Creamy Tomato Bisque

There’s something incredibly comforting about a steaming bowl of Creamy Tomato Bisque. This velvety soup strikes the perfect balance between rich creaminess and bright tomato flavor, making it an ideal choice for both casual weeknight dinners and elegant entertaining. I’ve refined this recipe to be straightforward yet impressive, ensuring you get restaurant-quality results right in your home kitchen.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh basil, chopped (plus more for garnish)
  • 1 teaspoon sugar
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Pour in the canned tomatoes with their juices. Break them up using a wooden spoon.
  4. Add broth, tomato paste, thyme, and sugar. Bring to a simmer and cook for 20 minutes.
  5. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.
  6. Stir in the heavy cream and fresh basil. Simmer for an additional 5 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh basil and a swirl of cream if desired.

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls

Recipe Notes

For the best results, keep these helpful tips in mind:

  • Use high-quality canned tomatoes – they’re the star of this dish and make a significant difference in flavor.
  • If the soup is too acidic, add an extra pinch of sugar to balance it out.
  • For a lighter version, substitute half-and-half for heavy cream.
  • The soup can be made ahead and reheated gently – just don’t let it boil after adding the cream.
  • To achieve the smoothest texture, blend thoroughly and strain through a fine-mesh sieve if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For a dairy-free version, substitute coconut cream for heavy cream – it adds a subtle sweetness that works beautifully with the tomatoes.

This Creamy Tomato Bisque freezes well without the cream. Simply add the cream when reheating for the best texture and flavor. Serve with grilled cheese sandwiches for a classic comfort food combination that never disappoints.

Creamy Tomato Bisque

This velvety soup strikes the perfect balance between rich creaminess and bright tomato flavor, making it an ideal choice for both casual weeknight dinners and elegant entertaining.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 bowls
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 28-ounce cans whole peeled tomatoes
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh basil chopped (plus more for garnish)
  • 1 teaspoon sugar
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5-7 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Pour in the canned tomatoes with their juices. Break them up using a wooden spoon.
  • Add broth, tomato paste, thyme, and sugar. Bring to a simmer and cook for 20 minutes.
  • Using an immersion blender, blend until smooth. If you don't have an immersion blender, carefully transfer to a regular blender in batches.
  • Stir in the heavy cream and fresh basil. Simmer for an additional 5 minutes.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh basil and a swirl of cream if desired.

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