Creamy Tomato Basil Bisque (Printable)

Smooth tomato and basil soup enriched with cream and fresh herbs for an elegant light meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cans (14.5 oz each) diced tomatoes with juice
05 - 1 medium carrot, peeled and chopped

→ Liquids

06 - 2 cups vegetable broth (gluten-free if preferred)

→ Flavorings

07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Dairy

11 - 1/2 cup heavy cream

→ Herbs

12 - 1/2 cup fresh basil leaves, chopped (plus extra for garnish)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and chopped carrot; cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes with juice, vegetable broth, sugar, salt, black pepper, and red pepper flakes if using. Bring mixture to a gentle simmer.
04 - Reduce heat to low, cover pot, and simmer for 20 minutes, stirring occasionally until vegetables are tender.
05 - Remove pot from heat and stir in chopped fresh basil leaves.
06 - Using an immersion blender or working in batches with a countertop blender, purée soup until smooth and creamy.
07 - Return soup to low heat, stir in heavy cream, and warm gently without boiling. Adjust seasoning to taste.
08 - Ladle soup into bowls, garnish with additional basil leaves, and serve hot.

# Expert Suggestions:

01 -
  • A restaurant-quality soup you can have ready in under an hour, which feels like a little culinary victory
  • The fresh basil at the end transforms it from ordinary to extraordinary, like a final flourish that makes guests think you've been cooking all day
  • Naturally vegetarian and easily adaptable for dietary preferences, so you can make it for anyone
02 -
  • Don't skip pureeing all the way through, any chunks left behind will remind you that you didn't commit to the blending, and the whole charm of this soup is its silky texture
  • The basil goes in after blending, not before, because heat can turn it dark and bitter instead of vibrant and fresh
  • Adding cream to hot soup sometimes causes it to curdle if the soup is too hot or if you add it too quickly, so low heat and slow stirring are your friends here
03 -
  • Buy your tomatoes in winter months when canned tomatoes are at their peak because they're processed the same day they're picked at the height of ripeness, which means better flavor in your bowl
  • The secret to making this taste like restaurant bisque is using good quality ingredients and not rushing the final blending, letting the immersion blender do the work until it's completely smooth

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