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The Ultimate Creamy & Velvety Homemade Tomato Bisque

A vibrant orange bowl of tomato bisque topped with a swirl of cream, sitting on a marble surface.
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Make this rich, smooth tomato bisque soup that tastes gourmet but is simple to prepare. This recipe uses fire-roasted tomatoes and heavy cream for a velvety texture, perfect for pairing with grilled cheese.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 (28 ounce) cans fire-roasted diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 cup heavy cream
  • 1 tablespoon fresh orange juice (optional, for brightness)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  4. Pour in the fire-roasted tomatoes (with their juice) and the vegetable broth. Stir well to combine and scrape up any browned bits from the bottom of the pot.
  5. Stir in the sugar, dried basil, salt, and pepper. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover the pot partially, and let it simmer for 15 minutes to allow the flavors to meld.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  8. Return the pot to low heat. Stir in the heavy cream and the optional fresh orange juice. Heat through gently for 2 to 3 minutes, but do not let the soup boil after adding the cream.
  9. Taste and adjust salt and pepper as needed before serving hot. Serve this creamy tomato bisque with your favorite sandwich.

Notes

  • For an even richer flavor, roast fresh tomatoes before using them in this recipe.
  • If you prefer a thicker soup, simmer uncovered for an extra 10 minutes before blending.
  • This soup freezes well for up to three months. Cool completely before storing in an airtight container.

Nutrition

Find it online: https://tastethisplate.com/creamy-velvety-homemade-tomato-bisque/