Tomato Bisque Recipe
American · Soup · 40 min total
A velvety smooth and rich tomato soup, perfect for a comforting starter or light lunch. This recipe uses canned tomatoes for convenience and cream for a luxurious finish.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons fresh basil, chopped (optional for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute.
- Add crushed tomatoes, broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to pot.)
- Stir in heavy cream and heat gently over low heat until warmed through. Do not boil.
- Ladle into bowls and garnish with fresh basil if desired.
Tips
- For a dairy-free version, substitute coconut cream for heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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