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–+ servings
A small bowl of Cheesy Tomato Bisque
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Easy Tomato Bisque

Make this easy tomato bisque today! It's perfect on a cold weeknight with a buttery grilled cheese sandwich. 
Course Dinner, Lunch
Cuisine American
Keyword cream of tomato soup, soup, tomato bisque, tomato soup
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people
Author April Boller Wright

Ingredients

  • 1 tbsp vegetable oil
  • ½ cup diced onions
  • 1 celery stalk sliced thin
  • 2 tsp minced garlic
  • 2 tbsp flour
  • 1 28 oz Can of Marzano Tomatoes
  • 2 cups Chicken broth *I used Better Than Bouillon Roasted Chicken Base
  • 1 cup Heavy whipping cream
  • 3 tbsp Unsalted Butter 
  • ¼ tsp Dried basil,
  • ¾ tsp sugar
  • ½ tsp Garlic powder
  • 1 tsp Onion powder Plus a small pinch or two
  • Cayenne pepper pinch or two (optional)
  • salt and black pepper for taste
  • 1 ½ cup Shredded Mozzarella, Cheese Tilamook Italian blend is my favorite cheese to use for this recipe
  • Fresh parsley for garnishment
  • French or Ciabatta bread

Instructions

  • Heat the vegetable oil in a Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the tomatoes and chicken broth.
  • Bring the soup to a boil. Reduce the heat, cover, and simmer for 15 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree until smooth.
  • Reduce the heat to low and stir in the butter and heavy cream until melted and fully incorporated. Add the dried basil, sugar, garlic powder, onion powder, and cayenne pepper, if using. Season with salt and black pepper to taste, stirring until the bisque is smooth, creamy, and a beautiful light orange color.
  • To make the cheesy bread, place slices of French or ciabatta bread on a baking sheet and top with shredded cheese.
  • Ladle the tomato bisque into bowls and top with cheesy bread or croutons.

Notes

TOMATO BISQUE TOPPING IDEAS

Make your tomato bisque even better with one or more of these delicious toppings:
  • Buttery garlic croutons
  • Cheesy French or ciabatta bread (see recipe instructions)
  • Shredded Gruyère, Parmesan, or mozzarella cheese (I love using Tillamook Italian Blend)
  • Fresh basil or parsley
  • A swirl of heavy cream or crème fraîche

HOW TO STORE LEFTOVERS

Store leftover tomato bisque in an airtight container in the refrigerator for up to 3 to 5 days. Reheat gently over low heat on the stovetop or in the microwave, stirring occasionally.
To Freeze: For best results, freeze the tomato bisque before adding the heavy cream. Allow the soup to cool completely, then transfer it to freezer-safe containers or zip-top bags and freeze for up to 3 to 4 months.
When ready to serve, thaw the soup overnight in the refrigerator, reheat gently, and stir in the heavy cream just before serving.