Creamy Tomato Basil Bisque (Print Version)
A rich, velvety tomato soup infused with fresh basil and finished with crispy croutons for the perfect comfort meal.
# What You Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
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 - 1/2 teaspoon freshly ground black pepper
10 - 1 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped
→ Croutons
12 - 3 cups day-old baguette or country bread, cut into 1/2-inch cubes
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
# Preparation Steps:
01 - Preheat oven to 375°F. In a large bowl, toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, tomato paste, vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
05 - Remove soup from heat and add chopped fresh basil.
06 - Using an immersion blender, purée the soup until smooth and velvety. Alternatively, carefully blend in batches using a countertop blender.
07 - Return the soup to low heat. Stir in heavy cream and gently warm for 2-3 minutes without boiling.
08 - Taste and adjust seasoning as needed. Ladle bisque into serving bowls, garnish with fresh basil, and top with crispy croutons.
# Expert Advice:
01 -
- The velvety texture hits that perfect balance between light soup and substantial meal, making it work for both quick lunches and dinner party starters.
- Those homemade croutons soak up just enough soup while staying crispy on top, creating little flavor bombs in every spoonful.
02 -
- Never boil the soup after adding cream or youll end up with an unpleasantly curdled texture that no amount of blending can fix.
- Seasoning at the end makes all the difference as the flavors concentrate during simmering, and what seemed perfectly salted at the beginning can become overpowering.
03 -
- For an extra layer of flavor, roast the garlic instead of sautéing it, which mellows the sharpness and adds a subtle sweetness that elevates the entire dish.
- Freeze the soup base before adding cream, then thaw and finish with fresh cream when ready to serve for a quick weeknight dinner solution.