Creamy Tomato Bisque
Creamy Tomato Bisque for the win! This simple yet hearty soup is perfect to whip up as we enter the cold months
Ingredients
- 2 tablespoons butter or tallow for a rich farmhouse touch
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes (or 4 cups sun dried/roasted garden tomatoes)
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar optional, helps balance acidity
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried basil or a few fresh leaves
- ½ cup heavy cream or half-and-half
- Optional: 1–2 tablespoons grated Parmesan for depth
Instructions
Sauté the aromatics
- In a large pot, melt butter and olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic and tomato paste; cook for another minute until fragrant.
Add tomatoes and simmer
- Stir in crushed tomatoes, broth, sugar, salt, pepper, and basil. Bring to a boil, then reduce heat and simmer 15–20 minutes to deepen the flavor.
Blend until smooth
- Use an immersion blender to puree the soup until silky (or carefully blend in batches).
Add cream and finish
- Stir in the cream and Parmesan (if using). Warm gently over low heat — don’t let it boil — until creamy and smooth. Taste and adjust seasoning as needed.
Serve warm
- Garnish with a drizzle of cream, cracked pepper, and a few basil leaves. Serve with grilled cheese or a hunk of sourdough bread.
Notes
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