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Creamy Tomato Bisque


"A delectable tomato-basil soup that rivals the famous restaurant version!"
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1 h servings 142 cals
Original recipe yields 12 servings


  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 21
  1. 23 Ratings

Most helpful positive review

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 ...

Most helpful critical review

It had nice flavours, but way too much salt. I had to dilute it afterward in order to eat it. Next time, I would half the salt.

Most helpful
Most positive
Least positive

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 ...

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 sauc...

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...

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...

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 h...

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.

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 fen...

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

The recipe was brilliantly simple. Except for the rediculously extravagant and unnecessary "Pernod" reference as a anise flavored liqueuer ingredient when much less expensive alternates would w...