Creamy Tomato Basil Bisque (Printable Version)
Velvety tomato bisque with fresh basil and golden croutons, perfect for a comforting meal.
# What You 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
# How to Make It:
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 with crispy croutons and additional fresh basil leaves.
# Expert Advice:
01 -
- The heavy cream makes it restaurant silky without any fancy techniques
- Those homemade croutons transform it from soup into something people talk about for days
02 -
- Hot soup expands wildly in blenders, so never fill it more than halfway and hold that lid down tight
- The soup keeps thickening as it sits, so stop blending before it becomes completely baby smooth if you prefer some texture
03 -
- Taste your canned tomatoes first, adjusting sugar accordingly since brands vary wildly in acidity
- Let the croutons cool completely on the baking sheet so they crisp up even more