also got my attention. It was chunkier than Jennifer’s version, full of chopped fresh tomatoes, red pepper, and onion. And it incorporated even more tomato-y sweetness from the addition of sun-dried tomatoes. That bisque read just a bit more hearty, slightly less dainty.
This tomato bisque recipe is rooted in the memorable lunch that Jennifer served to her girlfriends, and beefed up enough that my husband goes back for seconds and thirds. It’s sturdy, sweet and creamy, and full of different levels of tomato goodness. Blake’s a serious soup guy, so when I hear several positive comments about a new soup set before him, and watch him repeatedly fill his bowl…I know my job was done well.
Ingredients
- 1-1/4 lbs. cherry tomatoes, halved
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 3 large cloves garlic, minced
- 1/2 c. unsalted butter
- 2 T. olive oil
- 1/2 c. finely chopped sun-dried tomatoes (packed in oil)
- 1/3 c. chopped fresh parsley
- 2 T. chopped fresh dill
- 1/2 T. dried oregano
- 1/8 tsp. red pepper flakes
- 1 T. salt
- 1 tsp. black pepper
- 1 c. all-purpose flour
- 6 c. low sodium chicken stock
- 2 15-oz. cans diced tomatoes
- 1 15-oz. can tomato sauce
- 1/2 c. honey
- 2 c. half and half
Preparation
In a stock pot over medium heat, sauté tomatoes, onion, pepper, and garlic in butter and olive oil until onion is soft and translucent. Add sun-dried tomatoes, parsley, dill, oregano, red pepper flakes, salt, and pepper. Cook for a couple minutes. Sprinkle flour over the mixture and stir until flour is absorbed. Cook for one more minute. Slowly add the chicken stock while stirring the mixture in the pot, to avoid lumps. Add diced tomatoes and tomato sauce, and stir to combine. Turn heat up just a bit, to medium-high, and cook until bisque thickens and just starts to boil. Then turn heat down to medium low to stay warm until serving. About 10 minutes prior to serving, stir in honey and half and half. Let bisque become thoroughly heated again before serving.
Source
Inspired by a fresh tomato soup I ate last summer, and adapted from a tomato bisque recipe served by my friend Jennifer Reinhard.
I’m linking up with:
- Cheryl at TidyMom for I’m Lovin’ It (Twitter’s Video Sharing Service Vine)
I love a good bisque any day of the year : )
Paula – bell’alimento recently posted..Nutella Hazelnut Pots de Creme
I love that you left some texture in there! I prefer a soup that’s got some body to it.
Tara @ Unsophisticook recently posted..Easy, Easier, and Easiest Valentine’s Day Baking Solutions
I love tomato bisque!
Laura (Tutti Dolci) recently posted..meyer lemon & strawberry jam crumb bars
I really appreciate the textures in this soup! I’ll be honest, I’d take it pureed too, but it looks incredible as-is!
Heather || Heather’s Dish recently posted..The Ultimate Banana Snack Cake
Sorry to say you grew up on tomato soup from a can. I have since made a few batches of homemade, which are much better. But, this sounds amazing. Can’t wait to try it, and I know if your hubby likes it, so will I.
No disrespect intended, Mom. You’re a wonderful cook, always have been.
xo
No problem. Never took it that way. Love you!
I grew on on canned tomato soup too (saw your Mom’s comment), but never felt that was terrible. I still love that soup with a grilled cheese sandwich. However, I love any homemade soup too, and this one sounds great. My hubby would never eat it though as he hates dill and bell pepper, as well as hunks of tomatoes, so this would be a great recipe to make when my girlfriends are coming over as I think it sound delicious!
Our kids aren’t crazy about the dill, as there is a fair amount of it in this soup. But that could easily be left out and still be wonderful. But def give it a try with your girlfriends!
I like how this soup has a little bit of chunkiness to it. The times I have made my own tomato soup I puree it to the point where there are no chunks but need to make it this way. I can’t wait for summer when I have tomatoes growing my garden and can make this soup fresh!
Hi Julia! I really do like my tomato soup both ways – smooth or chunky. Just depends on my mood. Hope you like this!
So yummy. I am pinning this so I can make it again this summer with fresh from the garden tomatoes. It’s beautiful Brenda!
Heather | Farmgirl Gourmet recently posted..Red Velvet Donuts with Cream Cheese Icing
Ahhhhh…summer tomatoes. Can’t wait!!
Perfect for this cold nasty day!
