Easy Tomato Bisque Recipe | Life Made Simple
The thick, creamy and delicious tomato soup is a favorite of the whole family! This recipe is also very simple, which makes it more attractive.
Similar to our tomato and basil soup, this tomato soup is very popular throughout the fall and winter. Other popular ones include: sweet potato soup, carrot soup, and cheese potato soup.
Thick soup vs soup?
Do you know the difference between thick soup and soup?
Traditionally, thick soups are made from shellfish bases, such as oysters or lobsters. In more modern times, the use of heavy cream is usually the difference between thick soup and soup. So modern soup is really creamy tomato soup. But the thick soup sounds more beautiful, right? (Note: If you are allergic to shellfish, I suggest you always ask what type of soup is served.)
Today’s tomato soup is similar to our tomato and basil soup, but it’s a bit thicker and has less basil flavor. But trust us-it’s just as good. We especially like to make and serve this thick soup with grilled cheese! !
How to make tomato puree
The soup must be puree, this is the hardest part, but otherwise it’s simple.
In a medium saucepan, sauté garlic in butter for about 1 minute. From there you will add the flour until combined, then gradually pour in the chicken broth. Add tomatoes, chili powder, garlic salt and basil, and stir well. Bring to a boil and cook until thick (about 2 minutes).
Here, you need to mix and puree the soup until it reaches the consistency you want. This will be done in batches, adding heavy cream at the end.
Season with salt and pepper. Garnish with cream and fresh basil.
Use fresh tomatoes to make tomato soup
We took the simple route and used a can of crushed tomatoes. If you want to use fresh tomatoes, please use the following instructions:
Prepare fresh tomatoes:
- Choose ripe and delicious tomatoes
- Peel the tomatoes: For convenience, put the tomatoes in boiling water for 1 minute. Then transfer them to a bowl of ice water. The skin will peel off immediately.
- Cut the tomatoes in half and remove the seeds
- Follow the instructions to use in the recipe.
For roasted tomatoes:
- Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- Cut the tomatoes in half and remove the seeds
- Mix in a little olive oil and salt-just enough to coat each tomato
- Place the tomatoes in a single layer on the pan
- Bake for about 30 minutes or until the skin softens and starts to crack.The size of the tomatoes affects the cooking time
- Once they have cooled a bit, peel off the skin and use them in the recipe as directed.
Frequently Asked Questions about Tomato Bisque
How to prevent the cream from coagulating?
- Heat the milk/cream before adding it to the soup
- Avoid low-fat dairy products.The higher the fat content, the smaller the chance of coagulation
- Keep it low and slow: slowly heat up all the cream soup over low heat.
Can I use fresh tomatoes in tomato puree: Yes! In fact, you can also roast fresh tomatoes to add a layer of deliciousness. Large garden tomatoes such as Italian, cocktail, steak, and Roma tomatoes work well.Scroll up to see how to make it with fresh tomatoes
How do you thicken tomato soup? If you find that your soup is not as thick as you like, there are some simple ways to thicken it
- One way is to simply add a little cream
- Use roux: Mix 1 tablespoon of flour with ¼ c of puree in a separate bowl. Once smoothly add it to the soup.Repeat if necessary
- Add cornstarch: In a separate bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir until smooth, then slowly stir it into the soup.Repeat if necessary
More soup tips + tricks
store: Put the remaining soup in an airtight container and store it in the refrigerator for 3-5 days.
freezing: You can also freeze the remaining soup for up to 3 months. The key to reheating and maintaining as much texture as possible is to slowly heat it over a low heat and stir well.
Side thoughts: Here are some of our favorites:
More soup recipes:
Preparation time 5 minutes
Cooking time 15 minutes
Calories 189 kcal
Author Little Luna
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 14 ounces crushed tomatoes
- 1/4 teaspoon chili powder
- 2 teaspoons garlic salt
- 1 teaspoon basil
- 1 cup and a half
In a medium saucepan, saute garlic in butter for 1 minute. Then, add the flour and stir until combined.
Slowly pour the chicken broth. Add tomatoes, chili powder, garlic salt and basil, and stir well.
Bring to a boil and cook for about 2 minutes-or until thickened.
Use a blender to puree the soup until it reaches the desired consistency. You need to do this in batches.
Add the thick soup to the bowl and stir in the heavy cream. Season with salt and pepper. Garnish with cream and fresh basil.
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