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5 from 2 votes

Creamy Tomato Bisque

Author: Lisa Longley


  • 3 TBSPs unsalted butter
  • 1/2 of a small red onion diced
  • 2 garlic cloves diced
  • 1/2 TBSP dried basil
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 TBSPs all purpose flour
  • 2 cups V8
  • 28 oz whole tomatoes and their juice
  • 1 cup heavy cream


  • In a large stock pot over medium low heat, melt butter. Add garlic, red onion, basil, salt pepper, and crushed red pepper flakes. Cook until the onion is translucent.
  • Whisk in the flour and continue cooking until the flour is fragrant and a light brown color.
  • Whisk in the V8 a little at a time, allowing the flour mixture to smoothly whisk into the liquid. Add the tomatoes and bring to a boil. Then reduce to a simmer and continue cooking, covered for 15 minutes.
  • Either using an immersion blender or working in batches with a stand blender, puree the soup.
  • Remove from the heat and gently stir in the heavy cream.
  • Serve with crusty bread.