Back our newlywed days, cute hubby and I would saunter through Nordstrom and invariably stop in the cafe for a bowl of their creamy tomato bisque. I don’t know if it was the company or the locale, but their creamy tomato soup had me at hello.
And then a friend shared what I think is the best tomato soup recipe I’ve ever tasted and the closest recipe to Nordstrom’s tomato soup. It has sat beside my grilled cheese sandwich ever since.
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Tomato soup or tomato bisque
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I keep calling it tomato soup but really, this recipe is for tomato bisque despite not being made with seafood.
The word bisque historically was designated for soups made from seafood but it has evolved over time to include vegetable based cream soups.
And a bisque is typically pureed or strained to make it ultra-smooth. You can choose to make it smooth or leave it as is (which I prefer as you’ll see below).
Ingredients you’ll need
One of the great things about this creamy soup recipe is that you only need like 5 ingredients to make it and you can be eating it in 30 minutes.
- Canned tomatoes. I’m kind of obsessed with good quality authentic canned tomatoes from San Marzano. You can use fresh too! Either way, promise me you won’t skimp here. The tomatoes are the star of the whole shebang!
- White wine. It’s THE secret ingredient. Select a dry white wine like a Sauvignon Blanc or Pinot Grigio. And if you don’t puree the soup, you’ll bite into these tiny nuggets of onion that soak up the wine’s flavor. It’s my favorite part of the soup.
- Fresh basil. Please, please, please…if possible, use fresh basil. You won’t regret the bright flavor it adds. And learn my easy tips for cutting basil.
Step by step instructions
- Saute the chopped onions in the butter over medium heat until they are translucent and then add the garlic just until the scent releases – about 30 seconds. Making the soup in a 5-6 quart dutch oven or large saucepan works best as it gives you a wider surface for the onions to cook.
- Carefully, pour in the wine and let the onions and wine come together for about 3 -5 minutes until the alcohol burns off.
- Add the tomatoes to the pot. I prefer to use whole tomatoes that I first puree in the blender. I like a chunkier soup but you can make it as smooth as you like.
- Next, add the salt and black pepper. Taste for the seasoning – sometimes I add a little bit of sugar if the tomatoes need it. Just make sure to always taste your food as your cooking. You’ll know when it’s right for you and your family.
Make ahead tip
If you are making the soup in advance, which you totally can, stop at this point, let it cool and refrigerate it for up to 24 hours. You also can blend the soup at this point for a smoother texture if you prefer.
Finishing the soup
Before serving, add the cream to the soup and correct the seasoning once more. Typically, I use half and half as I find heavy cream too heavy. At the last minute, sprinkle in the basil.
How to safely puree hot soup in a regular blender
- Carefully ladle or pour the hot soup into the blender container.
- Put the lid on the container and remove the center “plug”.
- Cover the open hole with a folded up dish towel (this insures you won’t get burned but also allows the steam to escape).
- Confirm that the blender is set on the lowest setting and carefully turn on the blender to puree the hot soup. You can slowly raise the blender speed and puree the creamy soup to your texture preference.
Made this recipe?
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Creamy Tomato Soup with Canned Tomatoes
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Ingredients
For the Tomato Soup
- 1 cup white onion , chopped finely
- ½ cup butter
- ½ cup white wine, cheap is good!
- 1-2 tsp minced garlic
- 1 28 oz can whole Italian tomatoes, San Marzano preferred
- 1 cup half and half, can use whipping cream or light cream
- 1 ¼ tsp salt
- 1 tsp pepper
- ½ cup chopped fresh basil
For the Parmesan Cheese Crisps
Instructions
For the Tomato Soup
- In a 3-5 quart dutch oven, saute onion in butter on medium until translucent for about 5 minutes. Add garlic and saute for about 30 seconds until you can smell it.1 cup white onion , 1/2 cup butter, 1-2 tsp minced garlic
- Add the white wine and cook until the wine has reduced in half, about 3-5 minutes.1/2 cup white wine
- Meanwhile, puree tomatoes to desired consistency or if using, tomato puree skip this step.1 28 oz can whole Italian tomatoes
- Add tomatoes, salt and pepper to wine mixture and cook for 15 minutes. Can be made to this point and refrigerated for up to 24 hours.1 1/4 tsp salt, 1 tsp pepper
- If bringing from the refrigerator, heat until warm and slowly add the cream, stirring as you add it. Once completely heated, correct for seasoning and stir in the basil right before serving.1 cup half and half, 1/2 cup chopped fresh basil
For the Parmesan Cheese Crisps
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.Using a tablespoon, lightly and evenly sprinkle cheese in a 3” circle on the parchment paper. You should get 3 circles across.Make sure the cheese isn’t piled or clumped together but loosely spread. It’s ok if there are small holes.1 package Trader Joe's Quattro Formaggi shredded cheese, or any combo of Parmesan, romano or any hard shredded cheese
- Once you have filled up the cookie sheet, bake the crisps for 5 minutes checking at around the 3 minute mark. You want the edges to be a golden brown.
- Cool for about 1 minute and while they’re cooling, get a butter knife or long metal icing spatula and a rolling pin.
- One at at time, gently slide the knife or spatula under the crisp and lift it off the parchment paper and lay it over the rolling pin so that it bends to the shape of the rolling pin. (My rolling pin is approximately 2” in diameter so if yours is bigger, make your crisps bigger.)
- Let the crisps set for a minute or so and remove to a cooling rack until they harden. Repeat with all the crisps. You can line your rolling pin with a few at a time.
Is there any substitute for the white line for people who don’t drink alcohol?
Hi Victoria! I apologize for not seeing this right away. Feel free to completely omit the wine or use a non-alcoholic white wine if that is available to you. White grape juice also might work but I would use less (maybe 1-2 T) since you aren’t needing to cook the alcohol off. Let me know if you try it as I haven’t yet but would love to hear back how it works for you. Thanks so much!
Awesome soup recipe, Lori! I made this tonight for my daughter who had her wisdom teeth pulled and it totally hit the spot. Phenomenal flavor and incredibly easy!
So so glad you all enjoyed the soup, Melissa! Thank you for trying it 😊 and speedy recovery on your daughter’s wisdom teeth! A pesky but necessary hurdle. Hope she feels better soon!
Hi.. i plan to make this for a crowd. how many cups is a serving? thanks.
Hi Dianne! I have made this for a holiday before and served in tea cups. I usually would do a 4-6 oz ladle for a crowd so about 1/2 or 2/3 of a cup. Hope that helps!
The best tomato bisque… and so easy to make! I’ve made it several times and it is delicious every time! I really enjoy your blog and get so excited to open an email from you! Thank you!
Awww Cheryl – thank you!! You made my day! And so happy you love the bisque 🤗
Just made the tomato bisque tonight! Two thumbs up from the Keenan’s!! XO!
Yay! So happy you all liked it! Glad to have warmed your tummies on a cold night!
So excited to try this – and to keep following your marvelous blog!!!! ??
Thanks Tara! hope you like it and Happy New Year, girl!
I’m so happy to have this recipe~ it really does beat Nordstroms! Hope mine tastes as good as yours.♥️
Theirs is pretty near perfect but I’m happy you like the alternative!
Love, Love, Love this soup!!! The parmesan crisp are a must and so easy. Thank you so much for sharing, keep them coming!
Thanks Lynda! Makes me so happy you like it! And sometime I’ll share how to make the crisps into a bowl and we’ll serve gnocchi in them ?