Creamy Tomato Bisque (Print View)
Velvety tomato bisque with fresh herbs and cream for a cozy, warming starter or light meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 large carrot, peeled and chopped
05 - 1 celery stalk, chopped
06 - 1.8 lbs ripe tomatoes, chopped (or one 28-oz can whole peeled tomatoes, drained)
→ Liquids & Dairy
07 - 2 cups vegetable broth
08 - 1/2 cup heavy cream
09 - 1 tablespoon tomato paste
→ Seasonings
10 - 1 teaspoon sugar
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon dried basil
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
15 - Fresh basil leaves
16 - Additional cream for drizzling
17 - Croutons
# Method:
01 - Melt butter in a large pot over medium heat. Add diced onion, minced garlic, chopped carrot, and celery. Sauté for 5 to 7 minutes until softened and fragrant.
02 - Stir in tomato paste and cook for 1 minute to deepen flavor.
03 - Add chopped tomatoes, vegetable broth, sugar, dried thyme, dried basil, and bay leaf. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Remove bay leaf. Use an immersion blender, or blend in batches using a stand blender, to puree the soup until smooth.
05 - Return pureed soup to low heat. Stir in heavy cream and season with salt and freshly ground black pepper. Warm gently without boiling.
06 - Ladle soup into bowls and garnish with fresh basil leaves, a drizzle of cream, and croutons if desired.
# Insider Tips:
01 -
- It comes together in 40 minutes but tastes like you've been simmering it all day.
- The immersion blender method means no fussy straining or multiple dishes.
- It's naturally vegetarian and gluten-free without feeling like a compromise.
02 -
- Don't skip the step of cooking the tomato paste for that minute—it transforms the whole soup from bright to deep.
- If you're using fresh tomatoes, let them get a little overripe; they have more natural sugar and acid balance than anything picked early.
03 -
- Use high-quality canned tomatoes if fresh are out of season; they're often picked at peak ripeness and worth the investment.
- The key to silky texture is patience—never boil after you add the cream, just let it warm through gently.