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A bowl of tomato soup garnished with croutons, fresh basil leaves, and cherry tomato slices. A black spoon lies beside the bowl on a tile surface, with a small plate of croutons to the side.
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5 from 1 vote

Tomato Basil Bisque

A velvety soup that captures summer's best flavors, crowned with buttery, golden croutons and ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: French
Keyword: comfort food, easy, quick, winter
Servings: 6 people
Author: Marissa Stevens

Ingredients

Sourdough Croutons

  • 5 ounces sourdough bread crust removed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • kosher salt to taste

Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion diced small
  • 1 large carrot diced small and peeled if desired
  • 1 large rib celery diced small
  • 2 cloves garlic smashed and peeled
  • 28 ounce can whole tomatoes with juice
  • 1 cup water
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh basil leaves loosely packed, plus more for garnish
  • 1/2 cup heavy cream

Instructions

To Make the Croutons

  • Preheat oven to 400˚F.
  • Add bread cubes to a medium bowl; drizzle with olive oil and toss to coat. Spread cubes in a single layer on a baking sheet and season to taste with kosher salt. Bake 15 to 20 minutes until golden and crisp. Remove from oven and set aside.

For the Bisque

  • Meanwhile, heat butter and olive oil in a soup pot over medium heat until sizzling. Add onion, carrot, celery and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Add tomatoes, water, oregano, crushed red pepper, salt and pepper. Stir and bring to boil; reduce heat and simmer 15 minutes.
  • To finish the soup, remove from heat and stir in fresh basil leaves; blend in the pan with an immersion blender or blend in batches in a traditional blender. (Important note: Blending hot liquids in a traditional blender will blow the lid off which will make a mess and could burn you. Instead, use a towel to cover the top of of the pitcher while blending instead of the lid.)
  • Return blended soup to pan and stir in heavy cream; season to taste with salt and pepper. Reheat to simmer if needed.
  • Ladle hot soup in to bowls and top with croutons. Garnish with fresh basil leaves if desired and serve.

Video

Nutrition

Calories: 250kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 567mg | Potassium: 409mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2796IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 3mg

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