This creamy, homemade Tomato Basil Bisque is the best recipe to warm you up all Fall long. Canned or fresh tomatoes are simmered with broth and savory veggies like celery, carrots, and onions then puréed for a thick and hearty soup. This healthy, vegetarian dish is irresistible and surprisingly easy to make!
This bisque recipe has all of the elements of an incredible Tomato Basil Soup, but with a thicker and creamier texture that is irresistible!
Plus, clean-up is a cinch since you only need one pot or Dutch oven.
And there is no need to use fresh tomatoes (although you can, try previously frozen tomatoes from your freezer) a jar or can of whole peeled tomatoes works great!
The fresh basil gives it that extra punch of flavor. You can even make it look fancy like in the restaurant by learning how to chiffonade basil for garnish!
To get that creamy texture, you can choose to go the decadent route with heavy cream. Or, keep it lighter, vegan, and dairy-free with a plant-based alternative.
This recipe is the perfect way to welcome in the cooler Fall and winter weather.
The simple ingredients you need to make this Tomato Basil Bisque recipe include:
- Tomatoes. Fresh, peeled tomatoes give this dish a depth of flavor. You will need about 8 to 10 whole tomatoes. But, a canned version works well and is super easy!
- Celery. A couple ribs of celery add that great umami flavor.
- Carrots. This healthy vegetable adds nutrients and substance to the bisque. Steer clear of baby carrots. Peel and dice two full-sized ones.
- Onion. A sweet onion balances the acidity of the tomatoes. However, you can use yellow or white, as well. You need one cup of diced onions.
- Broth. A low-sodium chicken broth was used in this recipe, but you can use a vegetable broth if preferred. Go with chicken stock for added flavor.
- Milk. Full-fat milk yields a hearty bisque, but you can sub in heavy cream for a thicker texture. Opt for a dairy-free alternative if you prefer.
- Cornstarch. This is mixed with the cream to make a slurry, then used to thicken the soup.
- Oil. Avocado is recommended, but you can use olive oil, as well. Butter can be subbed if you need.
- Basil. Add some fresh leaves into the bisque and on top for a burst of flavor.
How to Make Tomato Basil Bisque
These are the steps to follow to make this Tomato Basil Bisque recipe:
Cook the Veggies
Heat a large saucepan or a Dutch oven over medium heat on the stovetop with some oil.
Add the onions, carrots, and celery. Sauté the veggies for 3 to 4 minutes, stirring consistently.
When they are tender, add the minced garlic and continue cooking for an extra 30 seconds. You will notice the mixture becoming quite fragrant.
Add the Tomatoes
Carefully place the diced tomatoes, broth, sugar, oregano, salt, and peppers into the veggie mixture.
Bring everything to a boil. Then, reduce the heat to low.
Simmer the tomato soup for about 25 to 30 minutes.
Make the Slurry
Towards the end of the simmer time, warm up the milk in the microwave, but don’t scald it. Add the cornstarch and whisk it until no lumps remain.
After the soup is done simmering, pour in the cornstarch slurry along with the chopped basil leaves.
Using an immersion blender, process the soup until it is completely smooth.
You can also use a high-speed blender with a large pitcher. Or, purée the mixture in batches in a food processor.
No matter the method you choose, be extra careful of the hot liquid.
Simmer the bisque for another 5 minutes. During this time, it should thicken up a little.
Enjoy this creamy tomato soup in a big bowl with a drizzle of milk or heavy cream. Sprinkle some basil chiffonade on top for extra flavor and a beautiful presentation. Toss in some homemade croutons for a delicious crunch.
If you like a little heat, toss some red pepper flakes over your bowl, as well.
This bisque is also delicious with a grilled cheese sandwich.
Meal Prep and Storage
- To Prep-Ahead: This creamy tomato basil soup can easily be made a day ahead and warmed up before serving.
- To Store: Place leftovers in an airtight container and keep it in the refrigerator for up to 4 to 5 days.
- To Freeze: Store soup you wish to freeze in a Ziploc bag with as much air as possible removed. It will last in the freezer for up to 6 to 8 months.
- To Reheat: The best method to warm up this bisque is over low heat in a pot on the stove top. If you heat it too quickly, the milk or cream will curdle.
The recipe you’ll find below is already vegetarian, gluten-free, and low carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Use your favorite milk-alternative instead of cream.
While both the soup and bisque have a delicious tomato flavor, their texture is different. Tomato bisque is made with a creamier component, like milk or cream, so it’s usually thicker and heartier.
You can eat tomato basil bisque with anything you might serve tomato soup with! Try it with grilled cheese, or top it with homemade croutons.
Tomato bisque is a healthy soup full of vitamins and nutrients. It is a fantastic source of antioxidants along with vitamins C and E.
Expert Tips and Tricks
- Go fresh. For the most tomato flavor, peel your own fruit from your garden!
- Simmer down. Be sure to allow plenty of time for the bisque to cook down and thicken up.
- Change it up. Add additional fresh herbs to enhance the flavor of this bisque.
- Enjoy it. Serve this soup with homemade croutons or along a crispy grilled cheese.
- Make it work. You can adjust the ingredients to fit your meal plan, opt for a dairy alternative instead of cream.
What to Serve with Tomato Bisque
This delicious soup goes perfectly with any of these dishes:
More Creamy Soup Recipes
If this bisque puts you in the mood for another creamy soup, try one of these next:
- Zucchini Soup
- Cream of Asparagus Soup
- Creamy Pumpkin Soup
- Roasted Butternut Squash Soup
- Creamy Beet Soup
- Crab Bisque
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Creamy Tomato Basil Bisque
- 2 Tbsp. oil avocado or olive
- 1 cup sweet onion finely diced
- 2 carrots peeled and diced
- 2 ribs celery finely diced
- 4 cloves garlic finely minced
- 28 oz. can peeled whole tomatoes with juice
- 3 cups chicken broth
- 2 tsp. sugar optional
- 1 tsp. oregano dried
- 1 tsp. salt to taste
- ¼ tsp. black pepper to taste
- ¼-½ tsp. red pepper flakes optional
- 1 cup milk or heavy cream
- 3 Tbsp. cornstarch
- ½ cup fresh basil finely chopped
- Add oil, onions, carrots, and celery to a large pot or Dutch oven over medium heat and saute for 3-4 minutes. Once the vegetables have softened, add in the minced garlic and continue sauteing for an additional 30 seconds, or until it becomes fragrant.
- Add in the tomatoes, broth, sugar, oregano, salt, and peppers. Bring to a boil then reduce to low and simmer for 25-30 minutes.
- Warm up the milk in the microwave and whisk in the cornstarch until smooth.
- Once the soup has simmered, pour in the cornstarch slurry and add in the chopped basil. Use an immersion blender and blend the soup until completely smooth. Alternatively you can carefully add it to a high-speed blender or work in batches and puree in a food processor.
- Simmer the soup for an additional 5 minutes, or until it has thickened up slightly.
- Serve with a drizzle of milk or heavy cream and additional basil. Enjoy!*
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Nutrition information is automatically calculated, so should only be used as an approximation.