Description
A rich and creamy Tomato Bisque Soup that combines fresh tomatoes, aromatic herbs, and cream for a comforting and flavorful meal. Perfectly balanced with sautéed vegetables and fresh basil, this bisque is smooth, velvety, and ideal for pairing with crusty bread or grilled cheese sandwiches.
Ingredients
Scale
Base Ingredients
- ⅓ 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
Main Ingredients
- 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 more 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 Aromatics: In a large heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the diced carrots and onions and stir occasionally until the onions become translucent, about 5-7 minutes.
- Add Garlic: Add the roughly chopped garlic to the pot and cook for an additional minute to release its aroma without browning.
- Combine Tomatoes and Seasonings: Add in the chopped tomatoes or canned tomatoes, oregano leaves, sea salt, and chicken stock to the pot. Stir to combine all ingredients well.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cover with a lid and cook for 30 minutes to allow flavors to meld and vegetables to soften. Remove from heat and stir in the fresh basil leaves.
- Blend Soup: Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a high-powered blender and blend until silky.
- Add Cream: Return the blended soup to the pot if needed. Stir in the heavy cream until fully incorporated, creating a rich and creamy bisque.
- Serve and Garnish: Ladle the soup into bowls. Garnish with fresh basil leaves and a swirl of heavy cream. Serve hot, ideally with crusty bread and butter or a grilled cheese sandwich for a comforting meal.
Notes
- Using canned tomatoes is a convenient alternative to fresh tomatoes if they are not in season.
- Adjust the salt according to your taste, especially if using salted chicken stock.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Be careful when blending hot soup; if using a blender, blend in small batches and vent the lid slightly to prevent splattering.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
