Easy Tomato Bisque

Tomato Bisque
Tomato Bisque. D.L. Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
117 Calories
5g Fat
18g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 117
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 13%
Cholesterol 11mg 4%
Sodium 861mg 37%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 12%
Protein 3g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy tomato bisque is a semi-homemade soup, made with canned tomatoes and a variety of vegetables. Serve this tomato soup in a cup or bowl along with sandwiches or salad for lunch, or make it part of a special dinner. 


  • 2 tablespoons butter
  • 3/4 cup onions (chopped)
  • 1 large baking potato (peeled and diced, about 1 1/2 cups)
  • 4 chicken bouillon cubes (or equivalent granules or chicken base)
  • 3 1/2 cups water
  • 1 small bay leaf
  • 1 teaspoon dried leaf basil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cans (14.5 ounces each) tomatoes with juice
  • 4 tablespoons tomato paste (1/4 cup)
  • 1 teaspoon granulated sugar
  • 2 tablespoons parsley (minced)

Steps to Make It

  1. Melt butter in a large saucepan; add the chopped onion to the saucepan. Sauté the onion for 5 minutes over medium heat until tender.

  2. Add diced potatoes, bouillon or base, water, bay leaf, basil, and pepper. Reduce heat, cover and simmer for 15 minutes. Add tomatoes with juices, tomato paste, and sugar. Stir well. Cover and simmer for 20 minutes. Remove the bay leaf.

  3. Pureé the soup in a blender in small batches until smooth.

  4. Ladle the soup into cups or bowls and top with minced fresh parsley just before serving.


  • Serve the soup with shaved Parmesan as a garnish, or top it with seasoned croutons or crumbled bacon. Shredded cheddar cheese would be good as well.

  • Don't fill the blender more than about on-third full with hot soup. Place a folded towel over the lid of the blender and hold it down firmly when you process the hot soup.

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