Tomato Basil Bisque

5 from 12 votes

Forget tomato soup from a can. Tomato basil bisque from scratch is rich, creamy, comforting and bursting with delicious flavor.

Course Soup

Cuisine American

Prep Time 10

Cook Time 15

Total Time 34

Servings people

Calories 142kcal

Author Lisa B.

Ingredients

2 tablespoons butter
1 medium onion diced
1 garlic clove minced
3/4 cup dry white wine
3 tablespoons all-purpose flour
1/4 teaspoon dry ground mustard
2 ½ cups chicken stock
2 cans (15 oz. each) crushed or diced tomatoes
1 teaspoon dried basil or two teaspoons chopped fresh basil
1 can (6 ounces) tomato paste
2 teaspoons sugar
1 cup whole milk or heavy cream
Salt and black pepper to taste

Instructions

Heat the butter in a large stockpot over medium heat.
Once the butter has melted, add the onions. Sauté for 2 minutes.
Add the garlic and sauté for 1-3 additional minutes until the onion is softened.
Add the wine and cook approximately 4-6 minutes. Decrease the heat to low.
Stir in the flour and dry mustard. Cook for two minutes to get rid of the raw taste of the flour.
Gradually add the chicken stock, stirring constantly to prevent lumps.
Add the tomatoes, basil, tomato paste and sugar.
Bring the soup to a boil, then reduce the heat to low, cover and simmer for for 15 minutes.
Puree the soup using a blender until smooth.
At this point the soup can be eaten as is. However, for a creamier texture, strain the soup through a mesh colander or food mill. Discard the solids left in the colander. Return the soup to the pot.
Add the cream and heat through.
Season with salt and pepper to your preference.

Video

Notes

Storage. Transfer the cooled leftover soup to an airtight container within two hours and store it in the refrigerator. Consume the soup within five days.

Freezing. For best results, only freeze tomato basil bisque without the cream added. Otherwise, the cream will separate once the frozen soup has thawed. Transfer the soup to a freezer-safe container or freezer bag. Be sure to leave a few inches at the top for expansion. Consume the homemade soup within three months. Thaw the soup before reheating.

Reheating. Pour the soup into a large saucepan and reheat over medium-low heat for 15-20 minutes until heated through. The soup can also be reheated in the microwave for 1-2 minutes. When microwaving I do recommend covering the soup with a napkin to prevent splatter.

Nutrition