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Tomato bisque in a bowl with parsley garnish.

Easy Creamy Tomato Bisque Recipe

Delicious, simple tomato bisque. The flavor is exceptional. You will want to bookmark this delicious recipe.
Course Main Course, Soup
Cuisine American, French inspired
Keyword creamy tomato bisque recipe, homemade tomato bisque, tomato bisque
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 297kcal
Author Joe Boyle


  • 1 small yellow onion , chopped small, 3/4 cup
  • 6 tbsp. butter
  • 1 tsp dried dill weed
  • 1 tsp dried oregano
  • 1/4 cup all purpose flour
  • 28 oz can San Marzano tomatoes, chopped
  • 2 cups chicken broth (I use Better Than Bouillon Roasted Chicken Base)
  • 12 oz. V-8 juice , or vegetable juice
  • 1/2 tsp white pepper
  • 3/4 tsp kosher salt
  • 1/4 cup chopped fresh parsley, plus additional for garnish
  • 2 tablespoons honey
  • 2/3 cup heavy cream


  • Saute onions with butter, dill, and oregano in a 4 qt. saucepan until onions are softened, 4 to 5 minutes.
  • Add flour, cook and stir for 2 minutes.
  • Add chicken stock whisking in gradually to prevent lumping. Then add the tomatoes and V-8. Add chopped parsley, salt, and pepper and bring to a boil, then reduce heat to low and simmer for 15 minutes.
  • Next, use a blender to puree the bisque. This is best done in 2 batches. Carefully add the hot liquid to a blender jar filling it to about half. Take the filler cap off the lid and place the lid on the jar and hold a kitchen towel over the lid opening. This will allow the pressure from the hot liquid to escape through the towel. Puree for 1 to 2 minutes until the bisque is creamy smooth.
    Place the first batch in a separate bowl when finished, then puree the remaining soup. (An immersion blender will work also). When finished, return the bisque to the initial saucepan and reheat, then stir in the honey and cream.
  • Let the bisque come up to a comfortable temperature for eating. It retains heat really well. Serve and garnish with a drizzle of cream, and chopped parsley or fresh dill if desired.


  1. This recipe makes approximately 2 quarts, (64 ounces), of bisque.
  2. Be careful when blending hot liquid. It's best to remove the blender's fill cap from the cover and use a towel to cover the fill hole to allow any steam and pressure to release.
  3. My blender took about 1 minute to puree each batch on low speed.
  4. Store leftovers in an airtight container or jar in the refrigerator for up to 3 days or freeze for up to 3 months.


Calories: 297kcal