Learn how to make homemade Tomato Bisque with Fresh Tomatoes and a handful of aromatics, herbs, and cream. It’s silky smooth, undeniably fresh, and easy to make in one pot!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
1cupfresh basil leavespacked (plus more for garnish)
Instructions
In a large heavy bottomed pot, melt the butter and olive oil over medium heat. Add in the carrots and onions and stir until onions are translucent, about 5-7 minutes.
Add garlic and cook for an additional minute.
Add in tomatoes, oregano leaves, salt, and chicken stock.
Bring the soup to a boil and reduce to a simmer. Cover with a lid. Allow to cook for 30 minutes. Remove from heat. Add in the fresh basil.
Using an immersion blender, blend the soup in the pot until smooth. Or transfer the soup to a high powered blender and blend until smooth.
Add the soup back to the pot and pour in the cream. Stir until fully incorporated.
Serve in bowls, garnish with fresh basil, and a swirl of heavy cream. This wuld be delicious with either crusty bread and butter or a side of grilled cheese.
Notes
Tips and variations
Add dynamic flavors with extra vegetables. Replace some of the tomatoes with diced butternut squash, potatoes, sweet potatoes, or roasted red peppers.
Is it too acidic? You can break up the acidity by stirring a pinch of sugar into the soup.
To make a vegan tomato bisque, replace the chicken stock with vegetable stock and use canned full-fat coconut cream or cashew cream instead of heavy cream.