Tomato Bisque Recipe

Sauté the Base Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrot, and chopped celery. Sauté until the vegetables are softened, about 5-7 minutes.

Add Tomatoes and Broth

Stir in the canned whole tomatoes (with their juices), vegetable broth, bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil.

Simmer the Soup

Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes to allow the flavors to meld, stirring occasionally.

Remove Bay Leaves

After simmering, remove the bay leaves from the pot and discard.

Blend the Soup

Use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until smooth.

Add Cream and Basil

Stir in the heavy cream and chopped fresh basil into the blended soup. Heat the soup gently over low heat until warmed through, about 5 minutes.

Serve

Taste and adjust seasoning, if necessary. Serve hot in bowls, garnished with additional basil if desired.