Creamy Tomato Basil Bisque (Print)

Velvety tomato blend enhanced with fresh basil and crisp golden croutons in every spoonful.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 cans (14 oz each) whole peeled tomatoes with juice
05 - 1 medium carrot, peeled and sliced
06 - 1 celery stalk, sliced

→ Liquids

07 - 2 cups vegetable broth
08 - 1/2 cup heavy cream

→ Herbs & Seasonings

09 - 1/2 cup fresh basil leaves, packed
10 - 1 teaspoon sugar
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes

→ Croutons

14 - 2 cups cubed day-old bread
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon dried Italian herbs
18 - Pinch of salt

# How To Make It:

01 - Preheat oven to 375°F.
02 - Toss bread cubes with olive oil, garlic powder, Italian herbs, and salt. Spread on a baking sheet and bake for 12–15 minutes, turning halfway, until golden and crisp. Set aside.
03 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Stir in tomatoes with juice, vegetable broth, sugar, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Add fresh basil leaves and simmer for 2 more minutes.
07 - Remove from heat. Use an immersion blender to blend soup until smooth and creamy.
08 - Stir in the heavy cream. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with croutons and extra basil leaves. Serve hot.

# Expert Advice:

01 -
  • The way the cream transforms into pure silk still amazes me every single time
  • Those homemade croutons make you feel like youre eating at a fancy restaurant without any of the fuss
  • This soup freezes beautifully so you can always have comfort ready on busy nights
02 -
  • Let the soup cool slightly before blending or it will splash everywhere no matter how careful you are
  • The croutons can be made days ahead and stored in an airtight container for quick soup nights
03 -
  • Add the cream at the very end after blending to prevent it from breaking
  • Use an immersion blender right in the pot for easy cleanup and less mess

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