Ingredients & Substitutions
Here I explain the best ingredients for my homemade tomato bisque, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Tomato Bisque
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Sandwiches – My fave is a classic grilled cheese sandwich on 90 second bread. Salad – Pair this of tomato basil bisque with my chicken Caesar salad or steak salad for a classic soup-and-salad meal. Toppings – I usually just do a drizzle of cream and basil, but you can customize your bowl with other toppings, like shredded cheese (cheddar or Parmesan cheese), fresh herbs (basil or parsley), your favorite croutons, or a dollop of sour cream. French Mains – Tomato bisque is a French soup, so it’s perfect as a starter before serving my chicken Florentine (which is actually French, not Italian!) for dinner or with my spinach quiche for brunch. Italian Mains – Even though this soup is not Italian, I think it pairs very well with Italian-inspired flavors. Try it with my stuffed zucchini boats or eggplant rollatini.
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Tips & substitutions: See the details in the post above! I’ve got tips to get your soup velvety smooth and thick, as well as how to adjust it if it’s too acidic or too salty for your taste. There are also notes on using different types of tomatoes. Store: 4-5 days in the fridge. My tomato bisque stores very well if you want to meal prep it ahead! Reheat: Heat on the stovetop over low to medium heat, or use the microwave. Freeze: Up to 3 months in the freezer.
