Tomato Basil Bisque
This tomato basil bisque is a creamy, stovetop soup that leans into fresh tomato flavor with a smooth finish and a hint of basil.
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.
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