Creamy Tomato Bisque (Printable)

Velvety tomato bisque with cream and herbs delivers rich, comforting flavors in every spoonful.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 28 ounces canned whole peeled tomatoes
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 2 cups vegetable broth
07 - ½ cup heavy cream

→ Seasonings

08 - 1 teaspoon dried basil
09 - ½ teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon sugar
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - Fresh basil leaves
14 - A drizzle of extra cream

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add chopped onion and diced carrot; sauté until softened, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add canned tomatoes with their juices, vegetable broth, dried basil, thyme, bay leaf, and sugar. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
04 - Remove the bay leaf. Blend the soup until smooth using an immersion blender or a countertop blender in batches.
05 - Return soup to gentle simmer. Stir in heavy cream and season with salt and freshly ground black pepper. Heat for 2 to 3 minutes without boiling.
06 - Ladle into bowls and garnish with fresh basil leaves and an optional swirl of cream. Serve hot.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can transform a can of tomatoes into something that tastes homemade and thoughtful.
  • The cream mellows everything into a velvety texture that feels indulgent without being heavy or complicated.
  • One pot, one immersion blender, and suddenly your kitchen smells like a proper dinner is happening.
02 -
  • The blending step is everything—if your soup is still chunky, it won't have that silky texture that makes people think you spent hours on this instead of 30 minutes.
  • Never, ever boil the soup after adding cream; the heat will cause the cream to break and separate, and no amount of stirring will fix it.
03 -
  • For a vegan version, swap butter for olive oil and heavy cream for full-fat coconut cream, which has a richness that rivals dairy without changing the soul of the soup.
  • Fresh basil torn by hand just before serving tastes brighter than anything cut with a knife, and the small gesture of tearing it feels like you're finishing something right.

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