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Tomato Basil Bisque Soup
Isla Marie

Tomato Basil Bisque Soup

This Tomato Basil Bisque Soup Recipe features ripe tomatoes, fresh basil, and a touch of cream for a silky, flavorful bisque. Made with simple ingredients and an immersion blender for smoothness, it serves 4–6 and is perfect for weeknights or special occasions. Below, you'll find equipment, ingredients, instructions, and tips to achieve bisque perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 6 1 cup per serving
Course: Appetizer, Main Course, Soup
Cuisine: American, Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil: Or butter for sautéing.
  • 1 medium onion: Finely chopped.
  • 3 cloves garlic: Minced.
  • 6 medium ripe tomatoes: Cored and chopped about 4 cups; or 1 (28 oz can crushed tomatoes for convenience).
  • 4 cups vegetable broth: Low-sodium for balance.
  • 1/2 cup heavy cream: For richness or coconut cream for dairy-free.
  • 1/4 cup fresh basil leaves: Chopped plus extra for garnish.
  • 1 tbsp tomato paste: For concentrated flavor.
  • 1 tsp sugar: To balance acidity optional.
  • 1/2 tsp salt: Adjust to taste.
  • 1/4 tsp black pepper: Freshly ground.
  • Optional: 1/2 tsp smoked paprika for depth.

Equipment

  • Large Pot or Dutch Oven: For simmering (6-quart size ideal).
  • Immersion Blender or Regular Blender: To puree the soup until creamy.
  • Cutting Board and Knife: For chopping onions, garlic, and basil.
  • Measuring Cups and Spoons: For precise measurements.
  • Wooden Spoon: To stir the soup.
  • Fine Mesh Strainer (Optional): For ultra-smooth texture.
  • Ladle for serving

Method
 

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Stir in minced garlic and tomato paste; cook 1 minute until fragrant.
  2. Add Tomatoes and Broth: Add chopped tomatoes (or canned crushed tomatoes), vegetable broth, salt, pepper, and optional sugar or smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until tomatoes break down.
  3. Blend the Soup: Remove from heat. Use an immersion blender to puree until smooth (or transfer to a blender in batches). If using a regular blender, blend carefully while hot.
  4. Add Cream and Basil: Return the pot to low heat. Stir in heavy cream and chopped basil. Simmer gently for 5 minutes to infuse flavors—do not boil.
  5. Strain (Optional): For extra silkiness, strain through a fine mesh strainer.
  6. Serve: Ladle into bowls and garnish with fresh basil leaves or a swirl of cream.

Notes

Fresh vs. Canned Tomatoes: Fresh tomatoes give a brighter flavor in summer; canned are great year-round for consistency.
Make-Ahead: Prepare the soup base up to 2 days ahead; add cream and basil just before serving.
Vegan Option: Use coconut cream and olive oil instead of heavy cream and butter.
Thickening: If too thin, simmer longer to reduce; if too thick, add more broth.
Spice Level: Add a pinch of red pepper flakes during simmering for heat.