tomato bisque soup recipe
A cozy and creamy tomato bisque soup recipe made with crushed tomatoes, heavy whipping cream, parmesan cheese, and fresh basil—perfect comfort food to pair with grilled cheese sandwiches or crusty bread.
Ingredients
- For the Base
- 2 tablespoons butter – Adds richness.
- 1 tablespoon olive oil – Helps prevent burning.
- 1 medium onion chopped – Sweetens as it cooks.
- 2 cloves garlic minced – For depth of flavor.
- 2 28-ounce cans crushed tomatoes – Use fire-roasted for extra flavor.
- 3 cups vegetable broth – Chicken broth works too.
- For Creaminess & Seasoning
- 1 cup heavy whipping cream – Makes the soup silky.
- ½ cup grated parmesan cheese – Adds umami and thickness.
- 1 teaspoon dried basil – For a subtle herby note.
- 1 teaspoon sugar – Balances acidity of tomatoes.
- Salt and black pepper to taste
- For Garnish
- Fresh basil leaves – A burst of freshness.
- Extra parmesan cheese – Because there’s never too much.
- Croutons or grilled cheese sandwiches – Optional but highly recommended.
Instructions
- Sauté the aromatics.
- In a large pot, heat butter and olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Stir in garlic and cook 1 minute more until fragrant.
- Add tomatoes and broth.
- Pour in the crushed tomatoes and vegetable broth. Stir in dried basil, sugar, salt, and black pepper. Bring to a gentle simmer.
- Simmer the soup.
- Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until flavors meld and the soup reduces slightly.
- Blend until smooth.
- Using an immersion blender, puree the soup directly in the pot until creamy. (If using a countertop blender, blend in batches, then return to pot.)
- Add cream and parmesan.
- Stir in heavy whipping cream and grated parmesan cheese. Simmer for another 5 minutes to thicken slightly. Taste and adjust seasoning with salt and black pepper.
- Garnish & serve.
- Ladle into bowls and top with fresh basil, extra parmesan, or croutons. Serve immediately with grilled cheese sandwiches or crusty bread.
Notes
- Don’t skip the sugar—it balances the acidity of tomatoes.
- Blend thoroughly for a silky texture.
- Stir in cream at the end to avoid curdling.
- Use high-quality canned tomatoes for the richest flavor.
- Store in the fridge up to 4 days, or freeze without cream for up to 3 months.
- Reheat gently on the stovetop, never boiling once cream is added.