20-Minute Tomato Bisque Soup
Published 11/6/2019 • Updated 7/26/2024
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This flavorful Tomato Bisque Soup is made in under 20 minutes. Made with Greek yogurt and fresh basil, you’ll get all the flavor with a healthy twist!
What makes a bisque soup?
First things first, what is “bisque?” And, what is the difference between this soup and a normal tomato soup recipe? A bisque is a cream-based soup that has a smooth texture and a velvety taste.
What is the difference between tomato soup and tomato bisque?
The difference between tomato soup and tomato bisque soup is the addition of dairy in a tomato bisque. Most tomato bisque soups are creamed with cream, but we actually used 2 kids of dairy – Greek yogurt and heavy cream.
Homemade in 20!
Homemade tomato bisque soup doesn’t have to be a long and grueling process when you follow this recipe!
Ours actually cuts out a lot of leg work by using canned tomato products. That way, you can pretty much make this recipe at any moment if your kitchen is stocked with canned goods.
How to Make 20-Min Tomato Bisque
Before getting started. We suggest assembling everything you need so that you can whiz through this soup recipe!
What You Need
- yellow onion
- garlic
- tomato paste
- diced tomatoes
- whole, peeled tomatoes
- basil
- vegetable broth
- Greek yogurt
- heavy cream
- apple cider vinegar
- spices
Step 1: Saute
Begin by prepping yellow onion and garlic. Dice yellow onion and mince the garlic. Then, saute them in olive oil with salt and pepper until your onions are translucent.
Step 2: Blend
Place canned tomato products, basil, and garlic powder in a high-speed blender and blend until smooth. Then, add the contents of your pot to the blender and blend until smooth again.
Step 3: Heat
Pour contents of the blender into a large pot and turn heat to medium/high. Bring to a boil. Once boiling, turn to low and then add vegetable broth, cream, Greek yogurt, and apple cider vinegar.
Optional Simmer
At this point, your soup is ready to go! However, if you’d like to add more depth of flavor to your soup, you can let it simmer for 15 to 20 minutes.
Can you Freeze Tomato Bisque?
If you want to freeze tomato bisque soup, we recommend doing so before adding any kind of dairy. Make the soup as is, but add the dairy once you thaw and reheat to prevent curdling.
To freeze: follow our “how to freeze soup” tutorial!
Healthy Soup Recipes
- Spicy Butternut Squash Soup
- Vegetable Minestrone Soup
- Crock-Pot Chicken Tortilla Soup
- Slow Cooker Chicken Noodle Soup
- Taco Soup
20-Minute Tomato Bisque Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup tomato paste
- 1 28-oz. can of diced tomatoes
- 1 28-oz. can whole, peeled tomatoes
- 1 teaspoon garlic powder
- 5 large basil leaves, fresh
- 1/2 cup vegetable broth, or chicken broth
- 1/2 cup 2% Greek yogurt
- 2 tablespoons heavy cream
- 1.5 teaspoons apple cider vinegar
Instructions
- Heat 2 tablespoons of oilve oil in a large stock pot over medium/high heat.
- When the olive oil is fragrant, add onion, garlic, salt, and pepper, and sautee for around 5 minutes or until the onion becomes translucent.
- Meanwhile, place tomato paste, diced tomatoes, whole peeled tomatoes, basil leaves, and garlic powder into a high-speed blender.
- Once the onions are translucent, add that mixture to the blender as well.
- Blend on high for 1-2 minutes or until everything is pureed.
- Transfer mixture back into the stockpot and turn to medium/high heat.
- Once the soup is boiling, turn heat down to low and add vegetable broth, cream, Greek yogurt, and apple cider vinegar.
- Mix soup until everything is combined and creamy.
- Option to serve immediately, or to continue to let simmer for 10-20 minutes for more depth of flavor.
- Taste soup before serving and add salt and pepper, to taste.
Tips & Notes
- This recipe was slightly updated on November 6, 2019.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This soup as written is already pretty good, and I’ve made it several times. A few notes:
– We’ve made this with tomato paste, we’ve subbed paste for x3 the amount of tomato passata, and made it totally without tomato paste and there’s not a noticeable difference.
– Because you’re blending the tomatoes I haven’t noticed a difference between just using diced tomatoes vs using canned whole tomatoes for 1/2 the tomato amount, so we just use 4 12-oz or 2 28-oz cans of diced tomatoes.
– You can use a low speed blender or immersion blender for this recipe, the soup just ends up a little coarser in texture.
– Extra garlic and adding red pepper flakes takes this soup up a notch.
I’m rating this 4/5 stars because I think it includes an unnecessary ingredient, but it’s otherwise a good recipe.
Thank you for all your feedback!