This homemade Tomato Bisque recipe turns classic tomato soup into something extra special. It’s beautifully creamy, with fresh herbs and lots of tomato goodness. Grab some cheesy bread or your favorite grilled cheese for the ultimate comfort food meal!
Easy Creamy Tomato Bisque Soup
This comforting, creamy Tomato Bisque recipe is the answer to any chilly day. It’s like your favorite tomato soup, but better! With cream, lots of tomato goodness, a trio of fresh herbs, and a touch of honey, this soup is perfect with a buttery air fryer grilled cheese sandwich or cheesy garlic bread for dipping!
Why You’ll Love This Tomato Bisque Recipe
I can always count on this soup. Everyone – my husband and daughters, our parents, our friends – loves this soup! Here’s why you’ll want to make it asap:
- A flavorful, comforting take on a classic. Tomato soup is a classic, and cream elevates it into a bowl that’s even more comforting. With sauteed onion, fresh herbs, and honey, this flavorful soup is irresistible!
- Easy ingredients & instructions. Besides a few easy-to-find fresh veggies and herbs, this recipe utilizes canned tomatoes and other common pantry ingredients. And it’s super easy to make!
- So much better than canned! There’s just no way around it. A fresh pot of soup simply has better flavor and texture – homemade soup recipes always beat out canned!
What’s The Difference Between Tomato Bisque and Tomato Soup?
A bisque soup has French origins and is often composed of seafood. The general, more modern idea of bisque is that it includes cream and is blended with other ingredients such as squash, mushroom, red pepper, and of course, tomato.
Tomato bisque is made with cream. And tomato soup is based on vegetable or chicken broth. While this tomato bisque recipe also calls for broth, the addition of heavy cream is what makes it stand out from a tomato soup. Some people also call this Cream of Tomato Soup, although tomato bisque typically has more cream.
Here’s a glance at the ingredients you’ll need to make this tomato soup recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
- Butter – This gives a luxurious texture to the soup, as well as rich flavor.
- Onion – I use a yellow onion – this adds lots of flavor to the soup base.
- Dill seeds – Dried dill seeds add gorgeous depth of flavor to this soup.
- Fresh herbs – Fresh dill, oregano, and parsley add fresh flavor.
- Salt & pepper
- All-purpose flour – This forms the base of the roux.
- Chicken stock – I use low-sodium chicken broth.
- Diced tomatoes – Use canned diced tomatoes, including the juice.
- Tomato paste – This gives a more concentrated tomato flavor.
- Honey – A lovely addition that balances the acidity of the tomatoes and offers a note of sweetness.
- Heavy cream – I highly recommend the richness of heavy cream, but you can use half-and-half for a lighter soup.
How to Make Tomato Bisque
Here’s how to make this easy tomato bisque recipe. Find the detailed instructions in the recipe card at the end of this post.
- Cook the onion. Melt the butter in a large pot and sauté the onions.
- Add herbs and seasonings. Stir in the dill seed, fresh dill, oregano, parsley, salt, and pepper.
- Add flour and stock. Sprinkle in the flour, then whisk in the chicken stock.
- Stir in tomatoes. Add diced tomatoes and tomato paste.
- Finish. Add the honey and cream, and let simmer. Make sure the soup doesn’t boil.
- Serve. Ladle the hot soup into bowls and garnish with cracked black pepper and fresh dill.
Tips & Variations
Below, you’ll find some tips to help you make this tomato bisque soup recipe plus some variation suggestions:
- Use the freshest ingredients. From the cream to the fresh herbs, be sure to use fresh, high-quality ingredients for the best flavor and texture.
- Don’t let the finished soup boil! When heating the soup in the final step, after the cream is added, take care to not let the soup boil. Boiling can scorch and curdle the cream.
- Add fresh basil. Tomato + basil is a classic combo that plays well with this creamy tomato soup. Top your bowl with chopped fresh basil or stir it into the soup pot along with the other fresh herbs.
- Lighten up. As suggested above, you can swap the heavy cream for an equal amount of half-and-half if you prefer a lighter soup.
- Thin it out. If you prefer a soup with a thinner consistency, add another cup or two of chicken broth.
- Make it heartier. Add cooked cheese tortellini to bowls of tomato bisque for flavor and heartiness. This is a great way to get kids to eat soup!
- Blend the soup. This soup has bits of diced tomato in it, which I love. But if you prefer a fully blended soup, very carefully use an immersion blender to blend the soup (right in the pot) after you add the canned diced tomatoes.
- Swirl in more flavor. Right before serving, drizzle in a bit of flavored olive oil, such as garlic, basil, or rosemary olive oil.
- Sprinkle with cheese. Add some freshly grated Parmesan over the top of your bowl.
- Go dairy-free. If you need to go dairy-free, swap the butter for olive oil and stir in full-fat coconut milk for the heavy cream.
My favorite thing to serve with tomato bisque is a grilled cheese sandwich or some cheesy bread – not only because I like this combo, but also because my family insists! Here are some great serving options:
- Grilled cheese/cheesy bread. A classic melty, gooey grilled cheese sandwich is the first thing that comes to mind. Also try my herby roast turkey grilled cheese or hearty pepperoni pizza grilled cheese recipes. And my family goes crazy for cheesy homemade garlic bread!
- Cornbread. Swipe up your soup with honey-sweetened cornbread muffins – so good!
- Popovers. A quick batch of airy popovers or sourdough popovers are so very nice dipped into tomato soup.
- Salad. I also love a good soup & salad combo. My Italian chopped salad is a perfect fresh salad side, as well as arugula beet salad and winter apple salad.
How to Store & Reheat Leftovers
Save your tomato bisque soup for another meal with this easy storing method:
- Fridge – Place cooled tomato bisque in an airtight container and store it in the fridge for up to 5 days.
- Freezer – Transfer cooled tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating. Just know that, because this soup contains cream, it might not have the same luxurious texture as when it was first made.
- To Reheat – Gently rewarm tomato bisque soup in a saucepan over low to medium-low heat, stirring, until it is heated through. You can also heat a bowl of soup in the microwave, tented with a paper towel to avoid splatter – heat in 30 second increments, stirring after each one, until hot to your liking.
More Easy Soup Recipes
- Chicken Noodle Soup
- Coconut Curry Chicken Soup
- Unstuffed Cabbage Roll Soup
- Italian Sausage Soup
- Chicken Tortilla Soup
- Lasagna Soup
- Pasta Fazool
- ¾ cup unsalted butter
- 1½ cups chopped yellow onion
- 2 teaspoons dried dill seed
- 2½ teaspoons chopped fresh dill plus a bit more for garnish
- 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 broth
- 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
- Set a large heavy pot over medium heat. Melt the butter in the pot, then stir in the onion and sauté until translucent, about 6-7 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 top and stir until all flour is absorbed. Cook 2 minutes, stirring occasionally.
- Slowly pour chicken broth into the pot, whisking all the while to incorporate everything smoothly.
- Stir in diced 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. Cook for 5-10 minutes, or until soup is hot throughout, stirring and scraping the bottom of the pot occasionally. Do not let the soup boil with the cream, as it can both scorch and curdle. Serve hot, with extra chopped fresh dill for garnishing individual bowls.
This post was originally published in 2013, then updated in 2023.