If you’re craving a soup that feels like a warm hug on a chilly day, let me introduce you to Laura’s Tomato Bisque Recipe. This luscious, velvety tomato bisque combines the rich depth of fire-roasted tomatoes with a creamy, cheesy twist, creating a perfect balance of flavors that dance on your palate. It’s comforting without being heavy, brimming with fresh herbs and a buttery roux that brings the whole bowl to life. Whether you’re cooking for family, friends, or just indulging yourself, this recipe is a treasure that’ll quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
The magic of Laura’s Tomato Bisque Recipe starts with humble, high-quality ingredients that each play a vital role. From aromatic vegetables to creamy dairy, these components work in harmony to build a bisque that’s flavorful, smooth, and deeply satisfying.
- Olive oil: For gently sautéing vegetables and adding a subtle fruity richness.
- Onion: Chopped to add a sweet base and aromatic depth.
- Carrots: Finely chopped to bring natural sweetness and vibrant color.
- Celery: Adds a savory backbone and herbaceous notes, especially when including the leaves.
- Garlic: Minced for that irresistible punch of flavor that wakes up the soup.
- Kosher salt: Used twice—to season veggies perfectly and balance the white sauce.
- Chicken broth: A flavorful liquid base that marries all the ingredients beautifully.
- Fire-roasted diced tomatoes: Two cans for smoky, rich tomato character.
- Bay leaf: Infuses a subtle earthiness to round out the soup’s profile.
- Oregano: A fragrant herb to elevate the tomato flavors.
- Dried basil: Adds classic basil sweetness and herbaceous charm.
- Butter: The foundation of the roux that lends silkiness and richness.
- Flour: Used in the roux to thicken the bisque to creamy perfection.
- Black pepper: For gentle heat and spice in the white sauce.
- Cream: Brings luscious smoothness and decadence.
- Milk: Balances cream for just the right texture and lightness.
- Parmesan cheese: Grated and melted in for nutty, savory complexity.
- Fresh basil: To garnish and add a fresh, herbal finish.
How to Make Laura’s Tomato Bisque Recipe
Step 1: Prep the Veggies
Starting with simple prep, chop your onion, carrots, and celery carefully. Peeling isn’t necessary for the celery, as including the tender leaves adds beautiful depth and freshness. This first step ensures a fresh vegetable foundation, key to the bisque’s layered flavor.
Step 2: Saute the Vegetables
Heat olive oil in a large soup pot and gently sauté your aromatic veggies until the carrots soften and release their natural sweetness. Adding garlic at the end keeps its flavor vibrant without burning, infusing the base with that garlicky punch we all love.
Step 3: Season and Spice
Incorporate kosher salt, oregano, dried basil, and the garlic. These dried herbs marry fantastically with the vegetables and give the soup that classic tomato bisque scent and taste. Salt here helps draw out flavors so the soup isn’t flat.
Step 4: Add Broth, Tomatoes, and Bay Leaf
Pour in your chicken broth alongside canned fire-roasted tomatoes—it’s these smoky, tender tomatoes that make the bisque shine. The bay leaf simmers quietly to impart that subtle woody note which grounds the bisque beautifully.
Step 5: Simmer Until Tender
Lower the heat and let the soup gently bubble. This slow simmer softens the veggies completely, ensuring every spoonful will be rich and smooth after blending.
Step 6: Remove the Bay Leaf
Don’t forget to pull out the bay leaf before blending. It’s a small but important step to prevent any unwanted woody bites in your creamy bisque.
Step 7: Blend the Soup
Turn off the heat and puree the soup with an immersion blender directly in the pot until gorgeously smooth. If you’re using a regular blender, do this in batches carefully—this step transforms chunky veggies into that silky bisque texture you’re aiming for.
Step 8: Make the Roux
In a separate pot, melt butter and whisk in flour, salt, and pepper to create your roux. Cooking this for about a minute ensures the flour loses any raw taste and thickens the sauce without lumps.
Step 9: Slowly Add Cream and Milk
Adding cream and milk gradually while whisking keeps the sauce silky and avoids curdling. This step is key for that luscious, velvety mouthfeel that defines Laura’s Tomato Bisque Recipe.
Step 10: Stir in Parmesan Cheese
Once smooth, fold in grated Parmesan. It melts beautifully into the sauce, enriching the bisque with its nutty, salty character—one of the signature touches of this recipe.
Step 11: Combine and Heat
Pour the creamy white sauce into the blended tomato base and whisk until fully incorporated. Warm it gently on low heat so all the flavors marry perfectly, but don’t boil—it preserves the cream’s delicate texture.
Step 12: Garnish and Serve
Finish with fresh basil leaves, extra Parmesan shavings, and cracked black pepper for bursts of freshness and a visually stunning presentation. This final step brings your bisque to a restaurant-quality level in your own home kitchen.
How to Serve Laura’s Tomato Bisque Recipe
Garnishes
A sprinkle of fresh basil makes the bisque pop with herbal brightness, while extra Parmesan adds a lovely salty crunch on top. A few twists of black pepper create a subtle spice that enhances each bite. These garnishes turn a simple bowl into a feast for the senses.
Side Dishes
This tomato bisque pairs wonderfully with crusty artisan bread or buttery grilled cheese sandwiches for dipping. A light mixed green salad with a tangy vinaigrette also complements the richness of the soup beautifully, balancing your meal perfectly.
