Name: Basil Tomato Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 tbsp olive oil; 1 onion (chopped); 4 garlic cloves (minced); 6 tbsp butter; 1/3 cup all purpose flour; 1 cup heavy whipping cream; 1/2 cup whole milk; 1 28 oz can peeled whole tomatoes or crushed tomatoes; ½ tsp dried thyme; 1 tsp sugar; 1 cup water; 2 cups fresh basil; salt and fresh ground black pepper to taste

Craving some homemade soup that’s packed with flavor? This tomato basil bisque is just what you need; it’s warm, comforting, and completely delicious.

What We Love About This Tomato Basil Bisque

Serve it your way: This tomato basil bisque can be served as an appetizer or main course depending on your preferences. Serve it as an appetizer with some crusty bread for dipping or turn it into a main course by adding some cooked shrimp or diced chicken.
The texture is amazing: You know you’ve cooked an amazing bisque when the texture is just perfect, and this recipe will teach you how to do exactly that. It’s creamy and oh-so-luxurious.
Serve hot or cold: That’s right, this recipe can be served hot or cold, making it suitable for any season or occasion.

Tomato Basil Bisque Ingredients

Aromatics – Onion and garlic cloves help make up the savory base of this bisque.
Herbs – Fresh basil and dried thyme work so well together for this type of dish.
Oil for Cooking – Olive oil to saute the aromatics then butter later on as part of the base for the texture of the soup.
All- Purpose Flour – All-purpose flour is added to help thicken the soup further.
Heavy Cream – Heavy whipping cream and whole milk help create that oh-so creamy texture.
Tomatoes – You can use peeled whole tomatoes or crushed tomatoes for this. Both should be with no sugar added, so they will be quite tart.
Sugar – To help balance out the tartness of the tomatoes, just a hint of sugar is added.

How to Make Tomato Basil Bisque

Cook the onion and garlic. Heat the olive oil then add the onion. Once the onion has softened and gone translucent, add the garlic.
Add the butter. Mix well.
Add the flour. Whisk until it’s fully incorporated.
Add the milk and cream. Stir well while adding.
Let it simmer. Keep stirring until the texture starts getting thicker.
Add the tomatoes and other ingredients. Add the tomatoes, water, dried thyme, and sugar.
Simmer for 15 minutes. Break up any large chunks of tomato.
Blend the soup. Transfer to a blender then blend until smooth.
Add the fresh basil. Blend until smooth.
Return the soup to the pot. Add seasoning.
Simmer for another 5 minutes then serve. Drizzle some more cream or olive oil on top.

Make Ahead and Reheating Instructions:

To make ahead: Allow the tomato basil bisque to cool to room temperature. Refrigerate the bisque in an airtight container for at least 2 hours or overnight.
To reheat: When ready to serve, reheat the bisque in a small saucepan on the stovetop over low to medium heat, stirring occasionally.

Recipe Variations

Vegetable Stock: Use vegetable stock instead of water for a more flavorful base.
Celery and Carrots: Add finely diced celery and carrots to enhance the taste of the soup’s base.
Add croutons. Top with a handful of homemade or store-bought croutons for a satisfying crunch.
Olive Oil Drizzle: Drizzle extra-virgin olive oil over the bisque.
Add some heat: Top with some chili flakes or a dusting of cayenne powder for a bit of heat.