Creamy Tomato Basil Bisque (Printable version)
Velvety tomato soup with fresh basil and cream offers warming flavors for elegant or cozy dining.
# Ingredient List:
→ 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 - ½ cup heavy cream
→ Herbs & Seasonings
08 - 1 teaspoon sugar
09 - 1 teaspoon sea salt (plus more to taste)
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - ¾ cup fresh basil leaves, chopped (plus more for garnish)
→ Optional Garnishes
13 - Additional fresh basil leaves
14 - Drizzle of olive oil or splash of cream
# 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.
02 - Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Stir in tomatoes with their juices, vegetable broth, sugar, salt, pepper, and oregano. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
04 - Remove from heat and stir in chopped fresh basil leaves.
05 - Use immersion blender to puree soup until completely smooth. Alternatively, transfer in batches to a countertop blender and blend carefully.
06 - Return soup to low heat. Stir in heavy cream and heat gently for 2-3 minutes; do not allow to boil.
07 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra basil leaves and a drizzle of olive oil or cream if desired.
# Expert Suggestions:
01 -
- The way cream transforms humble canned tomatoes into something that tastes like it simmered all day at a restaurant
- That moment when you lift the immersion blender and suddenly have velvet instead of chunky soup
- How it makes even a regular Tuesday evening feel like a proper dinner at the end of a long day
02 -
- Never blend hot soup in a regular blender without venting it or the steam will blow the lid off, creating a disaster I have cleaned off my ceiling exactly once
- The carrot is not optional, it is the secret ingredient that makes canned tomatoes taste like they have been roasting for hours
- Room temperature cream prevents it from curdling when it hits the hot soup, a lesson I learned the dramatic way
03 -
- San Marzano tomatoes are worth seeking out, their sweetness and low acidity make a difference you can actually taste
- Season at every stage rather than just at the end, building layers of flavor rather than adding salt all at once