Tomato Bisque Recipe

Prepare tomatoes (if using fresh)

Core and score the tomatoes and blanch in boiling water 30–60 seconds until skins loosen. Transfer to ice water, peel, halve, and remove seeds if desired. Roughly chop. If using canned tomatoes, drain and roughly chop.

Heat olive oil (or butter) in a large heavy pot over medium heat until shimmering. Add chopped onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and tomato paste to the pot. Cook, stirring, 1–2 minutes until garlic is fragrant and tomato paste darkens slightly (this deepens flavor).

Add the chopped tomatoes, stock, dried thyme, bay leaf, sugar (if using), salt, and pepper. Stir to combine and bring to a gentle simmer over medium-high heat.

Reduce heat to low, partially cover, and simmer gently 20–25 minutes to meld flavors and tenderize vegetables. Stir occasionally and mash larger tomato pieces with a spoon or potato masher to begin breaking them down.

Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until very smooth. Alternatively, working in batches, transfer soup to a blender and puree until silky. Be careful with hot liquid and vent the blender lid slightly.

For the silkiest bisque, pass the pureed soup through a fine-mesh sieve or chinois into a clean pot, pressing with the back of a ladle to extract as much liquid and smooth pulp as possible. Discard solids left in the sieve.

Return the strained soup to gentle heat over low-medium. Stir in the heavy cream and butter (if using). Warm through but do not boil to prevent cream from curdling, about 3–5 minutes.

Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if it tastes too acidic. Stir in lemon juice and chopped fresh basil for brightness and freshness.

Ladle the bisque into warmed bowls. Swirl a teaspoon of crème fraîche or sour cream into each bowl if desired. Top with croutons or grilled cheese cubes, a few basil leaves, and a light drizzle of olive oil.

Serve immediately with crusty bread. Leftovers cool completely, then refrigerate in an airtight container for up to 3 days (reheat gently).