Tomato Bisque Soup
Rich, velvety tomato bisque soup in 15 minutes. Chef Niko’s 5 tips for a perfect homemade bowl — from pantry staples to a creamy, restaurant-quality finish.
Equipment
- (Help support our site!)Sauce Pot
- (Help support our site!)Wooden Spoon
- Ladle
- (Help support our site!)Hand Blender
Ingredients
For the Tomato Bisque
- 28 oz MyPrepTable’s Basic Tomato Sauce
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 tablespoon ground garlic
- 2 sprigs fresh basil
- Salt and freshly ground black pepper to taste
- extra virgin olive oil drizzle, for sautéing
For the Crostini
- 1 French baguette sliced thin
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
Make the Crostini First
- Preheat your oven to 350°F (175°C).
- Slice the baguette into thin rounds and arrange on a baking sheet in a single layer.
- Brush both sides generously with olive oil. Season with salt and pepper.
- Bake for 5 to 7 minutes until golden and crisp. Remove from the oven and set aside.
Make the Tomato Bisque
- Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the ground garlic and sauté for 30 seconds — just long enough for the garlic to become fragrant and lose its raw edge.
- Pour in the Basic Tomato Sauce. Stir to combine and bring to a gentle simmer over medium heat.
- Simmer for 8 to 10 minutes, stirring occasionally. The soup should heat through and begin to concentrate slightly. This is the step that develops the flavor.
- Remove the pot from the heat. Using an immersion blender, blend until the soup is completely smooth and velvety. If using a standing blender, transfer in batches — fill no more than halfway, hold the lid with a folded kitchen towel, blend on medium. Return to the pot.
- Stir in the heavy cream and grated parmesan. Return to the lowest possible simmer for 2 minutes, just to warm through. Do not let it boil after the cream is added.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls. Tear fresh basil leaves over the top and serve immediately with the crostini alongside.
Notes
On the sauce: Use a quality tomato sauce. San Marzano tomatoes give natural sweetness and low acidity that holds up well to cream. Taste and correct seasoning before proceeding. On the cream: Do not substitute milk or half-and-half. Heavy cream has the fat content required to remain emulsified and give the bisque its characteristic body. On the parmesan: Use freshly grated parmesan. Pre-grated parmesan may contain anti-caking agents that prevent it from fully melting into the soup. Make ahead: Prepare through the blending step and refrigerate up to 4 days. Stir in cream and parmesan when reheating. Storage: Reheat gently over low heat. Thin with a splash of water or stock if needed.
Nutrition
Calories: 74kcal