Creamy Tomato Basil Bisque (Printable)
Smooth tomato and basil soup finished with crunchy homemade croutons.
# Ingredient List:
→ For the Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, peeled and diced
05 - 2 (14 oz) cans whole peeled tomatoes, with juices
06 - 1 tablespoon tomato paste
07 - 2 cups vegetable broth
08 - 1 teaspoon sugar
09 - 1/2 teaspoon salt, plus more to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 cup heavy cream
12 - 1/2 cup fresh basil leaves, chopped
→ For the Croutons
13 - 3 cups day-old bread, cut into 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon garlic powder
16 - 1/4 teaspoon salt
17 - 1 tablespoon fresh parsley, chopped (optional)
# How to Make:
01 - Preheat the oven to 375°F for the croutons.
02 - In a large pot, heat olive oil over medium heat. Add onion and carrot. Sauté for 5 minutes until softened.
03 - Add garlic and cook for another minute until fragrant.
04 - Stir in tomato paste, canned tomatoes with juices, vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Meanwhile, prepare the croutons: In a bowl, toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp. Toss with fresh parsley if desired.
06 - Remove soup from heat. Add basil leaves. Use an immersion blender or transfer in batches to a blender to purée the soup until smooth and creamy.
07 - Stir in heavy cream, adjust seasoning with extra salt and pepper if needed, and gently reheat if necessary.
08 - Ladle the bisque into bowls, top with croutons, and serve immediately.
# Helpful Tips:
01 -
- The cream makes every spoonful feel like a warm hug without needing fancy techniques
- Homemade croutons transform this from soup into something you would happily serve to dinner guests
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Always add the cream off the heat to prevent it from separating or curdling in the hot soup
- Letting the soup cool slightly before blending prevents dangerous steam explosions when using a countertop blender
03 -
- Use an immersion blender if possible, it is easier and safer than transferring hot soup to a countertop blender
- For the smoothest texture, strain the soup through a fine mesh sieve after blending, though this step is optional