Imagine a spoonful of liquid sunshine—velvety butternut squash blended with vibrant tomatoes, creating a sunset-hued bisque that tastes like autumn wrapped in a hug. This Tomato Butternut Bisque balances the natural sweetness of roasted squash with the bright acidity of tomatoes, all brought together with warm spices and a whisper of cream.
The aroma fills your kitchen with notes of caramelized squash, sweet tomato, and warming cinnamon. It’s the kind of soup that makes you want to curl up with a blanket and savor every spoonful slowly.
Why You’ll Love This Tomato Butternut Bisque
This bisque delivers pure comfort without heaviness. The butternut squash creates an incredibly silky texture naturally—no flour or excessive cream needed. Its subtle sweetness plays beautifully against the tomatoes’ tanginess, creating perfect balance in every bite.
The flavor is complex yet comforting. You’ll taste earthy squash, bright tomato, a hint of garlic, and warming spices that dance on your palate. It’s naturally thick and luxurious, coating your spoon like velvet.
This is one of those soup recipes easy enough for weeknight cooking but elegant enough to serve at dinner parties. It’s also a standout among soup recipes healthy options—packed with vitamins, fiber, and antioxidants while tasting absolutely indulgent.
Tomato Butternut Bisque Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can crushed tomatoes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Fresh basil for garnish
How to Make Tomato Butternut Bisque
- Heat olive oil in a large pot over medium heat.
- Sauté onion for 5 minutes until softened and fragrant. Add garlic and cook 1 minute more.
- Add butternut squash cubes, stirring to coat with the aromatic oil.
- Pour in crushed tomatoes and vegetable broth. Add thyme, cinnamon, nutmeg, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until squash is fork-tender.
- Blend until completely smooth using an immersion blender, or work in batches with a regular blender.
- Stir in cream and heat through for 5 minutes. Don’t boil after adding cream.
- Taste and adjust seasoning. The bisque should be sweet, savory, and perfectly balanced.
- Serve hot, garnished with fresh basil and a drizzle of cream.
Tips for the Best Tomato Butternut Bisque
Roast the squash for deeper flavor. Toss cubes with olive oil, roast at 400°F for 30 minutes, then add to your pot. This extra step elevates it into one of the most memorable soups you’ll make.
Use fire-roasted tomatoes for a subtle smokiness that adds complexity. It’s a simple swap that makes a big difference.
Don’t skip the spices. Cinnamon and nutmeg might seem unusual in soups, but they enhance the squash’s natural sweetness and add warmth.
Blend thoroughly for that signature bisque texture. The longer you blend, the silkier it becomes.
This freezes beautifully, making it perfect for soup recipes crock pot meal prep. Freeze in portions for up to 3 months.
Tomato Butternut Bisque Variations
Transform this into a heartier stew by adding white beans and kale during the last 10 minutes of cooking. It becomes one of those satisfying soups and stews recipes perfect for cold nights.
For soup with ground beef lovers, brown seasoned ground beef separately and serve the bisque ladled over it. The combination is surprisingly delicious and adds protein.
Make it Thai-inspired by swapping cream for coconut milk and adding red curry paste and ginger. This creates entirely new soup ideas with an exotic twist.
Try a soup recipes crock pot version by combining all ingredients except cream in your slow cooker. Cook on low for 6 hours, blend, then stir in cream.
Add roasted red peppers for extra sweetness and a gorgeous color boost. This variation fits perfectly into soups and stews recipes collections.
What to Serve with Tomato Butternut Bisque
Pair with crusty sourdough bread brushed with garlic butter. The crispy exterior and chewy interior are perfect for dunking.
Serve alongside a autumn harvest salad with mixed greens, candied pecans, dried cranberries, and goat cheese. The tangy cheese complements the bisque’s sweetness.
Grilled cheese sandwiches with sharp cheddar and apple slices create the ultimate comfort meal pairing.
For a lighter option, serve with herb-roasted chickpeas sprinkled on top for crunch and protein.
Tomato Butternut Bisque FAQs
Can I make this dairy-free? Absolutely! Use coconut milk or cashew cream instead of heavy cream. The bisque remains incredibly creamy thanks to the pureed squash. It’s one of the best soup recipes healthy and dairy-free eaters will love.
How do I make this in a slow cooker? Combine squash, tomatoes, onion, garlic, broth, and spices in your crock pot. Cook on low for 6-8 hours or high for 3-4 hours. Blend smooth and stir in cream. Perfect for soup recipes crock pot enthusiasts.
What other soups pair well with this? This pairs beautifully in a soups and stew menu. Serve before a hearty beef stew or alongside a lighter chicken soup for variety. It’s also excellent in soup ideas for meal prep—make a big batch and portion it out.
Final Thoughts on Tomato Butternut Bisque
This Tomato Butternut Bisque is comfort food at its finest—naturally sweet, perfectly balanced, and silky smooth. The combination of butternut squash and tomatoes creates magic in a bowl, delivering nutrition and indulgence in equal measure. Whether you’re seeking easy soup recipes for busy weeknights or impressive soups to wow dinner guests, this bisque delivers every time. One taste and it’ll become a permanent fixture in your recipe rotation.
Tomato Butternut Bisque
Equipment
- large pot
- knife and cutting board
- immersion blender or blender
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
- Add the butternut squash cubes and stir to coat with oil.
- Pour in crushed tomatoes and vegetable broth. Stir in thyme, cinnamon, nutmeg, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until squash is tender.
- Blend the soup until completely smooth using an immersion blender or countertop blender.
- Stir in the cream and heat gently for 5 minutes without boiling.
- Taste, adjust seasoning, and serve hot garnished with fresh basil.