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Creamy Tomato Basil Bisque Recipe with Crispy Brown Butter Croutons

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A creamy and comforting tomato basil bisque paired with crispy brown butter croutons, perfect for cozy evenings and quick meals.

Ingredients

Scale
  • 28 oz (800 g) canned whole peeled tomatoes (San Marzano if possible)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups (480 ml) vegetable or chicken broth (low sodium preferred)
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1/4 cup (15 g) fresh basil leaves, roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 4 cups (about 120 g) day-old bread, cut into 1/2-inch cubes (sourdough or country loaf preferred)
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder (optional)
  • Pinch of salt

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes soft and translucent, about 6-8 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant but not browned.
  2. Pour in the canned whole peeled tomatoes (including the juice) and break them up gently with your spoon. Add the vegetable or chicken broth and stir. Bring the mixture to a simmer, then reduce heat to low. Let it cook uncovered for 20 minutes, stirring occasionally.
  3. Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth but still a bit textured. If using a regular blender, blend in batches, filling only halfway and holding the lid down with a towel to avoid splatters.
  4. Return the blended soup to the pot on low heat. Stir in the heavy cream, sugar, and chopped basil. Season with salt and freshly ground black pepper to taste. Heat gently until warm, about 5 minutes, without boiling.
  5. While the bisque is warming, melt the unsalted butter in a large skillet over medium heat. Brown the butter until golden and nutty, about 3-5 minutes. Toss in the bread cubes, garlic powder, and a pinch of salt. Stir frequently to coat evenly and crisp up the croutons, about 5-7 minutes. Remove from heat once crispy and browned but not burnt.
  6. Ladle the creamy tomato basil bisque into bowls and top generously with the crispy brown butter croutons. Garnish with extra fresh basil leaves if desired.

Notes

Use San Marzano canned tomatoes for authentic sweet acidity. Slightly stale bread crisps best for croutons. For dairy-free, substitute heavy cream with coconut or cashew cream and butter with olive oil. Brown butter carefully to avoid burning. Blend soup to desired texture, leaving some texture for homemade feel. Adjust seasoning to balance acidity.

Nutrition

Keywords: tomato bisque, creamy tomato soup, basil soup, brown butter croutons, easy soup recipe, comfort food, quick dinner

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