Creamy Tomato Basil Bisque (Printable)

Rich tomato bisque with fresh basil and crunchy golden croutons for a comforting meal.

# What You Need:

→ Vegetables & Herbs

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 28 ounces canned whole tomatoes, with juices (or fresh ripe tomatoes peeled and chopped)
05 - 1 large carrot, peeled and diced
06 - 1 celery stalk, diced
07 - 1/2 cup packed fresh basil leaves, plus extra for garnish

→ Liquids

08 - 2 cups vegetable broth
09 - 1/2 cup heavy cream

→ Seasonings

10 - 1 teaspoon sugar
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes (optional)

→ Croutons

14 - 2 cups cubed rustic bread
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon salt

# How-To:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, and salt. Spread evenly on a baking sheet and bake for 12 to 15 minutes, tossing halfway, until golden and crisp.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, sautéing for 6 to 8 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add tomatoes with their juices, fresh basil leaves, vegetable broth, sugar, salt, black pepper, and red pepper flakes if using. Stir and bring to a simmer.
05 - Reduce heat to maintain a gentle simmer, cook uncovered for 20 to 25 minutes, stirring occasionally, until vegetables are very tender.
06 - Remove from heat and puree the soup until smooth using an immersion blender or in batches with a regular blender.
07 - Stir in heavy cream and gently warm if necessary. Adjust seasoning to taste.
08 - Ladle into bowls and top with crispy croutons and additional fresh basil leaves for garnish.

# Expert Advice:

01 -
  • It tastes like you simmered it all day, but youre done in under an hour.
  • The croutons add that satisfying crunch that makes every spoonful feel special.
  • Its the kind of soup that works for a quiet lunch or when you want to impress someone without trying too hard.
02 -
  • Dont skip sautéing the vegetables first, that step builds the foundation of flavor.
  • If you blend hot soup in a regular blender, leave the lid slightly vented or itll explode all over your ceiling.
  • Add the cream off the heat so it doesnt curdle or separate.
03 -
  • Use San Marzano tomatoes if you can find them, the flavor is sweeter and less acidic.
  • Toast your croutons until theyre darker than you think, they soften slightly once they hit the hot soup.
  • If the soup tastes too acidic, add another pinch of sugar instead of more salt.

Return