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Spicy, Hearty, Indulgent, Gluten-Free Tomato Bisque Soup

Cozy and comforting, slightly spicy, and oh so hearty, gluten-free tomato bisque soup that's oh so good! Make it with fresh tomatoes, basil, a touch of real cream, and unexpected secret ingredients for the perfect lunch or a quick meal to warm up your day!

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Spicy, Hearty, Indulgent - Gluten-Free Tomato Bisque Soup

When it comes to simple, satisfying, and comforting meals, few entrées can top a steaming bowl of tomato soup…

While many companies make gluten-free soup varieties that are easy to heat and serve up instantly, you might be happy to know that preparing a hearty homemade pot of tomato bisque soup doesn’t require hours of cooking.

Read on to discover a recipe that’s nearly effortless to make at home. It uses simple pantry ingredients that you probably already have that, when combined, make this spicy, hearty, indulgent, gluten-free tomato bisque soup ready in about 30 minutes.

So let’s get started.

Gluten-Free Tomato Bisque Soup

ABOUT THIS RECIPE (per serving)

Gluten Free
Servings:  6
AVG. Maker RATING: 
5 from 3 votes
Write a Recipe Review
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Course : Dinner, Entrée, Lunch
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 172
Fat 9.6
Carbohydrates 20.5
Protein 4.3

First, the inspiration for this recipe:

Several years ago, working near Hersey, Pennsylvania, my travel commitments wrapped up early. My flight wasn’t leaving until much later that day, so taking a side trip to visit the town that’s famous for its chocolate was an easy decision.

Now, you may be asking yourself, what do Hersey and chocolate have to do with tomato bisque soup?

Well, it all began with the museum gift store.

You see, the gift store was among my first stops. And that’s where I stumbled across a fabulous little coffee shop and café in the same building. It lured me into taking a break from browsing and sightseeing to enjoy a cup of chocolate-laced coffee latte and the most delicious tomato bisque soup I’d ever eaten.

Confession time - I have a hard time taking NO for an answer.

Of course, I couldn’t resist asking for their recipe.

But my attempt to get the cafe’s tomato bisque secret was defeated.

So I did what any creative, got-to-have-it because it’s such a so-darned-good bowl of soup that an on-a-mission-focused girl like me might do. I scribbled down notes about everything I indulged in every bite.

My napkin was perfect for noting the flavors and every tasty detail. Things like spices recognized by taste and the tomatoes, carrots, and onions I knew were in the soup to attempt to recreate the recipe when I got home.

In the weeks following, I experimented with making an equally indulgent tomato bisque. But nothing came close.

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An epiphany:

The magical romantic comedy Chocolat (2000) is based on the book by Joanne Harris about a woman, Vianne Rocher, played by Juliette Binoche, who transforms a village through her chocolate shop.

Vianne creates the most delightful treats in her wonderful chocolate shop. When her first customers arrive, she offers them hot chocolate made from a 2000-year-old recipe with a hint of chili pepper, saying, “It will give you a lift.”

Wala! Chocolate and Chili Pepper - Those were the secret ingredients!

But before I get to the recipe, you might find it interesting to hear about what I learned in this ‘rabbit hole’ of my tomato bisque food journey.

Tomato FAQs

It’s not hard for me to believe since I love them so much!

Tomatoes’ popularity is right behind potatoes, lettuce, and onions.

Despite their popularity, they were only about 200 years ago thought to be poisonous in the U.S. The misconception was likely because the plant belongs to the toxic nightshade vegetable family.

Tomatoes benefit a wide range of bodily systems. Their nutritional content supports heart health, healthy skin, and weight loss.

Including tomatoes in your diet can help maintain healthy blood pressure. Eating them can reduce blood glucose in people with diabetes and even help protect against cancer.

Because tomatoes contain essential carotenoids such as lutein and lycopene, eating them can help protect the eye against light-induced damage.

Another pro-tomato attribute is that when cooking or stewing tomatoes before eating them, those preparation methods can boost the availability of crucial nutrients.

Tomatoes are among the top ten fruits and vegetables with pesticide residue levels. So, it’s best to always wash them before eating them unless you are sure they have been grown organically without pesticides. But to be super safe, I’d wash them anyway.

A Bit of Tomato History

According to The Oxford Companion of American Food and Drink, tomatoes have been grown in the United Kingdom since the late sixteenth century.

But what is fascinating and challenging to imagine is a time in history when tomatoes were not as popular as food. Believe it or not, the early culinary use of tomatoes was only used as a secondary ingredient in soups.

When tomatoes became popular as food in the late eighteenth century, cooks incorporated them only to provide coloring and acidic flavor unmatched by other fruits or vegetables.

Early tomato soups were referenced in English medical, agricultural, and botanical journals as recipes were essentially vegetable soups where the tomato was down towards the bottom of the ingredient list.

As cooking, society, and tomatoes’ growth progressed, the number of them in soup increased while other vegetable ingredients decreased.

