Tomato Bisque III

Tomato Bisque III


"This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex."

Ingredients 55 m {{adjustedServings}} servings 297 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
  2. Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
  3. Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
  4. Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.
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Reviews 96

  1. 135 Ratings


This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. Also, the cream is optional the soup is just as good without it if you want to watch the calories. Finally, if you have an immersion blender that is the easiest way to make the soup less chunky. My kids love this with a grill cheese sandwich and it comes together fast. I hope you enjoy!


Delicious - WITHOUT the flour and without the sugar. Not only is neither necessary, but I believe the soup is better without them both. The soup is sweet enough, thick enough, as is. To be on the safe side I erred on the side of caution and used only half the amount of nutmeg called for and was happy with that - certainly better than had I added too much and hated it! Rather than the canned tomatoes (which would be wonderful too!) I used tomatoes I had put up from my garden. I also added what might be one of the last times I'll get to use fresh chopped parsley and basil from my garden. Since I scaled this down to two servings I wasn't about to open a carton of heavy cream for a mere two tablespoons, and the half and half I used instead was just fine. This was brilliant red, intensely tomato-y and incredibly fresh tasting. Along with "Club Sandwich Salad," also from this site, it was a tasty, nutritious and satisfying soup and salad supper.


Beautifully done, SWEETJAM! I love the unexpected nutmeg (I used lots) and the smokiness of the fire-roasted tomatoes. I made a double batch of this because I'm clever. I didn't put the cream in the soup, but lightly whipped it and added it as a garnish - along with fresh basil and bacon. Knocked some socks off! Thanks so much for the recipe! :)