Chunky Tomato Basil Bisque
Rich, hearty, and bursting with comforting flavors, this Chunky Tomato Basil Bisque is the perfect blend of creamy indulgence and rustic charm. Made with sweet onions, carrots, celery, and bright, juicy whole peeled tomatoes, this recipe delivers a satisfying texture by leaving tender chunks of vegetables in every spoonful. Fresh basil and a splash of heavy cream create a velvety finish, while an optional garnish of crunchy croutons or grated Parmesan adds the perfect touch. This soup is ready in just 50 minutes, making it ideal for cozy weeknight dinners or as a starter for an elegant meal. Whether you’re craving comfort food or looking to impress, this tomato basil bisque is sure to delight. Perfect keywords: chunky tomato basil bisque, creamy tomato soup, homemade bisque recipe, easy weeknight soup, comforting dinner recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 3 units garlic cloves, minced
- 28 ounces canned whole peeled tomatoes, with their juices
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
- 1 teaspoon sugar (optional, if tomatoes are too acidic)
- n/a croutons or grated Parmesan (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Add the whole peeled tomatoes and their juices to the pot, breaking the tomatoes into smaller chunks using a wooden spoon or your hands.
Pour in the chicken or vegetable broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
Remove the pot from heat and use an immersion blender to roughly blend a portion of the soup, leaving some chunks intact for texture. (Alternatively, transfer half the soup to a countertop blender, blend until smooth, and return it to the pot.)
Stir in the heavy cream and chopped basil leaves. Adjust the seasoning with salt, black pepper, and a teaspoon of sugar if needed.
Return the pot to low heat and let it warm through for 5 minutes, stirring occasionally. Do not let it boil.
Serve hot, garnished with croutons or grated Parmesan if desired.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5395 mg | 235% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 45.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
