This simple recipe for French Tomato Bisque Soup with Basil is made from scratch in about 15 minutes. It’s fresh and creamy and perfect with grilled cheese sandwiches.
When you want a hearty soup that has all the makings of a classic recipe, give this simple French Tomato Bisque Soup with Basil a try. It’s a family favorite that takes a front seat to the common can of tomato soup.
It’s one of those recipes that I usually turn to as a standby for just about any occasion.
It’s perfect as a side dish or hearty enough as a meal.
But, if you’ve never tried to make it yourself, Tomato Bisque is really quite easy to make. My recipe takes it back to the basics: the most rich, creamy tomatoey soup you ever tried.
And, it only takes about 15 minutes to make.
Moreover, it tops my family’s favorite list when making the must-have grilled cheese sandwiches. Think dunking potential!
And, speaking of grilled cheese sandwiches, do you need some ideas how to ramp up your ho hum grilled cheese sandwich recipe? Here’s a cookbook that will do the trick: Grilled Cheese Kitchen.
RELATED: Kale and Potato Soup with Italian Sausage
How to Make Simple French Tomato Bisque Soup with Basil Recipe
First, chop finely one large onion and sweat it with some olive oil in a stockpot.
Add 6 1/2 cups of chopped tomatoes or canned diced tomatoes. I have also used two cartons (26.45 oz each) of Pomi Chopped Tomatoes when fresh or canned tomatoes aren’t available.
Then, add one cup of water or chicken broth.
This is a good time to add salt and pepper to taste, along with some freshly cut basil leaves and cook for 5 minutes at a simmer.
When the soup has reduced a bit, turn the heat to low and add the heavy cream.
If you want a smooth creamy soup, use a hand-held immersion blender or a standalone blender and strain for best results. (Author Note: Be very careful. Soup is hot!)
Reduce soup for another 5 minutes. Serve. Enjoy!
For more delicious soup recipes, be sure to check out Wisconsin Homemaker Recipe Section.
French Tomato Bisque Soup with Basil
Ingredients
- 1 cup onion diced
- 6 1/2 cups chopped tomatoes fresh, or diced canned tomatoes
- 1 cup heavy cream
- 1 cup chicken broth or water as needed
- 1/4 cup basil leaves chopped finely
- 2 tbsp olive oil extra virgin
- Salt and Pepper, to taste
Instructions
- Chop finely one medium onion and sweat it with some olive oil in a stock pot.
- Add chopped tomatoes.
- Add salt and pepper to taste, along with the freshly cut basil leaves.
- When the soup has reduced a bit, turn the heat to low.
- Add cream.
- If you want a smooth creamy soup, use an immersion blender or standalone blender for best results. (Author Note: Be very careful. Soup is hot!)
- Reduce soup for another 5 minutes.
- Serve. Enjoy!
Can this be frozen.
Hello Amanda! As a rule, soup that has milk or cream in it shouldnn’t be frozen beause the milk separates. Personally, I wouldn’t. But, if you make the Bisque but refrain from adding cream until after you defrost the soup, that might work. Good luck! Be well!–DLM