Tomato Bisque

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Fresh summer “OMG That Was Good” tomato bisque. Although you don’t typically think of having tomato soup in the summer, I think it’s the perfect time to make it when tomatoes are at their peak.

The most delicious tomato soup made from fresh garden tomatoes.Tomato Bisque

With my garden tomatoes are ripe, canned tomatoes just won’t do. I serve this with a little fresh basil and some grated Parmigiano Reggiano. Simply delicious!

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Fresh summer "Oh My God That Was Good" tomato bisque. Although you don't typically think of having tomato soup in August, I think it's the perfect time to make it.
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5 from 7 votes
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Tomato Bisque

125 Cals 4.5 Protein 19.5 Carbs 4.4 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Soup
CUISINE: American
Fresh summer "Oh My God That Was Good" tomato bisque. Although you don't typically think of having tomato soup in August, I think it's the perfect time to make it.

Ingredients

  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled
  • 32 oz chicken broth, or vegetable broth
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tbsp reduced fat sour cream
  • Parmigiano Reggiano for serving, optional

Instructions

  • To peel the tomatoes, boil a large pot of water.
  • When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.
  • Quickly remove from the water, let it cool a few minutes and the skin will come right off.
  • Chop onions, carrots, celery and garlic using a mini food processor or chopper.
  • Melt butter in a large soup pot over medium heat.
  • Add butter until melted, then add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Using a string, tie herbs together and drop into the soup.
  • This will make it easy to remove later.
  • Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).
  • Ladle into bowls and top with freshly grated cheese and fresh basil.

Notes

Makes 8 cups.

Nutrition

Serving: 2cups, Calories: 125kcal, Carbohydrates: 19.5g, Protein: 4.5g, Fat: 4.4g, Saturated Fat: 2.5g, Cholesterol: 15mg, Sodium: 1064mg, Fiber: 4.5g, Sugar: 3g
WW Points Plus: 3
Keywords: homemade tomato soup, how to make tomato bisque, Tomato Bisque, tomato bisque soup, tomato soup

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80 comments

  1. I would love to make this but I have to watch my salt content. I can’t see where the 1064 amount of sodium comes from. Could this be a typo? Thanks

    • I bet she didn’t use low sodium chicken broth or unsalted butter. I bet if you switched those two ingredients it would significantly lower the sodium in the recipe. 

  2. How would you freeze this?   Do everything except the sour cream?   Or make it completely and then freeze?

  3. I love this soup! I make it all the time and take it for lunch. It is so easy and delicious – thanks for the recipe. My last couple of batches I added a container (cup) of plain, low fat Greek yogurt instead of the sour cream. The whole cup only has 80 calories, so I don’t think it changes the total much, but it adds a really great flavor to the soup. Other than that, I make it according to the recipe…every other week!

  4. Just made this soup today and it was absolutely delicious! I used canned tomatoes because it’s not quite tomato season yet. I served this with some brown rice and a dollop of sour cream. I will be making this again in the future.

  5. Have made this twice now in the space of one week. Everyone loves it and wants to take some home with them! Its winter right now so used to large cans of whole tomatoes since the ones in the store have no taste at this time of year. SOOOOOO GOOOOD. Can't wait to use fresh garden tomatoes

  6. I just canned tomatoes yesterday and one of the pints didn't seal…I will be making this tonight but will use fresh basil since I have it.

  7. I make a TON of soup. After trying this recipe, I am quite certain this is one of my favorites! I didn't have fresh tomatoes so I used a large can of whole plum skinless tomatoes and a regular size can of diced roasted tomatoes. It was so easy and yet so good. I can't wait to make more!

  8. I eat a cup of this almost every day for the past 2 months with my lunch. You'd think I'd get tired of it but no!! I love it that much! Since it's January and we have no home grown tomatoes, I've been using Hunts garlic roasted tomatoes and I also add in some roasted tomatoes from the Deli. I also add in some tomato paste. It is amazing! I double the recipe and let it simmer on low in the crockpot for about 6 hours. I freeze it in one cup servings which makes it easy to pop into the microwave for a quick lunch. I can't wait to try it with home grown tomatoes this summer (which is why I am tripling the number of tomato plants that I plant this year).

  9. This was great soup! Since it's November, and the plum tomatoes are not at their peak, I used a 35oz can of Cento peeled tomatoes instead of fresh and it was still terrific! (1 cube of Knorr Vegetable cube). My kids loved it!

  10. Just made this and it was a hit for the whole family. My husband likes a chunkier soup so I added fresh corn right off the cob, fresh parm cheese and basil. Delicious! Now onto the zucchini lasagna!

  11. Used all homegrown veggies and herbs for this delicious soup. I saved time and didn't peel my tomatoes, I pulsed them in the food processor and added them to the onion mix. Worked well and tastes great!

  12. When I worked at a special investigations unit, there was this little cafe in the corporate building across from ours that served this bisque every Tuesday and Thursday. I patiently awaited those days and raced out to get it as soon as 12:00 came around. That's how I got hooked on bisque rather than the canned soup my mom used to make.

    This easily topped that, and we couldn't get enough! Topped with a bit of Parmesan, I was in heaven. I served this as a side with your garlic lovers' roast beef sandwich with carmelized onions and provolone and both items were a HUGE hit. I can't wait to make this again!

  13. This was delicious!!! I made it last night from fresh farmers market organic tomatoes, celery, and onion and basil from my own garden. It. Was. Fantastic!! Thank you so much. This is definitely going on my regular menu.