Description
This creamy Tomato Bisque Soup is a comforting and flavorful dish perfect for any season. Made with fresh tomatoes, aromatic herbs, and a touch of cream, this soup delivers a rich and velvety texture that pairs wonderfully with crusty bread or a grilled cheese sandwich.
Ingredients
Scale
Soup Base
- â…“ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 large carrots, peeled and diced
- 1 large yellow onion, diced
- 6 cloves garlic, roughly chopped
- 3 pounds fresh tomatoes, chopped (or 2 (28 oz) cans whole tomatoes)
- 4 sprigs oregano, leaves removed (or 1 teaspoon dried oregano)
- 2 teaspoons sea salt, or to taste
- 2 cups chicken stock
Finishing Ingredients
- ¾ cup heavy cream, plus more for garnish
- 1 cup fresh basil leaves, packed, plus more for garnish
Instructions
- Sauté Vegetables: In a large heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the diced carrots and onions, stirring occasionally until the onions turn translucent, about 5 to 7 minutes. This step softens the vegetables and builds a flavorful base.
- Add Garlic: Stir in the roughly chopped garlic and cook for an additional minute to release its aroma and flavor without burning.
- Add Tomatoes and Seasoning: Incorporate the chopped tomatoes (or canned tomatoes), oregano leaves, sea salt, and chicken stock into the pot. Stir to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot with a lid and let it cook for 30 minutes to allow the flavors to meld and the tomatoes to soften thoroughly.
- Add Basil and Blend: Remove the pot from heat and add fresh basil leaves. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a high-powered blender and blend until smooth.
- Incorporate Cream: Return the blended soup to the pot if needed, and stir in the heavy cream until fully combined, creating a rich and creamy texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional fresh basil leaves and a swirl of heavy cream. Serve immediately with crusty bread and butter or a side of grilled cheese for a complete meal.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust salt to taste depending on the saltiness of your stock and canned tomatoes.
- Using fresh tomatoes in season will yield a brighter, fresher flavor, while canned tomatoes provide consistent taste year-round.
- The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Garnishing with fresh basil and a swirl of cream not only adds visual appeal but enhances the soup’s flavor.
