Can I use fresh tomatoes instead of canned fire-roasted?

You can, though fire-roasted diced tomatoes add a lovely smoky depth that's harder to achieve with fresh tomatoes. If you use fresh, consider roasting them yourself for 20 minutes at 400°F first to boost flavor.

Is it necessary to blend the soup?

It’s not required! If you prefer a chunkier texture, you can skip blending. However, blending creates that signature silky, creamy texture that many people love about this soup.

Can I make this soup vegan?

Absolutely! Swap the chicken broth for vegetable broth, use olive oil instead of butter, and replace the dairy with coconut cream or another plant-based cream. You can skip the Parmesan or use a vegan parmesan alternative.

How do I adjust the thickness of the soup?

If the soup feels too thick after simmering, thin it out with extra broth or cream, a little at a time until you get your perfect consistency. Conversely, simmer it a bit longer uncovered to thicken it up.

Creamy Tomato Basil Soup: Cozy & Delicious

Description

This creamy Tomato Basil Bisque is a comforting, flavorful soup made with fire-roasted tomatoes, fresh herbs, and Parmesan cheese. It’s smooth and velvety with rich dairy and aromatic vegetables, perfect for an easy lunch or dinner. This recipe requires no roasting and uses simple sautéing and simmering techniques to develop deep, satisfying flavors.

Ingredients

Scale

Vegetables

4 stalks celery, chopped into thirds
4 medium carrots, peeled and chopped into thirds
1/2 large onion, peeled and quartered
3 cloves garlic, peeled

Cooking Base

3 tablespoons butter
2 tablespoons olive oil
1/4 cup flour

Liquids & Broth

4 cups low sodium chicken broth
2 14 oz. cans fire roasted diced tomatoes with juice
1-2 cups milk, half and half, or heavy cream

Herbs & Seasonings

1 tablespoon dried basil or 1/4 cup fresh basil, chopped
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
pinch red pepper flakes (optional)
1 bay leaf

Cheese

1 cup freshly grated Parmesan cheese
Freshly grated Parmesan cheese for garnish (optional)

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Instructions

Prepare Vegetables: Add celery, carrots, onion, and garlic to a food processor and pulse until finely minced, or mince by hand for a chunkier texture.
Sauté Veggies: Melt butter in olive oil in a large Dutch oven or soup pot over medium heat. Increase heat to medium-high and add minced vegetables. Sauté for 4 minutes until softened.
Add Flour: Sprinkle flour over the sautéed vegetables and cook for 1 minute while stirring constantly to make a roux that will thicken the soup.
Add Broth and Tomatoes: Gradually whisk in chicken broth, then add fire-roasted diced tomatoes with juice and all seasonings including basil, oregano, salt, parsley, black pepper, red pepper flakes (if using), and bay leaf.
Simmer Soup: Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes or until carrots are tender.
Add Cheese and Dairy: Remove the bay leaf. Stir in freshly grated Parmesan cheese and whisk until blended. Pour in milk, half and half, or heavy cream and gently simmer on low for an additional 15 to 20 minutes, stirring occasionally. Adjust consistency with extra chicken broth or cream as needed.
Blend for Creaminess: For a smooth bisque, puree the soup using an immersion blender or carefully transfer in batches to a blender, allowing steam to escape to avoid splatters.
Serve and Garnish: Serve hot, garnished with additional freshly grated Parmesan cheese if desired.

Notes

This soup is far superior to canned or boxed tomato soups and packed with fresh flavor.
You can use fresh herbs or dried herbs depending on availability; fresh herbs add brightness.
For a vegan version, substitute butter with vegan butter, use vegetable broth instead of chicken broth, omit Parmesan or replace with vegan cheese.
If you prefer a thicker soup, reduce the amount of broth slightly or simmer longer to concentrate flavors.
Using a blender yields an ultra-smooth texture but you can skip blending for a chunky, rustic bisque.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 7 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 30 mg