Tomato Basil Bisque

A rich and comforting bisque, featuring fresh tomatoes, onions, carrot, celery, garlic, and a hint of heavy cream, garnished with parmesan and fresh basil.

This tomato basil bisque recipe is a creamy, flavorful soup that showcases the simplicity and elegance of using fresh ingredients. Starting with fresh tomatoes that are blanched, peeled, and diced, the foundation of the bisque is built by sautéing aromatic vegetables like onions, garlic, carrots, and celery in olive oil until softened. The tomatoes and vegetable broth are then added and simmered together, allowing the flavors to meld and the vegetables to become tender. Fresh basil is stirred into the soup, introducing a fragrant, herby note that pairs beautifully with the rich tomato base. After simmering, the mixture is blended into a smooth consistency, with heavy cream added for a velvety finish. Seasoned to taste and optionally sweetened with a teaspoon of sugar to balance the acidity, the bisque is garnished with fresh basil and grated Parmesan cheese before serving, creating a comforting and sophisticated dish perfect for any occasion.

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

60 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
4 cups fresh tomatoes
4 cups vegetable broth
1/2 cup fresh basil leaves, chopped, plus more for garnish
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream
Grated Parmesan cheese, for garnish
Chopped fresh basil, for garnish

Instructions

Prepare Fresh Tomatoes:

Boil a large pot of water and add the tomatoes to blanch for about 2 minutes.
Remove the tomatoes from the boiling water and transfer to a bowl of ice water for a few minutes.
Remove the skin from the tomatoes with your hands as it will easily peel off.
Dice the tomatoes and set aside

Sauté Aromatics:

In a large pot, heat the olive oil over medium heat.
Add the chopped onion, and sauté until translucent, about 3-4 minutes. Season with salt and pepper.
Add the minced garlic, diced carrot, and celery. Sauté for another 5 minutes until the vegetables begin to soften.

Add Tomatoes and Broth:

Add the diced fresh tomatoes to the pot.
Pour in the vegetable or chicken broth.
Bring the mixture to a boil, then reduce the heat to a simmer.

Simmer the Soup:

Allow the soup to simmer for about 25-30 minutes. The tomatoes should break down and the vegetables should be tender.

Add Basil and Seasonings:

Stir in the chopped fresh basil leaves.
Season with salt, freshly ground black pepper, and sugar (if using).

Blend the Soup:

Use an immersion blender to blend the soup until smooth. You can also use a regular blender, blending the soup in batches. Be careful with the hot liquid.

Stir in Cream:

Return the blended soup to the pot (if using a regular blender).
Stir in the heavy cream and heat through, but do not boil.

Garnish and Serve:

Ladle the Tomato Basil Bisque into bowls.
Garnish with additional fresh basil and grated Parmesan cheese, if desired.

Serve:

Enjoy your fresh Tomato Basil Bisque hot, ideal with a side of crusty bread or a grilled cheese sandwich.

Boil a large pot of water and add the tomatoes to blanch for about 2 minutes.

Remove the tomatoes from the boiling water and transfer to a bowl of ice water for a few minutes.

Remove the skin from the tomatoes with your hands as it will easily peel off. Dice the tomatoes and set aside.

Prepare all ingredients to begin the cooking process.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until translucent, about 3-4 minutes. Season with salt and pepper.

Add the minced garlic, diced carrot, and celery. Sauté for another 5 minutes until the vegetables begin to soften.

Add the diced fresh tomatoes to the pot and pour in the vegetable or chicken broth.

Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer for about 25-30 minutes. The tomatoes should break down and the vegetables should be tender.

Stir in the chopped fresh basil leaves. Season with salt, freshly ground black pepper, and sugar (if using).

Use an immersion blender to blend the soup until smooth. You can also use a regular blender, blending the soup in batches. Be careful with the hot liquid.