Creamy Tomato Bisque Soup
A silky, velvety tomato bisque made with canned tomatoes and broth, blended smooth and finished with heavy cream.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes Fire-roasted tomatoes add a smoky flavor.
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar Balances acidity.
- ½ teaspoon salt Plus more to taste.
- ¼ teaspoon black pepper
- 1 cup heavy cream
- fresh basil leaves For garnish.
Instructions
Cooking
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, partly covered, for 15 to 20 minutes.
- Blend the soup until completely smooth with an immersion blender, or in small batches in a countertop blender with the lid vented.
- Return the soup to the pot over low heat. Stir in the heavy cream and warm gently for 3 to 5 minutes without boiling.
- Taste and adjust the salt and pepper. Serve hot, topped with fresh basil.
Notes
Refrigerate within 2 hours and eat within 3 to 4 days. To freeze, freeze the soup before adding cream, then stir in cream after reheating. Nutrition information is an estimate.