There’s tomato soup, and then there’s tomato bisque. Tomato bisque is smooth and creamy. It’s thicker than soup but not as thick and loaded as a chowder. When you want that epic tomato soup that’s perfect for dipping a grilled cheese, this is the recipe you want.
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. Think silky and luxurious.
- Chowder: The big boy. The chowder is chunky and loaded. It’s going to focus on the extra ingredients like in a seafood chowder. It’s creamy, it’s hearty, it’s practically a meal in itself.
INGREDIENTS
Ready to get your bisque-making on? Here’s what you’ll need!
Tomatoes: Cans of crushed and peeled plum tomatoes.
White onion.
Garlic cloves.
Herbs & Seasonings: Sugar, salt, pepper, basil, garlic powder, thyme.
Olive oil.
Half & half.
Goat cheese.
French bread.
Not too bad right? These ingredients with the exception of the goat cheese are relatively affordable!
HOW TO MAKE 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.
Want more soups and chowders? Here are some more blog favorites to try!
Chicken tortilla soup
Lemon chicken orzo soup
Mexican corn chowder
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
Ingredients
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
Instructions
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.