Creamy Tomato Bisque with Basil and a Hint of Heat Recipe
This creamy tomato bisque is a comforting and flavorful soup made with fresh vegetables, canned tomatoes, and fresh basil, all simmered to perfection and blended into a smooth, velvety texture. Enhanced with a touch of cream and garnished with basil and optional chili flakes, it's perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 large carrots, diced
- 1 large yellow onion, diced
- 5 to 6 fresh basil leaves, plus more for garnish
Primary Ingredients
- 2 (28-ounce) cans whole peeled tomatoes
- 2 bay leaves
- 2 cups chicken or vegetable stock
Fats and Oils
- 4 tablespoons unsalted butter
- ⅓ cup extra-virgin olive oil
- 1 cup heavy cream, plus more for garnish
Seasonings
- 2 teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- Crushed chili flakes (optional)
Instructions
- Sauté vegetables: In a large pot, melt the unsalted butter over medium heat. Add the diced carrots and onions, stirring occasionally until the onions become translucent, about 5 minutes. This step releases the flavors of the vegetables and creates a savory base for the soup.
- Add tomatoes and seasonings: Stir in the whole peeled tomatoes (with their juice), bay leaves, extra-virgin olive oil, sea salt, freshly cracked black pepper, and chicken or vegetable stock. Mix everything thoroughly to combine the flavors.
- Simmer the soup: Bring the soup mixture to a boil, then reduce the heat to a simmer. Cook uncovered until the carrots are tender and softened, approximately 30 minutes. This allows the vegetables and tomatoes to meld and deepen in flavor.
- Blend the soup: Remove the bay leaves from the pot and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, allow it to cool slightly, and blend until smooth.
- Incorporate cream: Return the blended soup to the pot if you used a blender. Pour in the heavy cream and stir thoroughly until fully incorporated, creating a rich and silky texture.
- Garnish and serve: Ladle the bisque into bowls and garnish with extra basil leaves, a drizzle of cream, and crushed chili flakes if desired, adding both visual appeal and a slight kick of heat.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian.
- If you prefer a lighter option, reduce the heavy cream or substitute with half-and-half.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Be careful when blending hot soup; allow it to cool slightly and blend in batches if necessary to avoid splattering.
- For extra depth of flavor, you can roast the tomatoes and carrots before cooking, though it's optional.
