Creamy Tomato Basil Bisque (Printable)
Velvety tomato soup with fresh basil and golden croutons
# What You'll Need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Tomato Mixture
04 - 2 cans (14.5 oz each) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Finishing
10 - 1 cup heavy cream
11 - ½ cup fresh basil leaves, chopped
→ Croutons
12 - 3 cups day-old baguette or country bread, cut into ½-inch cubes
13 - 2 tablespoons olive oil
14 - ½ teaspoon garlic powder
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
# How-To Steps:
01 - Preheat oven to 375°F for croutons preparation.
02 - Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, tomato paste, vegetable broth, sugar, salt, and pepper. Bring mixture to a simmer and cook for 15 minutes, stirring occasionally.
04 - Toss bread cubes with olive oil, garlic powder, salt, and pepper in a large bowl. Spread evenly on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp.
05 - Remove soup from heat. Add chopped basil leaves.
06 - Using an immersion blender or countertop blender in batches, puree the soup until completely smooth.
07 - Return soup to low heat. Stir in heavy cream and gently heat for 2–3 minutes without boiling. Taste and adjust seasoning as needed.
08 - Ladle bisque into bowls, garnish with additional fresh basil, and top with crispy croutons.
# Expert Advice:
01 -
- It's surprisingly quick to whip up, yet tastes like you spent hours coaxing out all that rich flavor.
- The velvety texture and vibrant taste of fresh basil will make you feel like a gourmet chef with minimal effort.
02 -
- Don't be tempted to boil the soup after adding the heavy cream; it can curdle and ruin that silky texture you worked so hard for.
- Using day-old bread for the croutons isn't just a suggestion, it's key to achieving that perfect crunch; fresh bread often turns out chewy.
03 -
- For an extra layer of flavor, roast your tomatoes with a little olive oil and garlic before adding them to the pot, especially if using fresh tomatoes.
- If you don't have an immersion blender, a regular blender works perfectly; just remember to blend in small batches and vent the lid to allow steam to escape safely.