Description

This rich and creamy Tomato Bisque Soup is a comforting classic made with fresh tomatoes, aromatic herbs, and finished with a swirl of cream. Perfect for a cozy meal, it is smooth, flavorful, and easy to prepare in about 40 minutes. Serve with crusty bread or grilled cheese for a satisfying dish that pleases any crowd.

Ingredients

Soup Base

⅓ cup extra virgin olive oil
4 tablespoons unsalted butter
2 large carrots, peeled and diced
1 large yellow onion, diced
6 cloves garlic, roughly chopped
3 pounds tomatoes, chopped (or 2 (28 oz) cans whole tomatoes)
4 sprigs oregano, leaves removed (or 1 teaspoon dried oregano)
2 teaspoons sea salt, or more to taste
2 cups chicken stock

Finishing Ingredients

¾ cup heavy cream, plus more for garnish
1 cup fresh basil leaves, packed (plus more for garnish)

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Instructions

Sauté the vegetables: In a large heavy-bottomed pot, melt the unsalted butter along with the extra virgin olive oil over medium heat. Add the diced carrots and onions, stirring occasionally until the onions become translucent, about 5-7 minutes.
Add garlic: Add the roughly chopped garlic to the pot and cook for an additional one minute until fragrant, taking care not to burn it.
Add tomatoes and herbs: Stir in the chopped tomatoes (or canned tomatoes), oregano leaves, sea salt, and chicken stock. Mix well to combine all the flavors.
Simmer the soup: Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook for 30 minutes, allowing the flavors to meld together. Remove from heat and stir in the fresh basil leaves.
Blend the soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a high-powered blender and puree until silky smooth. Return the blended soup to the pot if needed.
Add cream and finish: Pour in the heavy cream and stir thoroughly until fully incorporated, creating a creamy texture and rich flavor.
Serve and garnish: Ladle the bisque into bowls, then garnish with additional fresh basil leaves and a swirl of heavy cream. This soup pairs wonderfully with crusty bread and butter or a side of grilled cheese sandwiches.

Notes

Use fresh ripe tomatoes in season for the best flavor, or canned tomatoes when fresh are not available.
Adjust the salt to taste, especially if your chicken stock is salted.
For a vegan or vegetarian version, substitute butter with additional olive oil and use vegetable stock instead of chicken stock.
If you prefer a thinner soup, add more chicken stock or water to reach desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.