Description
This easy creamy tomato bisque soup is a comforting and flavorful dish that comes together in just 25 minutes. Featuring tender onions, garlic, and dried oregano simmered with whole peeled tomatoes, then blended smooth and enriched with heavy cream, this bisque is perfect for a quick lunch or dinner. Garnished with shredded parmesan, cracked black pepper, and fresh basil, it’s a classic favorite with a rich, velvety texture.
Ingredients
Soup Base
- 2 tablespoons salted butter
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 28 ounces Hunt's whole peeled tomatoes (garlic and crushed red pepper variety with liquid)
- 1 tablespoon granulated sugar or sugar substitute
- 1 cup water or vegetable broth
Finishing Touches
- 1/2 cup heavy cream
- Shredded parmesan cheese, for topping
- Cracked black pepper, for garnish
- Fresh basil, for garnish
Instructions
- Sauté Onions: Melt the butter in a 2-quart (or larger) saucepan over medium heat. Once melted, add the thinly sliced onions and sauté for 5-7 minutes, stirring occasionally, until they are tender and translucent.
- Add Garlic and Oregano: Stir in the minced garlic and dried oregano, cooking for about 30 seconds until the garlic becomes fragrant but not browned.
- Simmer Soup: Pour in the whole peeled tomatoes with their liquid, add the granulated sugar and water (or vegetable broth). Stir well to combine, then increase the heat to bring the soup to a gentle simmer. Let it cook uncovered for about 10 minutes to develop the flavors.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully ladle the hot soup into a blender, puree until smooth, then return it to the pot.
- Add Cream and Serve: Stir the heavy cream into the pureed soup to add richness. Serve warm, garnished with cracked black pepper, shredded parmesan cheese, and fresh basil leaves as desired.
Notes
- You can substitute water with vegetable broth for a richer flavor.
- For a dairy-free option, replace heavy cream with coconut milk or a plant-based cream.
- Adjust the sugar amount based on the acidity of your tomatoes or personal taste.
- Use an immersion blender for ease and safety when blending hot soups.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
