Is There Even A Difference Between Tomato Soup And Tomato Bisque?

Soup is serious business. Mistaking a New England clam chowder for a Manhattan style can cause a real kerfuffle if you're not careful. For this reason, it is essential that we keep our soups in order. For example, a chowder must never be mistaken for a bisque. With this in mind, let us turn to the curious case of tomato soup and bisque. While many use the terms tomato soup and tomato bisque interchangeably, are these soups one and the same, or is there some vital distinction between the two? Here's the scoop. 

While there is no black-and-white division between tomato bisques and tomato soups, tomato bisques tend to be thicker, richer, and have a cream base. In contrast, tomato soups have a thinner texture and may have a broth base, rather than cream. This doesn't mean that tomato soup can't be creamy. In fact, there are many tomato soup recipes with cream bases. However, the general rule of thumb is that bisques have to be creamy, while soups can be either thin and broth-based, or thick and dairy-based. Technically speaking, though, a bisque should include a seafood stock at its base, so most tomato bisques aren't real bisques.

Typically, bisques have a base of seafood broth with a rich, creamy texture. Although most traditional tomato bisques don't include a seafood broth, they have a similarly rich texture and taste. So, if you want a dairy-based tomato soup with a rich texture, go for a package labeled tomato bisque rather than tomato soup. You can also make a tomato bisque all on your own at home. 

For added richness, make your bisque with a roux base, a chicken or vegetable broth, and plenty of milk or cream. You can also thicken up your bisque by adding in rice. And feel free to season your bisque with spices such as nutmeg and a bit of sugar to give it a more complex, slightly sweet flavor profile. Roasting your tomatoes before pureeing and adding them to your bisque can give even more oomph to your bowl. 

When it comes to a bisque, a sweet, creamy element will draw out its similarities to seafood bisques, which rely on the buttery taste of shellfish as well as a rich dairy base. Top with some grilled cheese croutons for an extra rich, fun twist on this classic dish. Or, if you want something a bit more high-end, go for fried goat cheese, which will really give your bowl a tangy edge. If you're feeling really out of the box, go ahead and toss in some lump lobster meat. 

Now, you could make a tomato soup as you would a tomato bisque and call it a soup. After all, soup is a pretty broad umbrella that encompasses many dishes. However, if we're going by the bisque and soup distinction of creamy versus broth, then there are a few things you'll want to keep in mind when making your next batch of tomato soup. 

For starters, instead of leaning into the sweet and creamy capabilities of tomato, tomato soup is a great way to explore the more savory aspects. For a homemade tomato soup, you can start with a broth base and add in tomatoes, garlic, and onions. This will give your soup some pretty serious depth. You can add in even more flavor by roasting your tomatoes, garlic, and onions beforehand. You can also use roasted peppers if you want to add a little Southwestern flair. Try topping your soup with some fresh basil, Italian seasonings, and a drizzle of gourmet olive oil (infused with herbs for an extra kick).

If you want the best of both worlds, you can also drizzle sour cream on top of your soup; this will satisfy even the bisque enjoyers at your table. Or, you can sprinkle some cheddar cheese on top for a rustic feel. Then again, a classic grilled cheese has never failed to finish off a bowl of tomato soup.