Creamy Tomato Basil Bisque Recipe – Easy & Homemade
This creamy tomato basil bisque is made with crushed tomatoes, fresh basil, vegetables, and half-and-half with a touch of cayenne and allspice. Cooling the soup and tempering the dairy helps keep it smooth and creamy.
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ cup celery diced
- 1 cup carrots diced
- 1 onion large, diced
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper cracked
- 28 oz crushed tomatoes 1 can
- 4 cups vegetable broth
- 10 basil leaves cut into strips
- ¼ teaspoon allspice
- ¼ teaspoon cayenne
- 2 cups half and half
Instructions
- In a soup pot or Dutch oven place olive oil and butter. Sauté the celery, carrots and onions until translucent.
- Sprinkle with salt and pepper. Add the tomatoes, vegetable broth, and basil. Bring to a boil. Reduce heat to medium and simmer for about 10 minutes. Add the allspice and cayenne.
- Using an immersion blender, carefully crush all the ingredients.
- Turn off the heat and allow it to cool to approximately 150°F. Temper the half-and-half with a little warm soup, then slowly stir it into the pot. Gently reheat if needed, but do not boil. See notes.
Notes
Tempering the half-and-half:
In a separate bowl, gradually whisk 1–2 ladles of the warm soup into the half-and-half to temper it. Slowly pour the tempered half-and-half into the soup, stirring continuously until fully incorporated. If necessary, gently reheat over low heat without allowing the soup to boil. Heavy cream: Heavy cream can be substituted for half-and-half for a richer bisque. Its higher fat content also makes it less likely to curdle when combined with acidic tomatoes. I wouldn't automatically recommend replacing all 2 cups with heavy cream because it would substantially increase the richness and calories.
In a separate bowl, gradually whisk 1–2 ladles of the warm soup into the half-and-half to temper it. Slowly pour the tempered half-and-half into the soup, stirring continuously until fully incorporated. If necessary, gently reheat over low heat without allowing the soup to boil. Heavy cream: Heavy cream can be substituted for half-and-half for a richer bisque. Its higher fat content also makes it less likely to curdle when combined with acidic tomatoes. I wouldn't automatically recommend replacing all 2 cups with heavy cream because it would substantially increase the richness and calories.
Nutrition
Calories: 173kcalCarbohydrates: 14gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 26mgSodium: 933mgPotassium: 457mgFiber: 2gSugar: 6gVitamin A: 3475IUVitamin C: 11.8mgCalcium: 108mgIron: 1.4mg
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