Creamy Tomato Basil Bisque (Print Version)
Velvety blend of tomatoes, fresh basil, and cream offers a rich, comforting flavor experience.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 large carrot, peeled and diced
05 - 2 cans (14.5 oz each) diced tomatoes, with juices
06 - 1/2 cup chopped fresh basil leaves (plus more for garnish)
→ Liquids
07 - 2 cups vegetable broth
08 - 1 cup heavy cream
→ Seasonings
09 - 1 teaspoon sugar
10 - 1/2 teaspoon salt (or to taste)
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Cook:
01 - Heat olive oil in a large pot over medium heat. Add onion and carrot; sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced tomatoes (with juices), basil, vegetable broth, sugar, salt, black pepper, and red pepper flakes if using.
04 - Bring to a simmer, reduce heat, and cook uncovered for 20 minutes, stirring occasionally.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a blender).
06 - Stir in heavy cream. Reheat gently over low heat for 2–3 minutes. Adjust seasoning to taste.
07 - Ladle into bowls, garnish with fresh basil, and serve hot.
# Expert Advice:
01 -
- The secret addition of carrot adds natural sweetness without making it taste like vegetables
- Comes together in under an hour but tastes like you simmered it all day
02 -
- Never let the soup boil after adding the cream or it may separate and become grainy
- The soup thickens as it cools, so thin with extra broth if reheating leftovers
03 -
- Make this a day ahead, the flavors meld together beautifully overnight
- Freeze without the cream and add it when reheating for best texture