Creamy Tomato Basil Bisque (Print)

Velvety tomato soup infused with fresh basil and topped with golden croutons for a comforting treat.

# What You Need:

→ Vegetables & Herbs

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 28 oz canned whole tomatoes (or ripe fresh tomatoes, peeled and chopped)
05 - 1 large carrot, peeled and diced
06 - 1 celery stalk, diced
07 - 1/2 cup fresh basil leaves, packed (plus extra for garnish)

→ Liquids

08 - 2 cups vegetable broth
09 - 1/2 cup heavy cream

→ Seasonings

10 - 1 teaspoon sugar
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes (optional)

→ Croutons

14 - 2 cups cubed rustic bread
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon salt

# How to Make:

01 - Preheat the oven to 375°F. Toss bread cubes with olive oil, garlic powder, and salt. Spread evenly on a baking sheet and bake for 12 to 15 minutes, tossing halfway through, until golden and crisp.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 6 to 8 minutes until softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in canned tomatoes with juices, fresh basil leaves, vegetable broth, sugar, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer.
05 - Reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
06 - Remove the soup from heat. Using an immersion blender or regular blender in batches, blend until completely smooth.
07 - Stir in heavy cream and gently reheat if necessary. Adjust seasoning to taste.
08 - Ladle the bisque into bowls and garnish with homemade croutons and additional basil leaves.

# Expert Advice:

01 -
  • It turns pantry staples into something that feels indulgent and restaurant worthy.
  • The creamy texture and bright basil flavor make it comforting without being heavy.
  • Homemade croutons add a satisfying crunch that store bought versions never quite match.
02 -
  • Always blend hot soup carefully, it can splatter and burn you if the blender lid isn't vented or held down with a towel.
  • Add the cream after blending and off the heat to prevent it from curdling or separating.
  • Don't rush the simmering step, those 20 minutes let the flavors marry and the vegetables break down properly.
03 -
  • Taste your tomatoes first, if they're very acidic, add an extra pinch of sugar to balance them out.
  • Let the croutons cool completely on the baking sheet before adding them to the soup so they stay crunchy.
  • If your soup feels too thick, thin it with a little extra broth rather than water so you don't dilute the flavor.

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