Creamy Tomato Basil Bisque (Printable)
Rich tomato bisque with fresh basil and golden croutons, perfect for a comforting meal any season.
# Ingredient List:
→ 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, cubed
16 - 2 tablespoons olive oil
17 - ¼ teaspoon garlic powder
18 - ¼ teaspoon salt
19 - ¼ teaspoon dried Italian herbs (optional)
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped 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 to simmer uncovered, stirring occasionally for 20 minutes.
04 - While bisque simmers, preheat oven to 400°F. Toss bread cubes with olive oil, garlic powder, salt, and Italian herbs if using. Spread 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 bisque. Use an immersion blender or transfer in batches to a blender and process until completely smooth.
06 - Stir in heavy cream and chopped basil. Simmer for an additional 2 to 3 minutes. Adjust seasoning as needed.
07 - Ladle bisque into bowls. Garnish with croutons and extra basil if desired. Serve hot.
# Expert Advice:
01 -
- It comes together in under an hour, yet tastes like you've been cooking all day.
- The contrast of creamy soup and crispy croutons is pure comfort in a bowl.
- Fresh basil at the end transforms something simple into something you'll crave.
02 -
- Don't skip blending—it's the difference between soup and bisque, and you'll feel the texture difference immediately.
- Add the cream and basil at the very end because heat turns basil dark and bitter, stealing its brightness.
- Taste and season as you go, not all at the beginning, because flavors concentrate as the soup reduces.
03 -
- Make the croutons ahead of time—they keep for days in an airtight container and make last-minute dinners feel fancy.
- Always use canned tomatoes in their own juice rather than drained, because that liquid is pure tomato flavor you'd be throwing away.