Velvety Smooth Tomato Bisque
This creamy tomato bisque is made with sweet San Marzano tomatoes, aromatic vegetables, and a touch of cream for a velvety smooth texture. It’s a comforting and flavorful soup that can be enjoyed as a starter or a light meal.
Equipment
- Dutch oven
- Blender (or immersion blender)
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 2 carrots peeled and finely diced
- 2 celery stalks finely diced
- 2 cloves garlic minced
- 1 high-quality crushed tomatoes (San Marzano recommended) (28-ounce) can
- 1 diced tomatoes (14.5-ounce) can
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon sugar or to taste
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Cooking Steps
- Heat olive oil in a Dutch oven over medium heat, then sauté diced onion, carrots, and celery for 8-10 minutes until softened.
- Stir in minced garlic, dried basil, oregano, and red pepper flakes; cook for one minute until fragrant.
- Add crushed tomatoes, diced tomatoes, vegetable broth, and sugar; stir to combine.
- Bring the soup to a gentle simmer, then reduce heat, cover, and cook for 20-25 minutes to develop flavors.
- Carefully blend the soup until completely smooth using either a blender (working in batches) or an immersion blender.
- Return blended soup to the pot, stir in heavy cream until incorporated, and heat gently without boiling.
- Taste and adjust seasoning with salt and pepper as needed before serving your tomato bisque.
Notes
For an extra rich flavor, roast the tomatoes before adding them to the soup. If you prefer a thinner bisque, add a little more vegetable broth until desired consistency is reached. This bisque pairs wonderfully with a grilled cheese sandwich or crusty bread for dipping.