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Tomato Bail Bisque

Recipes / Soups

Tomato Basil Bisque

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We just made one of your favorite comfort foods better for you!

Looking for a flavorful and easy soup that is packed with vegetables? This Tomato Basil Bisque recipe is for you! We took to the Test Kitchen to create an elevated and better-for-you version of the classic tomato soup, and we have to admit that this may be our new favorite go-to soup this fall.

This soup is just as beautiful as it is delicious, making it the perfect dish to serve for entertaining! Combine it with your favorite crusty bread and a side salad, like our Easy Mediterranean Salad, and you have a complete meal.

Tip: If you’d like to make this soup a little velvety, add a little heavy cream.

Tomato Basil Bisque

Servings 6

Ingredients

  • 1 tbsp olive oil
  • 1 cup white onion, finely chopped
  • 1 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 28 oz can diced tomatoes with juice
  • 1 tbsp tomato paste
  • cups chicken or vegetable broth, more if desired
  • ½ tsp dried oregano leaves
  • ½ cup basil, chopped and divided
  • Sea salt and ground black pepper 
Optional
  • ¼ cup heavy cream

Instructions

  • In a large stockpot add oil and heat to medium high. Add the chopped onions and sauté for a couple of minutes. Add the carrots and celery and sauté until quite soft about 8 minutes. 
  • Add diced tomatoes, oregano, and tomato paste. Cook for a few minutes. 
  • Add the ¼ cup of the fresh chopped basil and cook for a couple of minutes. 
  • Working in batches, puree the mixture until smooth and return to pot. If you prefer your soup not as blended, you don’t have to puree all the soup.
  • Add the chicken or vegetable broth and bring to a slow boil and cook for several minutes until the soup begins to slowly boil. If the soup is too thick for your liking, add ½ cup more of broth. 
  • Optional – If you like a velvety texture, turn the heat off the pot and add ¼ cup of heavy cream.
  • Season to taste with sea salt and pepper.
  • Garnish with the remaining chopped basil leaves and serve. 
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Enjoy!

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All photos by Lorianne DeVita

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