Creamy Tomato Basil Bisque (Printable)

Velvety tomato bisque infused with basil and topped with crisp, golden croutons.

# What You'll Need:

→ For the Bisque

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, finely chopped
05 - 28 oz canned whole tomatoes with juice
06 - 2 cups vegetable broth
07 - 2 tablespoons tomato paste
08 - 1 teaspoon sugar
09 - 1 teaspoon salt, adjust to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - ½ cup heavy cream
14 - ¾ oz fresh basil leaves, chopped

→ For the Croutons

15 - 3 slices day-old bread, cut into cubes
16 - 2 tablespoons olive oil
17 - ¼ teaspoon garlic powder
18 - ¼ teaspoon salt
19 - ¼ teaspoon dried Italian herbs (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and a pinch of salt. Sauté for 5 to 6 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add canned tomatoes with juice, vegetable broth, sugar, dried oregano, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - While bisque simmers, preheat oven to 400°F. Toss bread cubes with olive oil, garlic powder, salt, and optional Italian herbs. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once until golden and crisp. Set aside.
05 - Remove the bay leaf from the pot. Use an immersion blender or transfer soup in batches to a blender and puree until smooth.
06 - Stir in heavy cream and chopped basil. Simmer for an additional 2 to 3 minutes. Adjust seasoning to taste.
07 - Ladle bisque into bowls, garnish with croutons and extra basil if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms five pantry staples into something that tastes like you've been simmering it for hours.
  • The croutons stay crispy even in the bowl, giving you texture with every spoonful.
  • Fresh basil stirred in at the end hits different than dried—suddenly the whole thing tastes alive.
02 -
  • Blend the soup completely smooth—any chunk will ruin the velvety mouthfeel you're going for.
  • Add basil at the very end; if you cook it with the soup, it'll turn dark and lose its bright flavor.
  • Make croutons the same day you serve the soup, or they'll go soft sitting in your container overnight.
03 -
  • If your soup breaks and looks curdled when you add cream, it's usually too hot; let it cool for 2 minutes before stirring in cream slowly while whisking gently.
  • Taste as you season—salt and pepper in a bisque are louder than in other dishes, and it's easy to overdo it.

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