Creamy Tomato Basil Bisque (Printable)
Velvety tomato and basil soup topped with crunchy golden croutons for a comforting meal.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 cans (14 oz each) whole peeled tomatoes with juice
05 - 1 medium carrot, peeled and sliced
06 - 1 celery stalk, sliced
→ Liquids
07 - 2 cups vegetable broth
08 - 1/2 cup heavy cream
→ Herbs & Seasonings
09 - 1/2 cup fresh basil leaves, packed
10 - 1 teaspoon sugar
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes
→ Croutons
14 - 2 cups cubed day-old bread
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon dried Italian herbs
18 - Pinch of salt
# How to Make:
01 - Preheat oven to 375°F for crouton preparation.
02 - Toss bread cubes with olive oil, garlic powder, Italian herbs, and salt. Spread on a baking sheet. Bake for 12–15 minutes, turning halfway, until golden and crisp. Set aside.
03 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Stir in tomatoes with juice, vegetable broth, sugar, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Add fresh basil leaves and simmer for 2 more minutes.
07 - Remove from heat. Use an immersion blender or carefully transfer to a blender in batches to blend soup until smooth and creamy.
08 - Stir in the heavy cream. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with croutons and extra basil leaves. Serve hot.
# Helpful Tips:
01 -
- The velvety texture comes from a simple trick with cream that transforms ordinary tomato soup into something restaurant worthy
- Fresh basil added at the end keeps its bright flavor instead of turning bitter like dried herbs sometimes do
- Homemade croutons are worth every minute and are incredibly addictive on their own
02 -
- Hot soup expands rapidly when blended, never fill a blender more than half full and always vent the lid to prevent dangerous pressure buildup
- Adding cold cream to hot soup can cause curdling, let the soup cool for just a few minutes or warm the cream slightly first
- Immersion blenders create more splatter than you expect, tilt the pot slightly and keep the blade fully submerged before turning it on
03 -
- Use an immersion blender if possible to avoid transferring hot soup and creating extra dishes
- Grating a small amount of fresh Parmesan into each bowl before serving adds a salty umami finish
- Make double the croutons and store the extras, they are perfect for salads or snacking