Tomato Basil Bisque

Ingredients

• 142 gsourdough bread, crust removed and cut into 2.5 cm cubes
• 30 mlolive oil
• to tastekosher salt
• 15 gbutter
• 15 mlolive oil
• 1 mediumonion, diced small
• 1 largecarrot, diced small and peeled if desired
• 1 large ribcelery, diced small
• 2 clovesgarlic, smashed and peeled
• 794 gwhole tomatoes with their juice
• 240 mlwater
• ½ teaspoondried oregano
• ¼ teaspooncrushed red pepper
• ½ teaspoonfine sea salt
• ⅛ teaspoonfreshly ground black pepper
• 240 mlfresh basil leaves, loosely packed, plus more for garnish
• 120 mldouble cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Season the bread

   Put the bread cubes in a medium bowl, drizzle with the olive oil and toss to coat. Spread them in one layer on a baking tray and season with kosher salt to taste.

3. 3

   Bake the croutons

   Bake for 15–20 minutes, until golden and crisp. Remove from the oven and set aside.

4. 4

   Soften the vegetables

   Meanwhile, heat the butter and olive oil in a soup pot over medium heat until sizzling. Add the onion, carrot, celery and garlic. Cook, stirring, for about 5 minutes, until the onion is soft and translucent.

5. 5

   Simmer the soup

   Add the tomatoes and their juice, water, oregano, crushed red pepper, sea salt and black pepper. Stir and bring to the boil, then lower the heat and simmer for 15 minutes.

6. 6

   Blend with basil

   Take the pot off the heat and stir in the fresh basil. Blend in the pot with a stick blender, or transfer to a traditional blender in batches. For a traditional blender, cover the top of the jug with a towel rather than using the lid, as hot liquid can force the lid off and cause spills or burns.

7. 7

   Add the cream

   Return the blended soup to the pot and stir in the double cream. Taste and adjust the salt and pepper, then reheat to a simmer if needed.

8. 8

   Serve the bisque

   Ladle the hot soup into bowls and top with croutons. Add fresh basil leaves as a garnish if desired, and serve.

What is tomato basil bisque?

Bisque is a French-style smooth, rich soup; this tomato version pairs the sweet-tart flavour of tomatoes with fresh basil and cream. It is a homely take on a classic soup style rather than a shellfish bisque.

This version gets its body from blended vegetables and tomatoes, while the cream softens their acidity. Homemade sourdough croutons bring a crisp, savoury topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 22g carbs, 17g fat.

The tomatoes, carrot and bread provide most of the carbohydrates, while the olive oil, butter and cream account for much of the fat. The soup has some protein from the bread and vegetables; pair it with a protein-rich side such as beans or cheese to make the meal more substantial.

Build flavour with the vegetables

Aromatic base: onion, carrot and celery cook together first, lending sweetness and savoury depth to the soup. Cut them small so they soften during the short cooking time.

Tomato choice: canned whole tomatoes and their juice provide the main flavour and liquid. Breaking them down in the blender makes the finished soup uniformly smooth.

Keep the croutons crisp

Even coating: toss the bread cubes well with olive oil so they brown across their surfaces. Arrange them in a single layer to help them bake rather than steam.

Doneness cue: take them out when they are golden and crisp, between 15 and 20 minutes. They will soften quickly if left sitting in the soup, so add them just before serving.

Blend safely and smoothly

Fresh basil: stir it into the soup after taking the pot off the heat, then blend. This incorporates the leaves into the soup without simmering them for the full cooking time.

Hot liquid: a stick blender lets you blend directly in the pot. If using a jug blender, work in batches and cover the opening with a towel instead of sealing it with the lid, as the recipe directs.

Finish with cream

Cream goes in after blending, giving the soup its velvety finish. Stir it through and taste before adding more salt or pepper.

Warm gently if needed: bring the soup back to a simmer, but avoid a prolonged boil after adding the cream.

Serve it while hot

Ladle the soup into bowls and scatter the croutons over the top at the table. A few extra basil leaves make a fresh, aromatic garnish.

For a fuller meal, serve with a green salad or an extra slice of crusty bread. Keep any leftover croutons separate so they retain their crunch.

Recipe notes & tips

• Dice the onion, carrot and celery to a similar small size so they soften evenly.
• Keep the croutons in a single layer on the baking tray for more even browning.
• Start checking the croutons at 15 minutes, as their colour can deepen quickly.
• Add the basil after taking the pot off the heat, as directed, before blending.
• Taste the soup after adding the cream and adjust the seasoning before serving.
• Top each bowl with croutons just before eating to preserve their crisp texture.

Variations

• More basil: Blend in a few extra fresh leaves for a stronger herbal flavour.
• Milder heat: Reduce or omit the crushed red pepper for a gentler soup.
• Herb swap: Use fresh oregano as a garnish alongside the basil.
• Cheesy croutons: Sprinkle grated hard cheese over the bread near the end of baking.
• Chunkier finish: Blend the soup briefly and leave some small pieces of vegetable.
• Dairy-free: Replace the butter and cream with suitable plant-based alternatives.

Common mistakes to avoid

• Crowded croutons: They can soften instead of crisping; spread them in a single layer.
• Uneven vegetable pieces: Large chunks may not soften in time; dice the vegetables small.
• Uncovered hot blender: Hot soup can force the lid off; use a towel over the jug opening as directed.
• Overcooked basil: Long simmering can dull its fresh flavour; add it after removing the pot from the heat.
• Boiling after adding cream: A hard boil can affect the smooth finish; reheat only to a gentle simmer if needed.
• Soggy topping: Croutons lose their crunch in the soup; add them to bowls right before serving.

How to store

Refrigerate leftover soup in a covered container for up to 3–4 days, and store the croutons separately in an airtight container at room temperature. Reheat the soup gently on the hob until hot, adding a little water if it has thickened.

Frequently asked questions