I love tomatoes! And I love creamy soups! So it really figures that one of my favorite soups of all time is tomato bisque. I used to go buy tomato bisque from Safeway (they make a pretty good tomato bisque) whenever I had the hankering, but now I know how to make it, which is way better because all the Safeways on my end of town closed down this year. 

My tomato bisque is super easy to make. You can make it simple like this, or dress it up with some seasonings (I’ll suggest a few for you to try), either way I think you’ll love it.

Topped with a swirl of olive oil and a garnish of home grown sprouts.

Topped with a swirl of olive oil and a garnish of home grown sprouts.


  • One stick of butter
  • 1/4 cup flour (more or less)
  • 32 oz broth (I use homemade chicken broth or NotChicken Broth from the store to make it vegetarian, but you can use any broth you like in it)
  • Two cans of tomato paste
  • 16 oz heavy whipping cream
  • 1/2 – 1 cup Parmesan cheese (the powdered kind works better than the shredded)
  • 1 tsp sugar (give or take, to taste)
  • Salt and pepper to taste


Using the butter and flour, make a roux.

Slowly add your broth, while whisking constantly.

Whisk in your tomato paste.

Whisk in your cream.

Whisk in your Parmesan cheese and sugar.

If it’s too thick at this point, add more broth, cream, or some water. If it is two thin, keep cooking it while stirring until it gets as thick as you would like it to be.

Salt and pepper to taste.

I like to serve it with a swirl of olive oil on top.

See? Super simple! I love to eat this with grilled cheese, which makes an amazing meat free Monday meal. If you wanted to fancy it up, consider adding some garlic, basil, crushed red pepper, wine (red or white would both be good, each would add a different flavor), diced red tomatoes, or different cheeses. If you try something you like in it, tell us about it in the comments!


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