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.
Ingredients
- 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
Instructions
- 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.
Notes
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: 1Amount 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.
The Soup you ate on your way to South Dakota sounds a lot like my favorite Tomato Bisque soup from a restaurant in Sioux City called Crave. I recently moved to another state and am not finding a Tomato Bisque that even comes close to Crave’s version.
Thank you for your time in putting this delicious recipe on-line
You’re welcome, hope you like it!
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?
Do you have to use Cherry Tomatoes?
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!
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.
Gorgeous soup, Brenda. I’ve been making so many this winter. I definitely need to give this one a go.
Oh, this looks so delicious. I just had to share on BlogHer’s facebook page!
My daughter loves tomato soup, but I’ve always been a little apprehensive to make a homemade version. I’m definitely trying this one!
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!
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
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!?!
What a gorgeous color. It sounds fantastic.
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.