Creamy Tomato Basil Bisque (Printable Version)
Velvety soup combining ripe tomatoes, fresh basil, and cream for comforting flavor.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 large carrot, peeled and diced
05 - 2 cans (14.5 oz each) diced tomatoes, with juices
06 - 1/2 cup chopped fresh basil leaves (plus more for garnish)
→ Liquids
07 - 2 cups vegetable broth
08 - 1 cup heavy cream
→ Seasonings
09 - 1 teaspoon sugar
10 - 1/2 teaspoon salt (or to taste)
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion and carrot; sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced tomatoes (with juices), basil, vegetable broth, sugar, salt, black pepper, and red pepper flakes if using.
04 - Bring to a simmer, reduce heat, and cook uncovered for 20 minutes, stirring occasionally.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a blender).
06 - Stir in heavy cream. Reheat gently over low heat for 2–3 minutes. Adjust seasoning to taste.
07 - Ladle into bowls, garnish with fresh basil, and serve hot.
# Expert Advice:
01 -
- The secret is patience, letting those tomatoes slowly concentrate into something that tastes like summer itself
- Once you master the base, you will never reach for canned soup again
02 -
- Blending hot soup requires caution, either use an immersion blender or vent your standard blender between batches
- Adding cream while the soup is too hot can cause separation, gentle reheating prevents this completely
03 -
- A pinch of smoked paprika adds incredible depth without overwhelming the classic flavor profile
- Use an immersion blender directly in the pot to avoid transferring hot liquid and making extra dishes