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They’re warm, liquid, and tomato based, but what is the difference between all three of thesehot tomato dishes?
The Short Answer:
These three soups differ from one another based on several ingredients and preparation methods.
The Long Answer:
Tomato soup is often best enjoyed alongside a piping hot grilled cheese sandwich. It’s something I think most people universally agree upon. But I’ve found that everyone’s favorite melty cheese based sandwich can be equally enjoyed amongst tomato soup’s first cousins, cream of tomato soup and tomato bisque. (Is it a vegetable soup?Find out here.)
Let’s get into it and figure out where these three delightful comfort foods intersect and differ.
We will start with tomato soup. The old tried and true American favorite.
Most tomato soup that is prepared commercially comes either canned, condensed, or dehydrated.
Most canned tomato soup is composed of tomato puree, which is just tomato paste and water. A few other ingredients are also thrown in there such as wheat flour and (unfortunately) high fructose corn syrup.
Canned soup comes ready to heat and cook while condensed soup has had a lot of its water removed. It is prepared by heating it along with milk or water. Dehydrated soup has had all of the water removed and comes as a powder thatyou have to add hot water to.
So there you have it. Tomato soup is prettyeasy and straightforward. But what about cream of tomato soup?
Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup. That’s because, at a high temperature, the cream would curdle or scale easily. When making cream of tomato soup, most chefs will heat the puree to about 185 degrees Fahrenheit before slowly stirring in the cream.
This creates a thicker “creamier” version of the tomato soup we justtalked about.
When talking about tomato bisque, things get a little dicey. (Heh…dice….tomatoes…I’ll stop…)
Bisque is of French origin and it commonly used to describe a highly seasoned and creamy French soup that is made from the strained broth of crustaceans such as crab, shrimp, crayfish, and lobster.
Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.
So that begs the question, what’s the difference between a tomato bisque and cream of tomato soup? After combing through countless recipes I can honestly say there doesn’t seem to be much of a difference. They can be seasoned a little differently, but inessencethese two soups are the same thing.
So what’s your favorite out of these three? Do you think there’s a difference between cream of tomato and tomato bisque? Sound off in the comment section below and let us know!
FAQs
While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.
What is the difference between a bisque and a cream soup? ›
Key Differences
Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.
Why is it called cream of tomatoes? ›
'Cream of' originally meant not only pureed, but cream added, regardless of other ingredients - most modern shop bought versions will either have cream or a product of dairy origin added, which is why there are often warnings about lactose intolerance on 'cream of' soups.
What's in Campbell's tomato bisque? ›
WATER, TOMATO PASTE, DICED TOMATOES (TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUMCHLORIDE), CANOLA OIL, CREAM, SUGAR, ONIONS, BUTTER, SALT, MODIFIED CORN STARCH, BASIL, YEASTEXTRACT (BARLEY), WHEAT FLOUR, MODIFIED MILK INGREDIENTS, DRIED GARLIC, DRIED PARSLEY, ONIONPOWDER, ANNATTO, SPICES (CONTAINS CHILLIES).
What goes well with tomato bisque? ›
Served alone, creamy tomato bisque makes for a perfect, light appetizer. But, teamed up, the bisque comes alive! For lunch, we love tomato bisque served with our fresh Simple Green Salad with Shallot Vinaigrette, Easy Niçoise Salad or the perfect cozy accompaniment, Maple Roasted Squash Salad.
Is tomato bisque the same as cream of tomato soup? ›
While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.
What makes a soup into a bisque? ›
What Is Bisque? A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.
Does Campbell's tomato soup have cream? ›
Shake up snack time with Campbell's® Creamy Tomato Soup. Made with sun-ripened tomatoes and dairy cream, this luscious rendition of timeless tomato soup is packed in heat-and-go cups: Skip the spoon and just snap on the sipping lid to enjoy flavorful, comforting soup any time, anywhere.
Is tomato soup really good for you? ›
Tomato soup is more than just a comfort food; it's a nutrient-dense, heart-healthy, and delicious choice. Whether you're looking for a low-calorie meal option or want to increase your intake of antioxidants and vitamins, tomato soup is a versatile and tasty solution.
Who makes cream of tomato soup? ›
The Cream of Tomato Soup is a simple, powdered, and delicious classic soup which is easy to use and a great way to minimise waste and optimise storage space due to it's small container.
The main ingredient of a bisque is usually a shellfish like lobster, crab, shrimp, or crayfish, but occasionally other ingredients such as tomato, pumpkin or chicken are used.
Does tomato bisque have chunks in it? ›
What is the difference between tomato soup and tomato bisque? Tomato soup isn't necessarily smooth or creamy, while tomato bisque always will be. The former could technically have chunks of tomato in it; and it may or may not have cream.
Why is tomato bisque not a true bisque? ›
Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.
How to make tomato soup in a can taste better? ›
Adding cooked meat that's high in protein is an easy way to make canned tomato soup taste better and more filling. Chopped bacon pairs well with tomato soup for a BLT-esque soup, or try adding in crumbled ground meat like spicy sausage for some added flavor.
How do you thicken tomato bisque soup? ›
Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.
How long does homemade tomato bisque last? ›
TO STORE: Refrigerate leftovers in an airtight container for up to 4 days. TO FREEZE: Transfer tomato bisque to an airtight, freezer-safe storage container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating. TO REHEAT: Warm on the stovetop or in the microwave until heated through.
What is the main liquid ingredient of a bisque? ›
The main characteristic of a bisque is that it is smooth and has a velvety texture. Most recipes will include a wine and cream to give it its signature flavor and texture.
Why is it called bisque? ›
The word bisque, "crayfish soup" in French, stems either from the Bay of Biscay or the technique of bis cuites, or "twice cooked."
What are the three types of soup? ›
There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.
