Creamy Tomato Basil Bisque (Printable version)

Velvety tomato soup enriched with fresh basil and crisp, golden croutons for added texture.

# Ingredient List:

→ 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. 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, or carefully transfer to a blender in batches.
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 Suggestions:

01 -
  • The heavy cream transforms an ordinary tomato soup into something restaurant-worthy
  • Fresh basil added at the end keeps its bright flavor instead of turning bitter
  • Those homemade croutons make all the difference between good and unforgettable
02 -
  • Never blend hot soup with the lid completely tight or it may explode from steam pressure
  • The soup will thicken slightly as it cools, so keep that in mind when seasoning
  • Croutons are best made the same day but can be stored in an airtight container
03 -
  • Use an immersion blender to avoid transferring hot liquid and dirtying extra dishes
  • Keep the croutons on the side when serving leftovers so they stay crispy

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