Creamy Tomato Basil Bisque (Printable Version)
A velvety tomato and basil bisque finished with golden croutons for a comforting touch.
# What You Need:
→ Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, finely chopped
05 - 28 ounces canned whole tomatoes with juice
06 - 2 cups vegetable broth
07 - 2 tablespoons tomato paste
08 - 1 teaspoon sugar
09 - 1 teaspoon salt, adjust to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - ½ cup heavy cream
14 - ¾ ounce fresh basil leaves, chopped
→ Croutons
15 - 3 slices day-old bread, cut into cubes
16 - 2 tablespoons olive oil
17 - ¼ teaspoon garlic powder
18 - ¼ teaspoon salt
19 - ¼ teaspoon dried Italian herbs, optional
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and a pinch of salt. Cook for 5 to 6 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add canned tomatoes with juice, vegetable broth, sugar, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Preheat oven to 400°F. Toss bread cubes with olive oil, garlic powder, salt, and Italian herbs. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once, until golden and crisp. Set aside.
05 - Remove bay leaf from the pot. Blend soup until smooth using an immersion blender or in batches with a standard blender.
06 - Stir in heavy cream and chopped basil. Simmer gently for 2 to 3 minutes. Adjust seasoning as needed.
07 - Ladle bisque into bowls, top with croutons and additional basil if desired. Serve hot.
# Expert Advice:
01 -
- It tastes decadently creamy but comes together in under an hour with minimal cleanup.
- The fresh basil hits at just the right moment, turning a basic tomato soup into something that feels intentional and personal.
- Croutons add that textural surprise that makes people pause and ask for the recipe.
02 -
- Don't skip the step of cooking tomato paste in the oil—those two minutes of caramelization are what separate this from tasting like a canned soup.
- Add cream at the end and keep the heat gentle after you do; high heat can make it separate and look broken.
- Basil oxidizes and turns dark when cooked, so add it right at the end for that bright, fresh finish that makes people ask what your secret is.
03 -
- If your soup breaks when you add cream, don't panic—whisk in a tablespoon of cold broth or water and it usually comes back together smoothly.
- Using an immersion blender directly in the pot is faster and less mess than transferring to a blender, but be patient and work in short pulses so you don't splash hot soup everywhere.