Herbed Tomato Bisque Recipe

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables have softened, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for 1–2 minutes until fragrant and the tomato paste darkens slightly.

Add tomatoes and seasonings

Add the chopped tomatoes (or drained canned tomatoes), dried basil, dried oregano, sugar (if using), salt and pepper. Stir to combine.

Simmer with stock

Pour in the vegetable or chicken stock. Bring the mixture to a gentle simmer, reduce heat to low, partially cover, and simmer for 20–25 minutes to allow flavors to meld and vegetables to fully soften.

Remove the pot from heat. Use an immersion blender to purée the soup until very smooth directly in the pot. Alternatively, work in batches using a countertop blender—hot liquids should be vented and blended carefully. For an extra-silky bisque, pass the puréed soup through a fine-mesh sieve or chinois into a clean pot, pressing with a spatula to extract as much smooth puree as possible.

Make a roux-based cream

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 1–2 minutes to cook out the raw flour taste but do not let it brown.

Gradually whisk in the milk until smooth and slightly thickened, about 2–3 minutes. Then whisk in the heavy cream and continue to warm until the mixture just begins to simmer and is thickened. Remove from heat.

Temper the cream mixture by whisking a ladle of the hot puréed tomato soup into the milk-cream roux, then whisking that warmed mixture back into the pot of puréed soup. Stir in the chopped fresh basil, chopped parsley, lemon juice, and red pepper flakes if using. Simmer gently for 3–4 minutes to marry flavors—do not boil vigorously after adding dairy.

Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar or lemon juice as needed.

Ladle the hot bisque into bowls. Garnish each bowl with a drizzle of extra-virgin olive oil, a few chiffonade basil leaves, and a sprinkle of cracked black pepper or red pepper flakes if desired. Serve with slices of crusty bread or grilled cheese.