Tomato Bisque Recipe

Prepare the aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter melts and begins to foam, add the diced onion, carrot and celery. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes and stir to combine. Pour in the chicken or vegetable stock.

Season and simmer

Add dried thyme, bay leaf and sugar. Bring the mixture to a gentle simmer, then reduce heat to low and simmer, uncovered, for 20–25 minutes to meld flavors and reduce slightly.

Blend until smooth

Remove and discard the bay leaf. Use an immersion blender directly in the pot to purée the soup until velvety and smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, then return to the pot.

Finish with cream and season

Over low heat, stir in the heavy cream and simmer gently 3–5 minutes (do not boil vigorously after adding cream). Taste and season with salt and freshly ground black pepper, adjusting as needed.

Keep warm

Keep the bisque warm on the lowest heat while you prepare the pistou and garnishes. If too thick, thin with up to 1/2 cup additional stock or water to reach desired consistency.

Toast the nuts: In a small dry skillet over medium heat, toast the pine nuts or walnuts for 2–3 minutes, shaking the pan, until aromatic and lightly golden. Watch carefully to avoid burning. Let cool slightly.

Combine and process: In a small food processor or blender, add the fresh basil leaves, toasted nuts, grated Parmesan, garlic clove, salt and pepper. Pulse to a coarse paste. With the motor running, slowly drizzle in the extra-virgin olive oil until emulsified and smooth. If using, add the lemon juice and pulse once to combine. Adjust seasoning to taste.

Adjust texture: If the pistou is too thick, add an additional 1/2–1 teaspoon olive oil or a small splash of water to loosen to a spoonable consistency.

Plate: Ladle the hot tomato bisque into warmed bowls (about 1.25 cups per serving).

Garnish: Place a teaspoon to a tablespoon of basil pistou in the center of each bowl (or swirl a small spoonful). Drizzle a little olive oil over the top, scatter extra basil leaves and add croutons or grilled bread on the side.

Serve immediately: Serve while hot. Leftovers: cool quickly and store in an airtight container in the refrigerator for up to 3 days; pistou keeps separately up to 3 days refrigerated.