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Creamy Tomato and Basil Bisque
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A spot-on bisque that's balanced in all the right ways. A base of veggies with herbs for savory depth, a touch of sugar for sweetness, and a pour of cream for a velvety texture. Restaurant worthy.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
10 reviews
1 comment
ingredients
3 tablespoons unsalted butter
1 medium onion, diced
1 stalk celery, finely chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken broth
2 cans (14.5 ounce size) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon sugar
2 bay leaves
2 teaspoons dried basil
1/4 cup heavy cream
salt and pepper, to taste
croutons and fresh grated parmesan cheese
directions
Combine the butter, onion, celery, and garlic in a saucepan over medium heat. Cook, stirring frequently, for 5 minutes or until the onion and celery are soft.
Sprinkle the flour evenly over the vegetable mixture and stir well. Add the broth, tomatoes, tomato paste, sugar, bay leaves, and basil. Bring the mixture to a simmer and let cook for 10 minutes.
Remove the bay leaves and add half of the soup to a blender. Process until smooth. Return the soup to the saucepan and stir in the cream. Do not let the soup boil, just let it heat through. Season to taste with salt and pepper.
Top individual servings of the tomato bisque with croutons and/or Parmesan cheese.
recipe tips
For a smoother bisque, consider straining the blended soup through a fine-mesh sieve to remove any remaining tomato seeds or skin.
If you prefer a richer flavor, try roasting the tomatoes (if using fresh) before adding them to the soup.
Gently warming the cream before adding it to the soup can help prevent it from curdling.
Taste the bisque as you season it to make sure the balance of flavors is to your liking. The amount of salt and pepper needed can vary depending on the broth and tomatoes used.
For an extra touch, garnish the bisque with fresh basil leaves just before serving.
common recipe questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes in place of canned tomatoes for this creamy tomato and basil bisque. You will need about 3 to 4 cups of fresh, ripe tomatoes, chopped. To mimic the texture of canned tomatoes, try blanching and peeling the tomatoes before chopping. Keep in mind that the flavor might vary slightly depending on the variety and ripeness of the tomatoes you use. You may also need to adjust the amount of liquid in the soup to make up for the liquid in the canned tomatoes.
Can I use a different broth than chicken broth?
You can substitute the chicken broth with vegetable broth or even beef broth for a heartier version.
How can I thicken the bisque without flour?
If you prefer not to use flour or need a gluten-free option, you can thicken the bisque by blending a portion of the soup until smooth, as the recipe suggests, and then returning it to the pot. For additional thickening, you can add a small, cooked and mashed potato or a bit of cornstarch dissolved in water to the soup. Stir well and allow it to simmer until it reaches the desired consistency.
What are some other garnishes I can use?
Besides croutons and Parmesan cheese, other garnishes that work well with tomato bisque include a dollop of pesto, a sprinkle of fresh chopped basil, a swirl of cream or sour cream, or even some crispy bacon bits.
nutrition data
158 calories, 10 grams fat, 14 grams carbohydrates, 6 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
October 5, 2014
Yum!!! Great recipe.
September 20, 2014
Delicious soup. Surprisingly light but filling.
November 4, 2013
The cream cut the acidity enough for me so I didn't add extra sugar as others suggested. This is a lovely soup that isn't overly heavy tasting but will fill you up for lunch just fine. I served it with toasted baguette slices that had melted cheese on them.
June 27, 2013
This recipe was pretty good. A bit too acidic for my taste so I added more sugar. I think I'd use fire-roasted tomatoes next time which seem less acidic to me. The consistency was very good and the other flavors were good.
January 14, 2013
This soup was wonderful! It looked so good when I read the ingredients that I doubled the recipe. Definitely a keeper!
January 11, 2011
This soup was delicious. My husband said he'll never be able to eat canned tomato soup after trying this. Easy to make & so delicious & actually quite healthy for you too!
January 4, 2011
The soup was perfect! I did tweak it a bit by doubling the sugar (per the suggestion of other reviewers) and adding carrots (by reducing the onion and celery). I also added about 3/4 cup of fresh parmesan cheese to the soup prior to blending it. This soup rivals any soup I've had at fine dining restaurants. YUM!!
February 2, 2010
OMG! This is a wonderful soup. I didn't have any chicken broth on hand when I went to make this, so I used Tones chicken base & mixed it according to the 4 cup directions. I also used Furmano's curshed tomatos which allowed me to skip the messy blender process. It had small bits of onion and celery which was really a nice touch. I added 4 packs of splenda to cut the twang a good bit. The parm cheese is also a must. The only thing I would do different is make lots more the next time. This is a KEEPER!
Excellent recipe. Much easier than most. It is a good copy of a soup that I enjoy at a sandwich shop and longed for the recipe.
June 2, 2009
OMG!!! I must say that this was DELISH!!!!
January 11, 2007
I have been searching for a recipe that would duplicate a tomato and basil bisque my coworkers love which we order from a restaurant in our building. This one nails it! I add more sugar to cut the acidity and the fresh parmesan cheese is a must add on!