Creamy Tomato Basil Bisque

This creamy tomato basil soup is ready in just over 30 minutes and will be a favorite all season long.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Love love love the combination of tomato basil soup and a good grilled cheese sandwich. Especially on a cold winter day.

I have tried to make tomato basil soup in the past and wasn’t truly satisfied with the results. As a result, I usually end up adding some milk and basil to Campbell’s condensed tomato soup.

This soup here may have changed all of that. Bonus points because I got to use on of my favorite tools to make it – an immersion blender.

The flavors of the red pepper and zucchini are so great in this, but I have to admit I was skeptical at first. Now I am a believer of this hidden veggie tomato soup and will definitely use this recipe again and again!

Also, fresh basil is definitely key. I ended up going to two different grocery stores because the first was all out. How does that happen!? Disgraceful… this is why summer is the best so I can just pick it from my garden. 

Or just use a swirl of pesto frozen in the freezer, from hacking down what was left of my garden basil at the end of the season!

Post updated 10/18/20, photo above is the original.

CREAMY TOMATO BASIL BISQUE

Print

Yield: 6 servings Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 stalk celery, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 small zucchini, diced
• 28 oz. petite diced tomatoes
• 1/2 tsp salt
• 2-1/2 cups chicken stock
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp black pepper
• 1/3 cup fresh basil, diced
• 1 cup heavy cream
• 2 Tbsp grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Heat olive oil in a large pot. Add celery, red pepper and garlic. Cook for 2 minutes. Add zucchini and tomatoes. Season with 1/2 tsp salt. Cook for 5 minutes.
2. Pour in chicken stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.
3. Remove from heat. Stir in sugar, 1 teaspoon each of salt and black pepper and fresh basil. Cool soup for 10 minutes.
4. Process the soup with a immersion blender, and warm slowly (or in small batches in a food processor or blender until desired consistency then pour back into pot).
5. Once soup is warmed, add cream and grated Parmesan cheese. Continue warming until heated through, but don’t bring to a boil. Season to taste with any additional salt and pepper, if desired.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE