There’s tomato soup, and then there’s tomato bisque. Tomato bisque is smooth and creamy. It’s thicker than soup, and in this recipe it contains cream instead of any broth. A good tomato bisque recipe is so comforting and packed with the warm flavors of basil, tomatoes, and garlic. And in this recipe I’ve topped it with homemade croutons and crumbled goat cheese. If you’ve never had goat cheese in your tomato bisque you’ve been missing out. The tangy goat cheese helps cut through the creamy soup and add levels of flavor.
Soup, Bisque, Chowder: What’s the difference?
Chicken noodle soup, tomato bisque, seafood chowder. We’ve all seen these recipes or dishes on a menu, so what makes something a chowder? Or what makes something just soup?
- Soup. What makes it a soup is it’s liquid component. A soup’s foundation is a broth or stock, and maybe some water. While many soups contain extra ingredients like vegetables or meats, the broth is typically the front runner and a shining star of the dish.
- Bisque: A step up from a soup now, a bisque will have a creamy component to it. So the broth or liquid is heavier, thicker, creamier.
- Chowder: The big boy. The chowder is chunky. It’s going to focus on the extra ingredients like in a seafood chowder or a seafood chowder. It’s creamy, it’s hearty, it’s practically a meal in itself.
Tomato bisque or tomato soups are frequently served with a grilled cheese. This bisque has all of that built right into the recipe. Topped with the homemade croutons from French bread and the crumbled goat cheese, this is no boring tomato soup. You’ve got your cheese and bread right there on the bisque! The best bite? Let the croutons soak up some of the bisque, softening them a bit. Combine that with a little goat cheese and you’ve got the perfect tomato bisque bite. Creamy, crunchy, seasoned, and tangy. If it’s a snowy day this is the lunch or dinner you want.
How to make homemade croutons
Homemade croutons are so easy and inexpensive you’ll never want to buy them again! A few simple ingredients, 15 minutes in the oven, and you’ve got seasoned fresh croutons perfect for soups, chowders, bisques, and salads.
- Preheat your oven to 375 degrees. Take half of a French bread loaf and cut/rip it into bite sized pieces.
- Place the bread pieces in a large bowl, drizzle with 2 tablespoons of olive oil. Season with 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/2 teaspoon of dried thyme. Stir to combine then pour into a large baking sheet. Bake for 15 minutes. That’s it! You’ve now made croutons.
If you like this check out my Mexican Corn ChowderPrint
Tomato Bisque with Goat Cheese
A tomato bisque soup recipe is just what you need on a cold day. Comfort food at it’s finest. Creamy tomato bisque with basil, goat cheese, and homemade croutons. Great for lunch, dinner, and leftovers!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Category: Bisque
- Method: Saute
- Cuisine: American
For the Bisque
1 tablespoon olive oil
1 small white onion
3 garlic cloves, grated
4 basil leaves, chopped
28oz can peeled plum tomatoes (you’ll use the liquid so don’t drain!)
28oz can crushed tomatoes
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half & half
1/4 cup water
Crumbled Goat Cheese
For the Homemade Croutons
1/2 loaf of French bread
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1. To make the croutons, preheat your oven to 375 degrees. Take half of a French bread loaf and cut/rip it into bite sized pieces. Place the bread pieces in a large bowl, drizzle with 2 tablespoons of olive oil. Season with 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/2 teaspoon of dried thyme. Stir to combine then pour into a large baking sheet. Bake for 15 minutes, remove from oven and set aside until the bisque is done.
2. To start making the bisque, in a large pot over medium heat add the diced white onions and cook for 5-6 minutes until soft and lightly browned. Add the grated garlic and chopped basil and cook an additional minute. Pour in the crushed tomatoes, the can of peeled plum tomatoes (the tomatoes and the tomato liquid in there). Using you spoon, lightly press on the tomatoes to start breaking them up. Add the sugar, salt, and pepper and simmer over medium-low heat for 30 minutes.
3. After 30 minutes, turn off the heat and it’s time to blend this into the bisque. Using a blender or other blending device (I use my Nutribullet), pour into the tomato mixture and blend until completely smooth. If your blender is small, you may need to do this in batches.
4. Pour the blended smooth tomato bisque back into the large pot, add the half & half and the water. Simmer over medium-low heat for 10-15 minutes.
5. To serve, top with crumbled goat cheese, the homemade croutons, and extra basil if you’d like.
Keywords: Tomato bisque, homemade croutons