Creamy Tomato Bisque Delight (Printable)

Smooth tomato bisque blended with herbs and cream for a rich, cozy dish.

# What you'll need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 large carrot, peeled and chopped
05 - 1 celery stalk, chopped
06 - 28 ounces ripe tomatoes, chopped (or one 28-ounce can whole peeled tomatoes, drained)

→ Liquids & Dairy

07 - 2 cups vegetable broth
08 - 1/2 cup heavy cream
09 - 1 tablespoon tomato paste

→ Seasonings

10 - 1 teaspoon sugar
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon dried basil
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

15 - Fresh basil leaves
16 - Additional cream for drizzling
17 - Croutons

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion, minced garlic, chopped carrot, and celery. Cook for 5 to 7 minutes until the vegetables soften and become fragrant.
02 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
03 - Add chopped tomatoes, vegetable broth, sugar, dried thyme, dried basil, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Remove bay leaf. Using an immersion blender or a stand blender in batches, puree the soup until silky smooth.
05 - Return the pureed soup to low heat. Stir in heavy cream and season with salt and freshly ground black pepper to taste. Warm gently without boiling.
06 - Ladle the soup into bowls. Garnish with fresh basil leaves, a drizzle of cream, and croutons if desired.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • The cream transforms simple tomatoes into something that feels indulgent without being heavy.
  • You probably have most of these ingredients already, which means fewer excuses not to make it.
02 -
  • Don't skip the sugar—it's not about sweetness but about balancing the acidity so the soup tastes round and complete instead of sharp.
  • Once you add the cream, keep the heat gentle; boiling will break the emulsion and make it look grainy instead of silky.
03 -
  • Let the vegetables cook fully before moving forward—rushing this step means missing the slow sweetness that makes the soup taste like it took hours.
  • Add the cream off heat if you're nervous about temperature, then warm it gently; this gives you more control and a silkier result every time.

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