Creamy Tomato Bisque Recipe -
Creamy Tomato Bisque Recipe
  • READY IN 1 hr

Creamy Tomato Bisque

Recipe by  

"A delectable tomato-basil soup that rivals the famous restaurant version!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Melt the butter in a large saucepan over medium heat until foamy. Cook and stir the onion until golden brown, about 10 minutes. Stir in the tomatoes, anise liqueur, fennel seed, salt, and pepper, bring to a boil, reduce heat, and simmer to blend the flavors, about 30 minutes.
  2. Stir in the half-and-half and basil, and heat on low heat until the soup is hot but not boiling. Puree until smooth with an immersion blender. Alternatively, pour the bisque into a blender, 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 bisque moving before leaving it on to puree. Puree in batches until smooth.
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  • Cook's Note
  • Adjust basil and fennel seed amounts to taste. Serve with crunchy baguettes or grilled cheddar sandwiches. It makes a fabulous sauce for tortellini and peas.

Reviews More Reviews

Feb 05, 2010

Absolutely delicious! Left out the fennel seed (too much for my husband) and used one cup whole milk and one cup half-and-half. Can't wait to make this with fresh tomatoes this summer. Truly a masterpiece. Thanks for such a fabulous flavor.

Apr 06, 2010

This is a good "thick" soup. I did not have anise liqueur or half-n-half, so I used 1% milk. I think next time I might add a cup of V8 juice or vegetable broth to make it more soup-like not sauce like.

Jan 19, 2011

This is wonderful and easy to make. I cut the salt in half and use 2Tlb dried basil instead of the fresh as it's hard to find good fresh basil here. I also add about 1 pound raw shrimp and 1/2 pound scallops and one can of chopped clams for the last 5 or so minutes of cooking (the shrimp turn orange when done). It's an amazing meal that always seems to evaporate before my eyes. Thanks Kim.

Apr 12, 2012

Yummy! Changed the recipe a bit. Caramelized the onions in the butter and deglazed the pan with dry sherry (no anise liqueur on hand). Added extra fennel and dried basil, decreased the salt to a single teaspoon of coarse sea salt, and added a bit of sugar to cut the acid of the tomatoes. Instead of half and half, used a block of lowfat cream cheese and a cup of skim milk, and then hit it with the immersion blender. Ate it with grilled cheese sandwiches. Husband was pleased! Will definitely make again.

Jun 17, 2013

This is delicious! I was given some home-grown tomatoes so blanched and peeled them. I didn't have fennel or anise, I bet those would have made it even better. I like garlic so I added some. I had three varieties of basil growing outside and used a little of each. I didn't have half and half so I used a can of evaporated milk.

Mar 07, 2012

Great soup. I didn't have any anise flavored liqueur, but I guess I didn't miss it because it was delicious. I can't wait to use this on pasta.

Jan 28, 2012

Delicious recipe. Like others I used less salt (only 2tsp). I didn't have anise liqueur, but I did have anise extract so I substituted with 2 tsp of extract. I was concerned the anise and fennel would be overpowering given the strong aroma, but after cooking and letting the favors blend I was pleasantly surprised. We loved it!

Oct 18, 2010

so yummy but to much salt for me and im a salt lover


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 965 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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