Creamy Tomato Basil Bisque (Printable)
A smooth tomato and basil blend, enhanced with golden, crunchy croutons for a warm, comforting dish.
# What You'll Need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 carrot, peeled and diced
05 - 1 celery stalk, diced
06 - 2 cans (14 oz each) whole peeled tomatoes
07 - 2 cups vegetable broth
08 - 1 teaspoon sugar
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried oregano
→ Cream & Herbs
12 - 1/2 cup heavy cream
13 - 1/4 cup fresh basil leaves, chopped (plus more for garnish)
→ Croutons
14 - 2 cups cubed day-old bread (such as baguette)
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon salt
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
02 - Add the canned tomatoes with juice, vegetable broth, sugar, salt, pepper, and oregano. Stir to combine thoroughly.
03 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally to develop flavors.
04 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crisp, turning halfway through.
05 - Remove soup from heat. Use an immersion blender or carefully transfer to a blender in batches to puree until completely smooth.
06 - Stir in heavy cream and chopped basil. Return to low heat and warm through for 2 minutes. Taste and adjust seasoning as needed.
07 - Ladle hot soup into bowls and top generously with crispy croutons and additional fresh basil leaves.
# Expert Tips:
01 -
- The velvety texture makes you feel like youre eating restaurant quality food without any fancy techniques
- Everything comes together in under an hour but tastes like it simmered all day
02 -
- Never blend hot soup in a regular blender without venting or it will explode everywhere
- Adding the cream at the very end prevents it from separating or curdling during the long simmer
03 -
- Use an immersion blender right in the pot to save time and avoid transferring hot liquid
- Tear the bread by hand for rustic croutons or cut with a knife for uniform cubes