Tomato Basil Bisque

close up of a bowl of tomato bisque with a sprig of fresh herbs behind it

Tomato basil bisque is a creamy, comforting soup. The best tomato bisque I've ever had, and it's a lightened up version, because this bisque is made without heavy cream.

Course Soup

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 151kcal

Author Amee

Ingredients

3 Tbsp extra virgin olive oil
2 cups yellow onion chopped. I used sweet vidalia onion
1 cup carrots peeled and chopped
1 Tbsp chopped garlic
56 oz canned whole Roma tomatoes I used two 28oz cans of San Marzano tomatoes
4 cups chicken broth or chicken stock
1/8 tsp cayenne pepper
Coarse salt and pepper to taste
2 tbsp basil fresh or dried

Instructions

Drain the tomatoes thoroughly and coarsely chop.
Heat olive oil over medium heat in a dutch oven or large saucepan and add the onion and carrots. Cook until the onion is soft and opaque, about 5 minutes. Add garlic and saute for one more minute.
Add tomatoes, broth, basil, salt, and pepper. Bring to a simmer, reduce heat to low, and cook uncovered until all veggies are tender, about 30-35 minutes.
Use an immersion blender and puree to your desired consistency (I like to leave some texture to this soup). You can also puree in a blender or food processor until smooth. If you're using a regular blender or food processor and want a bit of texture, you can blend half the soup and leave half chunky. If blending, return the pureed soup to the pot and warm it up to serving temperature. Taste and add a bit more salt, if needed.

Notes

Meal Planning Tip: Make this soup a day ahead and put it in the refrigerator overnight. Heat in a crockpot on warm to serve the next day.

Nutrition