Best Creamy Tomato Basil Bisque Soup with Fresh Tomatoes
Indulge in this best creamy tomato basil bisque soup with fresh tomatoes that will bring you a comfort-filled meal. Its smooth and creamy texture will have your taste buds wanting more.
This post may contain affiliate links. Please see my disclosure policy for more found under FAQ
The combination of comfort and flavor is what makes this the best creamy tomato basil bisque soup with fresh tomatoes. From the fresh juices of the seared tomatoes to the fresh garlic and onion, every spoonful offers a burst of tasty goodness.
The notes of basil and thyme throughout, add such an aroma of taste that will leave you wanting more. This tomato bisque soup recipe is more than just soup, it is a comforting and pleasing meal that will leave you feeling full and satisfied.
If you are looking for some more tasting soup recipes to try add, Hamburger Soup, Chicken Noodle Soup, and Beef Stew to your lineup next.
INGREDIENTS
- Olive Oil: To add some great flavor to this creamy tomato bisque soup and to add some caramelization to the onion and garlic.
- Garlic: For a robust burst of flavor.
- Onion: For some sweetness and some tang, and a boost in the flavor combination in this soup recipe.
- Roma Tomatoes: The best tomatoes for the tomato soup recipe. The skins sear nicely.
- Diced Tomatoes: To add some extra flavor and texture, be sure to use diced tomatoes in Italian seasoning.
- Dried Basil, Parsley, and Thyme: For some great added flavor.
- Crushed Red Pepper Flakes: To add some spice.
- Granulated Sugar: To add a little sweetness to balance out the acidic and spices.
- Salt and Pepper: Never go without these two to balance out the taste of this soup.
- Vegetable Broth: To add a little more depth and flavor.
- Light Cream: To help thicken up this soup and add a nice creamy texture.
- Fresh Parmesan Cheese: The perfect garnish for this creamy tomato soup.
STEP-BY-STEP INSTRUCTIONS
- Preheat your Dutch oven on the stove on medium-high heat with olive oil. Once heated add onion and garlic, sauté for 2 minutes, and add in red chili flakes. Sautee for another minute.
- Prepare Roma Tomatoes but thinly slicing off each end and cutting the tomatoes in half, not lengthwise.
- Push the onion, and garlic mixture to the sides of the pot, and place the Roma tomatoes on their cut ends to sear. Sear for five minutes, flip over the tomatoes, and sear for another five minutes. Repeat this step until all tomatoes have been seared.
- Spatula
- Add in all remaining ingredients, except for the cream, mix everything together, and bring to a simmer. Simmer for 10 minutes.
- Add in your cream. Remove from heat.
- Using an immersion blender, CAREFULLY blend together the soup mixture, carefully, very carefully.
- Once the soup is well blended and no chunks remain, place it back on the burner, back to a simmer, on medium heat. Once simmering, simmer for 10-15 minutes, to allow the soup to thicken a little more. Stirring occasionally.
- Remove from heat, serve, and top with parmesan cheese, and cheesy garlic toast, and serve.
EXPERT TIPS
Do not skip the sugar. You may be wondering why. To help offset and balance all of the acids used in this recipe, sugar is the best accompaniment. It just makes this tomato basil bisque soup that much better!
If you notice your tomatoes are starting to burn, you can lessen the time needed to sear them. We have had to do the searing process in 2-3 batches, especially when doubling the recipe and we always find that the second and third batch doesn’t take as long as the first batch to sear.
The immersion blender can be intimidating. However, just take your time, and go slow, and it will get the job done. There may be some skins stuck to the blender. You can discard them or you can keep them in your soup for some added texture.
Roma tomatoes are definitely the best tomatoes for this tomato basil bisque soup recipe because once they’re seared they have the best flavor.
SERVING TIPS
Our family loves to serve this creamy tomato bisque soup with garlic bread sticks, cheese bread, grilled cheese rolls, or classic grilled cheese. These sides are great paired with this soup and make for some great dipping.
STORAGE TIPS
Once the tomato soup has cooled to room temperature, you can store the soup an in airtight container in the refrigerator for 4-5 days and simply reheat it in the microwave.
You can also freeze this tomato basil soup. Once the soup has cooled to room temperature, you can add it to a freezer-safe Ziploc bag and lay it flat in your freeze. To reheat, let the soup thaw to room temperature or in the refrigerator overnight and reheat on the stovetop or in the microwave.
VARIATIONS & SUBSTITUTIONS
If you are looking to make any modifications to this recipe, here are some suggestions and tips that may help you.
- Instead of heavy cream, you could use whole milk or coconut milk.
- Instead of a parmesan cheese garnish, add mozzarella cheese.
- Add a drizzle of olive oil for garnish.
WHY THIS RECIPE WORKS?
This recipe works and is so simple. Leaving the skin on the tomatoes adds some great texture and keeps this recipe simple. The fresh garlic and onion also add some great flavor to this soup.
It is a one-pot dish which also simplifies this recipe even more.
FREQUENTLY ASKED QUESTIONS (FAQ’s)
Yes, it is! You can certainly change up this recipe to suit vegetarians by using coconut milk instead of cream.
Yes! You sure can! This recipe is actually gluten-free and uses gluten-free ingredients, like the broth and diced tomatoes. Always ensure that you are reading the labels.
You sure can! You can completely omit the red chili flakes altogether for a less spicy taste.
RELATED RECIPES
Best Creamy Tomato Basil Bisque Soup with Fresh Tomatoes
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion small, diced
- 1 tbsp garlic minced, 2 cloves
- 10 roma tomatoes small-medium size or 6-8 large
- 1 796 mL diced tomatoes canned, italian seasoned
- ½ cup vegetable broth
- 2 tsp parsley dried
- ½ tsp thyme dried
- ½ tsp basil dried
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp sugar granulated, white
- 1 ⅓ cups cream light or heavy
Instructions
- Preheat a Dutch oven on the stove on medium-high heat with olive oil. Once heated add onion and garlic, sauté for 2 minutes, and add in red chili flakes. Sauté for another minute.
- Prepare Roma Tomatoes by thinly slicing off each end and cutting the tomatoes in half, not lengthwise.
- Push the onion, and garlic mixture to the sides of the pot, and place the Roma tomatoes on their ends to sear. Sear for five minutes, flip over the tomatoes, and sear for another five minutes.
- Add in all remaining ingredients, except for the cream, and bring to a simmer. Simmer for 10 minutes.
- Add in your cream. Remove from heat.
- Using an immersion blender, blend together the soup mixture, carefully, very carefully.
- Once the soup is well blended and no chunks remain, place it back on the burner, back to a simmer. Once simmering, simmer for 10-15 minutes, to allow the soup to thicken a little more.
- Remove from heat, serve and top with parmesan cheese, cheesy garlic toast and serve.
Notes
- Instead of heavy cream, you could use whole milk or coconut milk.
- Instead of a parmesan cheese garnish, add mozzarella cheese.
- Add a drizzle of olive oil for garnish.
This soup is so good!!!