Creamy Tomato Basil Bisque (Printable)

Velvety tomato bisque infused with fresh basil and topped with crunchy golden croutons.

# What You'll Need:

→ Vegetables & Herbs

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 28 ounces canned whole tomatoes with juices (or peeled and chopped ripe fresh tomatoes)
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 Steps:

01 - Preheat 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, turning halfway, until golden and crisp.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, carrot, and celery; sauté for 6 to 8 minutes until tender.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
04 - Add tomatoes with their juices, fresh basil leaves, vegetable broth, sugar, salt, black pepper, and optional red pepper flakes. Bring mixture to a gentle simmer.
05 - Reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until vegetables are very soft.
06 - Remove pot from heat. Using an immersion blender or working in batches with a blender, puree soup until completely smooth.
07 - Stir in heavy cream gently. Reheat if necessary and adjust seasoning to taste.
08 - Ladle the bisque into bowls. Garnish with crispy croutons and additional fresh basil leaves.

# Expert Pointers:

01 -
  • It turns everyday canned tomatoes into something that tastes like you simmered it all day, even though it barely takes an hour.
  • The croutons bake while the soup simmers, so everything finishes at the same time without any frantic juggling.
  • It's the kind of soup that works just as well on a quiet Tuesday night as it does when you're trying to impress someone at the table.
02 -
  • Blend the soup while it's still hot, the heat helps it turn silky and smooth instead of grainy.
  • Don't add the cream until after blending, or it can separate and curdle when the blades whir too fast.
  • If your tomatoes taste too acidic even after adding sugar, a tiny splash of balsamic vinegar at the end can fix it.
03 -
  • Roast the tomatoes with the garlic and onion on a sheet pan before adding them to the pot, it deepens the flavor and adds a subtle smokiness.
  • Use day old bread for the croutons because it crisps up better than fresh, which tends to dry out instead of crunch.
  • If you want a thicker bisque, add a small peeled potato to the pot when you simmer the vegetables, it blends in invisibly and gives the soup body.

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