Tomato Butternut Bisque

Bowl of tomato bisque with butternut squash garnished with a generous sprinkle of Parmesan cheese and fresh-cracked black pepper.

5 from 1 vote

Everything we love in a bowl of soup: it tastes rich and satisfying, yet every spoonful is packed full of vibrant vegetables. Just as important, it's quick and easy to make, with very little hands-on effort required.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: American

Keyword: tomato butternut bisque, tomato butternut soup

Servings:

Calories: 221kcal

Author: Monica Lensink

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.

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