One word or even a single letter can change the entire meaning and character of something. Put the word “extra” in front of “ordinary,” and you get “extraordinarily.” With the letter “i” the phone as we knew it became the revolutionary iPhone. And adding the word “bisque” makes an ordinary soup, well, extraordinarily.
That’s certainly the case with tomato soup. Yes, tomato soup is a humble classic, and paired with a grilled cheese sandwich, it’s downright comfort in a bowl. But giving it the bisque treatment elevates this soup from simple to supreme. And it only requires one ingredient to do so.
About Bisque Soups
Classically, a bisque referred to a type of seafood soup, but its meaning has expanded over the years to other types of soups. So what transforms an ordinary soup like tomato into a bisque: Cream.
Yes, you can think of a bisque as a fancy way of saying “cream.” Because for some reason “tomato bisque” sounds more indulgent than “cream or tomato.” And it’s often pricier. At the store the other day they were charging $5 for a little can or tub of tomato bisque.
But no matter what we call it, a soup given the bisque treatment is delicious. Here’s how to make homemade tomato bisque soup. It only takes one pot and about 30 minutes. This recipe makes about four servings, but it can easily be doubled or even tripled.
I Want To Cook Tomato Bisque Soup
(Makes about 4 servings)
- 1 tablespoon extra virgin olive oil
- Half of a white or yellow onion, chopped
- 1 large carrot, peeled and chopped
- 2 garlic cloves, minced
- 28-ounce can whole tomatoes, with juice
- 8-ounces vegetable or chicken stock
- 2-3 ounces heavy cream
- Garnish: Croutons, and/or chiffonade of parsley or basil
Step 1: Heat a 3-quart or larger pot over medium for 1-2 minutes. Add olive oil. Now add the onion and carrot, reduce heat to medium-low, and cook uncovered for about 10 minutes, stirring often.
Step 2: Add the garlic and cook for 2 minutes, stirring often. Doesn’t this smell amazing?
Step 3: Add the tomatoes and stock, stir well, and bring to boil. Lower heat so the soup simmers, then cook for 30 minutes over with lid on. Stir every few minutes, and be sure to scrape the bottom of pot. If soup begins to stick, lower the heat.
Step 4: Now we blend. Use an immersion blender or ladle the soup into a traditional blender and blend until smooth. If using a traditional blender return mixture to pot. Now taste the soup and adjust seasonings, adding salt or pepper if needed. Shut off heat, add the cream, and stir well.
Congratulations! You just made tomato bisque soup! Garnish as you like and serve hot with rolls, sandwich, or just enjoy this soup on its own. Refrigerate leftovers for up to five days, or freeze.