If you've ever craved a warm bowl of soup that hugs you from the inside, tomato bisque is that dish! Whether you're a fan of the classic creamy version that pairs perfectly with a gooey grilled cheese, or you like a spicy twist with chipotle, there's a recipe for everyone. And hey, if you're vegan, there's even a coconut milk option! So, which bisque will you try first? Let's find out!
Classic Tomato Bisque
Classic Tomato Bisque is a comforting and rich soup that's perfect for any occasion. This velvety bisque is made with ripe tomatoes, aromatic herbs, and a touch of cream, making it a delightful choice for lunch or dinner. It pairs wonderfully with grilled cheese sandwiches or crusty bread, and its creamy texture is sure to please both family and guests.
With relatively simple ingredients and straightforward steps, you can create a delicious bowl of tomato bisque that will warm you from the inside out.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh basil leaves for garnish
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and add the chopped onion. Sauté until the onion becomes translucent, about 5 minutes, then add the minced garlic and cook for an additional minute.
Stir in the crushed tomatoes, vegetable broth, sugar, dried basil, and oregano, bringing the mixture to a simmer. Let it cook for about 20 minutes to allow the flavors to meld.
Once cooked, use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
Heat gently until warmed through, then serve garnished with fresh basil leaves.
Extra Tips:
For an extra depth of flavor, consider roasting the tomatoes before adding them to the soup; this will improve their natural sweetness.
You can also customize your bisque by adding a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat. If you prefer a lighter version, you can substitute half-and-half or coconut milk for the heavy cream.
Additionally, this soup can be made ahead of time and stored in the refrigerator for up to three days, or frozen for longer storage—just remember to reheat it gently to maintain its creamy texture.
Roasted Tomato and Basil Bisque
Roasted Tomato and Basil Bisque is a delicious and comforting soup that captures the rich flavors of ripe tomatoes and fragrant basil. This creamy bisque is perfect for a cozy evening or as a starter for a dinner party.
The roasting process improves the natural sweetness of the tomatoes, while the basil adds a fresh, aromatic touch. Serve it warm with a drizzle of olive oil and a side of crusty bread for a complete meal.
Ingredients:
- 2 pounds ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Optional: Parmesan cheese for garnish
Instructions:
Preheat your oven to 400°F (200°C).
Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil, and season with salt and black pepper. Roast in the oven for about 30-35 minutes, or until the tomatoes are caramelized and tender.
Remove from the oven and let cool slightly. Once cooled, transfer the mixture to a blender, add the vegetable broth, and blend until smooth.
Pour the blended soup into a pot over medium heat, stir in the heavy cream and chopped basil, and simmer for about 10 minutes, allowing the flavors to meld together.
Serve hot, garnished with Parmesan cheese if desired.
Extra Tips:
For a deeper flavor, consider roasting the tomatoes a bit longer or adding a splash of balsamic vinegar before roasting.
If you prefer a lighter version, you can substitute half-and-half for the heavy cream. Feel free to adjust the amount of basil according to your taste, and don't hesitate to experiment with additional spices like red pepper flakes for a hint of heat.
For a vegan version, use coconut milk instead of heavy cream and vegetable broth that's specifically labeled as vegan. Enjoy your homemade bisque!
Spicy Tomato Bisque With Chipotle
Spicy Tomato Bisque with Chipotle is a deliciously warming soup that combines the classic flavors of tomato bisque with a smoky kick from chipotle peppers. Perfect for a cozy night in or as a starter for a dinner party, this bisque features a velvety texture and a rich, bold taste that's sure to please.
This recipe is easy to follow, making it a great option for both novice and experienced cooks alike.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1-2 chipotle peppers in adobo sauce, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro or parsley for garnish
Instructions:
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, vegetable broth, minced chipotle peppers, smoked paprika, sugar, salt, and pepper.
Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
After simmering, use an immersion blender to puree the soup until smooth (or carefully transfer it to a blender in batches).
Return the soup to the pot and stir in the heavy cream.
Creamy Tomato and Garlic Bisque
Creamy Tomato and Garlic Bisque is a comforting and delicious soup perfect for any time of the year. This velvety bisque combines the rich flavors of ripe tomatoes with the aromatic essence of garlic, creating a warm and inviting dish that's easy to prepare.
Serve it with crusty bread or a grilled cheese sandwich for a complete meal that's sure to please your palate.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 cup heavy cream
- Fresh basil leaves, for garnish (optional)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Pour in the diced tomatoes with their juices, followed by the vegetable broth, dried basil, sugar, salt, and pepper.
Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld. Once done, use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
Return the soup to the pot, stir in the heavy cream, and heat gently until warmed through.
Extra Tips:
For an extra depth of flavor, consider roasting the tomatoes and garlic before adding them to the soup. Simply toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 30 minutes.
Additionally, if you prefer a spicier kick, you can add a pinch of red pepper flakes while sautéing the onions.
This bisque can be stored in the refrigerator for up to three days or frozen for longer storage, making it a great make-ahead meal option. Enjoy!
Vegan Tomato Bisque With Coconut Milk
This Vegan Tomato Bisque with Coconut Milk is a creamy and comforting dish that brings the rich flavors of tomatoes together with the lusciousness of coconut milk.
Perfect for a cozy evening or as a starter for a dinner party, this bisque is both simple to prepare and delightful to savor. The natural sweetness of the coconut milk balances the acidity of the tomatoes, creating a harmonious blend that will warm your heart and satisfy your taste buds.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes (with juices)
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the diced onion until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant. Stir in the diced tomatoes, coconut milk, and vegetable broth, bringing the mixture to a gentle simmer.
Add the dried basil, oregano, salt, and pepper, then let the soup simmer for about 20 minutes to allow the flavors to meld.
Once done, use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. Serve warm, garnished with fresh basil leaves if desired.
Extra Tips:
For an added depth of flavor, consider roasting the tomatoes before adding them to the soup. This will improve their sweetness and create a richer taste.
Additionally, if you prefer a spicier bisque, feel free to add a pinch of red pepper flakes or a dash of hot sauce.
Pair this delightful soup with crusty bread or a fresh salad for a complete meal. If you have leftovers, store them in an airtight container in the refrigerator for up to three days, and simply reheat before serving.