Creamy Tomato Bisque (Printable)

Smooth tomato soup with cream and fresh basil.

# What You'll Need:

→ Vegetables

01 - 2 tbsp unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and diced
05 - 2 tbsp tomato paste
06 - 2 cans (14 oz each) diced tomatoes with juice
07 - 1 cup vegetable broth

→ Dairy & Cream

08 - 1 cup heavy cream
09 - 2 tbsp grated Parmesan cheese (optional)

→ Herbs & Seasoning

10 - 1 tsp sugar
11 - 1 tsp salt, or to taste
12 - ½ tsp freshly ground black pepper
13 - ½ tsp dried oregano
14 - 1 bay leaf
15 - ¼ cup fresh basil leaves, plus extra for garnish

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and minced garlic; sauté for 5 minutes until softened and fragrant.
02 - Stir in tomato paste and cook 1 minute. Add diced tomatoes with juice, vegetable broth, sugar, salt, black pepper, oregano, and bay leaf. Bring mixture to a simmer.
03 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
04 - Remove bay leaf and stir in fresh basil leaves.
05 - Puree soup using an immersion blender or transfer in batches to a countertop blender until smooth.
06 - Return pureed soup to low heat. Stir in heavy cream and Parmesan cheese if using. Heat gently for 2 to 3 minutes without boiling.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh basil.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been stirring a pot all day.
  • The fresh basil isn't just a garnish—it's the secret that transforms canned tomatoes into something elegant.
  • You only need an immersion blender and one pot, which means minimal cleanup and maximum cozy vibes.
02 -
  • Canned tomatoes with juice are non-negotiable; draining them removes the flavor you're counting on for depth and body.
  • Adding the cream at the very end prevents it from breaking, which I learned the hard way by adding it too early and ending up with a grainy texture.
  • Fresh basil loses its brightness if cooked too long, so add it right before blending and save extra for garnish.
03 -
  • If your tomatoes taste a bit acidic, the sugar is your friend—taste as you go and trust your instincts rather than adding it all at once.
  • An immersion blender is worth having just for soups like this, as it blends directly in the pot without the risk of transferring hot liquid.

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