Tomato Bisque
This creamy tomato bisque is rich, comforting, and easy to make—perfect for cozy nights or pairing with a grilled cheese sandwich.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped fresh Roma tomatoes, or 2 cans [14.5 oz each] whole peeled tomatoes, with juices
- 1½ to 2 cups vegetable or chicken broth
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ½ cup heavy cream
- ¼ cup chopped fresh basil, plus more for garnish
Instructions
- In a large pot over medium heat, heat olive oil. Add chopped onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30–60 seconds, just until fragrant.
- Stir in chopped fresh tomatoes (or canned tomatoes with juices) and sugar. Cook for about 5 minutes, stirring occasionally, until tomatoes begin to break down.
- Pour in 1½ cups broth, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes, allowing flavors to develop. Add more broth if needed to adjust consistency.
- Stir in chopped basil. Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender). For a chunkier texture, blend only half the soup.
- Stir in heavy cream and warm through over low heat (do not boil).
- Ladle into bowls and garnish with additional basil. Serve hot with grilled cheese or crusty bread.