Ingredients
Scale
- 2 tablespoons unsalted butter (or olive oil for vegan)
- 1 large yellow onion, chopped
- 4–6 cloves garlic, minced
- 1 (28-ounce) can high-quality whole peeled tomatoes, preferably San Marzano
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar (optional, but recommended to balance acidity)
- 1 large bunch of fresh basil, stems removed (about 1 packed cup of leaves)
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
Instructions
- Build the Flavor Base: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 8-10 minutes, until the onion is very soft, translucent, and sweet. Do not let it brown.
- Add Garlic: Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Incorporate Tomatoes and Broth: Pour the entire can of whole peeled tomatoes (with their juices) into the pot. Use your spoon to gently crush the tomatoes against the side of the pot. Add the vegetable broth, salt, pepper, and the optional sugar.
- Simmer and Meld Flavors: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for at least 30 minutes (or up to an hour for even deeper flavor). This simmering time is crucial for melding the flavors together and softening the tomatoes completely.
- Wilt the Basil: Turn off the heat. Add the fresh basil leaves to the hot soup and stir them in. Let them sit in the hot soup for 1-2 minutes to wilt. This gentle heating releases their flavor without making them bitter.
- Blend to Velvety Perfection:
- Using an Immersion (Stick) Blender: This is the easiest and safest method. Insert the blender directly into the pot and blend until the soup is completely smooth and velvety. This may take 2-3 minutes.
- Using a Countertop Blender: Carefully ladle the soup into the blender in batches, filling it no more than halfway each time. Remove the center cap of the lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend each batch until perfectly smooth and transfer to a clean pot.
- The Final Enrichment: Return the blended soup to the stove over low heat. Slowly stir in the heavy cream. Gently heat the soup until it is warm, but do not let it boil, as this can cause the cream to curdle.
- Taste and Serve: Taste the bisque one last time and adjust seasoning with more salt or pepper if needed. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 220 calories