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.
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!
Tomato Bisque
This tomato bisque is rich and creamy, and full of tomato goodness.
Ingredients
- 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)
Instructions
- 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.
- 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.
- Sprinkle the flour over the onion mixture and stir until all flour is absorbed. Cook 2 minutes, stirring occasionally.
- Slowly pour chicken stock into the pot, whisking all the while to incorporate everything smoothly.
- 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.
- 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.
Notes
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: 1Amount 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.
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!
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.
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 : )