Creamy Tomato Basil Bisque (Print)
Velvety blend of ripe tomatoes, fresh basil, and cream for warm, comforting mouthfeel.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 28 oz canned whole peeled tomatoes (or 8 large ripe tomatoes, chopped)
05 - 1 carrot, peeled and diced
→ Liquids
06 - 2 cups vegetable broth
07 - 1/2 cup heavy cream
→ Herbs & Seasonings
08 - 1 teaspoon sugar
09 - 1 teaspoon sea salt (plus more to taste)
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 3/4 cup fresh basil leaves, chopped (plus more for garnish)
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and carrot; sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
03 - Add tomatoes with juices, vegetable broth, sugar, salt, pepper, and oregano. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavors.
04 - Remove from heat and stir in chopped fresh basil leaves, allowing them to wilt slightly.
05 - Use an immersion blender to puree until completely smooth and velvety. Alternatively, transfer to a countertop blender in batches, blending carefully with hot liquid.
06 - Return soup to low heat. Stir in heavy cream and heat gently for 2-3 minutes until warmed through. Do not boil to prevent cream from separating.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with extra fresh basil leaves and a drizzle of olive oil or splash of cream.
# Expert Advice:
01 -
- The combination of roasted tomato sweetness and fresh basil creates layers of flavor that taste like they have been simmering all day, even though it comes together in under an hour.
- This bisque walks the line between elegant enough for dinner guests and comforting enough for a Tuesday night alone on the couch.
02 -
- Never let the soup boil after adding the cream, or it will separate and lose that silky restaurant quality texture.
- If you only have a regular blender, puree in small batches and never fill it more than halfway hot soup expands aggressively and can force the lid off.
03 -
- Adding a pinch of red pepper flakes with the garlic creates a subtle warmth that many people cannot quite identify but keeps them coming back for another spoonful.
- The carrot trick is worth remembering, it works in almost any tomato based dish to naturally balance acidity without adding overt sweetness.