Okay, friends, let’s talk tomato soup! Is there anything more comforting on a chilly day? Seriously, I practically lived on the stuff when I was a kid. My grandma always made it from scratch, and the smell alone would make me feel all warm and fuzzy inside. This creamy tomato bisque recipe from scratch is my grown-up version – and trust me, it’s just as good, maybe even better! Plus, the best part? You can totally tweak it to make it your own.
Now, I’ve been whipping up soups and sauces for, oh, probably close to 20 years now? And let me tell you, I’ve learned a thing or two about getting that perfect creamy texture and flavor. So, stick with me, and you’ll be slurping down the most amazing homemade tomato bisque in no time!
Why You’ll Love This Creamy Tomato Bisque Recipe From Scratch
- It’s super easy to make – seriously!
- The flavor? Oh my goodness, it’s SO rich!
- Wanna change it up? Go for it! It’s totally customizable.
- It’s like a warm hug in a bowl. Pure comfort!
- Uses stuff you probably already have in your pantry. Score!
Quick and Easy Creamy Tomato Bisque Recipe From Scratch
Seriously, you can whip this up in under an hour. Perfect for those crazy weeknights when you need something yummy but don’t have a ton of time. I mean, who doesn’t love a fast and delicious dinner?
Customizable Creamy Tomato Bisque Recipe From Scratch
This is where the fun begins! Want it thicker? No problem. Sweeter? Go for it! Need a little kick? Add some extra spice! You can totally adjust the thickness, sweetness, and spice level to make it *your* perfect creamy tomato bisque. It’s all about making it your own!
Ingredients for Your Creamy Tomato Bisque Recipe From Scratch
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing creamy tomato bisque recipe from scratch. Don’t worry if you’re missing something; I’ve got substitution ideas coming up!
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, ¼-inch diced (that’s about a cup, give or take!)
- 2 medium carrots, scrubbed and ¼-inch diced
- 3 cloves minced garlic, about 1 tablespoon (I *love* garlic!)
- 3 to 4 cups low sodium chicken broth or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- ¼ cup chopped sun-dried tomatoes, drained
- 1 ½ teaspoons ground cumin
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper, optional (for a little zing!)
- 4 sprigs fresh thyme or ½ teaspoon dried thyme
- ½ cup half-and-half or heavy cream
- Chopped fresh basil or parsley for serving (makes it look so fancy!)
How to Make Creamy Tomato Bisque Recipe From Scratch: Step-by-Step Instructions
Okay, here’s the lowdown on how to make this dreamy creamy tomato bisque recipe from scratch! Don’t worry, it’s easier than it looks, promise! Just follow these steps, and you’ll be in soup heaven in no time. I always find putting on some music makes it even more fun!
Preparing the Base for Your Creamy Tomato Bisque Recipe From Scratch
First, grab your trusty Dutch oven (or a big pot, whatever you’ve got!). Heat up that olive oil over medium heat. Then, toss in the diced onion and carrots. Cook ’em until the onion’s nice and soft, about 6 minutes. Now, stir in the minced garlic and cook for just 30 seconds – you want it fragrant, not burnt! Burnt garlic? No thanks!
Simmering for the Best Creamy Tomato Bisque Recipe From Scratch Flavor
This is where the magic happens! Pour in 3 cups of broth, then add the crushed tomatoes, sun-dried tomatoes, cumin, salt, black pepper, and cayenne (if you’re feeling spicy!). If you’re using fresh thyme, tie the sprigs together with some kitchen twine (easy peasy!) and toss it in. Otherwise, just stir in the dried thyme. Bring it all to a boil, then turn the heat down to low, cover it partially, and let it simmer for 30 minutes. That simmering is key, trust me – it lets all those flavors meld together beautifully. Don’t forget to remove the thyme bundle before the next step!
Achieving the Perfect Creamy Texture in Your Creamy Tomato Bisque Recipe From Scratch
Alright, time to get creamy! Using an immersion blender, carefully puree the soup until it’s smooth as silk. If you don’t have an immersion blender, no sweat! Just let the soup cool a bit, then blend it in batches in a regular blender or food processor. Just be careful when blending hot liquids, okay? Add more broth if you want a thinner soup. Finally, stir in the half-and-half or heavy cream. Taste and add more seasoning if needed. And that’s it – almost ready to serve!
Tips for the Best Creamy Tomato Bisque Recipe From Scratch
Okay, wanna take your creamy tomato bisque recipe from scratch from “good” to “OMG!”? Here are a few of my favorite tricks. Trust me, they make a HUGE difference!
First things first: taste, taste, TASTE! Seriously, season as you go. A little extra salt or pepper can really bring out the flavors. And don’t be afraid to add a pinch more cayenne if you like a little kick! Getting the consistency just right is also key. If it’s too thick, just add a little more broth until it’s perfect. My secret weapon? High-quality crushed tomatoes. They make all the difference in the world. Seriously, splurge a little – you won’t regret it!
Ingredient Notes and Substitutions for Your Creamy Tomato Bisque Recipe From Scratch
Alright, let’s talk ingredients! Don’t stress if you don’t have *exactly* what’s on the list. Here are some easy swaps you can make for this creamy tomato bisque recipe from scratch.
