Creamy Tomato Bisque Delight (Printable Version)
Velvety bisque featuring ripe tomatoes, cream, and fragrant herbs for a warm, soothing dish.
# 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 - 28 ounces ripe tomatoes, chopped (or canned whole peeled tomatoes, drained)
→ Liquids & Dairy
07 - 2 cups vegetable broth
08 - 1/2 cup heavy cream
09 - 1 tablespoon tomato paste
→ Seasonings
10 - 1 teaspoon sugar
11 - 1/2 teaspoon dried thyme
12 - 1/4 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 stalk. Sauté for 5 to 7 minutes until softened and fragrant.
02 - Stir in tomato paste and cook for 1 minute to develop flavor.
03 - Add chopped tomatoes, vegetable broth, sugar, dried thyme, dried basil, and bay leaf. Bring to a boil, then reduce heat to simmer uncovered for 20 minutes, stirring occasionally.
04 - Remove the bay leaf. Using an immersion blender or a stand blender in batches, puree the soup until completely smooth.
05 - Return the pureed soup to low heat. Stir in heavy cream and season with salt and pepper. Heat gently until just warmed through without boiling.
06 - Ladle the bisque into bowls. Garnish with fresh basil leaves, a swirl of heavy cream, and croutons as desired.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together in under an hour with minimal fuss.
- The cream transforms simple tomato soup into something elegant enough for dinner guests but cozy enough for a solo lunch.
- You probably already have most of the ingredients hiding in your pantry right now.
02 -
- Do not let the soup boil after you add the cream, or the dairy will separate and you'll lose that velvety texture you worked for.
- Fresh tomatoes are beautiful but canned whole tomatoes actually give you more reliable results because they're picked and packed at peak ripeness.
03 -
- Make a double batch and freeze half in portions, so you have restaurant-quality soup ready on nights when you need something warming and nourishing.
- The secret to truly silky texture is blending thoroughly and never rushing the cream-in step, which means low heat and patience.