An easy, flavorful dinner you can make ahead of time or in a pinch.

Creamy Tomato Basil Bisque

The weather for soup season may be taking it’s sweet time getting here, but in my mind October means soup so here we are! This classic is one of my go-to’s because not only does my whole family love it, but it just hits the spot every single time. I try to mix things up so we don’t get bored, but this Tomato Basil Bisque is one recipe we could easily enjoy week after week.

Prep: 10 min | Cook: 35-40 min | Serves: 6

Ingredients

  • 3 to 3½ lb Roma tomatoes
  • 1 medium yellow onion, diced
  • 1 carrot, peeled and diced
  • ⅓ cup olive oil
  • 1 quart vegetable stock
  • 3 tsp dried basil
  • 1 oz fresh basil
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • 16 oz (2 cups) heavy cream

Instructions

  1. Core and roughly chop the tomatoes. Dice the onion and peeled carrot.
  2. Heat the olive oil in a large pot over medium heat. Cook the onion and carrot for 5 to 7 minutes, until soft.
  3. Add the tomatoes, dried basil, salt, and pepper. Cook about 10 minutes, until the tomatoes start to break down.
  4. Pour in the vegetable stock, bring to a simmer, and cook for 20 minutes.
  5. Add the fresh basil, then blend until smooth with an immersion blender (or in batches in a regular blender).
  6. Stir in the cream and warm gently over low heat. Taste and adjust the seasoning.
  7. Serve with toasted parmesan garlic bread or grilled cheese and enjoy!

Thrifty Tips

  • Winter swap: Use two 28 oz cans of whole tomatoes when fresh ones are pricey or out of season.
  • Lighter swap: Half-and-half or whole milk works in place of heavy cream.
  • Make ahead: Freeze the soup before adding the cream, then stir the cream in when you reheat.