Creamy Tomato Basil Bisque

This creamy tomato basil bisque transforms humble pantry ingredients into a velvety, restaurant-quality soup that will make you forget all about the canned variety. The fire-roasted tomatoes and fresh vegetables create depth while the Parmesan adds a rich umami that makes this soup truly unforgettable.

I first made this soup when my daughter was sick with a cold, and it's become our comfort food tradition. Now whenever the weather turns chilly, she asks for "the special red soup" that makes everything better.

Ingredients

• Fresh vegetables: Celery, carrots, onion and garlic create the aromatic foundation that gives this soup complexity beyond just tomato flavor
• Fire roasted diced tomatoes: These provide a slightly smoky quality that elevates the entire dish, much better than regular diced tomatoes
• Butter and olive oil: The combination offers the perfect balance of flavor and proper cooking temperature
• Flour: Creates the perfect thickening agent for a silky texture
• Chicken broth: Adds depth while keeping the soup lighter than using all cream
• Dried herbs: If using fresh, wait to add basil until the very end to preserve its bright flavor
• Milk, half and half or heavy cream: Use according to how rich you want the final product, with heavy cream producing the most luxurious result
• Parmesan cheese: Freshly grated is essential, as it melts beautifully and adds umami dimension

Step-by-Step Instructions

Prep the Vegetables:

Pulse celery, carrots, onion and garlic in food processor until finely minced. This creates a consistent texture and allows the vegetables to cook evenly and quickly. The fine mince helps them virtually disappear into the final soup, creating body without obvious chunks.

Create the Base:

Melt butter with olive oil in a heavy Dutch oven over medium heat, then increase to medium high and add vegetables. Sauté for exactly 4 minutes until softened but not browned. This develops flavor while maintaining the bright color. Sprinkle flour over vegetables and cook for precisely 1 minute, stirring constantly to prevent burning while cooking out the raw flour taste.

Build the Soup:

Gradually whisk in chicken broth, adding slowly to prevent lumps from forming. Add tomatoes and all seasonings including the bay leaf. Bring mixture to a controlled boil then reduce heat to maintain a steady simmer for 15 minutes, allowing vegetables to fully soften and flavors to meld together.

Enrich and Finish:

Whisk in Parmesan cheese until completely incorporated and melted. Slowly add your chosen dairy, starting with less and adding more as needed. Simmer gently for 15 20 minutes on low heat, stirring occasionally to prevent scorching. The slow simmer allows flavors to deepen while dairy incorporates fully. Adjust consistency with additional broth or cream as desired.

Smooth and Serve:

For the ultimate creamy texture, use a blender to puree the soup in batches. Be extremely careful with the hot liquid, venting the lid slightly to allow steam escape. An immersion blender works too but will not produce the same silky restaurant quality finish. Garnish with freshly grated Parmesan and serve immediately.

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My absolute favorite part of this recipe is the transformation that happens during blending. My grandmother taught me that blending hot soups changes not just the texture but somehow enhances the flavor profile too. I remember her saying, "The magic happens when you can no longer see the individual ingredients" and she was absolutely right.

Make Ahead and Storage

This soup actually improves with time as flavors continue to develop. Make it up to three days ahead and store in airtight containers in the refrigerator. The soup will thicken considerably when chilled, so add a splash of broth when reheating. For longer storage, freeze in portion-sized containers for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium-low heat, stirring frequently.

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Perfect Pairings

This bisque calls for something crunchy alongside it to provide textural contrast. A grilled cheese sandwich made with sharp cheddar and sourdough bread creates the ultimate comfort food pairing. For a lighter option, serve with a simple green salad dressed with lemon vinaigrette to cut through the richness. If entertaining, serve in small cups as an elegant starter before a main course.

Seasonal Variations

Summer version: When tomatoes are at peak season, replace one can of fire roasted tomatoes with 4 5 fresh tomatoes. Remove skins by scoring, blanching briefly in boiling water, then shocking in ice water. The skins will slip right off. This creates an incredibly fresh, vibrant soup that showcases summer produce.

Winter warmth: During colder months, add a teaspoon of smoked paprika and increase the red pepper flakes slightly. The additional warmth from these spices creates a cozy, warming quality that feels especially nurturing during cold weather.

Frequently Asked Questions

→ Can I make this tomato bisque ahead of time?

Yes! This bisque actually improves with time as flavors meld together. Prepare up to 3 days ahead and store in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or cream if needed to adjust consistency.

→ Can I make this bisque vegetarian?

Absolutely. Simply substitute vegetable broth for the chicken broth. All other ingredients remain the same, and you'll still achieve that wonderful creamy texture and flavor.

→ What's the difference between using milk, half-and-half, or heavy cream?

This affects the richness and calorie content. Milk creates a lighter bisque, half-and-half offers a middle ground with moderate creaminess, while heavy cream produces the richest, most luxurious texture. All options work well - choose based on your preference.

→ Is an immersion blender necessary for this bisque?

While an immersion blender is convenient, a regular blender works perfectly. Just be careful when blending hot liquids - work in batches, fill only halfway, and allow steam to escape to prevent pressure buildup.

→ What's the best way to serve tomato basil bisque?

Serve in warmed bowls with a sprinkle of freshly grated Parmesan and a few small basil leaves. Pair with crusty bread, grilled cheese sandwiches, or a simple green salad for a complete meal.

→ Can I freeze this bisque?

Yes, this bisque freezes wonderfully. For best results, freeze before adding the dairy. When ready to serve, thaw completely, reheat, and then stir in fresh cream and Parmesan.