Tomato Bisque

Ingredients

• 57 g (4 tablespoons)butter
• 30 ml (2 tablespoons)quality olive oil
• 150 g (1 cup)yellow onion, chopped
• 160 g (1 cup)shallots, chopped
• 1 largeleek, white and light green parts, sliced into coins
• 1 largecarrot, chopped
• 1 stalkcelery, chopped
• 3 clovesgarlic, chopped
• 37 g (2½ tablespoons)tomato paste
• 3 g (1½ teaspoons)whole fennel seeds
• 2 cans, 794 g (28 oz) eachSan Marzano crushed tomatoes
• 710 ml (3 cups)chicken or vegetable stock
• 237 ml (1 cup)whole milk
• 237 ml (1 cup)heavy cream
• ½–1 teaspoonred pepper flakes
• 7.5 g (1½ teaspoons), plus more to tastekosher salt
• 1 teaspoon, plus more to tastecracked black pepper
• 150 g (1½ cups)freshly grated Parmigiano Reggiano
• 15 g (½ cup)fresh basil, chopped
• To tastegrated Parmesan
• To tastefreshly cracked pepper
• To tastefresh basil leaves, torn
• To tastequality olive oil

Instructions

1. 1

   Soften the vegetables

   Heat the butter and olive oil in a Dutch oven over medium-high heat. Add the onion, shallots and leek and sauté for 7 minutes, stirring occasionally and keeping them from browning or crisping. Add the carrot, celery and garlic, then cook for 3 minutes.

2. 2

   Cook the tomato paste

   Stir in the fennel seeds and cook for 1 minute. Add the tomato paste and press it into the vegetables with the back of a spoon. Stir and cook until it turns a rusty colour.

3. 3

   Simmer the soup

   Add the crushed tomatoes, stock, milk, cream and red pepper flakes, then bring the mixture to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally, until slightly thickened.

4. 4

   Season and add cheese

   Stir in the kosher salt, black pepper and freshly grated Parmesan. Cook for a further 5 minutes.

5. 5

   Blend and finish

   Carefully blend the soup with an immersion blender to your preferred consistency. If using a countertop blender, transfer the soup to the jug with a ladle, working in 2–3 batches if needed. Stir in the chopped basil and cook gently over low heat for 2 minutes.

6. 6

   Garnish and serve

   Serve the bisque hot, topped with grated Parmesan, cracked pepper, torn basil and a drizzle of olive oil.

What is tomato bisque?

Bisque is a rich, smooth soup; in this American-style version, tomatoes provide the main flavour and cream gives it a silky finish. The recipe builds flavour with a mix of onion, shallots, leek and other vegetables before blending everything together.

Tomato paste cooked until rusty and fennel seeds add savoury depth, while Parmesan and fresh basil round out the tomato base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 20g protein, 43g carbs, 42g fat.

Tomatoes and the vegetables supply most of the carbohydrates, while butter, olive oil, cream and whole milk contribute much of the fat. Parmesan adds protein as well as fat. For a balanced plate, serve a bowl with a crisp green salad or other non-starchy vegetables.

Build a gentle vegetable base

Onion, shallots and leek: sauté them slowly enough to soften without browning or crisping, as directed. This creates a mellow base that won't compete with the tomatoes.

Carrot, celery and garlic: add these after the first 7 minutes, then give them 3 minutes to cook before adding the fennel and tomato paste.

Get the tomato paste right

Fennel seeds: cook them for 1 minute before adding the paste so their flavour has a chance to bloom in the butter and oil.

Tomato paste: press it into the vegetables and keep stirring until it changes to a rusty colour. This brief cooking step gives the soup a deeper, less raw tomato flavour.

Simmer before blending

Gentle heat: once the soup reaches a boil, lower the heat and simmer for 30 minutes. Stir now and then, and look for a slight thickening rather than a rapid, rolling boil.

Smooth texture: an immersion blender can be used directly in the pot. If using a countertop blender, transfer the hot soup in small batches and blend carefully.

Dairy and Parmesan

Cream and milk: both go in with the tomatoes and stock, bringing richness and a softer texture. Keep the finished soup on low heat after blending rather than boiling it again.

Freshly grated cheese: stir the Parmesan in before blending, as the recipe directs. Freshly grated cheese melts into the soup more readily than pre-shredded cheese.

Finish and serve

Fresh basil: stir the chopped basil into the blended soup and warm it gently for 2 minutes to preserve its fresh flavour.

On the table: serve with extra Parmesan, pepper, torn basil and olive oil. Crusty bread or a simple green salad makes a practical accompaniment.

Recipe notes & tips

• Use a large, heavy-based pot so the vegetables have room to soften evenly.
• Stir the vegetables occasionally during the first 7 minutes and avoid letting them brown.
• Cook the tomato paste until rusty in colour before adding the liquids.
• Stir the soup during its 30-minute simmer to prevent sticking at the bottom of the pot.
• Blend carefully in batches if using a countertop blender, and avoid filling the jug too high with hot soup.
• Grate the Parmesan just before adding it for a smoother melt.

Variations

• Vegetable stock: use it instead of chicken stock for a meat-free version.
• More heat: use the full 1 teaspoon of red pepper flakes for a livelier kick.
• Extra basil: add more chopped basil at the end for a fresher herbal finish.
• Rustic texture: blend briefly and leave a little texture rather than making the soup completely smooth.
• Bread accompaniment: serve with toasted or crusty bread to make the meal more substantial.

Common mistakes to avoid

• Browning the vegetables: keep the heat controlled and stir occasionally so they soften without crisping.
• Skipping the paste-cooking step: cook it until rusty in colour before adding the liquids.
• Boiling hard after adding dairy: lower the heat once the soup boils and keep it at a simmer.
• Filling a blender too full: blend hot soup in 2–3 batches if needed.
• Adding basil too early: stir it in after blending and cook gently for just 2 minutes.
• Using pre-shredded Parmesan: grate the cheese fresh so it incorporates more smoothly.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring often; avoid bringing the cream-based soup to a vigorous boil.

Frequently asked questions