Tomato Bisque Soup With Fresh Tomatoes
A small-batch tomato bisque for two. Fresh or canned tomatoes simmer with onion, garlic, basil and broth, then get blended smooth and finished with a little cream. No flour and no roasting.
Equipment
- Small pot or saucepan
- Immersion blender or countertop blender
Ingredients
- 1 tbsp olive oil (13 g)
- ½ medium onion about 55 g, chopped; red or yellow
- 1 clove garlic minced
- 14 oz ripe fresh tomatoes (400 g) chopped, about 3 medium or 2 large, OR 1 (14.5-oz) can crushed tomatoes
- 1 cup vegetable or chicken broth (240 ml)
- ½ tsp sugar optional
- ¼ tsp salt plus more to taste
- ⅛ tsp ground black pepper
- ½ tsp dried basil or 1 1/2 tsp chopped fresh basil
- 2 tbsp heavy cream (30 ml) or full-fat coconut milk
For serving (optional)
- croutons
- fresh basil
- sour cream a spoonful
- olive oil a drizzle
Instructions
- Cook the aromatics: Heat the olive oil in a small pot over medium heat. Cook the onion for 2–3 minutes, until soft. Add the garlic and stir for 30 seconds.
- Add the tomatoes: Stir in the tomatoes, sugar (if using), salt, pepper and basil.
- Simmer: Pour in the broth. Bring it to a boil, then lower the heat and simmer for 10–15 minutes, until the tomatoes have broken down.
- Blend: Purée with an immersion blender until smooth. If you use a countertop blender, work in small batches with the lid vented, then pour the soup back into the pot.
- Add the cream: Over low heat, stir in the cream, or swirl 1 tbsp into each bowl. Warm gently, and don't let it boil.
- Serve: Taste and adjust the salt and pepper. Ladle the soup into bowls and top each one with a handful of croutons just before serving, so they stay crunchy. Add a little fresh basil, a spoonful of sour cream or a drizzle of olive oil if you like.
Video
Notes
🍅 Tomatoes: Fresh tomatoes give a brighter, lighter soup. Canned is the easy year-round choice. If you skip peeling fresh tomatoes and want a silkier texture, strain the blended soup.
🧂 Season last: Broth brands vary in salt. Taste after blending before you add more salt or the sugar.
🌡️ Hot blending: Fill a countertop blender only halfway and vent the lid. Steam can push the lid off.
🥥 Dairy-free: Use vegetable broth and full-fat coconut milk.
🧊 Make ahead: Refrigerate for up to 3–4 days. To freeze, leave the cream out and stir it in after reheating.
📊 Nutrition: an estimate per bowl, without toppings. It will change with your broth and tomatoes.
