20 minutes
A rich and creamy tomato bisque with the fresh burst of basil flavor in every spoonful.
Diced Tomatoes With Italian Seasonings, canned
0 oz
0 oz
cups
tablespoons
Fresh Basil Leaves, chopped
cups
Himalayan Pink Salt
to taste
to taste
1. Purée Tomatoes
Start by puréeing the can of diced tomatoes along with their juices in a food processor or blender until they are smooth. This will give your bisque a velvety base.
2. Cook Soup Base
Next, pour the puréed tomatoes into a medium saucepan and place it over medium heat. Add the cream cheese, heavy cream, and butter to the pan. Cook everything together for about 10 minutes, stirring occasionally, until the cream cheese and butter have fully melted into the tomatoes. You’ll know it’s ready when the mixture becomes smooth and homogenous.
3. Add Basil and Seasonings
Once the soup base is creamy and well-blended, stir in the chopped fresh basil, a pinch of pink salt, and a few grinds of freshly ground black pepper. Let the soup cook for another 5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if needed.
4. Serve Bisque
Finally, ladle the bisque into soup bowls and serve immediately. Enjoy the rich, creamy texture and the fresh burst of basil flavor in every spoonful.
Transform the bisque into a more protein-rich meal by adding cooked shredded chicken, white beans, or even seafood like shrimp or chunks of firm white fish. Introduce these proteins after blending the soup and simmer until they are heated through or, in the case of seafood, properly cooked.
Brown some spicy Italian sausage in the pot before you add the onions and garlic. Include some red and yellow bell peppers for a heartier soup that eats like a meal.
Incorporate fennel with the onions, and add a touch of saffron and a splash of Pernod. Include a medley of seafood to create a French-inspired fish stew.
Slowly caramelize onions until they're golden brown and sweet, then blend them into the soup for an added layer of savory sweetness.
Roast a couple of red bell peppers until charred, peel away the skin, remove the seeds, and blend them into the soup. This will add a smoky depth and a slight sweetness to your bisque.
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