a white bowl of tomato bisque with pieces of bread

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.

My friend Jennifer introduced me to this Tomato Bisque recipe years ago, when she served this to celebrate a friend’s birthday.

This soup is rich and creamy, full of tomato flavor, and lightly sweetened with honey. It’s perfect with a buttery grilled cheese sandwich for dipping!

creamy tomato bisque with fresh dill
creamy tomato bisque with fresh dill

Tomato Bisque

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This tomato bisque is rich and creamy, and full of tomato goodness.


  • ¾ cup unsalted butter
  • 1½ cups chopped yellow onion
  • 2 teaspoons dried dill seed
  • 2½ teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh oregano
  • ⅓ cup chopped fresh parsley
  • 1 tablespoon Morton kosher salt
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 6 cups low sodium chicken stock
  • 4 (14.5 ounce) cans diced tomatoes in juice
  • 1 (6 ounce) can tomato paste
  • ⅓ cup honey
  • 2 cups heavy cream (or half & half, for a lighter soup)


  1. Set a large heavy pot (I use a 6.75 qt. Le Crueset, it's a perfect size) over medium heat. Melt the butter in the pot, then stir in the onion and sauté until transulecent, about 5-7 minutes.
  2. Reduce heat to low and stir in the dill seed, fresh dill, oregano, parsley, salt, and pepper. Cook for 2 minutes, or until herbs have wilted, stirring occasionally.
  3. Sprinkle the flour over the onion mixture and stir until all flour is absorbed. Cook 2 minutes, stirring occasionally.
  4. Slowly pour chicken stock into the pot, whisking all the while to incorporate everything smoothly.
  5. Add tomatoes with their juices and tomato paste. Increase heat to medium and bring to a boil, stirring occasionally and scraping the bottom of the pot.
  6. Reduce heat to low, then stir in honey and cream. Stir occasionally for 5-10 minutes, or until soup is hot throughout. Do not let the soup boil with the cream, as it can curdle.


Slightly adapted from a tomato bisque recipe served by friend Jennifer Reinhard, originally from Savories Bistro in Stillwater, MN (closed in 2011).

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 75mgSodium: 638mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 5g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

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tomato bisque