Creamy Tomato Basil Bisque (Printable View)

Velvety tomato soup blended with basil and cream, garnished with crunchy croutons for a comforting dish.

# What You'll Need:

→ Vegetables & Herbs

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 28 oz canned whole peeled tomatoes
05 - 1 medium carrot, peeled and chopped
06 - 1 celery stalk, chopped
07 - 1/2 cup fresh basil leaves

→ Liquids & Dairy

08 - 2 cups vegetable broth
09 - 1/2 cup heavy cream
10 - 1 tablespoon tomato paste

→ Seasonings

11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes

→ Croutons

15 - 2 cups cubed day-old bread
16 - 2 tablespoons olive oil
17 - 1/4 teaspoon garlic powder
18 - 1/4 teaspoon salt

# How-To Steps:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
03 - Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute.
04 - Add tomatoes with juices, vegetable broth, sugar, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Stir in basil leaves and remove from heat. Using an immersion blender or working in batches with a blender, puree the soup until completely smooth.
06 - Return soup to low heat. Stir in heavy cream and gently warm through, being careful not to boil. Adjust seasoning to taste.
07 - Ladle soup into bowls, top with croutons and extra fresh basil to serve.

# Expert Advice:

01 -
  • The secret is simmering the tomatoes long enough to develop that deep, almost sweet flavor that makes restaurant bisque so unforgettable
  • Homemade croutons transform this from ordinary soup into something you'd happily serve at a dinner party
02 -
  • Hot soup expands rapidly in a blender, so never fill it more than halfway and remove the center cap to let steam escape
  • Let the soup cool for at least 10 minutes before blending, or your cream may separate
03 -
  • Use whole peeled tomatoes instead of diced for the smoothest texture
  • Let the soup cool slightly before blending so the cream doesn't separate

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