Fresh Tomato Bisque

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 07/23/21
Two cups of tomato bisque soup on table

AlexGcs/Getty Images

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
234 Calories
10g Fat
34g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 234
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 16mg 5%
Sodium 267mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 20%
Protein 5g
Calcium 97mg 7%
*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.)

Use fresh tomatoes to make this luscious creamy tomato soup recipe. It is quite easy to make and much more tasty than a can of cream of tomato soup.

Ingredients

  • 3 tablespoons butter
  • 1 medium onion ( coarsely chopped)
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 4 pounds tomatoes (peeled, seeded, and cut into pieces)
  • 2 tablespoons light-brown sugar
  • 6 whole cloves
  • 1 teaspoon salt
  • Dash freshly ground black pepper
  • 1 cup whipping cream

Steps to Make It

  1. Gather the ingredients.

  2. Melt the butter in a large saucepan.

  3. Add the onion and toss to coat. Stir over medium heat until the onion is tender.

  4. Sprinkle on the flour and continue stirring over medium heat until the mixture foams.

  5. Stir in the water and bring to a boil.

  6. Measure 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture.

  7. Stir in the brown sugar and cloves.

  8. Reduce the heat and cook, uncovered, at a gentle bubble for 30 minutes.

  9. Transfer to a food mill and force the mixture through.

  10. Return to the saucepan and stir in the reserved tomato pieces.

  11. Mix in the salt, pepper, and cream.

  12. Gently warm the soup over medium heat, but do not boil.

  13. Serve and enjoy!

Tip

  • If you are lucky enough to grow your own tomatoes or have a good farmer's market nearby, you can easily freeze tomatoes without the fuss of canning, and they also will taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.

Menu Suggestions

  • Soup and sandwich is a classic combo. Grilled cheese is a favorite with cream of tomato soup. Make a simple grilled cheese of American on rye or regular white bread if you like things minimalist.
  • If you tend to be a bit more on the creative side, use two or even three different cheeses; choose from Swiss, cheddar, Monterey Jack, pepper jack, blue, provolone, Gruyere, Gouda, Muenster or Havarti. Now, for the bread. Choose from sourdough, sort of a grown-up version of white; multigrain if you feel like assuaging your guilt, or pumpernickel or rye for a tangy taste. Thick slices make for a heartier sandwich and also hold together better.
  • With the cream of tomato soup, adding fresh tomato slices to a grilled cheese is a no-brainer. Also, delicious. Other tasty ideas are red onions, slices of avocado, crispy slices of bacon, mushrooms, hamburger dill pickles, black olives, or poblano peppers. 
  • This casual meal calls out for a beer. A pale bock lager or amber ale goes great with medium-sharp cheddar, hefeweizen with Monterey Jack, and a dark porter with sharp cheddar. If you are more into wine, zinfandel and syrah/shiraz go great with sandwiches dominated by yellow cheese, but Chardonnay and Riesling make a good pairing with sandwiches made of mostly white cheeses, except sharp white cheddar, which is better with red wine.

Source: Vegetable Cookbook by Judy Gorman, reprinted with permission.

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