Name: Tomato Basil Bisque
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 lb Tomatoes; 1 Onion; 2 cloves Garlic; 1 stalk Celery; 1 Carrot; 3 teaspoons Italian Seasoning; 0.25 cup White Wine; 3 cups Heavy whipping cream; 2 tablespoons Fresh Basil; 0.25 tsp Salt; 0.25 tsp Pepper

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Tomato Basil Bisque

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Instructions

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Instructions

In a large dutch oven over medium heat, combine the tomatoes, onion, garlic, celery, carrot and seasoning.

Allow mixture to sweat for 8 minutes, stirring occasionally.

Stir in the white wine to deglaze the dutch oven, then add the heavy whipping cream and fresh basil.

Increase heat to medium-high until the soup comes to a light boil, then reduce to medium-low and simmer for 20 minutes.

Remove dutch from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.

Season with salt and pepper, to taste, top with more fresh basil then serve.

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Tips & Tricks (5)

Roast Your Tomatoes First 🍅
Roast fresh tomatoes in the oven at 400°F for 20-25 minutes before adding to your soup to concentrate their sweetness and develop deeper, richer flavor that elevates the entire dish.
Strain for Silky Smoothness 🧈
Pass the blended soup through a fine-mesh strainer or chinois after pureeing to remove any tomato seeds and skin particles, creating an ultra-luxurious, velvety texture that defines premium bisque.
Temper Your Cream Properly 🥛
Slowly add heavy cream by first mixing a small amount with hot soup to warm it, then gradually incorporate the rest to prevent curdling and maintain a silky, stable emulsion.
Reserve Fresh Basil for Garnish 🌿
Add half your fresh basil during cooking for depth, but save the other half to tear and sprinkle on top just before serving to preserve its bright, aromatic qualities and visual appeal.
Balance Acidity with a Pinch of Sugar 🍬
Taste your finished bisque and add a small pinch of sugar if tomato acidity overwhelms the palate—this subtle touch rounds out flavors without making the soup taste sweet.