Sommer@ASpicyPerspective recently posted..How to Roast Red Peppers
Yum! I love the creative additions like the honey and sundried tomatoes!
Bree {Skinny Mommy} recently posted..Skinny Valentines! {Blue Cheese Jalapeno Topped Filet Mignon}
I loooove the look of this soup! What a fabulous flavour!
Katrina @ Warm Vanilla Sugar recently posted..Red Velvet Thumbprint Cookies with Marshmallow Frosting
When I was a kid, the only soups I would eat were Tomato and Pea! This bisque does look rich and creamy. Pass the crackers!
Brenda,
I think it’ really interesting that you used honey in your recipe. That never would have occurred to me, but it makes sense! After all, in my opinion, the best tomato soups are the perfect balance between creamy and sweet. This looks great!
Thanks, Blair. I just love the sweetness of this soup. It’s beautiful.
This looks like the perfect cup of coziness. Yum!
Stephanie @ Girl Versus Dough recently posted..gluten-free meyer lemon + bittersweet chocolate muffins
Brenda, I only really started warming up to tomato soup in more recent years as well. I think I always associated it with being somewhat watery and bland (perfect for when you have a cold, but not so much other days), but this soup is exactly why I’m so glad I realized the error in my thinking! This looks fantastic – I can’t wait to try it for dinner next week!
Jess recently posted..Chocolate-Dipped Banana Bread Truffles
So great to meet you, Jess! I hope you like the soup!
I have always loved tomato soup but after making homemade I don’t really like the can soup anymore. Yours looks fabulous!
Miss @ Miss in the Kitchen recently posted..Waffle Wednesday: Chocolate Waffle Ice Cream Sundaes
There’s just something so comforting about tomato soup and this looks delicious.
Erika @ The Hopeless Housewife recently posted..Erika Monroe-Williams Behind the Scenes of “The Taste” on ABC
This loos so good! I love it!
Angie recently posted..Heart Shaped Pie Pops
So its 8.30 am here, and I’m craving this soup. Soup for breakfast?
It looks and sounds so delicious.
Joyti recently posted..Embrace the Day
I love tomato bisque and tomato soup is one of Paul’s favorites. So many great flavors in this, Brenda, I love it!
Cassie | Bake Your Day recently posted..SEO for Food Bloggers | Part V: Tips & Tools
Why is it called a bisque if it isn’t thickened with rice? Or have shellfish?
I think the word bisque is thrown around too loosely….
What you have is a tomato cream soup.
Hi Robb – I did alot of research before naming this recipe, and found plenty of conflict about what truly deserves being called a bisque. I realize that some people might require shellfish to be involved, but there are just as many who don’t. The creamy tomato soup recipes that I have previously liked (with no shellfish), from both restaurants and cookbooks, have been called bisques, so that is what I decided to stick with.
What a gorgeous color. It sounds fantastic.
Brenda – I never liked tomato soup, either, until I made my own one day. Now I kinda crave it
I make a very similar to one to your recipe. So good, isn’t it!?!
Lana @ Never Enough Thyme recently posted..Southwestern Style Chicken
Love this! I’d like to invite you to link up with Saturday Spotlight @ Angels Homestead.
http://angelshomestead.com/saturday-spotlight-4/
Hope to see you there
April
I just made this recipe for dinner (with a few changes) and it was fantastic! I used half the butter, 1/4 cup cream instead of half and half and carrots instead of red pepper. I also puréed it since that’s how my hubby prefers it. Thanks so much for the post!
My daughter loves tomato soup, but I’ve always been a little apprehensive to make a homemade version. I’m definitely trying this one!
Jen @ Jen’s Favorite Cookies recently posted..Chocolate Buttermilk Muffins
Oh, this looks so delicious. I just had to share on BlogHer’s facebook page!
Y recently posted..StriVectin-SD Review and Your Chance to Win $100 Gift Card
Gorgeous soup, Brenda. I’ve been making so many this winter. I definitely need to give this one a go.
Shaina recently posted..Introducing New Foods to Your Kids: Eat Well, Spend Less
I love a good tomato bisque and this one looks incredible. I haven’t been making nearly enough soups lately … but I definitely need to try this one.
Sarah W. Caron (Sarah’s Cucina Bella) recently posted..First Taste of Green Giant’s Veggie Snack Chips
Wow! This soup looks delicious! I love the little chunks of tomato. The ingredients look very interesting. Definitely going to try this one out!
Thanks, Sandie – I hope you like it!