Tomato Bisque | Better than Canned!

This naturally thickened, garlicky tomato bisque with savory parmesan just screams “welcome home” after a long day. It’s comforting, packed with Italian seasoning, and is just waiting to be paired with some toasty baguette slices.

Easy Tomato Bisque Recipe

If you’re looking for an easy weeknight recipe that’s also super comforting, a pot of this velvety tomato bisque is just what you need. Browned onions and tender carrots add natural sweetness, while Italian seasoning and fragrant garlic balance out the flavors. Every spoonful is a beautiful orchestra of sweet and savory goodness. Blended until smooth and creamy, this recipe goes easy on the stomach because it only has a bit of butter while still being the comforting soup you need it to be.

Why You’ll Love This Tomato Bisque Soup

This buttery tomato bisque with hints of garlic and Italian seasoning is comfort food at its best.

• Freezer-friendly. Throw it into the pot whenever you need a last-minute dinner.
• Hearty. Rice, carrots, and onions add more than just flavor. They make sure you actually fill up on this recipe.
• Better than canned. Aside from only having fresh ingredients, you can adjust the seasoning to taste.
• Great for weeknights. There’s nothing like digging into some tomato bisque with a grilled cheese sandwich after a long day.

Tomato Bisque vs Tomato Soup

Although they may seem like the same thing, here are their main differences:

• Bisque: Tomato bisque is always smooth and creamy. It doesn’t contain chunks of tomatoes or veggies. Base ingredients include tomatoes, garlic, onions, and broth or wine. Heavy cream and butter are typically added for creaminess and thickening agents. This recipe doesn’t have cream, but the rice helps thicken it.
• Soup: Tomato soup can be smooth or chunky. Tomatoes, onions, garlic, and broth are also the base ingredients (but no wine). It may or may not be creamy. The consistency also tends to be slightly more watery.

Recipe Ingredients

Italian seasoning packs lots of savory, herby goodness without needing to keep lots of spices on hand. Scroll to the recipe card at the bottom of the post for exact measurements.

• Yellow onion – Feel free to use white onion.
• Rice – Use a long-grain rice like Basmati or jasmine.
• Carrot – Use whatever leftovers you have. Diced, shredded, whole, etc. It’ll be blended anyway.
• Garlic – Garlic powder works too.
• Italian seasoning – Add your favorite.
• Coconut oil – Avocado or olive oil are good swaps.
• White wine – It needs to be dry wine. If it’s sweet and fruity, the soup will taste funny.
• Low sodium chicken broth – Veggie broth is fine as well.
• Canned tomatoes – They can be whole or crushed.
• Raw honey – Agave nectar can be used instead. Avoid maple syrup because it’s too smokey.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Salt and pepper – I prefer salt and freshly-cracked black pepper.

How to Make Tomato Bisque

Browned onions and sweet tomatoes are an Italian culinary heaven full of the caramelized, tangy flavors you’ll find in this recipe. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Sautée the onion and rice. Add the coconut oil to a pot over medium-high heat. Stir in the onions, rice, carrots, garlic, and Italian seasoning. Let it cook for 4-5 minutes or until the onions are lightly browned and softened.

• Add the liquids. Pour in the wine and use a wooden spoon to carefully scrape the bottom of the pot to remove any browned bits. Avoid metal spoons and spatulas for this because they’ll scratch the pot.
• Mix in the tomatoes. Add the broth, tomatoes, honey, and butter. Season with salt and pepper. Stir well and bring it to a boil.
• Simmer it. Reduce the heat to low and let it simmer (covered) for 20 minutes.
• Blend the soup. Transfer the ingredients to a blender. Process until completely smooth. You may have to do this in batches. Feel free to use a hand blender if you have one. Return it to the pot.
• Serve. Adjust the seasoning with more salt and pepper to taste. Serve immediately and top it with parmesan cheese and basil. Enjoy!

Tips & Variations

There’ll be no more canned soup in your pantry once you see the spicy, pepper-y, and herby possibilities of this homemade version.

• Add a swirl. Grab 1 tablespoon pesto or coconut milk and swirl it into every bowl of soup. It’ll look nicer, but also add herbiness and creaminess.
• Make it spicy. Mix in 1/2-1 teaspoon red pepper flakes or chili oil for a kick of heat.
• Add more garnishes. Topping the bisque with 1-2 tablespoons fried shallots or croutons per bowl will add extra texture.
• Make a tomato-pepper bisque. Stir 1/4 cup roasted red peppers into the pot when sauteeing the veggies. Continue with the recipe as usual and you’ll have a yummy variation of this dish.
• Go alcohol-free. Swap the white wine for broth or water to make this a family-friendly recipe.
• Choose non-stick. To avoid any burning and sticking of the veggies or bisque, non-stick pots are best for preparing this soup in.

Serving Suggestions

This comforting tomato bisque is perfect for dipping in crispy grilled cheese or toasty, sliced bread! If you want to serve it as a side, try it with my Bison Meatballs. Stuffed Chicken Breast or Pistachio Crusted Salmon are other great ideas. For veggie sides, try my Stuffed Mushrooms and Grilled Asparagus with Onion. Salad options include my Spring Mix Salad with Champagne Dressing and Cannellini Bean and Radicchio Salad.

Proper Storage

Any bisque leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Place it in an airtight container for up to 5 days. Discard it immediately if it tastes sour or is bubbling when cold.
• Freezer: Pour it into freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave it for 30 seconds, stir, and go another 30 seconds. If it’s frozen, reheat it in a pot over medium heat. Stir occasionally and let it thaw and heat up for about 15-20 minutes.

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