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Tomato Bisque
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4.57 from 92 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


  • 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
  • cup low sodium broth Note: I use the Better Than Bouillon Organic Vegetable Base
  • teaspoon salt
  • 1 tablespoon honey optional
  • ¼ teaspoon black pepper or to taste
  • ½ cup heavy cream


  • 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.



  • Vegan variation: Substitute heavy cream with coconut cream, cashew cream, or corn slurry (2 tablespoons corn starch mixed in ¼ cup of water
  • You can use dried herbs instead of fresh in this recipe. Just reduce the amount of herbs in half. 


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
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