Creamy Tomato Basil Bisque

The first time I made tomato bisque, I stood over the pot watching the cream swirl into the deep red base, creating these gorgeous ribbons of orange and pink. My roommate walked in and asked if I'd been cooking for hours, but honestly, it came together in under an hour. Now it's the soup I make when I need something that feels fancy but actually lets me curl up with a book while it simmers.

Last winter, my sister came over feeling completely drained from work. I made this soup, and we sat at the kitchen table in our socks, dipping croutons and talking for two hours. She said it was like a hug in a bowl, which sounds cheesy until you're the one needing the hug.

Ingredients

• 1 tablespoon olive oil: The foundation for sautéing your aromatics, giving them that golden start
• 1 medium yellow onion, chopped: Provides the sweet backbone that balances the tomatoes' acidity
• 2 cloves garlic, minced: Add this right before the tomatoes so it blooms without burning
• 800 g (28 oz) canned whole peeled tomatoes: Whole tomatoes have better flavor and texture than diced, and they break down beautifully
• 1 medium carrot, chopped: The unsung hero that adds natural sweetness and body
• 1 celery stalk, chopped: Completes the classic mirepoix base for depth of flavor
• 1/2 cup fresh basil leaves: Stir these in at the end so their bright, peppery flavor stays fresh
• 2 cups vegetable broth: Use a good quality one since it makes up half the soup
• 1/2 cup heavy cream: What turns tomato soup into luxurious bisque
• 1 tablespoon tomato paste: Concentrates that tomato flavor even more
• 1 teaspoon sugar: Cuts the acidity, especially important if using canned tomatoes
• Salt, pepper, and red pepper flakes: Build these gradually to your taste
• 2 cups cubed dayold bread: Slightly stale bread makes the best croutons because it crisps without burning
• 2 tablespoons olive oil: Toss the bread cubes right on the baking sheet for easy cleanup
• 1/4 teaspoon garlic powder and salt: Simple seasoning that makes croutons taste like they came from a restaurant

Instructions

Make the croutons first:

Preheat your oven to 190°C (375°F), toss bread cubes with olive oil, garlic powder, and salt, spread them on a baking sheet, and bake for 10–12 minutes, turning once until golden and crisp. Set them aside while you make the soup.

Build your flavor base:

Heat olive oil in a large pot over medium heat, add onion, carrot, and celery, and sauté for 5–7 minutes until softened and fragrant.

Add the aromatic layers:

Stir in garlic for just 1 minute, then add tomato paste and cook another minute to deepen its flavor.

Simmer the soup:

Pour in tomatoes with their juices, vegetable broth, sugar, salt, pepper, and red pepper flakes, bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

Add the fresh basil:

Stir in fresh basil leaves, remove from heat, and let it cool slightly before blending.

Blend until silky smooth:

Use an immersion blender right in the pot, or work in batches with a regular blender, until the soup is completely velvety with no texture remaining.

Add the cream:

Return soup to low heat, stir in heavy cream, and warm through gently without boiling.

Serve it up:

Ladle into bowls and top generously with those crispy croutons and fresh basil.

Save

This recipe became my go-to the year I lived alone and needed comfort food that felt like taking care of myself. Something about the ritual of making croutons while the soup simmers makes the whole house feel warm.

Make It Your Own

I've discovered that a splash of white wine before simmering adds this subtle brightness that makes people ask what your secret ingredient is. For a vegan version, coconut cream works beautifully and adds just enough tropical sweetness to complement the tomatoes.

Perfect Pairings

Nothing beats a classic grilled cheese dipped into this bisque, the way the cheese pulls when you take that first bite. I also love serving it alongside a simple green salad with vinaigrette to cut through the richness.

Make Ahead Tips

This soup actually tastes better the next day as the flavors have time to meld together. Store the croutons separately so they stay perfectly crisp, and add a splash of broth when reheating since it thickens up overnight.

• Freeze the soup without cream for up to 3 months and add cream when reheating
• The croutons stay fresh in an airtight container for up to a week
• Double the recipe and freeze half for busy weeknight dinners

Save

There's something deeply satisfying about dipping a perfectly crispy crouton into velvety bisque, hearing that soft crunch, and knowing you made it all yourself.

Recipe FAQs

→ What type of tomatoes work best for this dish?

Ripe fresh tomatoes peeled and chopped offer a bright flavor, but canned whole peeled tomatoes can be used for convenience and consistent taste.

→ How can I make the croutons crispy?

Toss the bread cubes with olive oil, garlic powder, and salt before baking at 190°C (375°F) until golden, turning once to ensure even crispiness.

→ Can I substitute the heavy cream for a dairy-free option?

Yes, coconut cream or cashew cream are excellent dairy-free alternatives that maintain the soup’s rich texture.

→ What’s the best way to achieve a smooth texture?

Use an immersion blender directly in the pot or blend in batches using a countertop blender for a silky, velvety finish.

→ How do the fresh basil leaves impact the flavor?

Fresh basil adds a fragrant herbal note, brightening the rich tomato base and enhancing the overall freshness of the dish.

→ Can this be prepared in advance?

Yes, the soup can be made ahead and gently reheated. Add the croutons just before serving to keep them crisp.