Our creamy tomato basil soup is made with simple ingredients like roasted tomatoes, garlic, and onion, and fresh basil. This delicious bisque is pureed and strained, and uses heavy cream and a roux to achieve a smooth consistency.
We love this fresh tomato basil soup! It’s silky smooth and delicious.
Marrekus and I picked out fresh tomatoes from our neighbor’s farm stand, a mix of Roma tomatoes and regular tomatoes. Our neighbors also grow Amish Paste heirloom tomatoes, which I used last summer when making this recipe. So yummy!
Whenever tomatoes are in season, this delicious creamy soup is in rotation. Not your average tomato soup recipe, we pureed and strained it through a fine mesh strainer for the smoothest consistency possible.
We also added heavy cream and a flavorful butter and flour roux to thicken the tomato bisque. Straining the pureed soup reduces the volume significantly, so this recipe makes about 4 servings.
This smooth and creamy tomato bisque basil soup goes perfect with garlicky crostini (we provided a recipe below), sourdough grilled cheese, or a fresh, crisp salad. Enjoy!
What you’ll love about this recipe:
Ingredients
- Fresh garlic: Roasted garlic is the best. There’s really no substitute.
- Fresh tomatoes: We used a mix of Roma tomatoes and regular (globe) tomatoes from my neighbor’s farm stand. However, you can use whatever tomatoes you want. San Marzano tomatoes are another popular option.
- Yellow onions: Substitute with shallots for a nice, mild flavor. Vidalia onions, Spanish onions, or other sweet onion work well.
- Extra virgin olive oil: Enhances flavor and aids in roasting. Substitute with avocado oil. Use for drizzling on vegetables before roasting.
- Diamond Crystal kosher salt flakes: Balances flavors. Substitute with Morton Kosher Salt (use less) or sea salt.
- Ground black pepper
- Chicken broth or chicken stock: Provides a savory, flavorful base. Substitute with vegetable stock for a vegetarian option.
- Fresh basil leaves: Adds fresh, aromatic flavor. Substitute with dried basil or other fresh herbs.
- Sugar: Balances the acidity of tomatoes.
- Heavy whipping cream: Adds creaminess and richness. Substitute with half-and-half or coconut milk for a dairy-free option.
- Roux (Diamond Crystal kosher salt and all-purpose flour): Thickens the creamy tomato bisque for a velvety texture.
Special Equipment & Tools
- Baking Sheets: Two large sheet pans for roasting the vegetables.
- Aluminum Foil: For wrapping the garlic heads while roasting.
- Large Pot
- Regular Blender or Immersion Blender
- Fine Mesh Strainer: For straining the tomato bisque to achieve a creamy consistency.
- Wooden Spoon or Ladle
- Small Saucepan: For making the roux.
- Balloon Whisk or Sauce Whisk
Creamy Tomato Basil Bisque Recipe
- Preheat your oven to 425°F (220°C). Slice the tops off the garlic heads, drizzle with olive oil, salt, and pepper, and wrap them in foil. Set aside.
- Wash and cut the tomatoes and onions—halve the tomatoes and cut the onion into wedges. Arrange everything on parchment-lined baking sheets, drizzle with olive oil, and season with salt and pepper. Place the garlic on the sheets and roast for about 35 minutes, flipping the vegetables halfway through until they’re softened and caramelized.
- In a large pot, combine the roasted tomatoes and onions, chicken broth, and fresh basil. Squeeze the garlic cloves from their skins and add them to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
- Blend until smooth, strain through a fine mesh strainer, and adjust with sugar, salt, and pepper. Stir in heavy cream and heat for another couple of minutes.
- For extra thickness, melt butter, mix in flour to make a roux, and whisk it into the tomato bisque.
- Serve the bisque warm, garnished with fresh basil if you like. Enjoy!
Crostini Recipe
Toasted baguette slices brushed with garlic and olive oil is perfect with creamy tomato bisque basil soup. We especially love to use this crusty bread for dipping!
Ingredients
- 1 baguette, sliced into 1/4-inch rounds
- 1/2 cup olive oil
- 3 cloves garlic, grated or minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Baguette Slices: Arrange the baguette slices in a single layer on the prepared baking sheet.
- Make Garlic Oil: In a small bowl, mix together the olive oil and garlic.
- Brush Baguette Slices: Using a pastry brush, brush the garlic oil mixture on both sides of each baguette slice.
- Bake: Bake in the preheated oven until the baguette slices are golden brown and crispy, about 10 minutes. Keep an eye on them to prevent burning, especially towards the end of the baking time.
- Serve: Serve the brushed crostini warm or at room temperature. These make a perfect accompaniment to soups and salads.
