Perfect Tomato Bisque
A creamy, rich, and flavorful tomato bisque that’s better than restaurant-style, ready in just 30 minutes.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional, for a slight kick
Tomato Goodness
- 6 large Roma tomatoes diced (or one 28-ounce can of San Marzano tomatoes)
- 2 tbsp tomato paste
- 1 tsp sugar balances acidity
- 1 cup vegetable broth
- ½ tsp dried basil or 1 tbsp fresh
- ½ tsp dried oregano
For Creaminess
- ½ cup heavy cream or coconut cream for a dairy-free option
- 1 tbsp butter optional, for richness
- Fresh basil leaves for garnish
- Croutons or grilled cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 3–4 minutes until soft and translucent. Stir in the garlic, salt, black pepper, and red pepper flakes. Cook for another minute until fragrant.
- Stir in diced tomatoes, tomato paste, sugar, vegetable broth, basil, and oregano. Bring to a boil, then reduce the heat and let it simmer for 20–25 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
- Return the soup to low heat and stir in heavy cream and butter. Simmer for 5 minutes, stirring gently until the bisque is rich and creamy.
- Ladle the bisque into bowls, garnish with fresh basil, and enjoy with grilled cheese or croutons.
Notes
For a dairy-free version, swap out heavy cream for coconut cream or blended cashews. If you want a deeper flavor, roast the tomatoes before adding them to the pot.