Tomato Basil Bisque

If you’re looking for a change of pace from your standard tomato soup, I think you’ll love this aromatic Tomato Basil Bisque. What makes it a standout is the big cupful of fresh basil leaves stirred in just before blending. Fresh basil pairs beautifully with tomatoes for a soup that’s welcome all year — in the summer when basil is at its peak or in the fall and winter when chilly weather has you longing for summer. The final touch of buttery, crunchy sourdough croutons adds perfect texture, and it all comes together in just 30 minutes.

One of the things I love about tomato bisque is that it can serve as a light, stand-alone meal, an elegant dinner party first course or as the perfect accompaniment to gooey, crispy grilled cheese sandwiches! Your kitchen will fill with the savory aroma of fresh vegetables and tomatoes simmering on the stove. A pinch of red pepper flakes adds a pleasant little kick, and the fresh basil goes in just before pureeing to the consistency you prefer – whether that’s slightly textured or silky smooth. Heavy cream mixed in right before serving adds richness and balances the tomatoes’ acidity.

Ingredients for Tomato Basil Bisque

• Butter: Salted or unsalted – you might need to add a little more salt if using unsalted.
• Olive Oil: Extra-virgin olive oil adds the best flavor, but regular olive oil works too.
• Onion: Yellow, sweet, or white onions all work well in this soup.
• Carrot: Look for a firm, bright orange carrot without cracks or soft spots.
• Celery: I prefer an inner rib – they’re more tender and have a milder flavor.
• Fresh Garlic: Choose plump, firm cloves without any green sprouts.
• Canned Whole Tomatoes: Quality matters here – use a brand you trust for the best flavor.
• Dried Oregano: Check that yours still has a strong aroma – dried herbs typically lose their punch after 6-12 months.
• Crushed Red Pepper: A little goes a long way, but feel free to add more if you want more heat!
• Fresh Basil Leaves: Look for bright green leaves with no dark spots and a strong aroma. Garden-fresh is wonderful, but store-bought works well too.
• Heavy Cream: For the smoothest, richest texture.
• Fine Sea Salt and Freshly Ground Black Pepper: Fresh grinding pepper makes a difference in the final flavor.

Recipe Options

• Lighten It Up: Use half-and-half instead of heavy cream.
• Add Depth: Stir in a splash of white wine with the water.
• Top with Cheese: Finish with grated Parmesan cheese.
• Swap the Liquid: Use chicken broth or vegetable broth instead of water.
• Fresh Finish: Swirl a spoonful of pesto on top for serving.

Storage and Reheating

Store leftover soup refrigerated in an airtight container in the refrigerator for up to 3 days. The soup (ideally without cream) can also be frozen for up to 3 months. When reheating, warm gently on the stovetop and stir in the cream just before serving.

This creamy Tomato Basil Bisque has earned its place in my kitchen throughout the year – from casual weekday lunches to elegant dinner parties. The combination of fresh basil and crispy sourdough croutons transforms a simple soup into something special, whether you’re enjoying a bowl on its own or dunking a grilled cheese sandwich.

How to Make Tomato Basil Bisque

Start by making the croutons – toss bread cubes with olive oil, spread them on a baking sheet, and bake at 400˚F until golden and crisp.

Heat butter and olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and garlic, cooking until the onion becomes translucent. Add the tomatoes, water, and seasonings. Bring to a boil, then reduce heat and simmer to develop the flavors.

Remove from heat and add the fresh basil leaves. Blend until you reach your desired consistency using an immersion blender or working in batches with a regular blender. Stir in the heavy cream and warm through if needed. Ladle into bowls and top with the crispy croutons.