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Laura’s Tomato Bisque Soup

Laura’s Tomato Bisque Soup

Sit Down—Let Me Tell You About Laura’s Tomato Bisque Soup

Alright, friend, I’m going to let you in on a little secret: this soup has basically rescued me on more cold, dreary evenings than I can probably count. Laura’s Tomato Bisque Soup isn’t even originally mine—I kinda stole it (with love!) from my cousin Laura ages ago after trying it at one of her autumn potlucks. I still remember slurping a bowl in her too-warm kitchen while laughing about how our grandmother would lose her mind if she saw us shortcutting with canned tomatoes. Anyway, if you need something that feels like a hug in a bowl (and don’t we all sometimes?), this is the one. Just don’t ask me how many slices of bread I can go through when this is on the stove...because that number’s embarrassing!

Why I Keep Making This (And When It Works Best)

I make this when I’m feeling lazy but still want something halfway special—it’s one of those “throw everything in a pot and magic happens” sorts of dishes. My family goes a bit wild for this, especially my youngest, who calls it “fancy ketchup soup” (he means it as a compliment, I swear). Sometimes, I’ll make a double batch and freeze half, but let’s be real: nine times outta ten it never sees the freezer. Oh—if you’re dealing with pesky picky eaters, pureeing all the veggies tricks 'em every time. My only beef with it is that I used to always overcook the onions, but actually, I think a little caramelization makes it even better. Go figure.

Stuff You’ll Need (And a Few Swaps)

  • 2 tablespoons butter (If I run out, I've tossed in a glug of olive oil—no one noticed.)
  • 1 medium yellow onion, chopped (Red onions work too. Or even a couple shallots if you’ve got some rolling around)
  • 2 cloves garlic, minced (or, sneak in garlic powder in a pinch; don’t tell anyone)
  • 1 big can (28 oz) crushed tomatoes (Honestly, my grandmother swears by San Marzano but store brand is fine. Once I used whole peeled tomatoes and mashed 'em up—grab what’s there.)
  • 2 cups chicken broth (I’ve totally subbed veggie broth for my vegetarian pals and it’s still tasty)
  • 1 tablespoon tomato paste (Or ketchup...it works! Don’t judge.)
  • 1 teaspoon sugar (Don’t skip! It takes that weird edge off.)
  • 1 teaspoon dried basil (Fresh if you’ve got it, handful of chopped leaves)
  • ½ cup heavy cream (I’ve done half-and-half or just milk when the fridge looks sad)
  • Salt and black pepper, to taste
  • Parmesan shavings, for serving (optional but never optional for me if I have any)

Okay, So How Do You Make It?

  1. Melt the butter in a big saucepan over medium heat. Dump in the chopped onion and cook until it’s soft and a little golden—about 5-8 minutes. If your phone buzzes and you forget about the onions for a sec, just give 'em a stir and carry on. Everything will be okay.
  2. Add your garlic. Stir it around for just a minute, maybe less. (And if you’re clumsy like me, try not to burn it. I’ve definitely done that. Smells like regret.)
  3. Toss in the crushed tomatoes, broth, tomato paste (or ketchup—we’re not precious here), sugar, and basil. Give it a good stir. It will look reaaally red and not super appetizing right now. Don’t panic.
  4. Let everything bubble gently for 15-ish minutes. I usually wander off and forget until someone asks, “What smells so good?” That’s your cue to check if it’s simmered nicely.
  5. Turn off the heat. Blend it up! You can use a stick/immersion blender right in the pot—less mess. If you only have a regular blender, just do batches; cover with a towel so it doesn’t explode (ask me how I learned that one... yikes).
  6. Return the pureed soup to the stove and stir in the cream. Taste it. Add salt and pepper till it makes you happy. If it’s too thick, splash in a bit more broth or water—whatever you’ve got.
  7. Ladle into bowls. Throw on parmesan shavings if you like living well.

Notes from My Many Times Making This

  • Actually, I find this works better if you don’t rush the onion part—the extra few mins really do add flavor.
  • I tried it once with coconut milk instead of cream. Not my favorite, but my vegan neighbor loved it. Go figure.
  • Soup thickens as it sits; sometimes I thin it out with more stock when reheating.

