Tomato Basil Bisque – Let me paint the scene for you. It was one of those dreary, drizzly Sundays—gray skies, cold toes, and not much motivation to do anything productive. I was in sweats, flipping through a cookbook my mom gave me (you know, one of those nostalgic ones with handwritten notes in the margins), when I stumbled across a tomato soup recipe. It instantly reminded me of the simple tomato soups we’d have as kids, usually paired with grilled cheese and a whole lot of chatter around the table.
But, as a self-declared “adult” now, I figured I’d take things up a notch. This Tomato Basil Bisque is my slightly grown-up version of that childhood favorite. It’s rich, creamy, and bursting with fresh tomato and basil flavor. The first time I made it, I didn’t even wait to grab a spoon—I straight-up dipped a piece of bread in the pot to taste it. Spoiler: it was everything I wanted it to be.
Now, it’s my go-to when I need a little warmth or something that feels like a hug in a bowl. And honestly, it’s way easier to make than you’d think.
Why You’ll Love This Tomato Basil Bisque Recipe?
- Simple ingredients, big flavor: Fresh tomatoes and basil do all the heavy lifting here, with just a touch of cream to make it extra special.
- Rich but not heavy: The balance between the tangy tomatoes and creamy base is chef’s kiss.
- A nostalgic vibe: Whether it takes you back to childhood lunches or reminds you of your favorite café, this recipe hits all the right notes.
- Easy to pair: From grilled cheese to a light salad, it’s versatile enough to work with whatever you’re craving.
Ingredient Notes:
Here’s why this bisque works so well—it’s all about using simple, fresh ingredients that shine on their own:
- Fresh Tomatoes: The star of the show. Go for ripe, juicy ones for the best flavor. Got canned tomatoes? They’ll work in a pinch.
- Fresh Basil: Adds a sweet, peppery kick that makes this bisque unforgettable.
- Butter and Olive Oil: Together, they create a flavorful base for sautéing the onions.
- Onions: Their natural sweetness balances the acidity of the tomatoes.
- Chicken Broth: This adds depth to the soup. Want to keep it vegetarian? Swap it for veggie broth.
- Heavy Cream: The secret to that velvety, luxurious texture.
- Salt and Pepper: The unsung heroes that bring everything together.
How To Make Tomato Basil Bisque?
This Tomato Basil Bisque isn’t just delicious—it’s also surprisingly easy to make. Let me walk you through it:
- Sauté the Onions
Start by heating the butter and olive oil in a large pot over medium heat. Add the chopped onions and cook them until they’re soft and golden. Your kitchen will start smelling like something magical is about to happen, and trust me, it is. - Add the Tomatoes and Basil
Toss in the fresh tomatoes and chopped basil. Sprinkle in a good pinch of salt and pepper. Stir everything together and let it simmer. The basil will start releasing its aroma, and at this point, you’ll probably want to dive in with a spoon—but hold off! - Simmer with Broth
Pour in the chicken broth, stir it all up, and lower the heat. Let it simmer for about 15 minutes. This is where the flavors come together like a perfect symphony. - Blend It All Together
Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend it until it’s smooth and creamy. Don’t rush—this step is where the bisque gets its silky texture. - Add the Cream
Return the blended soup to the pot and bring it to a gentle boil. Reduce the heat and slowly stir in the heavy cream. Watch as it transforms into the velvety bisque of your dreams. - Strain (Optional) and Serve
For an ultra-smooth finish, pour the soup through a strainer. Ladle it into bowls, top with a sprig of fresh basil, and serve it with your favorite side. Crusty bread, anyone?
Storage Options:
Here’s how to keep your Tomato Basil Bisque tasting fresh:
- Refrigerator: Store it in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
- Freezer: Freeze it before adding the cream. When reheating, stir in the cream for the best texture. It’ll keep in the freezer for up to 3 months.
Variations and Substitutions:
Feeling creative? Here’s how you can make this recipe your own:
Want To Save This Recipe?
- Vegetarian-Friendly: Swap chicken broth for vegetable broth—it’s just as delicious.
- Dairy-Free: Use coconut milk or a plant-based cream substitute for a lighter twist.
- Add a Kick: Love spice? Add a pinch of red pepper flakes or a dash of hot sauce.
- Chunky Style: Blend only half the soup if you like some texture in your bowl.
- Herb Swap: Try fresh thyme or oregano for a different flavor profile.
What to Serve with Tomato Basil Bisque?
This soup is a star on its own, but the right sides can make it even better:
- Grilled Cheese Sandwich: The ultimate partner-in-crime for any tomato soup.
- Crusty Bread: Perfect for soaking up that creamy broth.
- Side Salad: A light green salad with a zesty dressing adds a refreshing contrast.
- Garlic Knots: Because why not? Garlic makes everything better.
Frequently Asked Questions:
Can I use canned tomatoes instead of fresh?
Absolutely! Fresh is ideal, but canned tomatoes work wonderfully when fresh ones aren’t in season.
How do I make the soup thicker?
Let it simmer uncovered a little longer, or blend in a boiled potato for extra body.
Can I make this soup ahead of time?
Definitely! In fact, it tastes even better the next day as the flavors deepen. Just reheat gently to keep the cream from separating.
So, are you ready to give this Tomato Basil Bisque a try? I’d love to hear how it turned out for you. Did you pair it with grilled cheese or add your own twist? Let’s chat in the comments—I’m always looking for new ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Tomato Basil Bisque
Ingredients
- 1/4 cup Butter
- 1/4 cup Olive Oil
- 1 1/2 cups Onion chopped
- 3 pounds Tomatoes cored, peeled, and quartered
- 1/2 cup Fresh Basil Leaves chopped
- Salt to taste
- Ground Black Pepper to taste
- 1 quart Chicken Broth
- 1 cup Heavy Cream
- 8 Sprigs Fresh Basil for garnish
Instructions
Sauté the Vegetables
- In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, approximately 5-7 minutes.
Add Tomatoes and Basil
- Add the quartered tomatoes and chopped basil to the pot. Season with salt and pepper to taste. Stir the mixture and let it cook for an additional 5 minutes, allowing the tomatoes to soften.
Simmer the Soup
- Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and continue cooking for 15 minutes, allowing the flavors to blend and the tomatoes to break down.
Blend the Soup
- Using either a blender or an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches to avoid splashing hot soup.
Add the Cream
- Return the soup to the pot. Bring it to a gentle boil and reduce the heat. Gradually stir in the heavy cream, mixing until the soup reaches a smooth, velvety consistency.
Strain (Optional)
- For an even smoother texture, strain the soup through a fine mesh strainer before serving.
Serve and Garnish
- Ladle the soup into individual bowls and garnish with a sprig of fresh basil. Serve warm with your choice of bread or crackers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