Recipe Tips & Tricks
- Use High-Quality Tomatoes: Opt for ripe, high-quality tomatoes for the best flavor. If using canned tomatoes, choose fire-roasted ones for added depth.
- Strain Well: For an ultra-smooth bisque, make sure to press the tomato puree through the strainer thoroughly. You can use a spoon or a spatula to help push the bisque through.
What to Serve with Creamy Tomato Basil Soup
- Crostini with olive oil and garlic (see above recipe)
- Sourdough grilled cheese sandwich
- Caesar salad (my fave, but any salad would work)
- Garlic bread or other crusty bread
How to Store Tomato Bisque Basil Soup
Allow the tomato soup to cool to room temperature. Pour into an airtight container. Store in the refrigerator for up to 4 days.
Can You Freeze Homemade Tomato Soup?
Yes, you can freeze this homemade tomato soup, but it’s best to do so before adding the roux and heavy cream.
- Prepare the bisque up to the point of blending and straining.
- Let it cool completely, then transfer to freezer-safe container.
- Freeze for up to 3 months.
- When ready to serve, thaw in the refrigerator overnight.
- Reheat on the stove, then add the heavy cream and optional roux to finish.
More Soup Recipes
Check out our delicious collection of soup recipes. From butternut squash and carrot soup to decadent cream of crab. These cozy recipes are perfect for soup season.
Summary
This creamy tomato bisque basil soup is rich and delicious! It combines the flavors of roasted tomatoes, garlic, and onions with fresh basil and a hint of sweetness. Blended to a smooth consistency, and finished with a touch of heavy cream and a roux, this bisque has the perfect taste and texture. Whether you’re serving it with a side of crostini or enjoying it on its own, this bisque is sure to become your favorite tomato soup recipe.
Tomato Bisque Basil Soup Recipe (Roasted & Creamy)
Ingredients
- 2 heads of fresh garlic
- 4 pounds fresh tomatoes I used a combination of Roma and globe tomatoes
- 2 medium yellow onions
- 6 tablespoons extra virgin olive oil
- Diamond Crystal kosher salt
- Ground black pepper
- 4 cups chicken broth or chicken stock
- 1 cup fresh basil leaves plus more for garnish
- 1-2 teaspoons sugar to taste
- 1/2 cup heavy whipping cream
Roux (Recommended)
- 6 tablespoons salted butter
- 4 tablespoons flour
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Prepare Garlic: Cut 1/4 inch of the tops of the garlic heads. Place garlic heads on separate pieces of aluminum foil. Drizzle each with about 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Fold up the foil and seal by twisting. Set aside.
- Prepare Tomatoes and Onions: Wash and dry the tomatoes. Cut smaller tomatoes (e.g., Roma) in half lengthwise and larger tomatoes (e.g., globe) into quarters. Peel the onion and cut into 6-8 wedges.
- On two large parchment-lined baking sheets, arrange the tomatoes cut side up and the onion wedges around them without overcrowding the pans.
- Drizzle each pan of tomatoes and onion with 2 tablespoons olive oil and season with salt and pepper to taste. Place the prepared garlic heads on the sheet pans.
- Roast: Roast in the preheated oven for 35 minutes. If the tomatoes or onions start to burn from caramelization, flip them over with tongs. The tomatoes should be softened and slightly caramelized, the onions tender and golden brown at the edges, and the garlic soft and fragrant.
- Prepare the Soup: In a large pot, combine the chicken broth, the roasted tomatoes and their juices, and fresh basil leaves. Squeeze the roasted garlic cloves out from the heads and add them to the pot.
- Bring the mixture to a boil, then reduce heat to a simmer. Simmer, uncovered, stirring occasionally for about 20-25 minutes until somewhat reduced.
- Blend: Using a blender or immersion blender, blend until smooth.
- Strain: Pour the blended soup through a fine mesh strainer into the pot to achieve a smooth bisque consistency. Press with a spoon to extract as much liquid as possible.
- Add sugar to taste (about 1 to 2 teaspoons) to the bisque to balance the acidity of the tomatoes.
- Finish with Cream: Stir in the heavy cream and heat tomato bisque for another 1 to 2 minutes on the stove until warmed through.
- Prepare the Roux: In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2-3 minutes until the mixture is golden and bubbly.
- Gradually whisk the roux into the strained soup to thicken to your desired consistency. Season with more salt and pepper to taste, if needed.
- Serve: Ladle the bisque into bowls, garnish with fresh basil leaves if desired, and serve warm. Enjoy!
- Tip: Chiffonade the basil by stacking the leaves, rolling them into a tight cylinder, and slicing thinly.
