Tomato Basil Bisque is a simple soup that’s smooth and creamy. It’s easy to make and full of fresh flavors. It’s perfect for dipping grilled cheese sandwiches in on a chilly night.
Looking for more warm and hearty winter soups, try my easy Minestrone Soup or my creamy Instant Pot Baked Potato Soup.
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Why this Tomato Basil Bisque Recipe is a Keeper
This tomato bisque soup with basil is pure cold-season comfort. It’s easy, warm and full of delicious, wholesome ingredients.
- 40 Minute Meal: Have a bowl of warm and cozy Tomato Basil Bisque in ready in 40 minutes.
- Easy Ingredients: This soup recipe is makes with simple and whole ingredients.
- Vegetarian Friendly: This recipe is vegetarian friendly as long as you use white wine or vegetable broth instead of chicken broth.
How Do I Prevent the Cream from Curdling When I Add it to the Hot Soup?
Temper the cream as best you can before adding it to the hot soup. Add a little bit of warm liquid from the soup to the cream at a time to help bring up the cream’s temperature.
What Reader’s Are Saying…
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“This soup is like a warm hug on a winter night! Love it.”
~ Michele
Ingredient Notes to Make Tomato Basil Soup Recipe
This tomato basil bisque soup recipe uses only a few simple ingredients you might already have, or can grab at the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Tomatoes: It’s best to use fresh tomatoes, but you can also use canned tomatoes in your flavorful tomato soup.
- Wine: Use a white wine or chicken broth to add liquid to the soup and to deglaze the pot.
- Cream: Heavy whipping cream will make your tomato basil bisque from scratch nice and creamy.
Variations for Creamy Tomato Basil Bisque
This easy tomato basil soup recipe is super flexible. Switch it up to make it work for your tastes.
- Dairy-Free: Swap the heavy cream for full-fat canned coconut milk or unflavored cashew cream.
- Whole Peeled Tomatoes: While canned whole San Marzano tomatoes are best for basil tomato bisque, you can use fire-roasted tomatoes for a smoky depth.
- Herb Twist: If you’re out of fresh and dried basil, fresh thyme or a pinch of dried oregano can change the profile to a more rustic Italian style.
- Spicy Kick: Add a half-teaspoon of red pepper flakes during the onion sauté for a “Tomato Diablo” feel to the warm soup.
- Topping: Top the smooth soup with grated parmesan cheese, fresh basil leaves or a light drizzle of heavy cream.
Special Equipment Needed for Tomato Bisque
You don’t need anything too fancy to make cream of tomato basil soup, but these tools make the job easier.
- Immersion Blender: The easiest way to puree the soup until it has the perfect smooth texture right in the pot.
- Fine Mesh Strainer: If you want a “five-star restaurant” finish, pour the blended soup through a strainer to remove any remaining seeds or skin fragments.
- Dutch Oven: A heavy-bottomed large soup pot ensures even heating and prevents the bottom from scorching.
How to Make Creamy Tomato Basil Soup
This recipe comes together in 3 quick and easy steps. This creamy tomato soup is so good, it quickly became one of my cold weather staples. It is one of my favorite soup recipes. Tomato Basil Bisque combines all the warm flavors you love.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Heat Veggies: In a large pot over medium heat, add the tomatoes, carrots, celery, onion, garlic and Italian Seasoning. Let cook for several minutes, stirring occasionally.
- Simmer Soup And Add The Cream: Stir in the white wine to deglaze, then add the heavy cream, stirring to combine. Turn heat to heat to medium high, bring to a boil, then reduce heat to let soup simmer.
- Blend & Top: Remove from heat, then use an immersion blender to blend until smooth. Season with salt and pepper, and top with fresh basil.
Prep Ahead Suggestions for Creamy Tomato Bisque
Start preparing steps to this recipe ahead of time so that the cooking process is as easy as can be.
