Creamy Tomato Bisque Recipe: 3 Ways to Serve Tomato Bisque
Written by MasterClass
Last updated: Sep 24, 2023 • 3 min read
This simple tomato bisque recipe balances the bright acidity of tomatoes with a generous helping of heavy cream.
Learn From the Best
What Is Tomato Bisque?
Tomato bisque is a creamy tomato soup that pairs juicy, fragrant tomatoes with heavy cream. Traditional French bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient. Still, modern bisques may use puréed vegetables or aromatics in place of shellfish and thicken the base with rice or other starches. Other key ingredients of bisque soups are heavy cream and white wine.
A popular theory for the name “bisque” is that it comes from the French words “bis” and “cuite,” which roughly translates to “twice-cooked,” a reference to the soup’s two-stage cooking process.
3 Ways to Serve Tomato Bisque
There are many satisfying ways to serve tomato bisque, whether as an indulgent appetizer or the main event. Here are a few serving ideas:
- 1. With a grilled cheese sandwich: Consider creamy tomato bisque an upgrade to the usual iconic comfort food duo: tomato soup and grilled cheese.
- 2. With homemade croutons and herbs: Tailor your tomato bisque to the season: Top with chopped garlic scapes or herb pistou in spring, fresh basil leaves in the summer, and fried sage leaves or chopped rosemary with toasted almonds and lemon zest in the fall and winter months. No matter the season, bisque is an excellent reason to whip up a batch of craggy, crispy homemade croutons made from sourdough or rye.
- 3. With Parmesan crisps: Instead of croutons, top tomato bisque with delicate, umami-rich Parmesan crisps, or serve them alongside for dipping. To make these crisps at home, grate a few ounces of Parmesan cheese and spoon a tablespoon at a time onto a parchment paper-lined baking sheet, a couple of inches apart. Season with black pepper and bake at 400 degrees Fahrenheit for about six to seven minutes.
3 Tips for Making Tomato Bisque
Tomato bisque may seem traditional or classical, but it’s an easy recipe to adapt to whatever you’re craving. Here are a few tips to consider:
- 1. Choose the tomatoes: If you’re using fresh tomatoes, ensure they are deeply flavorful and in season for the best result. During the off-season, choose canned tomatoes for consistency—crushed tomatoes or diced tomatoes work best. Use fire-roasted tomatoes to add a subtle smokiness.
- 2. Make it spicy: To give your tomato bisque a bit of a kick, add a spoonful of minced Calabrian chiles or a teaspoon of red pepper flakes.
- 3. Make it dairy-free: Swap the heavy cream for full-fat coconut milk if you enjoy a hint of coconut flavor.
Easy Tomato Bisque Recipe
makes
prep time
5 mintotal time
50 mincook time
45 minIngredients
- 1
Heat oil and butter in a large pot like a Dutch oven over medium heat. Add onion and sauté until softened, 5 minutes. Add garlic, fennel seeds, herbes de Provence, and continue to cook until aromatic, another minute or two.
- 2
Add the flour, and stir to coat evenly. Add the tomato paste, and cook until the mixture begins to caramelize and darken. Add the crushed or diced tomatoes, sugar, and turmeric. Stir to combine.
- 3
Add the white wine to deglaze the pan, using a wooden spoon to scrape up any veggies or fronds clinging to the bottom. Add your broth of choice, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook the broth until it thickens and reduces by a quarter, or to preference, about 25–30 minutes.
- 4
Remove the pan from the heat, and allow the soup to cool slightly. Use a handheld immersion blender to purée the soup carefully until it becomes smooth. Stir in the heavy cream, and return the pot to low heat. Allow the soup to cook for 5 more minutes, and taste for seasoning.
- 5
Ladle the bisque into serving bowls, drizzle with a teaspoon of heavy cream, and top with croutons. Store any leftovers in an airtight container in the refrigerator.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, and more.