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    Home » Soups

    Instant Pot Creamy Tomato Bisque

    Published: Dec 6, 2021 · Modified: May 10, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 89 Comments

    5552 shares
    Jump to Recipe

    Creamy Tomato Bisque is a cozy and comforting soup made with fresh tomatoes, herbs, garnished with cream. Serve with crunchy croutons or with a crispy, gooey grilled cheese sandwich for a perfect vegetarian meal that is ready in under 30 minutes!

    creamy tomato soup in 2 white bowls

    I am pretty sure most of you have a favorite restaurant that serves the best Tomato Bisque. For me, it is a restaurant called Yard House in New York. I look forward to my hot comforting bowl of soup each time I go there. And here is my healthy take on the delicious restaurant-inspired Tomato bisque soup!

    Bisque

    So what is bisque? Bisque is a soup made with vegetables or seafood, that is pureed with the addition of cream to get a smooth, velvety texture. More often made with Seafood, I love this fresh and satisfying Creamy Vegetarian Tomato Bisque with crunchy garlic croutons dunked in.

    Tomato Bisque is often made using canned tomatoes and is a great option when tomatoes are not in season. I personally love making this soup with vine-grown tomatoes and fish herbs like parsley, basil, and oregano. Although, canned tomatoes can also be used in this recipe instead of fresh.

    Tomato bisque served in two white bowls with croutons

    Variations

    1. Vegan - use Cashew cream instead of heavy cream. To make cashew cream simply blend ½ cup of cashews with ½ cup of water until smooth. To make it nut-free and dairy-free use unsweetened coconut cream. I love Trader Joe's canned coconut cream
    2. Canned Tomatoes -  work equally well in this soup, especially when tomatoes are not in season
    3. Dried herbs - substitute freeze-dried herbs for the fresh ones by reducing the quantity by half

    Steps

    Here is my EASY step by step recipe using Instant Pot Pressure Cooker

    Step 1: Set the Instant Pot to sauté mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil, and parsley cook for a minute until fragrant. Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing. Note: I use the Better Than Bouillon Organic Vegetable Base to make the broth. Set the Instant Pot to Manual/Pressure Cook for 8 minutes. Followed by a quick-release or NPR (photos 1 - 4).

    steps showing how to make creamy tomato bisque

    Step 2: Open the Instant Pot, and carefully puree the soup using an immersion blender. Set the Instant Pot to sauté mode. Stir in honey, cream, and pepper. Bring to a gentle boil (photos 5 - 6).

    pureed creamy tomato bisque

    Step 3: Ladle into bowls and sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.

    Serving

    For a light, lunch serves this soup with crunchy croutons. I also love to serve tomato soup with a toasty cheese sandwich for a filling meal. A bowl of this hot soup with a delicious side salad also makes for a perfect meal.

    Storing

    Refrigerate any leftovers for 3 to 5 days in an airtight container. You can also freeze the soup for longer shelf life.

    Do you enjoy soups? Here are some easy and delicious vegetarian soup ideas:

    • Pasta e Fagioli
    • Vegetarian French Onion Soup
    • Low Carb Mulligatawny Soup
    • Coconut Curry Noodle Soup
    • Lemon coriander soup
    • Butternut soup
    • Miso Ramen Soup

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    tomato bisque served in two white bowls.
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    4.60 from 106 votes

    Creamy Tomato Bisque

    A cozy and comforting soup made with fresh tomatoes, herbs and cream served with crunchy croutons for a perfect lunch
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer, Lunch
    Cuisine: American
    Servings: 4
    Calories: 213kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Immersion Blender

    Ingredients

    • 1 tablespoon olive oil
    • ½ cup onion diced
    • ½ cup celery sliced
    • 1 cup carrots peeled and sliced
    • 3 garlic cloves peeled
    • 1 tablespoon fresh oregano chopped
    • 1 tablespoon fresh parsley chopped
    • 1 tablespoon fresh basil chopped
    • 6 tomatoes 2 pounds , quartered or 1 28 oz can of peeled tomatoes
    • 1½ cup low sodium broth Note: I use the Better Than Bouillon Organic Vegetable Base
    • 1½ teaspoon salt
    • 1 tablespoon honey optional
    • ¼ teaspoon black pepper or to taste
    • ½ cup heavy cream

    Instructions

    • Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.
    • Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.
    • Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.
    • Open the Instant Pot, and carefully puree the soup using an immersion blender. 
    • Set the Instant Pot to Saute mode. Stir in honey, cream and pepper. Laddle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.

    Video

    Notes

    Variations
    1. Vegan - use Cashew cream instead of heavy cream. To make cashew cream simply blend ½ cup cashews with ½ cup of water until smooth. To make it nut-free and dairy-free use unsweetened coconut cream. I love Trader Joe's canned coconut cream
    2. Canned Tomatoes -  work equally well in this soup, especially when tomatoes are not in season
    3. Dried herbs - substitute freeze-dried herbs for the fresh by reducing the quantity in half
    ACE Blender Recipe 
    To make this soup in the Instant Pot ACE blender, simply add all the ingredients except the heavy cream to the blender. Press the soup button 2 times. Ladle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.

    Nutrition

    Calories: 213kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 981mg | Potassium: 703mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7570IU | Vitamin C: 33.9mg | Calcium: 69mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Manisha Ghodke says

      November 22, 2020 at 9:10 am

      So easy and quick ! Thank you Archana for this wonderful recipe! Love all your recipes!!

      Reply
    2. Mara says

      December 23, 2020 at 11:26 am

      How long does this soup stay good for?

      Reply
      • Archana says

        December 23, 2020 at 6:10 pm

        upto 5 days refrigerated.

        Reply
    3. Kishori says

      January 08, 2021 at 2:23 pm

      I tried this method and it was very very tasty. Thanks Archana5 stars

      Reply
    4. Heather says

      February 04, 2021 at 10:55 pm

      Followed the recipe as written! Easy and delicious...adding this in our rotation!5 stars

      Reply
    5. Denisha says

      February 05, 2021 at 1:20 pm

      Love love this recipe super quick and has become my favorite for snow days ..

      Reply
    6. Grace says

      December 09, 2021 at 2:45 am

      Which hand blender did you use, could you please share?5 stars

      Reply
      • Archana says

        December 12, 2021 at 1:33 pm

        I have a Cuisinart and also Mueller Austria. They are both good and you can find them on my amazon store

        Reply
    7. traci says

      June 13, 2022 at 10:03 pm

      I made this using a combo of tomatoes I had in the refrigerator, and a can of diced tomatoes; also a combo of dried herbs and fresh basil - absolutely perfect! I live at altitude so I did pressure cook it a few minutes longer. I also don't have an immersion blender so just blended it in smaller portions in my regular blender... This soup is SO GOOD, putting it into rotation ~ Thank you!5 stars

      Reply
      • Archana says

        June 14, 2022 at 9:10 am

        You are most welcome, Traci!

        Reply
    8. Karla says

      September 28, 2022 at 11:41 am

      So quick and easy to make on a weeknight. I've made this soup several times and its always a hit.5 stars

      Reply
      • Archana says

        September 28, 2022 at 3:34 pm

        Thank you Karla!

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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