You do not need to go into a restaurant to get restaurant style tomato basil bisque! My tomato basil soup recipe uses crushed tomatoes, garlic, chicken broth, as well as fresh basil.
And, not to mention, this easy soup for a crowd only takes 30 minutes tops to make from start to serving time. You’re going to love this as a meal, or side with a creamy grilled cheese.
The BEST Tomato Basil Bisque Recipe!
As some of you might know, my mom is in the battle of her life with stage 4 cancer. So, anything she wants to eat, and anything that can quench her dwindling appetite – I am on it! And, for quite some time she’s been craving soups. Tomato Basil Bisque soup in particular.
She had it for the first time when I took her to a locally owned cafe here in town for lunch mid October. And, ever since, she’s become quite the connoisseur as has my stepdad – he has learned to like and eat what mom eats, as she often can’t finish her meals so he’ll often eats what she eats after she’s finished eating what she can of her meal.
So, when I tried my hand at replicating our favorite version of the super popular tomato basil soup, I knew I had to have my stepdad give it a try, right?! After all (besides my husband) he’s the pickiest eater on my list. For real! He will even tell me flat out if he doesn’t like something I’ve made (God love him, but sometimes I don’t always want to hear if something sticks, especially if I love it!!) Ha!
Anyhow – this soup — he absolutely LOVES! And, I love making a double batch and putting the second batch in the freezer, or sending a batch home with them – cooking for someone is the easiest way for me to show them that I love them. Warms my heart!
Here is the way that I make this tomato basil bisque recipe at home, on my stove in less than 30 minutes – it costs pennies on the dollar and makes a boatload!
Tomato Basil Bisque
Ingredients
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 2 tablespoons sugar
- 5 tablespoons butter
- 1 cup heavy cream heavy whipping cream
- 10-15 Basil leaves diced/chopped into small pieces
- 1/2 teaspoon cayenne pepper to taste
Instructions
- Bring the tomatoes, chicken broth and garlic to a rolling boil and let boil for 10 minutes or so, while stirring.
- Once those flavors have some together, reduce heat to low, stir in the sugar and butter and stir until combined.
- Drip the heavy cream in the soup while continuously stirring until all the heavy cream is combined and the soup is creamy.
- Stir in the basil until well combined.
- Serve with grated parmesan cheese and/our nutter croutons.
You do not need to go into a restaurant to get restaurant style tomato basil bisque! My tomato basil soup recipe uses crushed tomatoes, garlic, chicken broth, as well as fresh basil.
Ingredients for Tomato Basil Bisque:
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 tablespoon minced garlic
2 cups chicken broth
2 tablespoons sugar
5 tablespoons butter
1 cup heavy cream (heavy whipping cream)
10-15 Basil leaves, diced/chopped into small pieces
Bring the tomatoes, chicken broth and garlic to a rolling boil and let boil for 10 minutes or so, while stirring.
Once those flavors have some together, reduce heat to low, stir in the sugar and butter and stir until combined.
Drip the heavy cream in the soup while continuously stirring until all the heavy cream is combined and the soup is creamy.
Stir in the basil until well combined.
Serve with grated parmesan cheese and/our nutter croutons.
I mentioned that I like to make a double batch and freeze or gift half of the soup. It’s 100% the case – this soup freezes perfectly. Once I’ve served up what I want to and put the remainder in the fridge in a Tupperware container, I’ll let it cool a little bit and then pour the remaining soup into a gallon size freezer bag. I carefully squeeze the air out of the baggie and lay flat on a cookie sheet to continue cooling down. Once the soup and baggie are cooled down, ley flat in the freezer as much is possible. To freeze the easiest you’ll want to make sure the baggie freezes flat.
To thaw, place on a plate or cookie sheet in the fridge until thawed, reheat in a pan and enjoy!