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Healthy Home Economist / Archives / Recipes / Stock, Broth & Soups / Soup Recipes / Soup Recipes For Dinner / Homemade Tomato Bisque (easy & authentic!)

Homemade Tomato Bisque (easy & authentic!)

by Sarah Pope / Affiliate Links ✔

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  • Commercial Tomato Bisque vs Homemade
  • Homemade Tomato Bisque

Authentic French inspired recipe for tomato bisque that is easily made at home with a few whole ingredients and about 15 minutes cooking time.

tomato bisque in a pan on the stovetop

Nothing says “fancy” quite as much as a gourmet-quality tomato bisque. When I enjoy a bowl, though, I prefer to make it myself for two reasons.

First, it’s surprisingly easy to make homemade bisque! You can whip up a large pan in about 15 minutes! In fact, I would suggest that making tomato bisque is one of the easiest soups for beginners to try.

Secondly, restaurant versions are typically made with cheap vegetable oils and thickened with GMO corn starch. It may taste delicious, but your digestion won’t be too happy about it.

Commercial Tomato Bisque vs Homemade

Check out the ingredients in the tomato bisque soup at Panera Bread listed below. I’ve highlighted the problematic ones. The list even includes MSG (aka “spices”), and synthetic vitamins. The citric acid, sugar, and nasty canola oil are almost certainly of GMO origin. Can you believe it’s upwards of $6 a bowl for this stuff that is a stomach ache waiting to happen?

Vegetarian Creamy Tomato Soup (Tomatoes [Tomatoes, Tomato Puree, Salt, Citric Acid], Water, Whipping Cream [Cream, Milk], Onions, Salted Butter [Pasteurized Cream, Salt], Seasoning [Sugar, Salt, Spices {Black Pepper, Celery Seed, Oregano, White Pepper, Red Pepper}, Canola Oil], Extra Virgin Olive Oil, Corn Starch, Garlic Puree [Garlic, Water]), Black Pepper Focaccia Croutons (Black Pepper Focaccia (Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Olive Oil Blend (Extra Virgin Olive Oil, Canola Oil).  (1)

Even if you order tomato bisque at a fancy restaurant made from scratch by a trained chef (as opposed to heated up in the microwave or dunked in boiling hot water in a plastic bag at Panera), it’s probably still thickened with synthetically fortified white flour. This is only a small step up from the cheap cornstarch!

This recipe for tomato bisque below to make at home yourself is of far better quality. It’s easy on the budget too at a cost of only about $1.50 per bowl! Your stomach will actually feel good after eating it (unlike the Panera version which makes me feel heavy and sometimes even unwell).

I like to make a big pan of this soup for lunch to go with grass-fed grilled cheese sandwiches using authentic sourdough bread from a family bakery.  And, yes of course…don’t hold back. Be sure to cut that sandwich in half and dip it right into the bowl of bisque with each and every bite ?

Our family loves to enjoy this soup on cold, drizzly days.

tomato bisque in a pan on the stovetop
4 from 1 vote
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Homemade Tomato Bisque

Authentic French inspired recipe for tomato bisque that is easily made at home with a few whole ingredients and about 15 minutes cooking time.

Course Appetizer
Cuisine French
Keyword authentic, creamy, easy, real food
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 213 kcal
Author Sarah Pope

Ingredients

  • 8 Tbl butter or one stick
  • 8 Tbl sprouted flour
  • 3 cups whole milk
  • 1 cup chicken broth
  • 2 cups crushed tomatoes
  • 1 cup tomato paste
  • 1 Tbl dill
  • sea salt to taste
  • pepper to taste

Instructions

  1. Melt the butter in a large saucepan on low-medium heat. See the picture above for the ideal size. It is better for the pan to be wide and not that deep to facilitate the constant stirring required to make smooth bisque.

  2. Once the butter is melted, begin to sprinkle a bit of the sprouted flour into the butter, stirring constantly with a whisk as it continues to cook. Continue this process until all of the flour is absorbed and stirred into the butter. Continue simmering the butter/flour mixture on low-medium heat for one more minute until bubbly.

  3. Slowly begin adding the milk into the pan with the butter/flour mixture. Continue stirring and adding until all of the milk is blended into the pan.

  4. Slowly add the chicken broth to the pan in the same manner as the milk.

  5. Cook the butter/flour/milk/broth mixture in the pan until it begins to bubble again. Once this happens, cook for another 2 minutes and no longer. The bisque base will be nice and thick at this point.

  6. Stir in the tomato paste and the crushed tomatoes. Continue stirring until thoroughly blended and hot.

  7. Sprinkle in the dried dill and a teaspoon or two of mineral-rich sea salt and a bit of pepper to really zing the flavor. Add enough to suit your taste buds.

  8. Enjoy immediately with your choice of sandwich. Once cool, refrigerate the bisque in a sealed container. Soup will be good to reheat for leftovers for 4 days.

Recipe Notes

If you wish the bisque to be extra creamy, substitute the 3 cups of milk with 1.5 cups whole milk and 1.5 cups cream.

Nutrition Facts
Homemade Tomato Bisque
Amount Per Serving (1 cup)
Calories 213 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg13%
Sodium 50mg2%
Carbohydrates 13.5g5%
Fiber 2g8%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.

ladle in a pot of homemade tomato bisque soup

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Category: Soup Recipes For Dinner, Vegetarian Soup Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (8)

  1. Linda

    Dec 9, 2020 at 8:54 pm

    Could the sprouted flour be substituted for something else? Something grain free?

    Reply
    • Sarah Pope MGA

      Dec 10, 2020 at 11:17 am

      Perhaps. I haven’t tried it to know if it would work out as well.

    • Marie

      Dec 20, 2020 at 7:36 pm

      4 stars
      For those who were asking for dairy free and gluten free substitutes, I just made this with coconut milk and cassava flour, and it worked well!

  2. Adilen Dillingham

    Dec 9, 2020 at 7:53 pm

    Sounds delicious! Can’t wait to try it! Is there another spice that can be substituted for dill? I am not a big fan of dill.

    Reply
  3. Toni

    Dec 9, 2020 at 9:30 am

    I have some fresh tomatoes left from my garden & will try it tonight! However, I will use almond and/or coconut milk and will thicken with potato starch or casava flour since I’m gluten and dairy free. Can hardly wait to try it!

    Reply
    • Sarah Pope MGA

      Dec 9, 2020 at 9:53 am

      Let me know how it turns out with these substitutions!!

  4. Joy

    Dec 7, 2020 at 3:18 pm

    Clarify 1 Tblsp butter or 1 stick. A big difference. Did you mean 8 Tblsp butter?

    Reply
    • Sarah Pope MGA

      Dec 7, 2020 at 3:21 pm

      Yes, 8 Tbl of butter (or 1 stick). Thanks!

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