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Tomato Bisque Recipe

Tomato Bisque

iamwinfred
This tomato bisque is the velvety, cozy soup I make every time the weather cools down and I want something comforting without much fuss. It starts with pantry staples like canned tomatoes and broth, then finishes with a splash of cream for that rich, restaurant-style texture. It comes together in under an hour and tastes like something you would order at a cozy bistro.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine French
Servings 6 servings
Calories 290 kcal

Equipment

Ingredients
  

  • 3 tablespoons unsalted butter 42g
  • 1 tablespoon extra virgin olive oil 15ml
  • 1 large yellow onion about 1 1/2 cups or 225g, diced
  • 1 medium carrot about 1/2 cup or 65g, peeled and finely diced
  • 1 stalk celery about 1/2 cup or 50g, finely diced
  • 4 cloves garlic minced
  • 3 tablespoons all-purpose flour 24g
  • 2 tablespoons tomato paste 33g
  • 2 cans (28 ounces each) whole peeled San Marzano tomatoes with their juices; 2 x 794g
  • 3 cups low-sodium chicken or vegetable broth 720ml
  • 2 tablespoons dry sherry optional; 30ml
  • 1 bay leaf
  • 1 teaspoon granulated sugar 4g
  • 1/4 cup fresh basil leaves chopped, plus extra small leaves for garnish; 10g
  • 1 cup heavy cream 240ml
  • 1 teaspoon kosher salt plus more to taste; 6g
  • 1/2 teaspoon freshly ground black pepper 1g
  • 1 pinch cayenne pepper optional

Instructions
 

  • Peel and dice the onion, carrot, and celery into small, even pieces. Mince the garlic, chop the basil, and measure out the broth and cream.
  • Melt the butter with the olive oil in a Dutch oven over medium heat. Add the onion, carrot, and celery and cook for 8 to 10 minutes, stirring often, until soft and translucent.
  • Add the garlic and stir for 30 seconds. Sprinkle in the flour and stir constantly for 1 to 2 minutes, then add the tomato paste and stir for another 1 to 2 minutes until it darkens to a deep brick red.
  • Pour in the sherry (if using) and scrape up any browned bits. Add the tomatoes with their juices, gently crushing them with your spoon. Stir in the broth, bay leaf, sugar, salt, pepper, and cayenne.
  • Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 20 minutes, stirring every 5 minutes, until the vegetables are very tender.
  • Remove the bay leaf and stir in the basil. Blend with an immersion blender for 1 to 2 minutes until completely smooth. For an extra silky finish, pass through a fine mesh strainer.
  • Return the pot to low heat and slowly pour in the heavy cream while stirring gently. Warm for 3 to 5 minutes, just until heated through. Do not let it boil.
  • Taste and adjust with more salt, pepper, or a pinch of sugar. Thin with warm broth if needed. Ladle into warm bowls and garnish with reserved basil leaves.

Notes

  • Sweat the vegetables slowly: Cooking the onion, carrot, and celery over medium heat builds a sweet base and keeps the soup from tasting harsh.
  • Cook the tomato paste: Letting it darken for a minute or two deepens the flavor and removes any metallic edge.
  • Choose quality tomatoes: San Marzano tomatoes have a naturally sweet, mellow taste that makes a noticeable difference.
  • Add the cream at the end: Stirring it in off the boil keeps the soup smooth and prevents curdling.
  • Warm your cream: Letting the cream sit at room temperature for 15 minutes before adding it helps it blend in more easily.
  • Balance with sugar: A small pinch of sugar softens acidity, but add it slowly and taste as you go.
  • Season at the end: Blending concentrates the flavor, so taste again after blending before adding more salt.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently over low heat.
  • Texture fix: If the soup separates after freezing, whisk it or use your immersion blender for a few seconds to bring it back together.
  • Variations: Make it roasted by using roasted fresh Roma tomatoes, spicy with extra cayenne or chipotle paste, dairy free with coconut milk, lighter with half and half, smoky with smoked paprika, or cheesy with grated Parmesan.

Nutrition

Serving: 1BowlCalories: 290kcalCarbohydrates: 22gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 830mgPotassium: 450mgFiber: 4gSugar: 12gVitamin A: 35IUVitamin C: 25mgCalcium: 6mgIron: 10mg
Keyword comforting soup recipe, creamy tomato soup, easy tomato bisque, homemade tomato bisque, tomato bisque
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