This Creamy Tomato Bisque will make you feel like you are eating at a fancy cafe, right at home! Thank you V8 for sponsoring this post and helping me create this amazingly delicious soup!
The other day I asked on my FB page what you like to cook the most. Lots of people responded with their love for baking, which I totally get. What I didn’t expect, was how many people would comment that they have been loving making soups.
I was so pumped, because I had just spent the day making this amazing soup and photographing it.
I love a good soup recipe too! In the winter, my family eats soup like once a week. We would probably eat it more, but my kids don’t really get the concept of soup . . . like why is it so wet?? What is with all the liquid? Isn’t liquid for drinking not . . . eating?? We gave up on them ages ago and now just make hearty soups that we can strain. I’m not even kidding. We take slotted spoons to our soups and give them the innards. It kind of works out well, because it leaves lots of delicious broth for my husband and I to soak up with our crusty bread.
I have a decent number of soups up on Wine & Glue, and if I’m being honest, it takes everything in me to not have each and everyone have a tomato base. OMG. There is just nothing more comforting than a soup that starts with tomatoes. So it was about time that I made a Creamy Tomato Bisque, right??
The base of this Creamy Tomato Bisque starts with some V8. And, seriously, it could have not worked better in this soup. It’s flavor was spot on for it, and besides, each cup is packed with two servings of vegetables! I think I just found my new go to starter for soups!
If you haven’t already read about V8’s #V8VegOut campaign, you can read all about their dares here. Why does V8 want you to Veg Out with them?? They LOVE veggies! For over 80 years they have been creating amazing products packed with veggies, and they want the world to share in their love.
So if you are looking for a delicious way to veg out, then you must make some of this delicious and warm soup!
Creamy Tomato Bisque
Ingredients
- 3 TBSPs unsalted butter
- 1/2 of a small red onion diced
- 2 garlic cloves diced
- 1/2 TBSP dried basil
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 tsp crushed red pepper flakes
- 2 TBSPs all purpose flour
- 2 cups V8
- 28 oz whole tomatoes and their juice
- 1 cup heavy cream
Instructions
- In a large stock pot over medium low heat, melt butter. Add garlic, red onion, salt, and pepper. Cook until the onion is translucent, about 5 to 7 minutes. The pieces of onion should break apart very easily with the end of a wooden spoon.
- Whisk in the flour and continue cooking until the flour is fragrant and a light brown color.
- Whisk in the V8 a little at a time, about a few tablespoons at a time, only adding more V8 once the previous amount is fully whisked in.
- Stir in the crushed red pepper flakes and basil.
- Add the tomatoes and bring to a boil. Then reduce to a simmer and continue cooking, covered, for 15 minutes. At a simmer the bubbles should be the size of small grapes.
- Either using an immersion blender or working in batches with a stand blender, puree the soup.
- Remove from the heat and gently stir in the heavy cream.
- Serve with crusty bread.
Ginny Shuflin says
Love this recipe, so going to try it. Have lost 80# over the last year and could not have done it without some amazing soups that I have learned to clean up some of the fat from with no change in taste or texture.
Soon as I read this, I thought about one of the tricks I learned a long time ago. Substitute quick oats for heavy cream in a recipe. It will thicken the soup like heavy cream without the fat with the added bonus of fiber.
Yvette says
thats cool..but then adds carbs! hmmmm Fat vs Carbs…. interesting!! haha… i want more protein… cream has protein right? lol..sigh
Melissa says
There is nothing I love more than a wonderful tomato bisque! Can’t wait to try this! Saving cream in my fridge right now for just this purpose!
Melissa recently posted…Berry Topping for Ice Cream
Lisa Longley says
I hope you like it Melissa!
diane says
this soup was excellent. Next time, however I will use half and half to cut calories, and double the recipe!
Lisa Longley says
I’m so glad you liked it Diane!
julie says
Going to make this for a dinner party on Sunday but, how many servings does this recipe serve?
Lisa Longley says
It depends on how big of servings you make it, but if you just want it as a small starter, I would say 8, conservatively 6.
julie says
Thank you!
Diane says
i made this soup again today. It was very good. This time I used almond milk instead of cream. Maybe a little thinner, but it was still good, and lots less calories. I doubled the recipe, also added about 1/2 tsp garlic and onion powder. Now I have to find something to replace the butter, cut more calories.
Renee says
Made this soup last night and it was very good. The only change I’ll make next time is to reduce the red pepper flakes…it was pretty spicy for us with the 1/2 tsp. I used half and half in place of the heavy cream as well. Thanks for the recipe!
Lisa Longley says
I’m so glad you liked it!
Amy says
Thank you so much for posting this easy and delicious recipe. I have made tomato bisque many times, and this recipe is great! I think that the v8 and red pepper flakes are the key to the different, bold flavor. I did substitute half and half for the cream, I also used fresh basil, and broiled, skinned and diced fresh tomatoes. Rather than zipping through a food processor I simmered longer and left it chunkier as I prefer a chunkier soup. Thank you again, I will definitely use this recipe again!
Lisa Longley says
So glad you liked it Amy!
Gail says
I am not sure how many servings this makes.
Lisa Longley says
It totally depends on how big of servings you are talking. I would say four to six.
Judith Casey says
Hi Lisa,
What is V8 please? We don’t have it in South Africa
Thank you
Lisa Longley says
It’s a vegetable juice sold in the US. You could substitute with tomato juice!
Elizabeth A Milewski says
This is so delicious!!! Perfect with a grilled cheese on a fall day!
Lisa Longley says
I’m so happy you liked it Elizabeth!
Rick says
I made this at work for soup of the day. Sooooo many compliments! One older gentleman said it was the best he had ever had. It is amazing. I loved it and will be making again!
Lisa Longley says
I couldn’t be happier to hear this! Thank you!
Joan says
What thickener would you recommend to replace the flour? I’m trying to make this GF for a friend. Thank you!
Lisa Longley says
I haven’t tried thickening soup with a gluten free flour, but that is where I would start.
Renee McLeaney says
Love the recipe! I threw in a little parmesan, but otherwise as written. Yum!
Lisa Longley says
I’m so glad you like it!