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
This tomato bisque is sweet and creamy, and full of different levels of tomato goodness.
- 1.25 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
- 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.
Inspired by a fresh tomato soup I ate last summer, and adapted from a tomato bisque recipe served by my friend Jennifer Reinhard.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 1385mgCarbohydrates: 38gFiber: 4gSugar: 24gProtein: 7g
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.
I love tomato bisque and tomato soup is one of Paul’s favorites. So many great flavors in this, Brenda, I love it!
So its 8.30 am here, and I’m craving this soup. Soup for breakfast?
It looks and sounds so delicious.
This loos so good! I love it!
There’s just something so comforting about tomato soup and this looks delicious.
I have always loved tomato soup but after making homemade I don’t really like the can soup anymore. Yours looks fabulous!
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!
So great to meet you, Jess! I hope you like the soup! :)
This looks like the perfect cup of coziness. Yum!
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.
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!
I loooove the look of this soup! What a fabulous flavour!
Yum! I love the creative additions like the honey and sundried tomatoes!
Perfect for this cold nasty day!
So yummy. I am pinning this so I can make it again this summer with fresh from the garden tomatoes. It’s beautiful Brenda!
Ahhhhh…summer tomatoes. Can’t wait!! :)
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!
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! ;)
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 really appreciate the textures in this soup! I’ll be honest, I’d take it pureed too, but it looks incredible as-is!
I love tomato bisque!
I love that you left some texture in there! I prefer a soup that’s got some body to it.
I love a good bisque any day of the year : )