Creamy Tomato Basil Bisque (Printable Version)

Velvety blend of tomatoes, basil, and cream delivers a comforting and elegant starter or light meal.

# What You Need:

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

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

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)

11 - 1/2 cup heavy cream

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

01 - Heat olive oil in a large pot over medium heat. Add diced onion and chopped carrot, sauté 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 optional red pepper flakes. Bring the mixture to a simmer.

04 - Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally, until vegetables are very tender.

05 - Remove from heat and stir in chopped fresh basil leaves.

06 - Using an immersion blender or working in batches with a countertop blender, purée the 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 fresh basil, and serve hot.

01 -

It feels fancy enough for guests but honest enough for a Tuesday night when you just need comfort
The whole thing comes together in less than an hour, which feels like a small miracle when the result tastes like you've been tending a pot all day
Fresh basil transforms canned tomatoes into something that tastes like the farmers market just showed up in your kitchen

02 -

Temperature is everything when adding cream to soup. Too hot and it breaks. Room temperature or cold cream added slowly to warm soup is your answer.
Fresh basil added at the end stays bright and herbaceous. If you cook it with everything else, it just becomes a flavor you can't quite identify. Save it for the final minutes.
The immersion blender is truly the move here. It gives you the most control and creates the silkiest texture. If you only have a countertop blender, it works, just work in smaller batches.

03 -

Roast your own fresh tomatoes if you have access to good ones at the height of summer. Toss them with olive oil, salt, and pepper, roast at 400 degrees until the skins split and they start to caramelize at the edges, then use them in place of canned. You'll taste the difference.
Make a double batch and freeze half in portions. It defrosts beautifully and becomes a secret weapon on nights when you want something that tastes like you spent hours in the kitchen but you didn't.