Best Tomato Bisque Soup
Silky, rich roasted tomato bisque with cream and fresh basil — elegant yet comforting classic.
Ingredients
- Roasted Tomato Base
- 2 cans 28 oz each whole San Marzano tomatoes, drained (juice reserved)
- 3 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic smashed
- 2 medium carrots peeled & diced
- 2 celery stalks diced
- ¼ cup tomato paste
- ¼ cup brandy or dry sherry optional but magical
- 3 cups 720 ml vegetable or chicken broth
- Reserved tomato juice + water to equal 4 cups total liquid
- Cream & Seasoning
- 1 cup 240 ml heavy cream
- ½ cup fresh basil leaves torn
- 1 –2 tbsp brown sugar or honey balances acidity
- 1 tsp kosher salt
- ½ tsp black pepper
- Pinch cayenne or smoked paprika
- Garnish
- Crème fraîche or extra cream swirl
- Basil chiffonade croutons, cracked pepper
Instructions
- Roast drained tomatoes 450 °F 25–30 min.
- Sauté aromatics + tomato paste → deglaze with brandy.
- Simmer with tomatoes + broth 20 min.
- Blend silky → stir in cream + basil.
- Adjust sweetness/salt → serve with cream swirl.
Notes
- Roasting tomatoes = deep restaurant flavor
- Brandy is optional but transformative
- Freezes 6 months (add cream after thawing)
- Day 2 = even silkier
- Vegan: coconut cream + veg broth
- Grilled cheese dippers = non-negotiable