Creamy Tomato Basil Bisque (Printable version)
Velvety tomato and basil bisque paired with crispy homemade croutons, perfect for cozy dining.
# Ingredient List:
→ For the Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, peeled and diced
05 - 2 (14 oz) cans whole peeled tomatoes, with juices
06 - 1 tablespoon tomato paste
07 - 2 cups vegetable broth
08 - 1 teaspoon sugar
09 - 1/2 teaspoon salt, plus more to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 cup heavy cream
12 - 1/2 cup fresh basil leaves, chopped
→ For the Croutons
13 - 3 cups day-old bread, cut into 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon garlic powder
16 - 1/4 teaspoon salt
17 - 1 tablespoon fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 375°F for the croutons.
02 - In a large pot, heat olive oil over medium heat. Add onion and carrot. Sauté for 5 minutes until softened.
03 - Add garlic and cook for another minute until fragrant.
04 - Stir in tomato paste, canned tomatoes with juices, vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Meanwhile, prepare the croutons: In a bowl, toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp. Toss with fresh parsley if desired.
06 - Remove soup from heat. Add basil leaves. Use an immersion blender or transfer in batches to a blender to purée the soup until smooth and creamy.
07 - Stir in heavy cream, adjust seasoning with extra salt and pepper if needed, and gently reheat if necessary. Ladle the bisque into bowls, top with croutons, and serve immediately.
# Expert Suggestions:
01 -
- The depth of flavor comes from slowly coaxing sweetness out of carrots and onions, not just dumping everything in at once
- Homemade croutons transform this from dinner soup into something that feels like a hug from someone who loves you
02 -
- The soup will seem too thick before adding cream, but that's exactly what you want for a luxurious texture
- Hot soup expands aggressively in a blender, so never fill it more than halfway and leave that vent hole open
03 -
- Use an immersion blender if you possibly can, it saves so much time and mess compared to transferring hot soup in batches
- Season aggressively at the end, cream tends to mute flavors and you'll need more salt than you expect