A tomato bisque soup recipe is often are made with chicken broth and canned tomatoes. I understand using canned tomatoes when fresh are not available, but chicken broth is a no go for me. I want to taste nothing but creamy tomato soup, flavored with the herbs of my choice. Typical recipes will have bouillon cubes or chicken broth and flour. I decided against those ingredients, using heavy cream and white wine.
This Tomato Bisque Soup Recipe is a Healthy Version
The result is a healthier, cleaner taste of pure tomato. I picked the tomatoes and herbs out of my garden, and I wanted to share a soup that you could easily make without a lot of fuss, yet still have those sophisticated flavors.
Of course, you can pair this with a grilled cheese sandwich and make that classic American meal.
Here some some ways to put a creative spin on tomato bisque soup recipe:
- Add fresh sweet corn, cut from from the cob, for texture.
- Add in homemade croutons, or crunchy bacon.
- Add hot sauce and chopped avocado.
- Add a some chile oil and replace cream with coconut milk. So this at the end before stirring. Skip the wine.
- Add a drizzle of honey. Honey does something to tomatoes that I just adore.
- Skip the cream and simply have a great tomato basil soup.
Fresh garden tomato bisque soup is just one of many great tomato recipes made with food from my garden. You might also be interested in the fresh garden tomato sauce.
- 10 tomatoes (see note)
- 2 tablespoon olive oil
- 1 onion, peeled, cut in chunks
- 2 carrots, peeled, cut in big chunks
- 1 piece of celery (or a dash celery seed)
- small handful fresh parsely
- small handful fresh basil
- 6 sprigs of thyme or ½ teaspoon dry thyme
- ½ cup white wine or dry sherry (optional)
- ¼ to ½ heavy cream
- 2 tablespoons butter
- Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
- Cool. Peel.
- Cut in half, squeeze some of the water and seeds out.
- Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
- Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
- Put into Vitamix or similar type blender with butter and blend until smooth.
- Add back in soup plan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
- Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.
More Fabulous Soup from Spinach Tiger
Roasted Butternut Squash Soup with Toasted Pecans
Snowcap Heirloom Beans with Shrimp
Split Pea Soup with Portabello Mushrooms
Garden Fresh Tomato Basil Soup
Annette says
September 2, 2016 at 11:44 amThe recipe for the Tomato Bisque is not showing up on this page. I have searched your site for it and cannot locate it. Can you repost it please? Thanks so much!
Mark says
October 6, 2015 at 5:10 pmAll of the adds on your page make it nigh impossible to view the content that actually attracts people to view it.
Nicole says
October 3, 2015 at 4:25 pmHi,
I am wondering how many tomatoes you would suggest using if you have a plethora of romas? Or about how many grams of tomatoes you would say you usually use(
Marcia Wiegand says
September 13, 2015 at 10:15 pmjust made it..why no cilantro? Does it not cook well? Will now make the cheesy garlic bread to go with it and try to just eat one serving…lol
angela@spinachtiger says
September 14, 2015 at 7:09 amMarcia
If you want to put cilantro you can of course. But, cilantro is overpowering and not generally put in tomato soup, but I say, eat to your own preferences.
Danae says
August 29, 2015 at 4:11 pmThe recipe says 1/4 to 1/2 heavy cream. Is that tablespoon, cup, etc.?
The Duo Dishes says
August 26, 2014 at 10:18 pmYes to the grilled cheese sandwich. The best match for tomato bisque. Love the idea of adding chili oil. Nothing beats a little spice against the sweet tomatoes.
Maureen says
August 25, 2014 at 11:51 amI am a huge tomato bisque fan! and I love your creative ideas to elevate (or not) the traditional flavors. Nicely done.
Teresa, foodonfifth says
August 23, 2014 at 1:27 pmAngela this looks just fantastically delicious and the color is just to die for. Great recipe that I am printing out to try later.
Angela Roberts says
August 23, 2014 at 7:09 amThanks Cheri. I love gazpacho.
cheri says
August 22, 2014 at 3:28 pmHi Angela, love this soup, looks delicious! I just made some gazpacho for lunch today.
Peter G | Souvlaki For The Soul says
August 22, 2014 at 1:35 pmLook gorgeous Angela! Love the idea of using wine and cream…can’t wait for our summer to arrive soon!
Angela Roberts says
August 23, 2014 at 7:09 amThanks, Peter, and nice to hear from you. We’re ready for summer to end.