This tomato basil bisque is a creamy, stovetop soup that leans into fresh tomato flavor with a smooth finish and a hint of basil. It's a solid choice when you want something comforting that still feels light enough for lunch or an easy dinner.
A Quick Look at the Recipe
✅ Recipe Name: Tomato Basil Bisque
🕒 Ready In: ~45 minutes
👪 Serves: ~6 servings
🍽 Calories: ~240 per serving (estimated)
🥣 Main Ingredients: Fresh tomatoes, onion, celery, garlic, tomato paste, basil, vegetable broth, heavy cream
📖 Dietary Info: Vegetarian, gluten-free
👌 Difficulty: Easy - simmer, blend, finish with cream
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This version builds flavor by cooking down the tomatoes with tomato paste before simmering, then blending until silky and finishing with heavy cream. It's flexible too, you can keep it thicker like a bisque or thin it slightly with extra broth.
If you love comforting soup recipes, try our Crockpot Potato Soup, Beef Barley Soup, or Crockpot White Chicken Chili. For an easy side, serve it with Cheddar Bay Biscuits.
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Why You'll Love this Tomato Basil Bisque:
Smooth, Creamy Texture: Blending the soup creates a silky finish without needing flour or a roux.
Fresh Tomato Flavor: Cooking the tomatoes with tomato paste deepens flavor before the broth is added.
Simple Stovetop Method: One pot, straightforward steps, and no roasting required.
Easy to Adjust Thickness: Keep it thicker like a bisque or thin it with extra broth.
Great for Lunch or Dinner: Works as a main with bread or as a starter with a larger meal.
Key Ingredients:
- onion. Yellow or white onion works well, sautéed until soft to create a savory base.
- fresh ripe tomatoes. Use very ripe, fresh tomatoes for the best flavor, Roma or vine-ripened work great.
- fresh basil. Stirred in at the end for a bright, herbal finish. Chop finely for even distribution.
- vegetable broth. Use low-sodium broth to control salt levels; chicken broth works too if preferred.
- heavy cream. Just enough to make it smooth and comforting, can be replaced with half and half or coconut milk for a lighter version.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No heavy cream: Use half-and-half for a lighter bisque, or full-fat coconut milk for a dairy-free option.
- Roasted flavor option: Roast the tomatoes and garlic first, then simmer with broth for a deeper, sweeter tomato flavor.
- More basil: Stir in extra chopped basil at the end for a stronger herb finish.
- Thicker tomato basil bisque: Reduce broth by 1 cup or simmer uncovered for a few extra minutes before blending.
- Thinner soup: Add more vegetable broth a splash at a time after blending.
- Extra richness: Add ¼ cup grated Parmesan when stirring in the cream (not dairy-free).
How to Make Tomato Basil Bisque:
- Heat a large pot over medium heat and add a small amount of olive oil.
- Add the onion and celery and cook for about 5 minutes, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the diced tomatoes, tomato paste, and basil. Cook for 5 to 7 minutes to break down the tomatoes.
- Pour in the vegetable broth and bring to a boil, then reduce to a simmer.
- Simmer for 25 to 30 minutes, until the tomatoes are very soft.
- Blend until smooth using an immersion blender, or carefully blend in batches in a blender and return to the pot.
- Stir in the heavy cream and simmer for 5 minutes.
- Taste and season with salt and pepper, then serve.
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Recipe Notes & Tips:
- Use ripe tomatoes: The riper they are, the sweeter and less acidic the soup will taste.
- Blend safely: If using a blender, blend in batches and vent the lid slightly to release steam.
- Adjust after blending: Taste once it's smooth, then add salt and cream as needed to balance acidity.
- Don't boil after adding cream: Keep it at a gentle simmer so the texture stays smooth.
- Strain for extra-silky soup: For a very smooth bisque, strain through a fine-mesh strainer after blending.
How to Store:
Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: Freeze in individual portions or a large container for up to 3 months. Leave room at the top for expansion.
Reheat: Warm on the stovetop over medium heat or in the microwave until hot. Stir well to reincorporate the cream, avoid boiling to keep the texture smooth.
Tomato Basil Bisque FAQs:
To make tomato basil bisque less acidic, use very ripe tomatoes, cook the tomatoes down before adding broth, and finish with cream to soften the sharpness. A small pinch of sugar can help if your tomatoes are especially tart.
You can. Roasted red peppers, carrots, or even a handful of spinach blend in well and boost the nutrition.
Yes! Substitute the heavy cream with canned coconut milk or a plain, unsweetened plant-based cream.
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Tomato Basil Bisque
Ingredients
- 1 onion, diced
- 2 celery stalks, sliced
- 6-8 fresh ripe tomatoes, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh basil
- 6 cups vegetable broth
- ½ cup heavy cream
Instructions
- Heat a large pot over medium heat and add a small amount of olive oil.
- Add the onion and celery and cook for about 5 minutes, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the diced tomatoes, tomato paste, and basil. Cook for 5 to 7 minutes to break down the tomatoes.
- Pour in the vegetable broth and bring to a boil, then reduce to a simmer.
- Simmer for 25 to 30 minutes, until the tomatoes are very soft.
- Blend until smooth using an immersion blender, or carefully blend in batches in a blender and return to the pot.
- Stir in the heavy cream and simmer for 5 minutes.
- Taste and season with salt and pepper, then serve.
Nutrition
Notes
- Use ripe tomatoes: The riper they are, the sweeter and less acidic the soup will taste.
- Blend safely: If using a blender, blend in batches and vent the lid slightly to release steam.
- Adjust after blending: Taste once it's smooth, then add salt and cream as needed to balance acidity.
- Don't boil after adding cream: Keep it at a gentle simmer so the texture stays smooth.
- Strain for extra-silky soup: For a very smooth bisque, strain through a fine-mesh strainer after blending.
Andy says
Very yummy!!