Tomato Bisque Recipe (2024)

FAQs

What is the difference between tomato soup and tomato bisque? ›

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

What does bisque mean? A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.

This creamy tomato bisque recipe uses a combination of store-bought shortcuts like chicken broth and canned tomatoes along with aromatic vegetables to create a deeply flavorful soup that's ready in just over half an hour. Pureeing half of the bisque in a blender helps thicken it, as does adding a splash of heavy cream.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).

Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. ... Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture. The richest bisques also include butter!

Tomato soup is usually made with either vegetable or chicken stock. Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier, which gives it the defining traits of a bisque.

Is Campbell's tomato bisque the same as tomato soup? ›

Campbell's® Condensed Tomato Bisque is a delicious, indulgent twist on our classic tomato soup crafted with cream and tasty tomato pieces.

Tomato – A fresh tomato will help add color and flavor to this soup. Tomato Paste – You will need tomato paste to add flavor, color, richness, and body to the bisque. Garlic – A few cloves go a long way to enhancing this flavor.

In a sealed nonreactive container, tomato soup will keep up to 1 week in the refrigerator or 6 months in the freezer.

Bisque means it's thicker, than cream of tomato soup. An Tomato Bisque recipe will tell you why. Tomato Soup, is often made with water. the canned kind is, anyway.

Tomato Bisque is super silky smooth version of the classic tomato soup we all love with a finishing touch of heavy cream in less than an hour and no babysitting the pot!

A traditional bisque is made with a stock made with shellfish (lobster, crab, crayfish). Modern usage of the word “bisque” is for nearly any pureed, or especially, creamy soup. I'm guessing that restaurants sell more “tomato bisque” than they do “cream of tomato soup”.