Sweet and Creamy Tomato Bisque

sweet and creamy tomato bisque

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.

sweet and creamy tomato bisque

Sweet and Creamy Tomato Bisque

Yield: 10 servings

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.

sweet and creamy tomato bisque

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41 Responses to “Sweet and Creamy Tomato Bisque”

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    1
    Paula - bell'alimento — February 13, 2013 at 9:23 am

    I love a good bisque any day of the year : )

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    Tara @ Unsophisticook — February 13, 2013 at 10:18 am

    I love that you left some texture in there! I prefer a soup that’s got some body to it.

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    Laura (Tutti Dolci) — February 13, 2013 at 10:49 am

    I love tomato bisque!

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    Heather || Heather's Dish — February 13, 2013 at 11:19 am

    I really appreciate the textures in this soup! I’ll be honest, I’d take it pureed too, but it looks incredible as-is!

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    Mom — February 13, 2013 at 11:23 am

    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.

    • Brenda replied on February 13th, 2013 at 9:57 pm

      No disrespect intended, Mom. You’re a wonderful cook, always have been. :) xo

      • Mom replied on February 13th, 2013 at 10:28 pm

        No problem. Never took it that way. Love you! :)

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    Donna — February 13, 2013 at 12:43 pm

    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!

    • Brenda replied on February 13th, 2013 at 9:56 pm

      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! ;)

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    Julia — February 13, 2013 at 2:35 pm

    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!

    • Brenda replied on February 13th, 2013 at 9:54 pm

      Hi Julia! I really do like my tomato soup both ways – smooth or chunky. Just depends on my mood. Hope you like this!

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    Heather | Farmgirl Gourmet — February 13, 2013 at 2:52 pm

    So yummy. I am pinning this so I can make it again this summer with fresh from the garden tomatoes. It’s beautiful Brenda!

    • Brenda replied on February 13th, 2013 at 9:53 pm

      Ahhhhh…summer tomatoes. Can’t wait!! :)

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    Sommer@ASpicyPerspective — February 13, 2013 at 3:31 pm

    Perfect for this cold nasty day!

  10. #
    10
    Bree {Skinny Mommy} — February 13, 2013 at 3:52 pm

    Yum! I love the creative additions like the honey and sundried tomatoes!

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    Katrina @ Warm Vanilla Sugar — February 13, 2013 at 3:57 pm

    I loooove the look of this soup! What a fabulous flavour!

  12. #
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    Paula — February 13, 2013 at 4:28 pm

    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!

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    13
    Blair @ TheSeasonedMom — February 13, 2013 at 5:29 pm

    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!

    • Brenda replied on February 13th, 2013 at 9:48 pm

      Thanks, Blair. I just love the sweetness of this soup. It’s beautiful.

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    Stephanie @ Girl Versus Dough — February 13, 2013 at 7:45 pm

    This looks like the perfect cup of coziness. Yum!

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    Jess — February 13, 2013 at 8:22 pm

    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!

    • Brenda replied on February 13th, 2013 at 9:47 pm

      So great to meet you, Jess! I hope you like the soup! :)

  16. #
    16
    Miss @ Miss in the Kitchen — February 13, 2013 at 8:47 pm

    I have always loved tomato soup but after making homemade I don’t really like the can soup anymore. Yours looks fabulous!

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    Erika @ The Hopeless Housewife — February 13, 2013 at 9:23 pm

    There’s just something so comforting about tomato soup and this looks delicious.

  18. #
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    Angie — February 14, 2013 at 9:08 am

    This loos so good! I love it!

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    Joyti — February 14, 2013 at 10:37 am

    So its 8.30 am here, and I’m craving this soup. Soup for breakfast?
    It looks and sounds so delicious.

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    Cassie | Bake Your Day — February 14, 2013 at 12:13 pm

    I love tomato bisque and tomato soup is one of Paul’s favorites. So many great flavors in this, Brenda, I love it!

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    Robb — February 14, 2013 at 5:50 pm

    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.

    • Brenda replied on February 14th, 2013 at 6:22 pm

      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.

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    Barbara @ Barbara Bakes — February 15, 2013 at 7:01 am

    What a gorgeous color. It sounds fantastic.

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    Lana @ Never Enough Thyme — February 15, 2013 at 8:34 am

    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!?!

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    24
    April @ Angel's Homestead — February 16, 2013 at 4:41 am

    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

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    Cindy — February 16, 2013 at 10:09 pm

    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!

  26. #
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    Jen @ Jen's Favorite Cookies — February 18, 2013 at 9:41 am

    My daughter loves tomato soup, but I’ve always been a little apprehensive to make a homemade version. I’m definitely trying this one!

  27. #
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    Y — February 26, 2013 at 4:17 pm

    Oh, this looks so delicious. I just had to share on BlogHer’s facebook page!

  28. #
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    Shaina — February 28, 2013 at 9:33 am

    Gorgeous soup, Brenda. I’ve been making so many this winter. I definitely need to give this one a go.

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    Sarah W. Caron (Sarah's Cucina Bella) — March 1, 2013 at 12:31 am

    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.

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    Sandie@afoodieaffair.com — March 12, 2013 at 8:48 am

    Wow! This soup looks delicious! I love the little chunks of tomato. The ingredients look very interesting. Definitely going to try this one out!

    • Brenda replied on March 12th, 2013 at 9:51 pm

      Thanks, Sandie – I hope you like it!

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    Brianna Close — August 12, 2013 at 10:41 pm

    Do you have to use Cherry Tomatoes?

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    Henrietta Dixon — January 13, 2014 at 9:23 am

    I love canned tomato soup, actually it is my favorite canned soup. I have never tried to make a home made tomato soup so this one will be my first endeavor, that’s because it looks so delicious I just have to try it. I sure hope I do it justice, do you think I can substitute chives for the dill as that is what I have on hand?

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