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A silky, smooth twist on classic tomato soup, rich and creamy with a touch of heavy cream. Ready in under an hour with minimal pot babysitting.

Ingredients

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  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon dried basil
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 28 ounces crushed tomatoes
  • 1 teaspoon white sugar
  • 1 cup heavy cream
  • 1 teaspoon parsley

Instructions

  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add diced onion and celery, sprinkle kosher salt, black pepper, cayenne, and dried basil; stir occasionally and cook until onion is translucent, about 5–6 minutes.
  3. Add minced garlic and cook 30–45 seconds.
  4. If using fresh tomatoes (blanch method): score tomatoes, boil 1 minute, plunge into ice water, peel and deseed.
  5. If using fresh tomatoes (roast method): halve and remove seeds, toss with olive oil and salt, roast at 400°F for 20 minutes, then peel skins before adding.
  6. Pour in chicken broth, crushed tomatoes (or prepared fresh tomatoes), and sugar; stir to combine.
  7. Lower heat to a gentle simmer and cook uncovered for 30–40 minutes.
  8. Remove pot from heat.
  9. If you want chunkiness, reserve 1 cup of the crushed tomatoes before blending.
  10. Blend the soup until smooth with an immersion blender in the pot; if using a stand blender, blend in batches with the lid vented and handle hot liquids carefully.
  11. Return the pot to low heat, stir in heavy cream and parsley, and warm through.
  12. Taste and adjust seasoning with extra salt, pepper, or a pinch of sugar as needed.

Notes

To make vegetarian or vegan, substitute chicken broth with vegetable broth and heavy cream with full-fat coconut milk for a dairy-free twist., Roast fresh tomatoes at 400°F for 20 minutes with olive oil and salt for deeper tomato flavor., Add ½ to 1 teaspoon smoked paprika, ¼ to ½ teaspoon crushed red pepper flakes, or a pinch of chipotle powder for smoky or spicy variations., Fold in fresh chopped basil or basil pesto before serving to brighten flavors., Substitute half-and-half or whole milk for heavy cream for a lighter bisque., Reserve 1 cup of crushed tomatoes before blending if you prefer a chunkier texture., Store in airtight containers; refrigerate for 3-4 days or freeze up to 3 months., Reheat gently to preserve creamy texture; add heavy cream after reheating for best results.

Nutrition

Find it online: https://margorecipes.com/tomato-bisque/