Tomato bisque recipe
This creamy tomato bisque recipe is rich, velvety, and full of comforting flavor — perfect for pairing with grilled cheese on a cozy night in.
Ingredients
- 2 tbsp Olive oil I love California Olive Ranch for its fruity flavor.
- 2 tbsp Unsalted butter adds richness; I use Kerrygold for its creamy texture.
- 1 medium Yellow onion diced (sweetness to balance acidity.)
- 2 small Carrots chopped (for natural sweetness and depth.)
- 2 stalks Celery chopped (adds that classic soup base flavor.)
- 3 cloves Garlic minced (aromatic punch.)
- 2 Canned whole tomatoes 28 oz cans (San Marzano are worth the splurge!)
- 4 cups Chicken broth or vegetable broth for vegetarian.
- 2 tbsp Tomato paste deepens tomato flavor.
- 1 tsp Dried basil or 1 tbsp fresh if you have it.
- 1 Bay leaf
- 1 cup Heavy cream or half-and-half for lighter.
- Salt & pepper – to taste
- Fresh basil & grated parmesan – for garnish
Instructions
- Sauté the aromatics (10 minutes):
- In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Cook until softened and fragrant, about 8 minutes. Stir in garlic and cook 1 more minute.
- Build the tomato base (5 minutes):
- Add tomato paste, stir well, and let it cook for 2 minutes to deepen flavor. Then add canned tomatoes with their juices, broth, dried basil, and the bay leaf.
- Simmer the soup (20 minutes):
- Bring to a boil, then reduce to medium-low and simmer uncovered until veggies are tender and flavors meld together. The smell will fill your kitchen — tangy, savory, and slightly sweet.
- Blend until smooth (5 minutes):
- Remove bay leaf. Use an immersion blender directly in the pot until silky smooth. (If you don’t have one, carefully ladle into a countertop blender in batches.)
- Finish with cream (3 minutes):
- Stir in the heavy cream and season generously with salt and pepper. Taste and adjust.
- Serve hot (2 minutes):
- Ladle into bowls, garnish with fresh basil and parmesan, and serve with crusty bread or grilled cheese.
Notes
- Don’t skip sautéing the veggies: It’s tempting to dump everything in at once, but sautéing builds a rich, flavorful base.
- Let tomato paste cook: Raw paste tastes metallic; cooking brings out sweetness.
- Blend carefully: If using a regular blender, work in small batches and vent the lid to avoid explosions. Learned this the hard way once — soup on the ceiling!
- Season at the end: Tomatoes reduce and intensify while cooking, so hold off on heavy seasoning until after blending.