I love how this tomato bisque feels both comforting and elegant at the same time. It’s rich, silky and full of deep tomato flavour, yet still easy enough for a weeknight.
Why You’ll Love This Recipe
I really enjoy how this recipe transforms simple pantry ingredients into something velvety and restaurant-worthy. The mirepoix base (onion, carrot and celery) gives the soup so much depth, while the creamy white sauce adds that luxurious texture that makes this dish feel special. It comes together quickly, reheats beautifully and always satisfies when I want something warm and cozy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped carrots (about 2 medium carrots)
1 cup chopped celery
2 cloves garlic, minced
1 teaspoon kosher salt (for sautéing the vegetables)
4 cups chicken broth
Two 14.5-ounce cans fire-roasted diced tomatoes
1 bay leaf
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon kosher salt (for the white sauce)
1/2 teaspoon black pepper
1 cup cream
1 cup milk
1 cup grated Parmesan cheese
Fresh basil for garnish
Directions
I start by heating the olive oil in a large pot over medium heat. I add the onion, carrots and celery and sauté until the vegetables start to soften.
I stir in the garlic and cook for another minute.
I add the salt, oregano and basil, then pour in the chicken broth and the two cans of tomatoes. I add the bay leaf and bring everything to a boil.
Once boiling, I reduce the heat and let the soup simmer until the vegetables are very soft.
I remove the bay leaf, then use an immersion blender to puree the soup until smooth.
In a separate pot, I melt the butter over medium heat. I whisk in the flour, salt and pepper, cooking for about a minute.
I slowly add the milk and cream, whisking until it becomes a smooth, thick sauce. Then I stir in the Parmesan until melted.
I pour the white sauce into the tomato base and stir until fully combined. I keep the heat on low until ready to serve, then garnish with fresh basil.
Servings And Timing
Prep time: about 15 minutes
Cook time: about 25 minutes
Total time: about 40 minutes
Serves: 6
Variations
I sometimes replace the chicken broth with vegetable broth for a vegetarian version.
If I want a deeper flavour, I roast fresh tomatoes and use them in place of the canned tomatoes.
For a lighter result, I reduce the cream to 1/2 cup and increase the milk accordingly.
A swirl of pesto on top adds a herbier finish when I want something different.
Storage/Reheating
I let the soup cool completely, then store it in an airtight container in the fridge for up to 5 days. I reheat it gently on the stove over medium heat, stirring occasionally. If I’m warming just one serving, I microwave it at half power for a few minutes, stirring once halfway through.
Freezing is possible but not ideal because the dairy may separate. If I choose to freeze it, I freeze it for up to 2 months and reheat it slowly, blending if needed to restore smoothness.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, I can use fresh tomatoes—preferably roasted first for better flavour. I simply replace the canned tomatoes with an equal amount of prepared fresh ones.
Can I make this soup ahead of time?
Yes, I often prepare it a day or two in advance. It reheats beautifully and the flavours deepen as it sits in the fridge.
How can I make the soup thicker?
I let the soup simmer longer to reduce, or I add an extra tablespoon or two of flour to the white sauce. Pureeing very thoroughly also helps create a thicker texture.
How can I lighten the recipe?
I reduce the butter slightly, use more milk than cream or replace part of the dairy with a lighter alternative such as half-and-half.
What should I serve with tomato bisque?
My favourite pairing is a grilled cheese sandwich or crusty bread. A fresh green salad also balances the richness nicely.
Conclusion
This tomato bisque is one of my favourite cozy soups because it blends simple ingredients into a rich, smooth and satisfying dish. I love how quickly it comes together and how easily it adapts to different preferences. Whenever I want a comforting bowl of something warm and flavourful, this recipe always delivers.
A rich and velvety tomato bisque made with fire-roasted tomatoes, aromatic vegetables, and a creamy Parmesan white sauce—perfect for a cozy meal that feels both comforting and elegant.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped carrots (about 2 medium carrots)
1 cup chopped celery
2 cloves garlic, minced
1 teaspoon kosher salt (for sautéing vegetables)
4 cups chicken broth
Two 14.5-ounce cans fire-roasted diced tomatoes
1 bay leaf
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon kosher salt (for the white sauce)
1/2 teaspoon black pepper
1 cup cream
1 cup milk
1 cup grated Parmesan cheese
Fresh basil, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
Add garlic and cook 1 minute. Stir in salt, oregano, and basil.
Pour in chicken broth and tomatoes. Add bay leaf and bring to a boil. Reduce heat and simmer until vegetables are very soft.
Remove bay leaf and use immersion blender to puree until smooth.
In a separate pot, melt butter. Whisk in flour, salt, and pepper. Cook for 1 minute.
Gradually add cream and milk, whisking until smooth and thickened. Stir in Parmesan until melted.
Pour white sauce into tomato base and stir to combine. Heat on low until ready to serve.
Garnish with fresh basil and serve warm.
Notes
Use vegetable broth for a vegetarian version.
Swap canned tomatoes for roasted fresh tomatoes for a deeper flavor.
Reduce cream for a lighter option, or add a swirl of pesto for variation.
Cool completely before storing in the fridge or freezing.
Reheat gently to preserve creamy texture; blend again if separated after freezing.
