Tomato Butternut Bisque
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Creamy tomato butternut bisque is one beautiful bowl: rich, satisfying, and packed full of vibrant vegetables. Just as important, it’s quick and easy to make, with convenient ingredients and very little hands-on work. This elevated tomato soup is a must try!
This recipe is the surprise hit of my winter cooking so far—I never expected to make it, let alone love it quite so much. But my husband gave me a Magnolia Journal recipe collection in early December, and a recipe for tomato bisque caught my eye at first glance.
I was especially intrigued by the inclusion of butternut squash, in all honesty because I had an extra bag of frozen butternut nearly forgotten in the freezer. (This after multiple failed attempts to incorporate it into a mac and cheese that my kids would eat.)
That touch of butternut is dreamy in an otherwise simple and cozy tomato soup. Everything simmers together into a bisque that tastes familiar and interesting all at once. It has a hint of sweetness, a gorgeous rich hue, and herbaceous pops of basil and thyme. Each bite is a dream. The fact that it’s predominantly vegetables is just a bonus.
Why You’ll Love This Tomato Butternut Soup
- Tastes like your favorite tomato soup with the most subtle yet enticing twist
- Chock full of micronutrients from tomatoes and butternut squash
- Hands-off and super easy to make in one pot
- Cozy enough for a simple weeknight, interesting enough to serve guests
- Simple to make in a big batch—and freezes well
Serve with grilled cheese, garlic knots, or lightly toasted sourdough or Dutch oven bread. Add an arugula or Italian salad on the side if you like.
Ingredient Notes
What is a bisque?
A bisque is just a particularly velvety, creamy soup. Traditional French bisques include seafood, but vegetable options are pretty common, as well. Omitting the cream would technically tilt this medley away from being a “bisque” and towards being a “soup,” but in my book, that’s just semantics. It’s delicious and satisfying by any name.
Cozy, Simple, Delicious
It always feels like a coup when a recipe that tastes amazing is also so easy to make. This soup fits that bill perfectly.
Begin simply by making a roux: this sounds fancy, but means only melting butter in a large pot, then whisking in an equal amount of flour until the mixture thickens and takes on a nice golden hue. This humble base will give your soup body and richness every step of the way.
To the roux, whisk in broth, followed by a huge volume of whole peeled tomatoes and all of their liquid, frozen cubes of butternut squash, garlic, basil, and thyme.
Simmer this mixture for about 30 minutes, stirring occasionally if you can. If you can’t, don’t stress. I’ve left the soup to simmer untouched—there are only so many windows when a Mom can take a shower, after all—and the only downside was a few browned spots stuck stubbornly to the bottom of the pan.
Stir in the cream and salt to taste, then blitz smooth.
Helpful Equipment
An immersion blender makes soups like this and our favorite carrot red pepper combo so quick and easy compared to dragging out a traditional blender, transferring hot liquid back and forth, and then having a large appliance to wash. They typically take little storage space, multitask to make whipped cream or salad dressings, and are dishwasher-safe. I highly recommend one to every home cook!
Make Ahead, Storage, and Freezing Tips
- To Make Ahead: This soup is fantastic to make early in the day, or days ahead of time, and warm when needed. Prepare in full and leave covered on the stovetop for a couple of hours, or refrigerate as directed below.
- To Store: Refrigerate soup in airtight containers; it will keep for at least 5 days. Reheat as needed in the microwave or a small saucepan.
- To Freeze: Transfer to an airtight container, leaving several inches at the top for the liquid to expand. Store in the freezer for up to 3 months. Defrost overnight in the refrigerator or quickly 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
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
- 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 for 2-3 minutes, until the mixture thickens and turns a rich golden color.1/4 cup (4 Tablespoons) butter, 1/4 cup all-purpose flour
- Pour in the broth and continue whisking. As it smooths out, the mixture will return to a thick consistency. After this happens, stir in the tomatoes with all of their liquid, plus the squash, garlic, basil, and thyme.1 cup low-sodium chicken or vegetable broth, 3 (28 ounce) cans whole peeled tomatoes, 10 ounces frozen butternut squash, 4-5 cloves garlic, 1 teaspoon dried basil, 1/2 teaspoon dried thyme
- Increase the heat to medium-high until the mixture comes to a boil, then lower it back to medium or medium-low. Let it simmer, uncovered, for about 30 minutes. Stir occasionally if you can. The pieces of squash should be extremely tender, so you can practically smash them with the back of a spoon.
- Turn off the heat, then stir in the cream and 1/2 teaspoon salt.2/3 cup cream or half-and-half, kosher salt and black pepper
- Use an immersion blender to blitz the soup very smooth. (See note for traditional blender alternative.) Sample and season with more salt to taste.
- Serve warm with black or red pepper and grated Parmesan. Enjoy!shredded or grated Parmesan
Notes
- Tomatoes: Feel free to substitute crushed or diced tomatoes; it’s just that whole peeled tomatoes are typically thought to be higher-quality.
- Squash: If you prefer, substitute 2-3 cups of peeled and cubed fresh butternut squash.
- Cream: You can omit the cream or reduce it to 1/2 cup if you like. The soup will just be a shade less rich.
- Blending Options: If using a traditional blender or food processor, let the soup cool for a couple of minutes, then carefully transfer it to your appliance. Fill only about halfway; this will mean you must work in batches. Cover but remove or crack the steam vent in the lid. Blend until smooth, then return to the warm pot to finish seasoning and keep warm until serving.
- Make Ahead: Prepare in full and leave covered on the stovetop for a couple of hours, or refrigerate as directed below.
- Storage: Refrigerate bisque in airtight containers; it will keep for at least 5 days. Reheat as needed in the microwave or a small saucepan.
- Freezing: Transfer to an airtight container, leaving several inches at the top for the liquid to expand. Store in the freezer for up to 3 months. Defrost overnight in the refrigerator or quickly in the microwave on 50% power, stirring frequently.
- Recipe: Adapted from Magnolia Journal Holiday Recipes.
Made this delicious Tomato Butternut Bisque soup this afternoon. Enjoyed for dinner this evening. This easy to make soup tastes great and makes plenty for leftovers. I used fresh squash which worked quite well. Highly recommend this soup.