Description

This Creamy Tomato Bisque Soup is a luscious and comforting dish made with ripe tomatoes, fresh basil, and a velvety blend of heavy cream. Perfect for warming up on a chilly day, this soup combines the sweetness of tomatoes with aromatic garlic and onion, finished with a smooth, creamy texture.

Ingredients

Vegetables and Herbs

4 cups ripe tomatoes, chopped
1 medium onion, diced
3 cloves garlic, minced
1/4 cup fresh basil leaves, chopped

Liquids and Fats

4 cups vegetable broth
1 cup heavy cream
2 tbsp olive oil

Seasonings

1 tsp sugar
Salt and pepper to taste

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Instructions

Prepare the vegetables: Hull and chop the ripe tomatoes, dice the onion, and mince the garlic cloves. These fresh ingredients form the base of your soup.
Sauté onions: Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until they are translucent and soft, which usually takes about 5 minutes. This step builds a flavorful foundation for the soup.
Cook tomatoes and garlic: Stir in the chopped tomatoes and minced garlic into the pot. Cook them together until softened, about 5 minutes, allowing the flavors to meld nicely.
Add broth and simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes. This simmering step helps intensify the tomato flavor and reduces any raw taste.
Puree the soup: Use an immersion blender directly in the pot to puree the soup until it is silky smooth. This ensures a creamy, velvety texture without any chunks.
Add cream and seasonings: Stir in the heavy cream for richness. Adjust the seasoning by adding salt, pepper, and sugar as needed to balance the acidity and enhance the natural sweetness of the tomatoes. Heat through gently without boiling.

Notes

Use fresh, ripe tomatoes for the best flavor, but canned whole tomatoes can be a convenient substitute.
The immersion blender makes pureeing easy and mess-free; if you don’t have one, transfer the soup in batches to a blender.
Adjust the heaviness of the cream to your preference, or substitute with coconut cream for a dairy-free option.
Garnish with additional fresh basil leaves or a drizzle of olive oil for an elegant touch when serving.
This soup can be refrigerated for up to 3 days or frozen for up to 1 month.