Creamy Tomato Basil Bisque (Printable)
Velvety tomato basil soup topped with crisp golden croutons, ideal for a comforting meal.
# What You Need:
→ Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, finely chopped
05 - 28 ounces canned whole tomatoes with juice
06 - 2 cups vegetable broth
07 - 2 tablespoons tomato paste
08 - 1 teaspoon sugar
09 - 1 teaspoon salt, adjust to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - ½ cup heavy cream
14 - ¾ ounce fresh basil leaves, chopped
→ Croutons
15 - 3 slices day-old bread, cut into cubes
16 - 2 tablespoons olive oil
17 - ¼ teaspoon garlic powder
18 - ¼ teaspoon salt
19 - ¼ teaspoon dried Italian herbs, optional
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and a pinch of salt. Cook for 5 to 6 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute. Pour in canned tomatoes with juice, vegetable broth, sugar, dried oregano, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Preheat oven to 400°F. Toss bread cubes with olive oil, garlic powder, salt, and Italian herbs. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once, until golden and crisp. Set aside.
05 - Remove bay leaf from the soup. Puree the soup with an immersion blender or in batches using a standard blender until smooth.
06 - Stir in heavy cream and chopped basil. Simmer an additional 2 to 3 minutes. Adjust seasoning as necessary.
07 - Ladle bisque into bowls, garnish with croutons and extra basil if desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in under an hour, yet tastes like you've been simmering it all day.
- Fresh basil at the end transforms canned tomatoes into something that feels restaurant-quality.
- Those crispy croutons add textural contrast that makes every spoonful feel intentional.
02 -
- Don't skip removing the bay leaf before blending—it's impossible to fish out once the soup is pureed.
- The soup will taste thin and slightly bitter if you don't add that teaspoon of sugar; it's not sweetness you're adding, it's balance against the acidity of the tomatoes.
- If your immersion blender gets stuck or the soup feels too thick to blend, add a splash of broth to loosen it up.
03 -
- Use an immersion blender for a silkier final texture than a regular blender, and you'll have fewer dishes to wash.
- Make your croutons ahead of time and store them in an airtight container—they'll stay crispy for days and you can reheat them in a low oven just before serving.