From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Creamy Tomato Bisque in a Sourdough Bread Bowl
Rich, velvety, fresh — timeless comfort in a crusty bread bowl.
Bobbie's kitchen notes: use San Marzano tomatoes for the best, naturally sweet flavour; blending creates the classic velvety bisque texture; a touch of sugar balances the acidity; fresh basil at the end makes the flavour bright and fresh; for extra richness, use half-and-half instead of milk; homemade sourdough bowls give the best flavour and texture; this soup freezes well — just add cream after reheating. Storage: soup keeps 4 days in the fridge or 3 months frozen; bread bowls are best fresh (reheat at 350°F for 5–7 minutes). Nutrition per serving from Bobbie's card (approximate): 380 calories, 9 g protein, 26 g fat, 26 g carbohydrates, 4 g fibre. Vegetarian option: use vegetable broth. May contain soy (depending on bread brand).
Ingredients
For the tomato bisque
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 (28 oz) cans whole peeled San Marzano tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- ½ cup whole milk (optional for lighter texture)
- 2 tbsp tomato paste
- 1 tbsp sugar (balances acidity)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- ½ cup fresh basil, chopped (plus extra for garnish)
- ½ cup grated Parmesan cheese (optional)
For the sourdough bread bowls
- 4–6 round sourdough bread bowls (or small artisan loaves)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ cup shredded mozzarella and ¼ cup Parmesan (optional, for cheesy bread bowl top)
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Method
- 1
Sauté the aromatics: in a large heavy pot, heat olive oil and butter over medium heat. Add onions and cook for 5–7 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- 2
Add tomatoes and seasonings: add crushed tomatoes, tomato paste, broth, sugar, salt, pepper, basil, oregano and red pepper flakes (if using). Stir well and bring to a boil, then reduce heat and simmer for 20–25 minutes to develop flavour.
- 3
Blend until smooth: use an immersion blender (or transfer to a blender in batches) and blend until completely smooth and creamy.
- 4
Add the cream: stir in heavy cream and milk (if using). Simmer for 5–10 minutes. Taste and adjust seasoning with salt, pepper and extra basil.
- 5
Prepare the bread bowls: cut the tops off the bread bowls and remove the insides. Brush the outside and inside with olive oil or melted butter, garlic powder and Italian seasoning. Bake at 375°F for 10–12 minutes until golden and crisp.
- 6
Optional cheesy top: for a cheesy top, sprinkle mozzarella and Parmesan on the bread bowl and broil for 2–3 minutes until melted and bubbly.
- 7
Serve and enjoy: ladle hot tomato bisque into bread bowls. Garnish with fresh basil, Parmesan and a drizzle of cream. Serve immediately!
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Creamy Tomato Bisque in a Sourdough Bread Bowl is printed in Soup & Cozy Nights
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From Bobbie's “Bobbie's Recipe Cards (batch 4)”. Written up by Bobbie's Kitchen · Updated 26 October 2026