Creamy Tomato Bisque

Last night we went with a simple meal. We had Roast Beef Panini and Creamy Tomato Bisque. It was a nice combination for a December weekday.

DS mentioned that tomato soup is a lesser soup, EXCEPT when you have something to dip in it. 🙂 He liked dipping his sandwich in the soup to blend the flavors.

Creamy Tomato Bisque

This is a creamy version of the classic tomato soup, but is is not overly rich. I make this in the winter using canned tomatoes. Serve with crusty bread or sandwiches.


  • medium saucepan
  • blender


  • 1 tsp fresh garlic minced
  • 2 tbsp butter
  • 2 tbsp flour
  • 4 cups chicken broth
  • 1 14oz can tomatoes fire roasted preferred
  • 1 6oz can tomato paste
  • 1/4 tsp paprika
  • salt to taste
  • 1 tsp dried basil
  • 1/2 cup heavy cream


  1. Melt the butter in the saucepan.
  2. Add the garlic and cook until fragrant, about 1 minute.
  3. Stir in the flour.
  4. Add the chicken broth, tomatoes, tomato paste, and seasoning. Bring to a gentle boil, stirring continuously.
  5. Boil until slightly thickened, about 2 minutes. Remove from heat.
  6. Cool for 10 minutes.
  7. Stir in the heavy cream.
  8. Add to the blender in appropriate sized batches. Blend until smooth.
  9. Serve warm.
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