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.
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.