This post contains affiliate links
Easy Tomato Bisque
Rich Creamy & Comforting! Tomato Bisque is perfect with in-season tomato or your favourite can of good quality tomato during long cold winter months.
This is one of our oldest and dearest recipes, and one of the first recipes ever taught in our online cooking class platform (by request from one of our best friends!).
Tomato bisque is a timeless classic, combining the rich, tangy flavour of ripe tomatoes with the creamy, velvety texture that makes each spoonful a comforting delight. This dish is perfect for showcasing the deep, natural sweetness of tomatoes, especially when they’re at their peak.
Whether served as a starter or a main course, tomato bisque is a warm, satisfying option that brings together the best of summer’s bounty and the cozy, comforting vibes of a homemade soup.
Ideal for any time of year but especially inviting as the weather starts to cool, this bisque is a testament to the simplicity and elegance of fresh ingredients.
We love the addition of bacon to add a smokiness to the background of this delicious bowl of soup.
Tomato bisque pairs beautifully with a variety of classic accompaniments that enhance its rich, creamy flavour. Here are some classic combinations to serve with tomato bisque:
-
- Grilled Cheese Sandwich:
The ultimate pairing, a grilled cheese sandwich with melty, gooey cheese and crispy, buttery bread complements the smoothness of the bisque perfectly.
- Grilled Cheese Sandwich:
-
- Crusty Bread:
A slice of warm, crusty baguette or artisan bread is perfect for dipping into the bisque, soaking up every bit of its deliciousness.
- Crusty Bread:
-
- Garlic Bread:
The rich, buttery, and slightly garlicky flavors of garlic bread add a savoury contrast to the bisque, making each bite more indulgent.
- Garlic Bread:
-
- Caesar Salad:
A crisp Caesar salad with romaine lettuce, Parmesan cheese, and croutons provides a refreshing, crunchy counterpoint to the creamy bisque.
- Caesar Salad:
-
- Herbed Croutons:
Adding herbed croutons on top of the bisque brings a crunchy texture and a burst of flavour, enhancing each spoonful.
- Herbed Croutons:
-
- Cheese Quesadilla:
A simple cheese quesadilla offers a cheesy, crispy bite that pairs well with the smooth texture of the bisque.
- Cheese Quesadilla:
-
- Caprese Salad:
A Caprese salad with fresh mozzarella, basil, and ripe tomatoes echoes the flavours of the bisque while adding a cool, fresh element to the meal.
- Caprese Salad:
-
- Avocado Toast:
Creamy avocado toast topped with a sprinkle of sea salt and red pepper flakes makes for a tasty and healthy side to the bisque.
- Avocado Toast:
-
- Parmesan Crisps:
Crispy Parmesan crisps add a salty, cheesy bite that enhances the bisque’s flavour without overpowering it.
- Parmesan Crisps:
-
- Simple Side Salad:
A light, simple salad with mixed greens, vinaigrette, and seasonal veggies adds freshness and balance to the richness of the bisque.
- Simple Side Salad:
These classic combinations provide a variety of textures and flavours that complement the smooth, rich nature of tomato bisque, making for a satisfying and well-rounded meal.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
- Prep Time: 15-20 Minutes
- Cook Time: 20-30 minutes
- Total Time: 45 Minutes
- Yield: 4 servings
Ingredients
- 1 large can whole tomatoes or about 2 lbs plum tomatoes
- 2 tbsp. butter
- 3 strips of bacon, diced
- 1/2 cooking onion, finely diced
- 1/2 carrot, finely diced
- 1 rib celery rib, finely diced
- 1 clove garlic, minced
- 3 sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
- 1/4 tsp. cayenne pepper
- splash of brandy (or white wine)
- Kosher salt and freshly ground black pepper
- 2 1/2 cups Stock, or Water, as needed
- 1/2 cup 35% cream
Instructions
-
- If using fresh tomatoes begin here (if using canned begin at step 5): heat oven to 425 degrees
- Core and halve tomatoes (if using fresh)
- Toss with olive oil, salt and pepper
- Roast on a baking sheet for 25 minutes or until skins are slightly blackened; cool and slip off skins
- Meanwhile, heat a soup pot over medium heat. Add butter & fry bacon until browned but not too crispy.
- Add onion and sweat for a couple of minutes until soft, but not browned. Follow with celery and carrot, cooking until soft.
- Add garlic and cook 30 seconds
- Add tomatoes (canned or roasted). Allow to cook until reduced and thickened.
- Add herbs and spices, followed by wine or brandy. Boil for a few minutes.
- Add water, as needed; simmer for 15 minutes
- Stir occasionally, breaking up tomatoes
- Finish by stirring in 35% cream and salt and pepper to taste
Notes
Substitutions & Variations
-
Tomatoes: Fresh plum tomatoes are wonderful in peak season, but canned whole tomatoes work perfectly year-round.
-
Bacon: Swap for pancetta for a saltier bite, or omit entirely for a vegetarian version (just use a bit of olive oil to sauté the vegetables).
-
Brandy: White wine is a great alternative, or simply skip the alcohol—your soup will still be rich and flavourful.
-
Stock: Use chicken or vegetable stock for added depth. Water works too if you keep your seasoning in check.
-
Cream: For a lighter version, swap in half-and-half or whole milk. For dairy-free, use a splash of coconut milk (expect a slightly different flavour profile).
-
Herbs: No fresh parsley or thyme? Use 1 tsp dried parsley and ½ tsp dried thyme.
Chef’s Notes
- Easily DOUBLE this recipe! It freezes very well.
-
Blend for silkiness: A stick blender makes it easy to get that creamy, velvety texture right in the pot, but a countertop blender will make it extra smooth (just cool it slightly first).
-
Make-ahead friendly: This soup tastes even better the next day—just store in the fridge and reheat gently.
-
Season well: Tomatoes love salt! Taste as you go, especially if using canned tomatoes or store-bought stock.
-
Garnish ideas: A swirl of cream, crispy bacon bits, or buttery croutons make this bisque presentation-worthy.