- The Base: You can sauté the aromatics (onions, garlic, carrots) and simmer them, add tomatoes and broth up to 2 days in advance.
- Freeze the Herbs: If you have extra basil, blend it with a little olive oil and freeze in ice cube trays to drop into the soup later.
Alternate Cooking Methods to Make This Soup
Make this tomato soup recipe another way by using your instant pot or crock pot if your stove is occupied with something else.
- Slow Cooker: Combine all ingredients except the cream and basil. Cook on Low for 6–8 hours. Blend and stir in cream/basil just before serving.
- Instant Pot: Sauté aromatics, add liquid/tomatoes, and manual pressure cook for 5 minutes. Quick release, blend, and stir in cream.
Store, Reheat and Use Leftover Tomato Soups
- Store: Keep leftover soup in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stovetop over medium-low heat. Avoid the microwave if possible, as it can cause the cream to separate or “pop.”
- Use Leftovers: Use the bisque as a sophisticated sauce for cheese ravioli or a base for a seafood cioppino.
Common Questions About This Favorite Bisque Recipe
You don’t have to peel the tomatoes because you will blend the soup until smooth, but you can if you want to.
Freeze this creamy tomato bisque in an airtight container and freeze for up to 6 months. Allow the soup to thaw completely before reheating.
I like to use plum tomatoes, but you can also use fresh roasted Roma tomatoes.
Expert Tips to Love This Recipe
- Balance the Acidity Of the Tomatoes: Tomatoes vary in acidity. If your soup tastes too tart, add 1–2 teaspoons of sugar or honey to mellow it out for the creamy soup.
- Sauté the Garlic Late: Don’t add the garlic at the same time as the onions; it burns quickly and becomes bitter. Add it just 60 seconds before adding the liquids to the homemade soup.
- The Secret Ingredient: A tablespoon of balsamic vinegar stirred in at the very end brightens the whole dish and makes the tomato flavor “pop.”
- Serve With: Serve with Mini Cornbread Muffins or Homemade Garlic Bread.
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Tomato Basil Bisque
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Ingredients
- 1 pound Tomatoes, approximately 8 plum tomatoes
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 stalk Celery, diced
- 1 Carrot, peeled and diced
- 3 teaspoons Italian Seasoning
- ¼ cup White wine, can use chicken broth if desired
- 3 cups Heavy whipping cream, 35%
- 2 Tablespoons Fresh Basil, chopped
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper, to taste
Instructions
- In a large dutch oven over medium heat, combine the tomatoes, onion, garlic, celery, carrot and seasoning.
- Allow mixture to sweat for 8 minutes, stirring occasionally.
- Stir in the white wine to deglaze the dutch oven, then add the heavy whipping cream and fresh basil.
- Increase heat to medium-high until the soup comes to a light boil, then reduce to medium-low and simmer for 20 minutes.
- Remove dutch from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.
- Season with salt and pepper, to taste, top with more fresh basil then serve.
Christina’s Notes
- Wine: There are many different variations of white wine, when using white wine to cook it is best to opt for a dryer white such as pinot grigio, chardonnay, or sauvignon blanc.
- Instant Pot: Make this recipe following the same steps but using an instant pot.
- Slow Cooker: You can also make this recipe in a slow cooker, cook on low for 6 hours or high for 4 hours. Once soup in done cooking, transfer to a bowl and use an immersion blender to puree the mixture.
- Grilled Cheese Croutons: To make into a more filling meal but serving with tasty grilled cheese croutons. You need is cheese, butter, and bread. Make a grilled cheese as you normal would then cut into small, bit sized cubes.
- Spicy Tomato Soup: If you like the heat, then add in or top your bowl of soup with red pepper flakes.
- Roast: to intensify your flavors roast the tomatoes on a baking sheet.
- Top: Parmesan croutons, shredded cheese or add cooked shrimp or other seafood to elevate this soup.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This soup is like a warm hug on a winter night! Love it.