Creamy Tomato Basil Bisque (Printable)
Velvety, rich tomato bisque, infused with fresh basil, served with golden, crispy croutons. A comforting and elegant dish.
# What's Needed:
→ Soup Base
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 - ½ teaspoon freshly ground black pepper
10 - 1 cup heavy cream
11 - ½ cup fresh basil leaves, chopped
→ Crispy Croutons
12 - 3 cups day-old baguette or country bread, cut into ½-inch cubes
13 - 2 tablespoons olive oil
14 - ½ teaspoon garlic powder
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
# How to Make It:
01 - Preheat your oven to 375°F (190°C) to prepare for baking the croutons.
02 - In a large heavy-bottomed pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add the finely chopped yellow onion and sauté, stirring occasionally, until it becomes translucent and softened, approximately 5 minutes.
03 - Incorporate the minced garlic into the pot and cook for an additional minute until it becomes aromatic, being careful not to brown it.
04 - Stir in the crushed tomatoes, tomato paste, vegetable broth, sugar, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer, then reduce heat and cook for 15 minutes, stirring periodically to prevent sticking, allowing the flavors to meld.
05 - While the soup simmers, prepare the croutons. In a large mixing bowl, combine the 3 cups of day-old bread cubes with 2 tablespoons of olive oil, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper, tossing to ensure even coating. Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, turning halfway through, until they are golden brown and crisp. Remove from oven and set aside.
06 - Once the soup has completed its simmering time, remove the pot from the heat. Stir in the ½ cup of chopped fresh basil leaves.
07 - Carefully use an immersion blender to puree the soup directly in the pot until it reaches a velvety smooth consistency. If using a standard blender, work in small batches, filling the blender no more than halfway, and blend until smooth. Return all pureed soup to the pot.
08 - Return the pureed soup to low heat. Gently stir in the 1 cup of heavy cream and heat through for 2–3 minutes, ensuring it does not come to a boil, which can cause the cream to separate.
09 - Taste the bisque and adjust any seasonings as necessary, adding more salt or pepper to your preference.
10 - Ladle the warm creamy tomato basil bisque into individual serving bowls. Garnish with additional fresh basil leaves and a generous handful of crispy homemade croutons just before serving.
# Tips for Success:
01 -
- It's astonishingly simple to whip up, yet tastes like something you'd get from a fancy bistro.
- That smooth, creamy texture and vibrant basil pop will make you feel like a culinary genius with minimal effort.
02 -
- Over-blending when the basil is in can sometimes dull its vibrant green, so blend quickly and efficiently.
- Adding the cream off the direct boil prevents any curdling and ensures that luxurious, smooth texture.
03 -
- For an even deeper flavor profile, roast your tomatoes with a little olive oil and garlic before puréeing them for the soup.
- Don't be afraid to taste and adjust seasonings at every stage; your palate is the best guide.