Fresh Tomato Basil Bisque Soup
A hot bowl of soup on a hot summer day is not for me! However, while tomatoes are ripe and now in the peak of their season, this is the time to make a big batch of tomato soup and to can or freeze it. So in the midst of our 95+ degree weather day, that’s just what I did today. If you have ever had the pleasure of sipping fresh tomato soup or any flavor of soup for that matter, you’ll never go back to the canned varieties! You also know that there are no additives, artificial flavorings, and not so much salt/sodium in your homemade soups! Plus there’s no fat in this, unless of course you add the good mono fats of the olive oil (and we still need that for our skin, you know).
Fresh, chopped basil and garlic mingle with sautéed onions and carrots to make this soup’s flavor explode! In the cold days of fall and winter, we’ll add cream to this for our favorite version of tomato soup along some grilled cheese panini! Now that’s where the fat will come in, but hey, you have to indulge now and then! All this sweaty, hard work in the kitchen will be appreciated when the chilly weather arrives and we’ll be enjoying some summer flavors in a bowl.
For this recipe, I don’t have exact amounts of tomatoes listed, because I just throw in as many as my taste palate prefers. I recommend that you do the same. Start off with at least 10 tomatoes though.
Fresh Tomato Basil Bisque Soup
- 4 Tbsp. olive oil
- 2 cups red onion, chopped
- 2 carrots, chopped
- 4 cloves of garlic, minced
- 10 large, very ripe tomatoes, peels and stems/core removed, seeded if possible
- (start with this amount and taste to see if you want a stronger tomato flavor).
- 1/4 - 1/3 cup of fresh basil, chopped fine
- 1 Tbsp. sugar
- 4 cups of chicken broth (or vegetable if you're vegetarian), homemade is best (which I also freeze large batches of to use in soups).
- 1 Tbsp. sea salt
- 1 Tbsp. freshly ground black pepper
- 1 cup of cream, if cream of tomato soup is desired.
- In a big soup pot, pour in the olive oil with the stove heat set to low.
- Add the onions and carrots to saute until soft, about 5 minutes.
- Add the minced garlic and saute for one more minute.
- For the tomatoes, I blanch them, let them cool, then remove the peels and stem/cores.
- Place the peeled tomatoes into a food mill (on top of a medium/large bowl to catch the juice) and turn them around until all of the seeds remain inside the mill and all of the tomato puree comes out into a bowl.
- (I do this for about half of my tomatoes because it is so tiring; the seeds don't damage the flavor).
- Pour all of the tomato puree and juice into the big soup pot.
- Add the basil, sugar, salt and pepper, and chicken broth. Stir.
- Cook on very low (with a sheet pan underneath the pot to prevent burning), for about 45 minutes.
- Taste and add whatever you prefer.
- Add the cream and heat up if you prefer cream of tomato soup.
- I do not freeze this soup with the cream in it, but rather add the cream when I thaw out and heat up the soup.
Enjoy this Fresh Tomato Basil Bisque Soup!
Hi Roz. That’s a fantastic idea (although I could go for a bowl of that steaming hot soup right about now – having a very cold winter, for our standards). Tell me, do you make your own tomato sugo and bottle it? I love how the Italians do that and would love to do it. I use a lot of tinned tomatoes and sometimes I can pickup a whole box relatively cheap. I do make up my own sugo from time to time, but just freeze as you have done with the soup.
Anne @ Domesblissity
My tomatoes will be ready in a few weeks, and this is a wonderful recipe! I love tomato soup so much, could eat it every day. Thank you for this excellent recipe.
Hi I live in a beautiful New Zealand and growm my organic veggies and fruit.We have winter now so I will make some conforting tomato soep from my preserved tomatoes.Your recepie seem really delicious.I watched documentary about Campbell spup and it seem taht tomatoe soep in which ever form remains number one at all times.:)
What a great idea! I just bought a case of romas. What I don’t use for salsa this week will be turned into soup. I will can it and can take it for lunches when I am back subbing in the schools. I was worried about what to do with all these tomatoes! Thanks.
Great idea – your soup looks scrumptious! 🙂
Mmmm…that sounds amazing. Tomato soup is one of my favorite foods in the whole world. I’ve tried many recipes and have found some I love, but am always open to something new to try
Once again you have solved the “what’s for dinner tonight” mystery! Thanks!!!!
Oh my gosh, you got me craving for tomato soup!
what a great idea. I have never made homemade tomato soup before but when i do I will definitely be using your recipe. It looks incredible
Oh Roz this soup look wonderful! I am definitely making this:)
Wouldn’t it be wonderful to have a taste of summer all year round!!!
I hope that I will have enough tomatoes from our garden to make this soup and put in the freezer. I’ll prepare it on a snowy day and think of you.
I grown my own organic tomatoes and also freeze flat bags of soup in the summer for later in the year. I am going to try your recipe. The photo is beautiful!
Roz, the soup looks absolutely delicious. Too bad my tomato plants are almost finished producing.
Thanks for stopping by Texas Cottage.
What a beautiful recipe from a bella bellissimo cook!
I love fresh tomatoes and basil so much that these might not make it till autumn! Looks delicious.
