Go Back
Print Recipe
5 from 3 votes

Creamy Tomato Bisque

Prep Time5 mins
Author: Lisa Longley


  • 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


  • 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.