Tomato bisque is a creamy and flavorful soup made from ripe tomatoes, onions, garlic, and a touch of cream. It's a comforting and satisfying dish that can be enjoyed on its own or paired with a side of crusty bread or a grilled cheese sandwich.
- 2 pounds (900 grams) of ripe tomatoes, chopped
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cups (480 ml) of vegetable broth
- 1/2 cup (120 ml) of heavy cream or coconut cream (for a vegan option)
- 1 tablespoon of tomato paste
- 1 teaspoon of sugar
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- Salt and pepper, to taste
- Optional garnish: Fresh basil leaves or croutons
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
- Add the chopped tomatoes, tomato paste, sugar, dried basil, and dried oregano to the pot. Stir well to combine.
- Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
- Return the blended soup to the pot and stir in the heavy cream or coconut cream. Heat the soup over low heat, stirring occasionally, until it is heated through.
- Taste and adjust the seasonings as needed, adding more salt, pepper, or herbs to suit your preference.
- Serve the tomato bisque hot, garnished with fresh basil leaves or croutons if desired.