By the mid-nineteenth century, tomatoes had become a significant ingredient in soup recipes in American cookbooks.

The progressiveness and popularity of the tomato in soups in America continued to transform the fruit at the close of the nineteenth century and into the beginning of the twentieth. Cooks then began to combine cream and milk with tomatoes and other ingredients during the early 1880s.

Following tomato’s rise to its star ingredient status in tomato soup, the first commercially canned tomato soup appeared on the American market in 1895 after the Civil War. The Franco-American Food Company manufactured the ready-to-eat canned soup in Jersey City, New Jersey.

That early predecessor became popularly known as America’s favorite tomato soup, with the company and the recipe being acquired by the famed Campbell Soup Company of Camden, New Jersey, in 1916.

Canned tomato soup grew in popularity and became America’s favorite soup, a position it held for the next eighty years.

Today, tomato soup ranks among America’s top five types of soup sold commercially.

While I have found tasty gluten-free, ready-to-eat tomato soup options at the grocery store, there’s just something about the depth of flavor, not to mention the therapeutic value of making soup yourself if you have the time.

Make & Serve:

When making this recipe, plan on allowing 30 minutes to get it ready. Serve it with some toasted gluten-free croutons, freshly grated parmesan cheese, or your favorite four-cheese blend. Add a bit of chopped parsley for garnish, and enjoy!

How to Make Gluten-Free Bread Cubes, Croutons & Breadcrumbs
How to Make Gluten-Free Bread Cubes, Croutons, and Bread Crumbs

To make this tomato bisque recipe sing, add a few fresh chopped chili peppers and enrich it with two ounces of semisweet chocolate. While the extra spice may likely excite your olfactory, the kick of spice with tomato and cream combined with the hint of chocolate meld deliciously in a combination perfect for indulging in and warming up the day. Ah, soup!

Gluten-Free Tomato Bisque Soup

Spicy, Hearty, Indulgent - Gluten-Free Tomato Bisque Soup

Cozy and comforting, slightly spicy, and oh so hearty gluten-free tomato bisque soup! Make it with fresh tomatoes, basil, a touch of real cream, and unexpected secret ingredients to make the perfect lunch or quick meal. A treat to eat for warming up your day!
Kymberley @GfreeDeliciously
5 from 3 votes
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Entrée, Lunch
Cuisine American
Servings 6
Calories 172 kcal

EQUIPMENT

  • Dutch Oven or Large Pot
  • Blender

INGREDIENTS
 
 

  • 4 fresh chili peppers stems removed and chopped
  • 28 ounces Tomatoes fresh (about six tomatoes peeled and cored)
  • 1 medium Onion cut into ½-inch pieces
  • 1 medium Carrot cut into ½-inch pieces
  • 1 Celery stalk cut into ½-inch pieces
  • 1 tablespoon Olive Oil
  • 1 tablespoon Basil* fresh chopped or dried
  • 1 teaspoon Marjoram* fresh chopped or dried
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper freshly ground
  • 1 cup Chicken or Vegetable Stock
  • ¼ cup Whole Cream
  • 1-2 ounces Bittersweet Chocolate grated
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INSTRUCTIONS
 

  • Sauté the onion, carrot, celery, chilis, and Olive oil in a heavy Dutch Oven over medium heat until fork-tender.
  • Add the tomatoes and the stock, continuing to cook until the ingredients come to a boil. Stir in the salt and baking soda, basil, marjoram, and pepper.
  • Using an immersion blender (or, transfer to a blender) blend the ingredients until they are completely smooth.
  • Return liquid to Dutch Oven on low heat and add in cream and grated chocolate. Taste and adjust seasoning as desired. Simmer on low heat until ready to serve.
  • Dish and serve with gluten-free croutons, freshly grated parmesan cheese or your favorite four-cheese blend. Add chopped parsley for garnish. Enjoy!

KITCHEN NOTES

Substitutions:
Make it Vegan – Use cashew cream instead of the whole cream. To make cashew cream blend ½ cup cashews with ½ cup water until smooth.
Make it Nut and Dairy-Free - Substitute unsweetened coconut cream instead of the whole cream. You can find canned unsweetened coconut cream at most grocery stores in the Asian food aisle.
Use Canned or Boxed Tomatoes – Canned or boxed tomatoes work equally well, especially when fresh tomatoes are not in season.
Dried Herbs – Dried herbs work perfectly fine in place of fresh. When substituting dried herbs divide the quantity of herbs called for in half.
*1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

Nutrition

Calories: 172kcalCarbohydrates: 20.5gProtein: 4.3gFat: 9.6gSaturated Fat: 4.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.9gTrans Fat: 0.1gCholesterol: 12.4mgSodium: 386.1mgPotassium: 583.7mgFiber: 4gSugar: 13.6gVitamin A: 291.9IUVitamin C: 64.9mgCalcium: 45.4mgIron: 1.1mg
Keyword tomato, tomato bisque, tomato soup
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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