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    Ask Chef Dennis » Recipes » Starters » Soups, Stews and Chili » How to Make Restaurant Style Tomato Bisque

    How to Make Restaurant Style Tomato Bisque

    Published: Mar 26, 2020 · Modified: Mar 1, 2022 by Chef Dennis Littley · 72 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.98 from 88 votes
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    One of the great joys in life is a delicious, rich bowl of Tomato Bisque. Now I’m not talking about the canned variety of tomato soup that we all grew up on. I’m talking about a silky-smooth tomato bisque that will have you moaning with every spoonful.

    overhead shot of white bowl of tomato bisque with shredded cheddar and parsley garnish

    I do have to warn you, that once your friends and family taste this bisque there’s no turning back to the canned variety of tomato soup. But the good news is, my Tomato Bisque is easy to make and freezes well, so you can make up a big batch!

    Make a few grilled cheese sandwiches to go along with the bisque and you’ll have the perfect comfort food.

    What do I need to Make Tomato Bisque?

    ingredients to make tomato bisque in glass bowl on a wooden cutting board

    Let’s start by gathering the ingredients we need to make our Tomato Bisque. In chef speak we call that the Mise en Place, or everything in its place.

    This is a good practice to get into whenever you cook. Not only does it speed up the process but it ensures you have everything you need to make the dish.

    white bowl of tomato bisque with shredded cheddar and parsley garnish

    Soups are really easy to make with almost no rules or essential ingredients. In the old days, soups were made out of scraps and foods we wanted to make of use of before they went bad. I think this is were the true kitchen artisans showed their skills making nothing into something delicious.

    The problem we run into these days is making something out of what’s on hand is having everyone loving it so much that they want you to make it again. That my friends is why we have recipes.

    How to make tomato bisque soup

    Sauteed chopped onions and celery in a pot with a cup of flour

    The first step in creating my Tomato Bisque is how I start most cream soups. I start with butter, chopped onions and celery (and sometimes carrots or peppers). After sauteing the onions and celery for about 5 minutes, I then add the flour to make a roux.

    I use my favorite 6 qt. Copper Core 5-ply All-Clad pot for this soup. It’s classified as a roaster and is a great pan for use in your kitchen!

    roux with a wire whip in a large pot

    A roux (pronounced ROO) is an important part of many soups and sauces. In this soup, the roux is used as a thickener and a way to make the soup smooth and velvety. A roux helps with consistency and texture and can turn a lackluster dish into a culinary masterpiece.

    This is my recommended wire whisk if you need one for your kitchen.

    Veloute in a large pot with a wire whisk

    Adding hot stock to the roux creates a Veloute. This alone could be called a poor man’s cream soup. The addition of cream or milk adds body to the soup making a hybrid type of bechamel sauce which is how I like to make my cream soups.

    There is actually very little cream or milk in most of my creamed soups. The cream changes the texture, color and mouthfeel. But using too much can detract from the overall flavor and mouthfeel, so don’t overdo the cream!

    After the stock has been fully incorporated into the roux you can add the other ingredients to the veloute.

    Chef Dennis Tip:

    Use a rubber spatula to make sure you get in all the corners of the pot to release any roux that may be stuck in the pan.

    Veloute with tomatoes and seasonings in a large pot

    Once the veloute is ready, add in the tomatoes and seasonings. Mix well and simmer for about 30 minutes.

    Tomato soup with immersion blender sticking out of the pot

    Using an immersion blender or a traditional blender puree the soup until smooth.

    I absolutely love my Waring Professional Immersion Blender. I have had two less powerful household units that both burned out. This professional immersion blender has been going strong for 5 years already and shows no signs of slowing up.

