Tomato Basil Bisque Recipe

If using fresh tomatoes: score the bottoms, blanch in boiling water 30–60 seconds, plunge into ice water, peel, core, and roughly chop to yield about 28 oz. If using canned, crush the tomatoes by hand or with a spoon.

Finely chop the onion and carrot, mince the garlic, and tear or chiffonade the packed fresh basil (reserve 2 tablespoons chopped basil for garnish).

In a large heavy pot over medium heat, melt the butter (or warm the olive oil). Add the chopped onion and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot has softened, about 6–8 minutes.

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

Add the prepared tomatoes (including juices if using canned), vegetable broth, bay leaf, and sugar (if using). Stir to combine and bring to a gentle simmer over medium-high heat.

Reduce heat to medium-low and simmer, uncovered, for 20–25 minutes to meld flavors and allow the carrot to become fully tender. Stir occasionally and skim any foam that rises.

Add the packed basil leaves during the last 5 minutes of simmering to infuse fresh basil flavor.

Remove the pot from heat. Take out and discard the bay leaf. Using an immersion blender, puree the soup until very smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth; return to the pot.

Stir in the heavy cream and taste for seasoning. Add salt, black pepper, and lemon juice if using. If the soup is too thick, thin with up to 1/2 cup additional broth or water to reach desired consistency.

Warm gently over low heat for 2–3 minutes to integrate flavors — do not boil after adding cream to avoid curdling.

Ladle bisque into cups or bowls. Drizzle with a little extra virgin olive oil, sprinkle with chopped fresh basil and grated Parmesan, and top with croutons or toasted baguette slices if desired.

Serve hot.