Creamy Tomato Basil Bisque (Print)
Velvety tomato and basil bisque garnished with crispy golden croutons for a comforting light meal.
# What You’ll Need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 carrot, peeled and diced
05 - 1 celery stalk, diced
06 - 2 cans (14 oz each) whole peeled tomatoes
07 - 2 cups vegetable broth
08 - 1 teaspoon sugar
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried oregano
→ Cream & Herbs
12 - 1/2 cup heavy cream
13 - 1/4 cup fresh basil leaves, chopped
→ Croutons
14 - 2 cups cubed day-old bread
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon salt
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
02 - Add the canned tomatoes with juice, vegetable broth, sugar, salt, pepper, and oregano. Stir to combine thoroughly.
03 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally to develop flavors.
04 - 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 until golden and crisp, turning halfway through.
05 - Remove soup from heat. Use an immersion blender or carefully transfer to a blender in batches to puree until completely smooth.
06 - Stir in heavy cream and chopped basil. Return to low heat and warm through for 2 minutes. Taste and adjust seasoning if needed.
07 - Serve hot, topped with crispy croutons and extra fresh basil leaves for garnish.
# Expert Tips:
01 -
- The cream makes it feel luxurious without masking the bright tomato flavor
- Homemade croutons transform it from soup dinner into something you'd order at a restaurant
- It comes together faster than you'd expect for something this velvety
02 -
- Hot soup expands rapidly in a blender, so never fill it more than half full and remove the center cap to let steam escape
- Adding cream at the end prevents it from separating or curdling during long simmering
- Letting the soup cool slightly before blending gives you more control over the final texture
03 -
- San Marzano tomatoes will give you the sweetest, most authentic flavor
- If your soup seems too thick after blending, add broth a tablespoon at a time
- The soup actually tastes better the next day as flavors meld together