Creamy Tomato Bisque (Printable)

Velvety tomato bisque with a creamy texture and aromatic herbs, ideal for a light, comforting meal.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 large carrot, peeled and chopped
05 - 1 celery stalk, chopped
06 - 1.8 lbs ripe tomatoes, chopped or 28-oz can whole peeled tomatoes, drained

→ Liquids & Dairy

07 - 2 cups vegetable broth
08 - ½ cup heavy cream
09 - 1 tablespoon tomato paste

→ Seasonings

10 - 1 teaspoon sugar
11 - ½ teaspoon dried thyme
12 - ¼ teaspoon dried basil
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

15 - Fresh basil leaves
16 - Additional heavy cream for drizzling
17 - Croutons

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, minced garlic, chopped carrot, and celery. Cook, stirring occasionally, for 5 to 7 minutes until softened and fragrant.
02 - Stir tomato paste into the softened vegetables and cook for 1 minute to intensify flavor.
03 - Add chopped or canned tomatoes, vegetable broth, sugar, thyme, basil, and bay leaf. Bring mixture to a boil, reduce heat, and let simmer uncovered for 20 minutes, stirring occasionally.
04 - Remove the bay leaf. Use an immersion blender or transfer in batches to a stand blender and puree until smooth.
05 - Return the pureed soup to low heat. Stir in heavy cream and season with salt and freshly ground black pepper. Heat gently until warmed through without boiling.
06 - Ladle soup into bowls and garnish with fresh basil leaves, a drizzle of cream, and croutons if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The cream transforms ordinary tomatoes into something silky and indulgent that feels like a hug in a bowl.
  • You can make it with fresh tomatoes or whatever's in your pantry, and it works beautifully either way.
02 -
  • Don't skip the 20-minute simmer even though you're tempted to rush it, because that's when the flavors meld into something deeper than the sum of their parts.
  • If you add the cream and the soup breaks or looks curdled, it's almost always because the heat was too high, so take your time and keep it gentle.
03 -
  • If your soup tastes a bit too acidic after blending, don't reach for more salt—a tiny pinch of baking soda will neutralize it beautifully, or just add a touch more cream.
  • Investing in an immersion blender changed my soup game forever, but if you don't have one, carefully blending in batches works just as well and gives you time to think about what you're making.

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