Half-and-half gives it that perfect creamy texture, but heavy cream works great too – it’ll just be a bit richer. If you’re looking to lighten things up, try using whole milk or even a plant-based milk like cashew or oat milk (just be aware the flavor will be a bit different!). Fresh thyme is amazing, but dried thyme is totally fine in a pinch. Just use about ½ teaspoon. And sun-dried tomatoes? They add a real depth of flavor, but if you don’t have them, a tablespoon of tomato paste will do the trick. See? Flexible!
FAQ About This Creamy Tomato Bisque Recipe From Scratch
Got questions about this creamy tomato bisque recipe from scratch? I bet you do! Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked about making this soup. And hey, if you’ve got more, just ask in the comments!
Can I make this Creamy Tomato Bisque Recipe From Scratch vegan?
Absolutely! Just swap out the chicken broth for vegetable broth and use a plant-based cream alternative like cashew cream or full-fat coconut milk instead of the half-and-half. Easy peasy, and just as delicious!
How do I make this Creamy Tomato Bisque Recipe From Scratch thicker?
Easy! You can simmer it for a bit longer, uncovered, to let some of the liquid evaporate. Or, for a super quick fix, mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then whisk it into the soup while it’s simmering. Just simmer for a minute or two more until it thickens up. Voila!
Can I freeze this Creamy Tomato Bisque Recipe From Scratch?
Totally! Let the soup cool completely, then pour it into freezer-safe containers or bags. Make sure to leave a little room at the top, since liquids expand when they freeze. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge and reheat it on the stovetop. Boom! Instant comfort food!
Serving Suggestions for Your Creamy Tomato Bisque Recipe From Scratch
Okay, so you’ve got this amazing creamy tomato bisque recipe from scratch… now what? Well, let me tell you, it’s fantastic all on its own, but it’s even BETTER with the right sides! My go-to? A classic grilled cheese sandwich. I mean, is there a more perfect pairing? Crusty bread for dipping is another winner. Or, if you’re feeling fancy, a simple side salad with a light vinaigrette adds a nice little contrast.
Nutritional Information for Creamy Tomato Bisque Recipe From Scratch
Okay, friends, a quick but important note! The nutritional information you might see floating around for this creamy tomato bisque recipe from scratch? Take it with a grain of salt (a *small* grain!). Seriously, it’s impossible to give you exact numbers. Why? Because it all depends on the specific ingredients and brands you use. I can’t possibly know *exactly* how many calories are in *your* crushed tomatoes or what kind of cream *you’re* using, you know?
So, just keep in mind that any nutritional info is just an estimate. If you’re super serious about tracking those numbers, I always recommend plugging the recipe into a nutrition calculator yourself using *your* specific ingredients. Stay informed, and happy cooking!
Ready to Make Your Own Creamy Tomato Bisque Recipe From Scratch?
Alright, my friend, you’ve got all the secrets! Now it’s your turn to whip up this amazing creamy tomato bisque recipe from scratch! Seriously, I can’t wait to hear what you think! Give it a try and then come back and tell me all about it in the comments! Did you add a little extra spice? Did you serve it with a killer grilled cheese? Don’t be shy – share the love! Oh, and if you loved it, pretty please give it a little rating? It helps other soup lovers find it! Don’t forget to share it with your friends on social media, too! Happy slurping!
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Creamy Tomato Bisque Recipe From Scratch in 20 Minutes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Description
Make creamy tomato bisque from scratch with this simple recipe. You can adjust the thickness and seasoning to your preference.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, ¼-inch diced
- 2 medium carrots, scrubbed and ¼-inch diced
- 3 cloves minced garlic, about 1 tablespoon
- 3 to 4 cups low sodium chicken broth or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- ¼ cup chopped sun-dried tomatoes, drained
- 1 ½ teaspoons ground cumin
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper, optional
- 4 sprigs fresh thyme or ½ teaspoon dried thyme
- ½ cup half-and-half or heavy cream
- Chopped fresh basil or parsley for serving
Instructions
- Heat the oil in a Dutch oven over medium. Add the onion and carrots and cook until the onion is tender, about 6 minutes.
- Add the garlic and cook 30 seconds, until fragrant.
- Add 3 cups of broth, crushed tomatoes, sun-dried tomatoes, cumin, salt, black pepper, and cayenne pepper.
- Stir in the crushed tomatoes, sun-dried tomatoes, sugar, salt, and pepper. Tie the fresh thyme together, then add it (or stir in the dried thyme).
- Bring the soup to boil, then partially cover and reduce to a simmer. Let simmer, stirring occasionally, for 30 minutes, until the soup has reduced and the carrots are tender. Remove the thyme bundle.
- Puree the soup with an immersion blender until smooth, adding more broth as needed. Alternatively, blend in batches in a blender or food processor (return to the pot).
- Stir in the half and half. Taste and adjust the seasoning. Serve hot with fresh herbs.
Notes
- Adjust broth to reach desired consistency.
- Use fresh herbs for serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