What a beautiful blog! I’m a new follower and can’t wait to look at all your lovely posts! Thanks so much for stopping by my blog earlier. 🙂
It’s good to be prepared. Thank you for the reminder and recipe, Roz.
This soup looks incredible! And such a pretty bowl too. I keep meaning to make homemade tomato soup and never seem to get around to it. But I think this is the inspiration I needed.
That looks so incredible! Tomato Soup is one of my favorites, but I’ve only had it fresh like once and it was a dream! Thanks for posting!
What a lovely soup! It looks divine and highly enjoyable.
What a beautiful soup, Roz. The colors are so vibrant and I’m sure the flavors are as well. This soup will taste so good during the winter when there isn’t a decent tomato to be found.
It’s cold and in the middle of winter in Australia and this would keep my belly warm all day. Looks delicious!
New follower out blog hopping. Also have 10 pets, one being a cute little arabian. Glad I found you. Kim
Roz, is there a variety of tomato you prefer for this soup? What variety do the rest of you prefer? I made the soup today and don’t think there’s going to be any left for a snowy day. It’s really delicious. I used Cherokee Purple tomatoes, 1/3 cup of fresh basil, chicken broth, and I left out the sugar due to our special diets. I liked the level of spice, but readers might want to taste before adding all of the black pepper. Don’t plan other activities on soup making day, because it is a long process to make this delicious homemade soup. Like corn freezing, it might be best to cook this with a helper. Just turn on some music and dive in. I am wondering how 6 cups of your soup made it to the freezer without being eaten, Roz. Double batch? We’ve made your delicious blackberry cobbler and it was the best of 5 cobbler recipes we tried. I love your blog and really enjoy the beautiful way you display the food. What a great blog for anyone who enjoys cooking or eating!
Tomatoes and Basil.
Simply the best!
That’s a friday’s favorite for sure 🙂
This sounds like a soup that speaks for itself. It is filled with my favorite spices. I love the soup bowl. It is stunning.
I have to get more tomatoes and I would love a freezer with several containers of this.
What a wonderful idea to freeze all this summer goodness. It sure will be good on the coldest winter day. I can only dream of one of those day’s right now in all this heat. Thank you so much for sharing with Full Plate Thursday and hope you will come back again real soon. Have a great week!
Thank you so much for stopping by Cast Party Wednesday last week. I really appreciate you sharing your recipe with us. I hope you will join us again for another awesome party filled with yummy recipes.
Hi Roz, Thanks for visiting my tomato soup post and for your lovely comment. I’m so flattered you enjoy my blog and are following me. I will certainly follow back.
I thoroughly enjoy your blog and your photos are so beautiful I sometimes get too hungry to continue working. I have to get up and make something to eat : ).
Thank you again,
That’s a deliciou and beautiful way to use up the garden’s bounty!
Thank you Linda! I love all of the things that a garden ‘gifts’ me with to preserve and enjoy all year long!
Hope you’re doing fantastically,
Tomatoes, tomatoes, tomatoes…there is nothing like a wonderful bowl of tomato soup is there! This recipe sounds delicious…I don’t often make tomato soup with fresh tomatoes because I’m too busy gobbling them up in other things…but…when our local ones are ready, will be making a batch of this soup for the fall…I might be forced to have a bowl (at room temperature) drizzled with EVOO before that though!
Phyllis, Please let me know what you think of this recipe and how you will doctor it up in any way to amp up the flavor to your preferences! I’d love to know and to share your photo (have hubby take a shot of your creation) and I’ll share it here with my readers. I love fresh tomato soup and it freezes beautifully!
Hi Roz…made the soup yesterday! Nice flavour and quite honestly I probably would leave well enough alone! I used between 5 and 6 lbs. tomatoes (commandeered Joe into putting them all through the food mill)…it’s a nice, light soup and the only thing I might do differently next time is a bit of pepperoncino…Joe says everything is better with pepperoncino! I decided to blend the soup so that the pureed veggies add a bit more structure to the soup. When I heat it up this week, will have Joe take a photo and send to you. I have to admit that one of my “childhood guilty pleasures” is Campbells tomato soup…I know, right…at least it’s not KD! And I always have it with a grilled cheese sandwich. So…when I was tasting the soup for seasonings yesterday…my mind immediately flashed…grilled cheese!
Fresh, summery and so tasty too!
Thanks Angie! You got that right! Nothing like fresh from the garden!
This looks like a great recipe for tomato soup, Roz! I have been looking for a recipe for that so will have to try it. It’s nice you can add the cream or leave it out. Thanks for sharing your recipe!
I’m trying to catch up with commenting back to all of my friends and visiting their blogs after weeks of vacation and then weeks of guests to our home (which I love). Yes, this is a great tried and true, and EASY tomato soup recipe. If you try it, please let me know what you think!
I have been wanting a good tomato soup recipe. I don’t like the stuff that comes out of a can.
So nice to meet you through my blog! Thanks for visiting and leaving your kind comment. I agree, there’s nothing like a fresh bowl of soup, rather than soups from a can.
Have a lovely day and I hope to chat again with you soon!
La Bella Vita Cucina