Soups And Stews

Creamy Tomato Basil Bisque

This creamy tomato basil bisque has lots of vegetables and fresh basil. A little curry and cayenne pepper add a sweet warmth and depth of flavor. Finished with heavy cream or coconut milk for a velvety smooth, hearty soup. Serve as an elegant first course or a meal in one with a grilled cheese sandwich.

Hands down my most requested soup from family and friends. I will be bold and say it’s the best I have ever tasted, over and above any restaurant version. Have you ever had a tomato soup/ bisque that tastes super tomato-ey or acidic? Or loaded with so much cream there is no flavor? I have. So disappointing.


The balance of flavors and texture is spot on with this bisque,and have been making it for about 20 years. My mom had this written on a sheet of paper, so I have no idea if she made it up or if it came from someone else. After the first few times of making it, I had it memorized. Thank god, because I lost it! There are so many wonderful things about this bisque; it freezes well, it can be made vegan, its fast, fresh, and be made ahead.


The base of this bisque starts with canned roasted tomatoes. Delicious and time-saving! Then the curry and cayenne powder adds incredible deliciousness and warmth. Heavy cream or coconut milk can be used, which gives it that luxurious texture. This creamy comfort bisque comes together fast for a weeknight meal or a first course at your next dinner party.

Ingredients Needed And Substitutions

Tomatoes ~ I used canned roasted diced. Regular or fresh works great too.

Chicken stock ~ Or vegetable. Stocks add a richer flavor, but broth can be substituted.

Vegetables ~ celery, carrots, and onion add flavor and texture.

Heavy cream ~ half and half is a great option too. Or go dairy free, and use coconut milk.

Herbs ~ Basil is the shining star in this bisque. Fresh is best, but dried can be substituted. marjoram and bay leaves are also added as a great flavor boost.

How To Make Creamy Tomato Basil Bisque

  1. Roughly chop the carrots, celery, and onion. Add butter and olive oil to a large dutch oven or soup pot over medium heat. Once butter is melted, add carrots, celery, and onions; cook for about 5 minutes until slightly softened. Add flour constantly stirring for about 1 minute.
  2. To the vegetables add the drained tomatoes, chicken stock, basil, marjoram, bay leaves, sugar, salt, and pepper. Stir until everything is mixed. Set heat on low and cover the pot. Simmer (cook on lowest heat) for about 20 minutes. Stir the soup a couple of times while it simmers.
  3. Remove from heat and let it cool slightly. Now time to puree! Carefully transfer the soup to a blender, or use an immersion blender; puree until smooth or until your desired consistency. Transfer back to the pot or dutch oven and turn the heat to low. Add in the curry and cayenne. Mix well. Slowly add in the cream, and bring it back up to a simmer. Adjust salt and pepper to taste.
  4. Spoon into bowls and top with toasty buttery croutons or parmesan cheese, or both!
Pot of tomato bisque soup, with out cream

Can I Make This Bisque Up Ahead?

Yes! It freezes beautifully. Cook up the bisque in its entirety, cool it completely, and freeze it in separate containers for a quick and easy dinner. Or freeze in a larger container and use a first course for a dinner party. A perfect party prep recipe! I highly encourage you to make a double batch while you’re at it.

2 bowls of creamy tomato bisque with home made croutons
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Creamy Tomato Basil Bisque


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 68 servings 1x

Description

This creamy tomato basil bisque has lots of vegetables and fresh basil. A little curry and cayenne pepper add a sweet warmth and depth of flavor. Finished with heavy cream or coconut milk for a velvety smooth, hearty soup. Serve as an elegant first course or a meal in one with a grilled cheese sandwich.


Ingredients

Scale

2 tablespoons butter, unsalted

2 tablespoons olive oil

3/4 cup onion, chopped roughly

3/4 cup carrots, chopped roughly

1/2 cup celery, chopped roughly

1/3 cup flour

21 pound 28 ounces diced roasted canned tomatoes, drained

2 teaspoons sugar

1/2 cup fresh basil, packed (or 2 teaspoons dried basil)

1 teaspoon dried majoram

2 bay leaves

1 teaspoon curry powder

1/8 to 1/4 teaspoon cayenne pepper, or omit

1 teaspoon salt

1/2 teaspoon pepper

4 cups chicken stock ( vegetable stock or broths )

1/2 to 1 cup heavy cream ( or 1/2 and 1/2 or coconut milk)


Instructions

  1. Roughly chop the carrots, celery, and onion. Add butter and olive oil to a large dutch oven or soup pot over medium heat. Once butter is melted, add carrots, celery, and onions; cook for about 5 minutes until slightly softened. Add flour stiring constantly for about 1 minute.
  2.  To the vegetables, add the drained tomatoes, chicken stock, basil, marjoram, bay leaves, sugar, salt, and pepper. Stir until everything is mixed. Set heat on low and cover the pot. Simmer for about 20 minutes. Stir the soup a couple of times while it simmers.
  3. Remove from heat and let it cool slightly. Now time to puree! Carefully transfer the soup to a blender, or use an immersion blender; puree until smooth or until your desired consistency. Transfer back to the pot or dutch oven and reduce the heat to low. Add in the curry and cayenne. Mix well. Slowly add the cream, and heat through.
  4. Spoon into bowls and top with toasty buttery croutons or parmesan cheese, or both!
  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Category: Soup
  • Method: Stove top

3 Comments

  1. This was so good! A keeper for sure! Will make a double batch next time to freeze! Thank you Teri






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