Tomato Basil Bisque with Olive Oil Drizzle
Savor the essence of Mediterranean flavors with this velvety Tomato Basil Bisque, accentuated by a rich olive oil drizzle. This comforting soup combines ripe tomatoes, fresh basil, and a hint of garlic, culminating in a dish that's both nourishing and indulgent.
Equipment
- Large pot
- Immersion blender or regular blender
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 2 tbsp extra virgin olive oil plus more for drizzling
- 1 medium onion, diced about 150g
- 2 garlic cloves, minced
- 1 carrot, peeled and diced about 75g
- 4 cups low-sodium vegetable broth
- 28 ounces canned whole tomatoes, with juice
- 1/4 cup heavy cream
- 1/4 cup fresh basil leaves plus extra for garnish
- 1 tsp sugar
- Salt and freshly ground black pepper, to taste
- 1/2 tsp red pepper flakes optional
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
- Stir in the minced garlic and diced carrot, cooking for an additional 2-3 minutes until the garlic is fragrant and the carrots begin to soften.
- Pour in the vegetable broth and add the whole tomatoes with their juice, crushing the tomatoes with a spoon. Bring the mixture to a simmer.
- Add the sugar, salt, pepper, and red pepper flakes if using. Cover and let the soup simmer for 20 minutes.
- Remove the pot from heat. Stir in the fresh basil leaves.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, working in batches if necessary. Be cautious when blending hot liquids.
- Return the bisque to the stove on low heat and stir in the heavy cream until well combined. Adjust seasoning if needed.
- Serve the bisque hot, drizzled with a generous swirl of extra virgin olive oil and garnished with additional basil leaves.
Notes
For a vegan version, substitute heavy cream with coconut cream or any plant-based cream alternative.
If fresh tomatoes are in season, you can use 2 pounds (about 900g) of fresh tomatoes instead of canned. Just blanch, peel, and proceed with the recipe.
The olive oil drizzle not only adds a touch of richness but also brings out the flavors of the tomato and basil.
This bisque can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently before serving.