Fire-Roasted Tomato Bisque


For this creamy tomato bisque, you'll need just a short list of pantry staples and about a half hour. Serve it with garlicky croutons for a supremely satisfying bowl.

Active Time:
35 mins
Total Time:
35 mins
4 servings

This creamy tomato bisque recipe uses a combination of store-bought shortcuts like chicken broth and canned tomatoes along with aromatic vegetables to create a deeply flavorful soup that's ready in just over half an hour. Pureeing half of the bisque in a blender helps thicken it, as does adding a splash of heavy cream. If you'd like, garnish the bisque with crunchy garlic or cheese croutons for a finishing touch.

To make the bisque, you'll begin by sautéing a mirepoix — the essential flavor base of diced onion, carrot, and celery — with a couple cloves of garlic in a bit of butter. Once the vegetables begin to brown, you'll add a small amount of flour, which will give the soup some body. It's stirred in before the liquid is added so that it'll evenly coat the vegetables instead of clumping.

Once the tomatoes and stock are in the saucepan, bring the soup to a boil. Allow it to simmer for 15 minutes to cook the vegetables and concentrate the flavors. At this point, the bisque is nearly done! All that's left to do is puree a portion of it, then add the cream and a touch of butter. If you have an immersion blender, you can use that instead of transferring half the soup to a standard blender — just be sure to stop blending when it looks only partially smooth, or remove half from the pan prior to blending.


  • 4 tablespoons unsalted butter, divided

  • 1 medium onion, finely chopped

  • 1 medium carrot, finely chopped

  • 1 celery rib, finely chopped

  • 2 garlic cloves, finely chopped

  • 3 tablespoons all-purpose flour

  • 4 cups chicken stock or canned low-sodium broth

  • 2 (14 ½-ounce) cans diced fire-roasted tomatoes, drained

  • 3 tablespoons tomato paste

  • 2 teaspoons sugar

  • ¼ cup heavy cream

  • Kosher salt

  • Freshly ground white pepper

  • ½ cup garlic or cheese croutons, for garnish (optional)


  1. In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery, and garlic; cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste, and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.

  2. Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream, and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons, and serve.

Fire-Roasted Tomato Bisque
© James Baigrie
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