Creamy Tomato Basil Bisque
Creamy Tomato Basil Bisque
Ingredients
For the Soup Base
- 3 tablespoons olive oil
- 1 1/2 yellow onion, medium, chopped
- 4 1/2 garlic, cloves, minced
- 42 ounces canned crushed tomatoes, undrained
- 6 cups vegetable broth
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon dried oregano
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper, freshly ground, or to taste
For Finishing
- 3/4 cup heavy cream
- 1/2 cup fresh basil, chopped, plus extra for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to let it brown.
⏱️ 1 min
- 3
Stir in the crushed tomatoes, vegetable broth, granulated sugar, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, allowing the flavors to meld and deepen.
⏱️ 20 min
- 5
Carefully transfer the hot soup to a blender (working in batches if necessary to avoid overfilling) or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy.
⏱️ 5 min
- 6
Return the blended soup to the pot over low heat. Stir in the heavy cream and the 1/2 cup of chopped fresh basil. Heat through gently, but do not allow the soup to boil after adding the cream.
⏱️ 3 min
- 7
Taste the bisque and adjust seasonings (salt and pepper) as needed.
⏱️ 1 min
- 8
Ladle the hot creamy tomato basil bisque into bowls. Garnish each serving with a sprinkle of extra fresh basil, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Bisque
Ingredients
For the Soup Base
- 3 tablespoons olive oil
- 1 1/2 yellow onion, medium, chopped
- 4 1/2 garlic, cloves, minced
- 42 ounces canned crushed tomatoes, undrained
- 6 cups vegetable broth
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon dried oregano
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper, freshly ground, or to taste
For Finishing
- 3/4 cup heavy cream
- 1/2 cup fresh basil, chopped, plus extra for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to let it brown.
⏱️ 1 min - 3
Stir in the crushed tomatoes, vegetable broth, granulated sugar, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, allowing the flavors to meld and deepen.
⏱️ 20 min - 5
Carefully transfer the hot soup to a blender (working in batches if necessary to avoid overfilling) or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy.
⏱️ 5 min - 6
Return the blended soup to the pot over low heat. Stir in the heavy cream and the 1/2 cup of chopped fresh basil. Heat through gently, but do not allow the soup to boil after adding the cream.
⏱️ 3 min - 7
Taste the bisque and adjust seasonings (salt and pepper) as needed.
⏱️ 1 min - 8
Ladle the hot creamy tomato basil bisque into bowls. Garnish each serving with a sprinkle of extra fresh basil, if desired, and serve immediately.
⏱️ 1 min