Creamy Tomato Basil Bisque (Printable)

Velvety tomato and basil bisque enriched with cream, garnished with crispy homemade croutons.

# What You Need:

→ Vegetables & Herbs

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 28 oz canned whole peeled tomatoes
05 - 1 medium carrot, peeled and chopped
06 - 1 celery stalk, chopped
07 - 1/2 cup fresh basil leaves, plus extra for garnish

→ Liquids & Dairy

08 - 2 cups vegetable broth
09 - 1/2 cup heavy cream
10 - 1 tablespoon tomato paste

→ Seasonings

11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes (optional)

→ Croutons

15 - 2 cups cubed day-old bread
16 - 2 tablespoons olive oil
17 - 1/4 teaspoon garlic powder
18 - 1/4 teaspoon salt

# How-To Steps:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil, garlic powder, and 1/4 teaspoon salt. Spread on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
02 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for an additional minute to deepen flavor.
04 - Add canned tomatoes with their juices, vegetable broth, sugar, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Stir in fresh basil leaves and remove from heat. Using an immersion blender or working in batches with a blender, puree the soup until completely smooth.
06 - Return soup to low heat. Stir in heavy cream and gently warm through without boiling. Adjust seasoning with additional salt and pepper to taste.
07 - Ladle hot soup into serving bowls. Top generously with homemade croutons and fresh basil leaves. Serve immediately while hot.

# Helpful Tips:

01 -
  • The carrot adds natural sweetness without anyone guessing its there
  • Homemade croutons transform this from soup dinner into restaurant quality comfort
  • It freezes beautifully so you can always have backup comfort food ready
02 -
  • Never boil the soup after adding cream or it may separate
  • Letting the soup cool slightly before blending prevents splatter accidents
  • The croutons get soggy quickly so add them right before eating
03 -
  • Use an immersion blender right in the pot to save dishes
  • Wash basil leaves and dry them thoroughly before adding
  • Season gradually at the end rather than all at once

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