Tomato Bisque is tomato soup dressed up for a night out. Where regular tomato soup is casual and comforting, bisque is refined and elegant - silky smooth, luxuriously rich, with the sophisticated depth that a splash of dry sherry brings. It's the soup you serve when you want to impress.
The French technique of straining for absolute smoothness sets bisque apart. Combined with quality San Marzano tomatoes, real cream, and a finish of crème fraîche, this soup elevates the humble tomato to restaurant-worthy heights.
Why This Recipe Works
- Shallots over onions – More delicate flavor that won't overpower the tomatoes
- Dry sherry – Adds nutty complexity that elevates the entire dish
- Straining technique – Creates that signature silky bisque texture
- White pepper – Traditional French choice for cream soups without visible specks
- Butter finish – Adds richness and glossy appearance
Ingredient Notes
Dry Sherry: Use quality Fino or Manzanilla sherry, never "cooking sherry" which contains salt. The alcohol cooks off, leaving only complex flavor. Dry Marsala or white wine are acceptable substitutes.
Shallots: These small, mild onions add sweetness without harsh notes. One large shallot equals about 3 tablespoons minced. Yellow onion works but creates a slightly different flavor.
Crème Fraîche: This tangy French cream is thicker than sour cream and adds sophistication. Make your own by mixing heavy cream with a tablespoon of buttermilk and letting it sit overnight.
Step-by-Step Guide
The key to great bisque is patience. Cook the shallots until they're completely soft and sweet - no browning. This creates a delicate flavor base that won't compete with the tomatoes.
For restaurant-quality texture, blend longer than seems necessary (2-3 minutes), then strain through a fine-mesh sieve. Yes, it's an extra step, but it's what makes this bisque rather than soup.
Add the sherry at the end and heat gently - boiling will cook off the aromatic compounds that make sherry special. The cream goes in last to prevent curdling.
Serving Suggestions
Presentation matters with bisque. Warm your serving bowls, ladle the soup in, and add a graceful dollop of crème fraîche. Snipped chives add color and mild onion flavor. For elegance, use a toothpick to create a decorative swirl in the cream.
Serve as a first course before an elegant main dish, or as a light lunch with a crusty baguette and simple green salad.
Variations
- Cognac Bisque: Replace sherry with cognac for even more sophistication
- Lobster Tomato Bisque: Add cooked lobster meat for luxurious surf-and-turf soup
- Tarragon Finish: Add fresh tarragon leaves for a classic French herb accent
- Truffle Touch: A few drops of white truffle oil elevates to special occasion status
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days. Make ahead without cream and sherry, then add these when reheating. Bisque can be frozen for up to 2 months, though the cream may separate slightly upon thawing - simply blend briefly to restore smoothness.
Tomato Bisque
Elegant French-style tomato soup with cream and dry sherry. Silky smooth and perfect for special occasions.
Nutrition per serving
Ingredients
Instructions
- Melt butter in a large pot over medium heat. Add minced shallot and cook until completely soft and translucent, about 4 minutes. Do not brown.
- Add garlic and cook for 30 seconds until fragrant. Pour in San Marzano tomatoes with all their juices and chicken broth. Bring to a simmer and cook for 20 minutes.
- Blend until completely smooth using an immersion blender, about 2-3 minutes. For the silkiest texture, pass through a fine-mesh strainer, pressing to extract all liquid.
- Return to low heat. Stir in heavy cream, dry sherry, sugar, white pepper, and salt. Heat through without boiling.
- Taste and adjust seasonings. Ladle into warmed bowls.
- Garnish with a dollop of crème fraîche and snipped fresh chives. Serve with crusty baguette slices.
Recipe Notes
- Use quality dry sherry (Fino or Manzanilla), never "cooking sherry."
- Strain through a fine-mesh sieve for restaurant-quality smoothness.
- Don't boil after adding cream and sherry - it affects both texture and flavor.
- Make ahead without cream/sherry; add these when reheating.
Frequently Asked Questions
What is the difference between tomato soup and tomato bisque?
Bisque is traditionally smoother and richer than regular soup. It's strained for silky texture, contains more cream, and often includes wine or sherry. The name comes from French cuisine where bisques were originally made with shellfish.
What does sherry add to tomato bisque?
Dry sherry adds nutty, slightly sweet complexity that elevates the tomato flavor. The alcohol cooks off, leaving only sophisticated depth. Use Fino or Manzanilla sherry - avoid 'cooking sherry' which contains salt.
Why use shallots instead of onions?
Shallots have a more delicate, slightly sweet flavor that doesn't overpower the tomatoes. They create a more refined base for this elegant soup. If substituting, use half an onion and be sure to cook it thoroughly.
How do I get the silkiest bisque texture?
Blend longer than you think necessary (2-3 minutes), then strain through a fine-mesh sieve. A high-powered blender creates smoother results than an immersion blender. The straining step removes any fiber for restaurant-quality silk.
Can I make tomato bisque ahead for dinner parties?
Yes! Make the base without cream up to 3 days ahead. When ready to serve, gently reheat and add cream and sherry. This actually makes it easier to entertain - just finish and garnish at the last moment.