Creative Ways to Present
For special occasions, serve Laura’s Tomato Bisque Recipe in vintage teacups or hollowed-out mini bread bowls for an eye-catching touch. You can also drizzle a swirl of basil oil or pesto on top to add color and an extra dimension of flavor that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Let the bisque cool completely before transferring to airtight containers. It stays fresh in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even better!
Freezing
You can freeze Laura’s Tomato Bisque Recipe in portioned containers for up to 2 months. Leave some room at the top as the soup will expand when frozen. Thaw overnight in the fridge before reheating to keep the creamy texture intact.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Avoid boiling to preserve the delicate creaminess. If the bisque thickens too much, add a splash of milk or broth to loosen it back up.
FAQs
Can I make this soup vegan or vegetarian?
Absolutely! Swap out the chicken broth for a high-quality vegetable broth and use a non-dairy butter substitute. You can replace cream and milk with coconut milk or cashew cream, and opt for a vegan Parmesan alternative or nutritional yeast for a cheesy flavor.
What if I don’t have fire-roasted tomatoes?
Regular canned diced tomatoes work just fine, but fire-roasted really adds that smoky, slightly charred depth that elevates the bisque. If you have fresh tomatoes, roasting them yourself is a fantastic option too.
Can I use a blender instead of an immersion blender?
Yes! Just work in batches and be cautious with the hot soup—blend until smooth and return it to the pot. An immersion blender is convenient, but a regular blender will get you the same silky result.
Is this recipe gluten-free?
Not as written because of the flour in the roux. To make it gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the sauce.
How do I adjust the thickness of the bisque?
If your bisque is too thick, simply stir in extra broth or milk until it reaches your preferred consistency. If it’s too thin, simmer it a bit longer to reduce or add a bit more roux to thicken.
Final Thoughts
I can’t recommend Laura’s Tomato Bisque Recipe enough if you’re looking for a cozy, flavorful soup that’s both comforting and elegant. Once you make it, you’ll see why it’s a favorite for gathering around the table. It’s a wonderful way to bring warmth and joy to any meal — so go on, give it a try and watch this simple recipe become one of your treasured classics!
Print
Laura’s Tomato Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Laura’s Tomato Bisque is a rich and creamy tomato soup made with fire-roasted tomatoes, fresh vegetables, and a luscious parmesan-infused white sauce. Perfectly balanced with herbs and finished with a garnish of fresh basil, this comforting bisque is ideal for a cozy meal.
Ingredients
Vegetables and Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup carrots, chopped (about 2 medium carrots)
- 1 cup celery, chopped (including leaves)
- 2 cloves garlic, smashed and minced
Spices and Liquids
- 1 teaspoon kosher salt (for veggies)
- 4 cups high quality chicken broth
- 2 (14.5 ounce) cans fire roasted diced tomatoes
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
White Sauce (Roux)
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon kosher salt (for white sauce)
- 1/2 teaspoon black pepper (for white sauce)
- 1 cup cream
- 1 cup milk
- 1 cup Parmesan cheese, grated
Garnish
- Fresh basil
- Additional Parmesan cheese (optional)
- Freshly cracked black pepper (optional)
Instructions
- Prep the veggies: Chop the onion, carrots, and celery along with some celery leaves to maximize flavor. Prepare garlic by smashing and mincing the cloves.
- Saute the veggies: Heat olive oil in a large 6-quart soup pot over medium heat. Add the chopped carrots, onions, and celery, sauteing until carrots are nearly soft, about 5-7 minutes. Add minced garlic and cook briefly.
- Add spices and garlic: Sprinkle 1 teaspoon kosher salt, add dried oregano, dried basil, and the garlic cloves into the pot and stir to combine.
- Add broth and tomatoes: Pour in 4 cups chicken broth, add the 2 cans of fire-roasted diced tomatoes, and add the bay leaf. Bring the mixture to a boil over medium-high heat.
- Simmer the soup: Lower heat to medium-low once boiling to maintain a simmer. Simmer until vegetables are very tender, about 15-20 minutes.
- Remove bay leaf: Take out the bay leaf from the soup and discard it.
- Blend the soup: Turn off the heat. Use an immersion blender to puree the soup until smooth. If unavailable, blend in batches using a regular blender carefully.
- Make the roux: In a medium pot over medium heat, melt butter. Whisk in flour, kosher salt, and black pepper. Continue whisking for about 1 minute until the mixture absorbs the butter and forms a paste.
- Add cream and milk slowly: Gradually whisk in the cream and milk mixture, starting with 1/4 cup at a time, ensuring each addition is fully incorporated before adding more. Continue until the sauce is smooth and creamy.
- Melt in Parmesan: Stir in grated Parmesan cheese and whisk until smooth. Let the sauce cook for another minute to melt the cheese completely, then turn off heat.
- Combine sauces: Pour the white sauce into the blended tomato soup. Whisk well until the mixture is smooth and combined. Keep the soup warm over low heat.
- Garnish and serve: Serve the bisque garnished with fresh basil leaves, extra Parmesan if desired, and a sprinkle of freshly cracked black pepper.
Notes
- If you don’t have an immersion blender, carefully blend the soup in batches in a standard blender, then return to the pot.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The fire-roasted tomatoes add a smoky depth but can be swapped for regular diced tomatoes for a milder flavor.
- The roux makes the soup creamy and velvety; make sure to add milk slowly to avoid lumps.
