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
- 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
- 2½ 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
- ¼ cup heavy cream
- 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.
All photos by Lorianne DeVita