Easy Tomato Bisque Soup Recipe

Hey there, soup lovers!

Are you in the mood for something warm and comforting? I’ve got a treat for you!

Today, I’m whipping up a rich and creamy tomato bisque soup that’s simply delightful.

It’s packed with flavor and super easy to make.

Perfect for cozy nights in or when you want to impress your friends!

Grab your bowls, and let’s dive in!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Ingredients

For the soup base:

• 1 can (28 oz) whole tomatoes with juice (I like Muir Glen brand)
• 1 tsp dried basil
• 2 garlic cloves (minced for best flavor)
• 1 tbsp butter
• 1 tsp coarse salt
• 1 large carrot (finely diced)
• 1 pinch red pepper flakes (optional, for a subtle kick)
• 1 tbsp olive oil
• 1 large celery stalk (finely diced)
• 1 cup water
• 1 medium onion (finely diced)
• 1/8 tsp black pepper

For the finish:

• 1/4 cup heavy cream (adds richness and a silky texture)

For the croutons:

• salt to taste
• 5 oz sourdough bread (cut into 1/2-inch cubes)
• 2 tbsp olive oil

Step 1: Sauté Vegetables

Heat butter and olive oil in a large saucepan over medium heat until sizzling.

Add onion, carrot, celery, and garlic.

Cook and stir for about 5 minutes until the onion becomes translucent.

Step 2: Prepare the Soup Base

Add tomatoes, water, salt, pepper, crushed red pepper, and basil to the saucepan.

Stir everything together and bring to a boil.

Once boiling, reduce the heat and allow the soup to simmer for 15 minutes.

Step 3: Blend the Soup

Remove the saucepan from heat and stir in the cream.

Use an immersion blender to blend the soup directly in the pan until smooth.

If using a traditional blender, blend the soup in batches.

(Important note: Blending hot liquids in a traditional blender can be dangerous as it may cause the lid to blow off.

To prevent this, cover the blender pitcher with a towel instead of using the lid.)

Return the blended soup to the saucepan and season to taste with additional salt and pepper if needed.

Reheat to a simmer if necessary.

Step 4: Make the Croutons

Preheat your oven to 400˚F.

Add bread cubes to a medium bowl and drizzle with olive oil, tossing to coat evenly.

Spread the cubes in a single layer on a baking sheet and season with kosher salt.

Bake for 15 to 20 minutes until the croutons are golden and crisp.

Remove from the oven and set aside to cool.

Step 5: Serve and Enjoy

Serve the hot soup in bowls, topped with the homemade croutons.

Enjoy!