Creamy tomato butternut bisque is a stunningly simple bowl of comfort: rich, satisfying, and full of bright vegetable flavor. It’s quick to prepare, uses convenient ingredients, and requires minimal hands-on time. This elevated tomato soup is worth trying.
This recipe was the surprise hit of my winter cooking. I discovered a tomato bisque in a recipe collection and was curious about the addition of butternut squash—partly because I had a bag of frozen squash in the freezer. That small addition transforms a familiar tomato soup into something slightly sweet, silky, and more complex.
The squash melds with tomatoes, garlic, and herbs into a velvety bisque with a beautiful color and herbaceous notes of basil and thyme. It feels both comforting and a little elevated, and being mostly vegetables is an added benefit.
Why You’ll Love This Tomato Butternut Soup
- A familiar tomato soup with a subtle, delicious twist
- Loaded with nutrients from tomatoes and butternut squash
- One-pot, hands-off, and easy to make
- Comforting enough for weeknights, refined enough for guests
- Makes a large batch and freezes well
Serve the bisque with grilled cheese, garlic knots, toasted sourdough, or a crusty Dutch oven loaf. A simple salad, such as peppery arugula or a classic Italian mix, pairs nicely for a complete meal.
Ingredient Notes
- Canned whole peeled tomatoes. Use three large cans; crushed or diced tomatoes can substitute if needed.
- Frozen butternut squash. A 10-ounce package of frozen cubes works well; alternatively use 2–3 cups of peeled, cubed fresh squash.
- Low-sodium chicken or vegetable broth.
- Fresh minced garlic. Adds aromatic flavor.
- Cream or half-and-half. Adds richness but may be omitted for a lighter version.
- Staples and seasonings: butter, all-purpose flour, dried basil, dried thyme, kosher salt, and black pepper.
- Optional garnish: grated Parmesan and red pepper flakes.
What is a bisque?
A bisque is a very smooth, creamy soup. Classic French versions often feature seafood, but vegetable bisques are common and delicious. Leaving out the cream would technically make it a soup rather than a bisque, but either way, the result is rich and satisfying.
Cozy, Simple, Delicious
This recipe is a win when a dish that tastes indulgent is also easy to prepare. Start by making a simple roux: melt butter in a large pot and whisk in an equal amount of flour. Cook for a few minutes until the mixture thickens and turns golden—this builds body and richness.
Whisk in the broth until smooth, then add the canned tomatoes with their liquid, frozen butternut cubes, garlic, dried basil, and dried thyme. Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 30 minutes, until the squash is very tender.
Once the squash is soft, stir in the cream and salt, then blend the soup until perfectly smooth. An immersion blender is the fastest option, but a traditional blender works if you allow the soup to cool slightly and blend in batches.
Helpful Equipment
An immersion blender is especially handy for soups like this because it blends directly in the pot, eliminating hot transfers and extra cleanup. If you don’t have one, a traditional blender will do—blend in small batches and leave the lid vented to let steam escape.
Make Ahead, Storage, and Freezing Tips
- To Make Ahead: Prepare the soup fully and keep it covered on the stovetop for a few hours, or refrigerate and reheat when needed.
- To Store: Refrigerate in airtight containers for up to 5 days. Reheat gently in the microwave or on the stove.
- To Freeze: Leave several inches of headspace in a freezer-safe container for expansion. Freeze up to 3 months; thaw overnight in the refrigerator or defrost gently in the microwave on 50% power, stirring frequently.
More Cozy Soup Recipes
- Instant Pot Fire-Roasted Tomato Soup
- Creamy Tomato Meatball Soup
- White Bean Tortellini Soup
- Italian Chickpea Soup
- White Bean Chicken Soup
- Lemon Chicken Soup
Print Recipe
Tomato Butternut Bisque
Ingredients
- 1/4 cup (4 Tablespoons) butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken or vegetable broth
- 3 (28 ounce) cans whole peeled tomatoes
- 10 ounces frozen butternut squash (see note)
- 4–5 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2/3 cup cream or half-and-half
- Kosher salt and black pepper, to taste
- Shredded or grated Parmesan, for serving
Instructions
- Set a large Dutch oven or stockpot over medium heat. Add butter; when it melts, whisk in the flour. Cook 2–3 minutes until the mixture thickens and turns a rich golden color.
- Pour in the broth and whisk until smooth and thickened. Stir in the tomatoes with their liquid, the butternut squash, garlic, dried basil, and dried thyme.
- Bring to a boil over medium-high heat, then reduce to medium or medium-low and simmer, uncovered, about 30 minutes. Stir occasionally. The squash should be very tender.
- Turn off the heat and stir in the cream and about 1/2 teaspoon salt. Use an immersion blender to purée the soup until very smooth. If using a traditional blender, allow the soup to cool slightly and blend in batches with the lid vented.
- Taste and adjust seasoning with salt and pepper. Serve warm with grated Parmesan and a sprinkle of black or red pepper. Enjoy.
Notes
- Tomatoes: Crushed or diced tomatoes work in a pinch, but whole peeled tomatoes often give a better texture and flavor.
- Squash: Swap in 2–3 cups peeled and cubed fresh butternut squash if preferred.
- Cream: Omit or reduce the cream for a lighter soup; it will be slightly less rich.
- Blending: For a traditional blender, cool slightly and blend in batches with the lid vented to avoid steam buildup.
- Make Ahead: Prepare in full and keep covered on the stove for a few hours, or refrigerate and reheat when needed.
- Storage: Refrigerate airtight for up to 5 days and reheat gently.
- Freezing: Freeze up to 3 months in freezer-safe containers with headspace; thaw overnight in the fridge.
- Origin: Adapted from a Magnolia Journal recipe collection.