    When you take into account how much I spent on the two that broke down this immersion blender is not really that expensive, and its a kitchen tool you’ll come to depend on.

    strainer holding bits of celery, onion and tomato that weren't pureed

    The next step is straining the bits and pieces of celery, onions and tomato out of the soup so it’s smooth and creamy. There really wasn’t much left after the immersion blender did its thing. 

    shredded cheddar and cream added to a big pot of tomato bisque

    The last step in creating this ah-mazingly delicious Tomato Bisque is adding the cream and the cheese.

    white bowl of tomato bisque with shredded cheddar and parsley garnish

    What you end up with is an incredibly flavorful Tomato Bisque. Its rich flavor and velvety smooth texture will make a tomato soup lover out of anyone. And trust me you’ll never reach for that red and white can again!

    Recipe FAQ’s

    Do I have to strain the bisque?

    No, you don’t. If you don’t mind a few chunks in the soup it’s perfectly acceptable not to strain the bisque.

    Do I have to add cheese to the bisque?

    No, you don’t. I like the way it mellows out the tomato flavor and the added cheese flavor is always a good thing.

    What is the difference between tomato soup and tomato bisque?

    Tomato soup is usually made with either vegetable or chicken stock. Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier which gives it the defining traits of a bisque.

    What can I add to the finished bisque?

    Croutons, fresh herbs, dried basil, toasted nuts, sour cream, poached egg or additional shredded cheese all can be used to enhance the flavor of the bisque.

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    white bowl of tomato bisque with shredded cheddar and parsley garnish
    Print Recipe Save Saved!
    4.98 from 88 votes

    Restaurant Style Tomato Bisque

    When it comes to Tomato Soup, Tomato Bisque is the King! And I can honestly say this will be one of the best Tomato soups you will ever have.  Real tomatoes with ingredients you can trust, it doesn't get any better than that! 
    Prep Time10 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 10 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 422kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 cup celery small dice
    • 1 cup onions small dice
    • ¼ lb unsalted butter 8 tablespoons (1 stick)
    • ½ cup all-purpose flour
    • 4 cups vegetable stock (or chicken stock if you prefer)
    • 6 cups whole plum tomatoes including juice (canned) San Marzano if possible
    • 1 tbsp sugar
    • 2 tsp sea salt add more to taste.
    • ½ tsp black pepper
    • 1 cup heavy cream
    • 1 cup shredded cheddar cheese *add more if you like a cheesier soup
    US Customary – Metric
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    Instructions

    • Melt the butter in a 4-quart saucepan. Add celery and onions.
    • Allow the onions and celery to cook for a few minutes until they turn semi-translucent.
    • Add the flour to the pan to make a roux.
    • Turn down the heat and allow the veggies and roux to cook for about 5 minutes, do not let the roux get too dark or burn.
    • Heat the stock in another saucepan.
    • Let the roux mixture cook for 5-7 minutes (the flour should begin to smell a little like bread) then add the stock to the roux, use a wire whip and mix well.
    • Add the tomatoes and seasonings and allow to simmer for about 30 minutes.
    • If you have an immersion blender after the bisque has simmered use your immersion blender to puree as much of the product as possible, you can also transfer it to a food processor or blender, just be very careful with the hot bisque.
    • After you have either used an immersion blender or food processor, strain your bisque to remove all the bits and pieces of celery, onions, and tomatoes.
    • Return the bisque to the pot and add the heavy cream and fold in the shredded cheddar.
    • At this time if the bisque appears to thick you can either add more vegetable stock, milk, or just plain water.
    • Taste the soup and re-season if necessary, then allow the soup to simmer over low heat for another 30 minutes. Serve and enjoy!

    Nutrition

    Calories: 422kcal | Carbohydrates: 31g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 1415mg | Potassium: 798mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1581IU | Vitamin C: 21mg | Calcium: 434mg | Iron: 9mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Adrienne Hobbs

      March 15, 2022 at 8:42 pm

      5 stars
      I’ve been looking for the “right” tomato bisque recipe for years. This is it! It’s amazing. Sometimes, I caramelize slices of onions and add instead of dicing onions and emulsifying them. My kids like it best your way, though. Thank you for sharing your recipe!

      Reply
    2. Mandi

      March 10, 2022 at 9:04 am

      5 stars
      I made this for my Aunt yesterday and she is a picky eater, she said it is the best soup she has ever had. Followed the recipe exactly as written, it was delicious!

