Creamy Tomato Bisque Recipe

Prepare aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until butter melts and begins to foam.

Add the finely chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes. Do not let them brown; reduce heat if they begin to color too much.

Add the minced garlic and tomato paste. Cook, stirring constantly, for 1–2 minutes until the tomato paste darkens slightly and the garlic becomes fragrant. This deepens the tomato flavor.

Pour in the crushed tomatoes and the stock. Stir to combine, scraping up any browned bits from the bottom of the pot.

Add the dried oregano, dried basil, bay leaf, sugar, 1 1/2 tsp of the salt (reserve remaining for later), and 1/2 tsp of the black pepper. Bring the mixture to a simmer over medium-high heat.

Reduce heat to low and simmer gently, uncovered or partially covered, for 25–30 minutes to allow flavors to meld and vegetables to fully soften. Stir occasionally.

Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until very smooth. Alternatively, carefully transfer the soup in batches to a blender, process until smooth, and return to the pot.

Stir in the heavy cream and whole milk. Warm gently over low heat—do not boil after adding the cream to prevent curdling.

Taste and adjust seasoning: add the remaining 1/2 tsp salt (or more to taste) and the remaining 1/2 tsp black pepper. If the soup tastes a bit acidic, add up to an additional 1/2 teaspoon sugar, tasting as you go.

Off the heat, stir in the lemon juice and the chopped fresh basil. If using, stir in 1 tablespoon grated Parmesan for additional savory depth. Let the soup rest for 5 minutes to allow flavors to settle.

If you prefer an ultra-silky texture, strain the soup through a fine-mesh sieve into a clean pot, pressing gently with a spatula to pass liquid and leave any solids behind.

Ladle the bisque into warm bowls and garnish with a few fresh basil ribbons and a grind of black pepper.

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat.

Place tablespoon-sized mounds of grated Parmesan about 2 inches apart on the prepared sheet. Flatten each mound slightly with the back of a spoon into roughly 2–3 inch rounds.

Sprinkle each round lightly with a little freshly ground black pepper and, if using, a pinch of red pepper flakes.

Bake for 5–7 minutes, watching closely. The cheese will melt, bubble, and then begin to turn golden at the edges. Remove when edges are golden and centers are set.

Allow crisps to cool on the baking sheet for 2 minutes to firm up, then transfer carefully to a rack to crisp completely. They will harden as they cool.

Serve one crisp per bowl of bisque or break into shards to scatter on top as garnish.