Creamy Tomato Basil Bisque (Print View)
A velvety smooth tomato bisque enriched with fresh basil and finished with crispy golden croutons for the perfect comforting bowl.
# 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 (plus more for garnish)
→ Croutons
14 - 2 cups cubed day-old bread (such as baguette)
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon salt
# Method:
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.
03 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - While soup simmers, 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 transfer to a blender in batches to puree until 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 croutons and extra fresh basil.
# Insider Tips:
01 -
- The creaminess comes without any complicated roux or heavy techniques
- Those homemade croutons transform it from ordinary soup to restaurant quality
02 -
- Never blend hot soup with the lid completely tight, leave room for steam to escape
- The sugar is not optional, it's essential for balancing the tomatoes' natural acidity
03 -
- Use an immersion blender if possible, it's easier and produces consistent results
- Let the soup cool slightly before blending to prevent dangerous steam buildup