Homemade Tomato Bisque – smokey, savory and so delicious, it’s packed with vegetables and layers of flavor. This easy soup uses pantry ingredients for a quick, delicious weeknight meal! Because it takes only 30-minutes, it’s perfect for lunch or dinner!
Tomato Bisque
You know I love a great bowl of soup, like Cream of Cauliflower Soup or my award
Dan had a conference there and I decided to tag along. ROAD TRIP!!! Starting in Fresno, we drove up Interstate Five into Oregon. Along the way, we had a nice easy drive and stopped whenever we felt like it.
Sometimes for a picnic, sometimes for an amazing view – whatever struck our fancy!
It was great because we met Mom and Dad, got to see Mount Shasta on the drive up and spent some time seeing the sights, pictured below.
Once we got to Bend, we met my folks. They had driven over from the Portland area and we got to enjoy a couple of days filled with fun and adventure!
One of the places we went was Pilot Butte in Bend (that’s the photo directly above).
It’s an extinct volcano that rises 500 feet above the surrounding plains. It’s a State Park with a beautiful viewpoint. From the top, you can see Mt. Hood, Mt. Rainier and the Three Sisters Mountain Range. It’s an absolutely amazing view!
We had lots of fun and did quite a bit of picture taking.
Bend is also famous for
Of course, we had some good eats, too. While the boys grilled up some steaks, Mom and I made a salad and sauteed some mushrooms – always a favorite with grilled steaks!
We often stay at an
How about you, have you ever used one of those services?
One meal I really enjoyed was a delicious cup of soup from a small family restaurant. I looked up this restaurant on the internet and gave them a call beforehand.
The maître d walked
This
You’re going to love how easy and delicious because it takes just over 30 minutes to make.
It’s loaded with dried chipotle chili powder and chipotle for warm spice and the earthy flavor comes from the goat cheese with
But hey, if you’re not a fan of goat cheese, that’s ok – substitute with cream cheese. It will give you creaminess without the strong flavor.
Tomato Bisque Recipe
What makes a bisque?
A bisque is a soup that often contains cream. It’s pureed until smooth, luscious and creamy!
What is the difference between soup and bisque ?
Really the biggest difference between tomato soup and a tomato bisque is the bisque will contain cream and be thicker. Both soups are smooth and pureed.
Is this soup good for you?
Well, I can’t speak for all recipes, but my recipe definitely is! It’s full of vegetables – tomatoes, red and green bell peppers, carrots and celery.
You can even eliminate the cream and cheese if you choose. This will not compromise the flavor!
Ingredients for Homemade Tomato Bisque
- crushed tomatoes – sweet and flavorful
- fire-roasted tomatoes – to add
smokey flavor - tomato paste – to drive that tomato flavor home
- red and green bell pepper, carrots, celery, garlic – this bisque is loaded with vegetables
- smoked paprika powder – rich in flavor and depth, it’s sweet with smokey notes!
- canned chipotle pepper – the rich adobe will add a layer of warm (not big heat to the bisque
- dried Italian herbs, salt, pepper – gotta season the soup!
- flour – to thicken
- vegetable or chicken stock – use whichever you prefer and have on hand.
- half and
half – adds richness and will also thicken - goat cheese – for tangy deliciousness
- butter, olive oil – to saute the vegetables
BEST Tomato Bisque Recipe
Steps to make Homemade Tomato Bisque
- Chop the vegetables and mince the garlic.
- Heat a large stockpot over medium heat with the butter and olive oil.
- When hot & bubbly, add the onions, peppers, carrots and celery and sauté. Add the seasonings and continue sautéing for about 10 minutes.
- Add the garlic and tomato paste, stir to combine. Add the flour, stir well. Cook for a couple of minutes.
- Add the tomatoes, chicken stock and water. Increase the heat to high and stir well until it comes to a boil, scraping the bottom of the pan well. The mixture will begin to thicken.
- Reduce heat to medium-low and simmer uncovered for about 20 minutes.
- After 20 minutes, crumble in the goat cheese and stir until it melts through.
- Remove from the heat. Blend until smooth and creamy.
- Lastly, add the milk and stir until combined. Heat through, do not bring to a boil
When this soup is complete, remove a quart and tuck it into the freezer for those days when you don’t feel like cooking. It freezes GREAT, up to six months. For more tips and tricks – click here for Homemade Soup; A Complete Guide!
Pro Tip!
What do you do when you open a can of chipotle peppers or tomato paste and only need a tablespoon? Freeze the remaining. Separate the peppers into small plastic bags, date the bags and freeze them individually.
Separate tomato paste by 1 tablespoon increments. Both freeze well and are easily portioned out for future use.
Deb Clark
More GREAT soup recipes I know you’ll love!
Hope you enjoyed the pictures from our road trip! Now let’s get to cooking this amazing Homemade Tomato Bisque!!
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- extra large bamboo cutting board – perfect for cutting veggies!
- soup and side bowls – I have two sets of these bowls and we love them!
- Farberware Glide Cookware Set – easy to use, these are an affordable set and I’ve even given this set as a gift!
Don’t forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!
I would love it if you gave this recipe 🌟🌟🌟🌟🌟 stars!!
Homemade Tomato Bisque
Homemade Tomato Bisque
Ingredients
- 1 28 oz can crushed tomatoes
- 1 15 oz can fire roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 red onion chopped
- 1 red and green bell pepper seeds removed and roughly diced
- 2 carrots peeled and chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 chipotle pepper minced (optional)
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 2 cups vegetable or chicken stock
- 1 cup water
- 1 cup half and half
- 2 oz goat cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Begin by chopping the vegetables and mincing the garlic.
- Heat a large stock pot over medium heat. Add the butter & olive oil. When hot & bubbly add the onions, peppers, carrots and celery and saute for a couple of minutes. Add the dried herbs, smoked paprika, salt & pepper and continue sauteing for about 10 minutes.
- Add the garlic and tomato paste, stir thoroughly to combine. Add the flour and incorporate well. Cooking for about two minutes to cook out the flour taste.
- Add the tomatoes, chicken stock and water. Increase the heat to high and stir well until it comes to a boil. The mixture will begin to thicken. Reduce heat to medium low and simmer uncovered for about 20 minutes. After 20 minutes crumble in the goat cheese and stir until it melts thru.
- Remove from the heat. Using an immersion blender, puree the mixture until it is smooth and creamy. Lastly add the milk and stir until is combined. Heat thru, do not bring to a boil
Notes
- Heat a large stockpot over medium heat, add the butter & olive oil. Add the onions, peppers, carrots and celery and saute. Add the seasoning and continue sauteing for about 10 minutes.
- Transfer the sauteed vegetables to the slow cooker.
- Add the tomato paste and the garlic, stir to combine. Add the flour and mix well. Cooking for about two minutes to cook out the flour taste.
- Add the remaining ingredients except for the goat cheese and cook on low for four hours.
- Remove lid and crumble in cheese. Replace lid and melt the cheese (about 15 minutes).
- Puree until smooth.
- Turn the instant pot on saute, when hot add the butter & olive oil. Add the onions, peppers, carrots and celery and saute. Add the seasoning and continue sauteing for about 10 minutes.
-
Cook on Manual/High Pressure for 5 minutes. When the timer beeps allow the pressure to naturally release for 5 minutes.
- Remove lid and crumble in cheese. Replace lid and melt the cheese (about 15 minutes).
- Puree until smooth.
