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+ servings
a bowl of creamy tomato bisque on a table with a spoon in the soup

Creamy Tomato Bisque

This smooth and soothing bisque is tomato soup's classier cousin and you'll love it!
Course Soup
Cuisine French
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 6 people
Calories 219kcal
Author Rachel Ballard


  • Immersion blender or traditional blender


  • 2 tablespoons butter
  • 1/2 cup celery diced
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth vegetable broth substitutes
  • 28 ounces San Marzano whole tomatoes
  • 1/2 teaspoon paprika
  • pinch red pepper flakes
  • 3 tablespoons Basmati rice any rice that cooks in under 20 minutes works
  • 3/4 cup heavy cream divided in to 1/2 cup and 1/4 cup
  • 1 tablespoon honey sugar substitutes, but use 1 TEASPOON to start
  • 1 1/2 teaspoons salt add this slowly; taste as you go
  • 1/4 teaspoon black pepper
  • fresh basil optional for garnish


  • In a 4 quart or larger pot, add the butter over medium heat and melt. Add the celery and onion and cook until soft; about 5 minutes. Add the garlic and cook 1 minute.
  • Add the broth, tomatoes, paprika, red pepper flakes and rice. Simmer, partially covered until the vegetables are very soft and the rice is cooked: 20-25 minutes.
  • Puree soup with an immersion blender or traditional blender, being careful not to burn yourself.
  • Add the 1/2 cup cream, honey, salt (a little at at time) and pepper.
  • Transfer to serving bowls and drizzle each bowl with a bit of the remaining cream and sliced fresh basil if using.
  • Leftovers can be frozen or the bisque can be refrigerated for up to a week.


Calories: 219kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1397mg | Potassium: 476mg | Fiber: 2g | Sugar: 7g | Vitamin A: 751IU | Vitamin C: 26mg | Calcium: 86mg | Iron: 2mg