If there were an award for the coziest cold-weather meal, tomato bisque soup would be a top contender. This tomato bisque with heavy cream is luxurious, smooth, and deeply satisfying—perfect for when you're craving something a little richer than your average tomato soup. Made with oven-roasted tomatoes, caramelized aromatics, and a generous splash of cream, it delivers that creamy-meets-tangy balance that makes it one of the best tomato soup recipes you’ll want on repeat, especially during the chillier months.
This tomato bisque begs for a golden, crispy grilled cheese sandwich—especially one made with sharp cheddar or melty gouda. If you’re going lighter, a crusty baguette and a side of balsamic-dressed arugula salad balance the richness of the soup. And if you’re sipping, a glass of dry rosé or light pinot noir complements the tomato’s natural acidity beautifully.
Yes, though using fresh tomatoes gives the soup a brighter, more vibrant flavor. If using canned, go for whole peeled San Marzano tomatoes and roast them along with the onion and garlic to mimic that fresh-roasted flavor found in a good roasted tomato soup recipe.
Absolutely! Let it cool fully, then store in an airtight container. Just reheat gently—avoid boiling, as that can make the cream separate.
While the addition of cream makes it more indulgent than other healthy soup recipes, it’s still packed with nutrients from tomatoes and fresh basil. For a lighter version, you can reduce the cream or substitute with coconut milk or Greek yogurt.
You can! Roast your tomatoes first, then toss them into the crockpot with the broth, basil, and seasonings. Let it cook on low for 4–6 hours. Blend just before serving and stir in the cream.
Bisque is smoother, creamier, and usually a bit richer. If you’ve tried an easy homemade tomato soup and want something a little more luxurious, this tomato bisque soup is the next step up.
