Creamy Tomato Bisque (Printable)

A smooth tomato bisque enriched with cream and fresh herbs, perfect for a cozy meal.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large carrot, peeled and diced
05 - 28 ounces canned whole tomatoes, with juices
06 - 2 tablespoons tomato paste

→ Liquids

07 - 2 cups vegetable broth
08 - 1/2 cup heavy cream

→ Spices & Seasonings

09 - 1 teaspoon sugar
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon dried thyme
12 - 1 bay leaf
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

15 - Fresh basil leaves
16 - Drizzle of extra cream

# How to Make:

01 - Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste, canned tomatoes with juices, vegetable broth, sugar, dried basil, dried thyme, bay leaf, salt, and pepper. Bring mixture to a simmer.
04 - Reduce heat, cover pot, and cook for 20 minutes, stirring occasionally.
05 - Remove bay leaf. Purée soup until smooth using an immersion blender or blend carefully in batches in a countertop blender.
06 - Return soup to low heat, stir in heavy cream, and heat gently for 2-3 minutes. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh basil leaves and a swirl of cream, if desired.

# Expert Tips:

01 -
  • It tastes like restaurant-quality soup but comes together in under an hour with ingredients you probably already have
  • The cream transforms ordinary canned tomatoes into something luxurious and deeply satisfying
  • It's naturally vegetarian and gluten-free, making it easy to serve to almost anyone
02 -
  • Don't skip removing the bay leaf before blending. I learned this the hard way when I accidentally blended it into the soup, and it created an unpleasant gritty texture that no amount of straining could fix
  • Always add the cream at the very end and heat it gently. If the soup is boiling when you add cold cream, it can separate and look grainy. Low heat is your friend here
  • Taste constantly. The seasoning is everything. What seems bland before blending often tastes better after, because blending concentrates flavors
03 -
  • Use an immersion blender if you have one. It's safer than moving hot soup to a countertop blender, and you get better control over the texture
  • For deeper flavor, roast the tomatoes in the oven with olive oil at 400 degrees for 15 minutes before adding them to the pot. It concentrates the sweetness and adds a subtle smokiness

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