Tomato Bisque Saturday Soup Recipe

If using fresh tomatoes: bring a large pot of water to a boil. Score a small X in the bottom of each tomato, blanch in boiling water for 30–60 seconds until skins start to split, transfer to an ice bath, then peel, core and quarter. If using canned tomatoes, measure and open can. Chop tomatoes roughly if large.

Measure and chop onion, carrot, and celery. Mince the garlic and chiffonade the basil leaves. Measure out stock and other ingredients so everything is ready.

Sweat aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil or butter (2 tbsp). When hot and shimmering (or melted), add the chopped onion, carrot and celery. Cook, stirring occasionally, for 6–8 minutes until the onion is translucent and the vegetables are softened but not browned.

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

Add the quartered fresh tomatoes (or canned tomatoes with their juices) to the pot. Break up large tomato pieces with the back of a spoon. Stir to combine with the aromatics.

Pour in the stock (4 cups). Add the bay leaf and dried thyme and bring the mixture to a gentle simmer over medium-high heat.

Reduce heat to low and simmer, uncovered, for 20–25 minutes to concentrate flavors and fully soften the tomatoes and vegetables. Taste for acidity and add the optional sugar (1 tsp) if the soup tastes too tart.

Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot until very smooth and velvety (about 1–2 minutes). Alternatively, carefully transfer soup in batches to a blender and purée until smooth, then return to the pot. If you prefer an extra-silky bisque, press the blended soup through a fine-mesh sieve into a clean pot, using a spatula to help pass it through.

Stir in the heavy cream (0.75 cup) and shredded or torn basil leaves. Warm gently over low heat for 3–5 minutes — do not boil after adding cream or it may separate.

Season with salt (about 1.5 tsp) and freshly ground black pepper (about 3/4 tsp). Add the optional lemon juice (1 tsp) to brighten the flavor. Adjust seasoning to taste.

Ladle the bisque into warm bowls. Garnish with a drizzle of cream or olive oil, a few torn basil leaves and croutons or grilled cheese cubes (1 cup) for texture.

Serve immediately with crusty bread or a grilled cheese sandwich. Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2 months.