Creamy Tomato Basil Bisque (Printable Version)

Velvety tomato soup blended with fresh basil, finished with golden crunchy croutons.

# What You’ll Need:

→ Vegetables & Herbs

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 28 ounces canned whole tomatoes (or ripe fresh tomatoes, peeled and chopped)
05 - 1 large carrot, peeled and diced
06 - 1 celery stalk, diced
07 - 1/2 cup fresh basil leaves, packed (plus extra for garnish)

→ Liquids

08 - 2 cups vegetable broth
09 - 1/2 cup heavy cream

→ Seasonings

10 - 1 teaspoon sugar
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes (optional)

→ Croutons

14 - 2 cups cubed rustic bread
15 - 2 tablespoons olive oil
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon salt

# Directions:

01 - Set oven to 375°F and prepare for baking croutons.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook for 6 to 8 minutes until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Stir in canned tomatoes with juices, fresh basil leaves, vegetable broth, sugar, salt, black pepper, and optional red pepper flakes. Bring to a simmer.
05 - Reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until vegetables are very tender.
06 - Toss bread cubes with olive oil, garlic powder, and salt. Spread evenly on a baking sheet and bake for 12 to 15 minutes, tossing halfway through, until golden and crisp.
07 - Remove pot from heat. Use an immersion blender or process in batches in a blender until the soup is completely smooth.
08 - Stir in heavy cream and gently rewarm if necessary. Adjust seasoning to taste.
09 - Ladle soup into bowls and garnish with homemade croutons and extra basil leaves.

# Top Tips:

01 -
  • It turns pantry staples into something that feels special enough for guests but easy enough for a weeknight.
  • The soup is naturally sweet from the tomatoes and carrots, so you dont need much else to make it sing.
  • Those crispy croutons add the exact crunch you crave when everything else is velvety smooth.
02 -
  • Blend the soup while it's still hot or it won't get that perfectly smooth texture, cold soup turns gluey.
  • Don't skip simmering the full 20 minutes or the raw tomato taste will sneak through and ruin the sweetness.
  • Add the cream off the heat so it doesn't curdle or separate into little greasy pools.
03 -
  • A splash of balsamic vinegar at the end adds a tangy depth that makes people ask what your secret ingredient is.
  • If your tomatoes taste too acidic, add another half teaspoon of sugar instead of more salt.
  • Use the best canned tomatoes you can afford, the cheap ones taste tinny and no amount of seasoning will fix that.

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