Thick and Creamy Tomato Bisque with a hint of tartness from the tomatoes, is the perfect soup for cold winter days. It is healthy, gluten-free and easy to make. Serve this with a big slice of crusty garlic cheese toast or grilled cheese.


Course Soup
Cuisine American
Keyword Tomato Bisque
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 People
Calories 110kcal


  • 1.5 Tablespoon Butter
  • 1 Medium Onion
  • 1 Tablespoon Minced Garlic
  • 2 Medium Carrot
  • 1 28 oz Crushed Tomato can
  • 2.5 cups Vegetable Stock
  • 1 teaspoon Sugar
  • 1 Tablespoon Dried Basil
  • 1 Teaspoon Oregano
  • 1/4 teaspoon Cayenne Pepper (optional)
  • 1/2 cup Half and Half
  • Salt and Pepper


  • Melt butter in a heavy bottom pan. 
  • Add chopped Chopped Onion, Minced Garlic and Chopped Carrot to it. Saute until the raw smell is gone. About 1-2 minutes.  
  • Add Crushed Tomatoes, Chicken Stock, Cayenne, Basil, Oregano, salt and pepper. Mix well. Cover and Let it come to a boil. 
  • After 6-7 minutes, take the pan off the flame. Using an immersion blender blend until it is really smooth. 
  • Stir in the half and half.
  • Top with more cream while serving. Serve with crusty garlic bread or grilled cheese. 



  • If you are using fresh tomato instead, then take 10-12 large tomatoes (roughly 800 grams - 900 grams). Blanch them and discard the seeds. 
  • Amount of sugar and seasoning depends on how tart the tomatoes are. If they are more tart, increase the amount of sugar to your taste. 
  • Substitute butter with Olive oil and cream with coconut milk or cashew cream for Vegan Tomato Bisque.


Serving: 200g | Calories: 110kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 191mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3625IU | Vitamin C: 3.4mg | Calcium: 58mg | Iron: 1mg