      Reply
    3. Sara

      March 02, 2022 at 8:13 pm

      5 stars
      Awesome tomato bisque!!! This is probably one of the best soups I’ve ever made. My husband even asked for more!!! Thank you!!!

      Reply
    4. Michelle Kelly

      January 09, 2022 at 1:30 pm

      Do you include the juice from the canned tomatoes?

      Reply
      • Chef Dennis Littley

        January 09, 2022 at 2:30 pm

        yes you do

        Reply
    5. Amy Liu Dong

      December 21, 2021 at 7:45 pm

      5 stars
      Oh my goodness. This soup was so good and tasty. The perfect dish to make for this cold weather. Thank you!

      Reply
    6. Jan Nesse

      December 21, 2021 at 7:21 pm

      Recipe is perfect. I used Parmesan instead of cheddar. Love the flavors.

      Reply
    7. Richele Clark

      December 19, 2021 at 11:32 pm

      My emulsion blender is currently in storage… so I pureed the onions and celery in my Ninja, before cooking in the butter… same with the san Marzano tomatoes. It was perfect with a sourdough grilled cheese.

      Reply
    8. Linda

      December 18, 2021 at 12:26 am

      5 stars
      So creamy and delicious! Love the flavors combo and how perfect it is for fall weather

      Reply
    9. Audrey

      December 17, 2021 at 12:41 pm

      5 stars
      Turned out great.

      Reply
    10. Michelle

      December 17, 2021 at 12:02 pm

      5 stars
      THIS is exactly what I’ve been looking for, it was delicious! Thank you so so much!

      Reply
    11. Angela

      December 17, 2021 at 11:19 am

      5 stars
      You are right, I may never go back to canned tomato soup again after making this bisque. The texture and flavor are amazing. Delicious!

      Reply
      • Robin

        February 08, 2022 at 2:34 pm

        5 stars
        This soup was amazing! Thank you for sharing your recipes!
        I will definitely double the recipe next time!

        Reply
    12. Lynn

      September 06, 2021 at 3:46 pm

      Can this soup be frozen after the cheese and cream are added?

      Reply
      • Chef Dennis Littley

        September 06, 2021 at 4:06 pm

        yes it can. You may need to thin it out when you reheat the soup.

        Reply
        • Linda

          September 28, 2021 at 6:16 pm

          5 stars
          So darn delicious, I can not believe I made it myself! I truly did not in ant to share any of the soup, but guilt took over and my family now calls me CL for Chef Linda
          Do I really have to tell them it was your recipe?

        • Chef Dennis Littley

          September 29, 2021 at 9:08 am

          LOL…. no you don’t just keep coming back and find more recipes to amaze them with!

    13. Deb

      August 21, 2021 at 6:51 pm

      I hope to make this soon. My favorite tomato bisque i discovered in a restaurant located in an antique store. It is out of business now, and I have been wanting to find a recipe that was as good as the one they served. They added sliced mushrooms to their bisque, which I thought was unusual, but it was very good! I hope I like your recipe just as much!

      Reply
    14. Naomi LaForte

      August 19, 2021 at 5:31 pm

      Yellow cheddar or white cheddar?

      Reply
    15. Alex

      April 09, 2021 at 11:00 am

      5 stars
      My family loved it! The only change I had to make was to add basil since I did not use San Marzano tomatoes which contain basil. This recipe will be added to our dinner rotation.

      Reply
    16. Peggy Wright

      March 02, 2021 at 4:10 pm

      I have made your bisque several times and love it! However you might want to correct the amount of butter in the recipe… you have it listed as a 1/4 pound of butter instead of tablespoons.

      Reply
    17. Michelle Lowe

      February 24, 2021 at 7:19 pm

      Made this soup. For first time tonight with grilled cheese will never eat can tomato soup again it was so good.

      Reply
      • Chef Dennis Littley

        February 25, 2021 at 8:20 am

        I’m happy to hear you enjoy my tomato soup, Michelle, it is delicious!

        Reply
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