Oma's Easy Tomato Bisque Soup (Tomaten-Bisque-Suppe)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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This tomato bisque soup, aka Tomaten-Bisque-Suppe, is great for all. Smooth, well-seasoned, and creamy, it's delicious as a light lunch or supper, served with some fresh crusty bread. What's also great is that vegetarians and vegans can enjoy it as well.

Check the A bit of this & a bit of that section for additions to make this soup spicier ... the way my hubby like it.

Don't know the difference between a bisque and a regular soup? Check below.

A bit of this and a bit of that ...

1. Add one clove of garlic, crushed, along with the vegetables.
2. Season with a pinch of chili powder and a dash of Worcestershire sauce.
3. Use Montreal Steak Spice to give it a bit of kick!
4. Spoon a bit of cream or swirl it in when serving.
5. Garnish with chives or parsley.

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German soup?

This recipe reminds me of my Mutti. She'd take whatever she had in the fridge and turn it into a wonderful dinner. The soup recipe above is a perfect example.

All its ingredients are in my fridge and cupboard right now. Even without a recipe, I'd turn it into a soup ... and even though it wouldn't be a traditional German soup recipe, it would taste German. 

Why? Because my taste buds are tuned to German cooking. I'd season it and follow the 'German methods' I learned from my Mutti. Wunderbar! Suppe!

When is a Soup a Bisque?

Bisques are traditionally made with shellfish, such as crab, shrimp, lobster, or crayfish. The stock is then thickened with the puréed shellfish meat.

However, bisques can also be thickened with puréed vegetables. That makes it a perfect method to make it vegan. Hence, in this case, puréed vegetables thicken this well seasoned vegetable stock.

Among vegan soup recipes, this one is really easy. The quantities can be adjusted as needed, with more or less of each vegetable added.

Ready to make this tomato soup?

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Easy Tomato Bisque Soup – Oma's Tomaten-Bisque-Suppe

This tomato bisque soup, aka Tomaten-Bisque-Suppe, is great for all. Smooth, well-seasoned, and creamy, it's delicious as a light lunch or supper, served with some fresh crusty bread.

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Servings:

Makes 4 servings

Ingredients:

• 2 tablespoons (30 milliliters) olive oil
• 1 large carrot, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 large potato, peeled and chopped
• 2 cups (480 grams) canned crushed tomatoes
• 1 tablespoon (30 grams) tomato paste
• 1 teaspoon (4 grams) sugar
• 2 bay leaves
• 4 cups (960 milliliters) vegetable broth
• salt and freshly ground black pepper, to taste

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the carrots, onions, celery and potatoes. Cover and sweat the veggies for about 5 minutes, stirring occasionally.
2. Add the crushed tomatoes, tomato paste, sugar, bay leaves, and broth. Bring to a boil.
3. Reduce the heat, cover, and simmer for about 20 minutes, or until the vegetables are tender.
4. Remove the bay leaves.
5. Purée the soup either in a blender (be careful, it’s hot!) or with an immersion blender.
6. Season with salt and pepper, and serve.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: March 15, 2026

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.