Creamy Tomato Bisque Basil (Printable Version)

Velvety tomato soup with cream and fresh basil, perfect for a cozy, flavorful starter or meal.

# What You'll Need:

01 - 1 tablespoon olive oil

02 - 1 medium yellow onion, diced

03 - 2 garlic cloves, minced

04 - 2.2 pounds ripe tomatoes, cored and roughly chopped or 2 cans (14 oz each) whole peeled tomatoes, undrained

05 - 1 medium carrot, peeled and chopped

06 - 2 cups vegetable broth

07 - ½ cup heavy cream

08 - 1 tablespoon tomato paste

09 - 1 teaspoon sugar (optional)

10 - 1 teaspoon salt, or to taste

11 - ½ teaspoon freshly ground black pepper

12 - 1 large handful fresh basil leaves, plus extra for garnish

01 - Heat olive oil in a large pot over medium heat. Add diced onion and chopped carrot, cook 5 to 7 minutes until softened.

02 - Incorporate minced garlic and sauté for 1 minute until fragrant.

03 - Stir in the tomatoes and tomato paste. Cook for 5 minutes, allowing the tomatoes to break down.

04 - Pour in vegetable broth, bring to a simmer. Cover and cook for 20 minutes until vegetables are very tender.

05 - Remove from heat and stir in fresh basil leaves.

06 - Use an immersion blender or transfer in batches to a countertop blender to purée the mixture until smooth.

07 - Return puréed soup to low heat. Stir in heavy cream and sugar if desired; season with salt and black pepper to taste.

08 - Gently heat for 2 to 3 minutes more. Ladle into bowls and garnish with additional fresh basil leaves.

01 -

It feels like a secret comfort food that always brightens a cold afternoon
The balance of fresh tomatoes and creaminess quickly became my go-to crowd pleaser

02 -

Using fresh basil added at the end preserves its bright flavor and aroma unlike cooking it long
Pureeing the soup while still warm makes blending smoother and quicker

03 -

Toast the tomato paste briefly in the pan before adding liquids to deepen its flavor
Simmer gently after adding cream to keep it silky and prevent separation