If You Want to Play Around (Like I Did)

  • Swapped in roasted red peppers once—super tasty!
  • Added a pinch of smoked paprika for a bit of a kick. Not too much though, or it overpowers.
  • Once I tried stirring in spinach at the end—didn’t love the texture, just being honest.
  • You can skip the cream and serve it as more of a classic tomato soup, especially if dairy’s not agreeing with you that day.

Gear: What You Need (Or Just Fake It)

  • Big saucepan or soup pot (If you only have a deep skillet, hey, I’ve done it that way in a pinch)
  • Immersion blender for easiest cleanup (But regular blender or even a food processor works. No judgment. I actually used to mash it with a potato masher before I bought a stick blender. It’s...rustic.)
  • Cutting board and knife, nothing fancy
  • Ladle—or, heck, a mug will do if you’re just eating solo.
Laura’s Tomato Bisque Soup

Storing Your Soup (Or Not...)

It’ll keep in the fridge for 3-4 days. Honestly, though, in my house it never lasts more than a day! Freezes fine—just skip the cream until you reheat it if you don’t want weird separation (but, honestly, sometimes I add it all at the start, and it’s still good enough for me).

How to Serve (According to My Family)

Grilled cheese is mandatory around here...but I also love tearing up hunks of sourdough to dip. Sometimes I sprinkle on chopped chives or drizzle with good olive oil (always makes me feel like a fancy chef). If I’m eating alone, sometimes I just pour it into a mug and sip while watching the rain. Oh! And if you want some really cheeky food pairing ideas, check out Serious Eats' grilled cheese ideas—I use the jalapeño cheddar one almost every time.

Real Life Pro Tips (Mostly Learned The Hard Way)

  • If you rush the simmering, it ends up tasting too much like raw tomato; been there, regretted it.
  • I once tried doubling the garlic... don’t. It’s overpowering unless you’re fighting off vampires in Transylvania.
  • Don’t skip the sugar. On second thought, you could use honey, but it changes the vibe.

A Few Questions I Get Asked All the Time

  • Can I freeze this? Yep, just maybe leave the cream out till you thaw and reheat it. Or don’t. I do it both ways.
  • Can I use fresh tomatoes? For sure! Just roast them first to get rid of the extra water. It’s more work, but the flavor is top notch. I once used ones from my garden and totally felt like Gordon Ramsay.
  • How do I make it vegan? Swap the butter for olive oil and the cream for coconut milk or any plant stuff. See my notes above—my neighbor raved about it. Still not my favorite, though.
  • Is this gluten-free? Soup itself is, but check your broth and serve with something fun like GF bread if you need to.
  • Best way to reheat? Stovetop. But honestly, I zap individual bowls in the microwave. As long as you stir halfway, it’s all good—just watch for those weird hot spots.

Oh—and in case you somehow landed here while searching for actual bisque (like, seafood), here’s a lovely lobster bisque recipe I’ve always wanted to try but never got around to. Maybe next year. For now, tomato is king in this kitchen.

★★★★★ 4.60 from 152 ratings

Laura’s Tomato Bisque Soup

yield: 4 servings
prep: 15 mins
cook: 35 mins
total: 50 mins
A creamy, comforting tomato bisque soup with a rich tomato flavor, smooth texture, and a touch of fresh herbs – perfect for cozy dinners or a light lunch.
Laura’s Tomato Bisque Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (14 oz each) crushed tomatoes
  • 2 cups vegetable broth
  • ½ cup heavy cream
  • 1 teaspoon sugar
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish

Instructions

  1. 1
    Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
  2. 2
    Add minced garlic and cook for 1 minute, stirring frequently until fragrant.
  3. 3
    Stir in the crushed tomatoes, vegetable broth, sugar, dried basil, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
  4. 4
    Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches and return to the pot.
  5. 5
    Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning to taste.
  6. 6
    Serve hot, garnished with fresh basil leaves.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 210 caloriescal
Protein: 4gg
Fat: 12gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 22gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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