Creamy Tomato Basil Bisque (Printable)

Velvety blend of tomatoes, fresh basil, and cream for a comforting soup experience.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 28 oz canned whole peeled tomatoes, drained
05 - 1 carrot, peeled and diced

→ Liquids

06 - 2 cups vegetable broth
07 - 1/2 cup heavy cream

→ Herbs & Seasonings

08 - 1 teaspoon sugar
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 3/4 cup fresh basil leaves, chopped

→ Optional Garnishes

13 - Additional fresh basil leaves
14 - Olive oil or extra cream for drizzling

# How to Make:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and carrot; sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add tomatoes with their juices, vegetable broth, sugar, salt, pepper, and oregano. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavors.
04 - Remove from heat and stir in chopped fresh basil leaves, allowing them to wilt slightly in the hot soup.
05 - Use an immersion blender to puree the soup until completely smooth and velvety. Alternatively, transfer in batches to a countertop blender, covering the lid with a towel to prevent splattering.
06 - Return the soup to low heat. Stir in heavy cream and heat gently for 2-3 minutes until warmed through; do not let the soup boil to prevent curdling.
07 - Taste and adjust salt and pepper as needed. Ladle into warmed bowls and garnish with additional fresh basil leaves and a drizzle of olive oil or cream.

# Helpful Tips:

01 -
  • The canned tomatoes mean you can make this year round without sacrificing that bright summer flavor
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The secret carrot adds natural sweetness without making it taste like vegetable soup
02 -
  • The sugar isn't for sweetness—it cuts through the tomatoes' natural acidity and creates balance
  • If you're using a regular blender, remove the center cap from the lid and cover with a towel to prevent steam explosions
  • This soup actually tastes better the next day, so don't hesitate to make it ahead
03 -
  • Hold back about 1/4 cup of broth before blending, then add it back gradually until you reach your preferred thickness
  • Room temperature cream incorporates more smoothly than cold from the fridge

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