Creamy Tomato Basil Bisque (Printable)

Velvety tomato and basil soup blended with cream; rich, comforting, and full of fresh flavors.

# What You 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

→ Liquids

07 - 2 cups vegetable broth
08 - 1 cup heavy cream

→ Seasonings

09 - 1 teaspoon sugar
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot. Sauté for 5 minutes until vegetables begin to soften and onion turns translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown or burn the garlic.
03 - Pour in diced tomatoes with their juices, fresh basil, vegetable broth, sugar, salt, black pepper, and red pepper flakes. Stir well to incorporate all ingredients.
04 - Bring mixture to a gentle simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
05 - Remove pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. Alternatively, transfer soup to a standard blender and blend in batches, taking caution with hot liquids.
06 - Pour in heavy cream and stir gently to combine. Return pot to low heat and warm through for 2-3 minutes. Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into serving bowls. Garnish with additional fresh basil leaves. Serve immediately while hot.

# Expert Tips:

01 -
  • The secret touch of sugar balances the tomatoes' natural acidity, creating that restaurant-quality depth
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never blend hot soup with the lid completely tightvented blender explosions are messy and dangerous
  • The soup continues thickening as it stands, so don't panic if it seems slightly thin right after pureeing
03 -
  • Pat the carrot and onion dry before adding to the oil to prevent splattering
  • Let the soup cool for 5 minutes before blending to reduce steam pressure

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