Creamy Tomato Bisque

Adding the heavy cream-cornstarch slurry to a tomato soup.

5 from 3 votes

Creamy Tomato Bisque

This creamy tomato bisque is delicious and so easy to make with canned tomatoes, heavy cream, and Parmesan cheese. A perfect soup for lunch or dinner.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American, Italian

Keyword: creamy tomato bisque

Servings: servings

Author: Katerina Petrovska

Equipment

Ingredients

4 tablespoons salted butter
1 medium yellow onion diced
7 cloves garlic minced
1 medium shallot finely chopped
1½ teaspoons dried basil
½ teaspoon dried oregano
1 tablespoon tomato paste
2 sun-dried tomatoes in olive oil finely chopped
1 teaspoon red pepper flakes
76 ounces canned fire-roasted crushed tomatoes
80 ounces canned fire-roasted diced tomatoes
3 cups low-sodium chicken broth
2 tablespoons cornstarch
1½ cups heavy whipping cream
1½ cups whole milk
1 cup shredded parmesan cheese
2 bay leaves
salt and freshly ground black pepper to taste
2 to 4 tablespoons granulated sugar

Instructions

Saute the aromatics. Melt the butter in a large pot or Dutch oven set over medium heat. Add the onion and stir well. Let it cook for 4 to 5 minutes or until softened. Add the garlic, shallot, basil, oregano, tomato paste, sun-dried tomatoes, and red pepper flakes. Mix well and let it cook for 2 to 3 minutes.
Blend the aromatics. Transfer the onion mixture to a blender. Process until you get a smooth mixture. Then, pour the mixture back into the pot and set it aside.
Blend the tomatoes. Add the crushed tomatoes and diced tomatoes to the blender. Process until you get a smooth mixture. Pour the blended tomatoes into the pot.
Add broth. Gently stir the broth into the pot and let it come to a simmer over medium heat.
Add the heavy cream and milk. Whisk the cornstarch and heavy whipping cream in a small bowl. Pour it into the pot and mix everything together. Add in the milk and stir until thoroughly combined.
Stir in the cheese and bay leaves, and simmer. Add the parmesan to the pot and stir until completely melted and smooth, about 6 minutes. Add the bay leaves. Reduce the heat to low and let the soup simmer for another 10 minutes.
Finish and serve. Add salt, pepper, and sugar to taste. Stir well and remove the soup from the heat. Ladle soup into bowls and serve warm.

Notes

Tomato options: I prefer to use canned tomatoes in this soup, including fire-roasted crushed tomatoes, fire-roasted diced tomatoes, and a few sun-dried tomatoes. If you'd like to use fresh tomatoes, I suggest roasting them and continuing with the soup recipe.

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