Tomato Bisque


  • 28 ounces chicken or vegetable stock/broth
  • 28 ounces crushed tomatoes
  • 1 cup heavy cream (at room temperature)
  • 1 tsp coarse salt
  • 1/2 tsp black pepper

For garnish

  • Fresh basil, cut into chiffonade
  • Croutons


  • Bring broth and tomatoes to a simmer over medium heat. 
  • Stir in heavy cream and reduce heat to low.
  • Season with salt and pepper (to taste) and simmer on low for 15 minutes, stirring occasionally.
  • Let soup cool slightly then use an immersion blender to puree soup.
  • Serve topped with fresh basil, crisp croutons, and a drizzle of olive oil.
Tomato Bisque
Tahoe Jumbo Soup Mug, Taos Salad Plate & Fruit Bowl
There’s nothing better than a simple and delicious creamy tomato bisque on a chilly winter night. Easy enough for a mid-week family dinner, but impressive enough for a crowd!