A velvety smooth tomato soup with a rich, creamy finish. Takes about 45 minutes from start to finish and is perfect for beginners. This classic comfort food pairs beautifully with grilled cheese sandwiches and is ideal for cozy lunches or dinners.
Measure out all your ingredients and place them within easy reach. Peel and dice the onion. Mince the garlic cloves. Open the cans of tomatoes.
Heat the butter and olive oil in a large pot over medium heat. Once the butter is melted and foaming, add the diced onion. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Pour in both cans of whole tomatoes with their juices. Use your wooden spoon to break up the tomatoes into smaller pieces. Add the vegetable or chicken broth and stir to combine everything.
Add the tomato paste, sugar, dried basil, salt, and black pepper to the pot. Stir well to incorporate all the seasonings. The sugar helps balance the acidity of the tomatoes.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the soup to thicken slightly.
Remove the pot from heat and let it cool for 5 minutes. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid—fill the blender only halfway, hold the lid down with a towel, and start on low speed.
Return the pot to low heat. Slowly stir in the heavy cream until fully incorporated. Taste and adjust the seasoning with more salt and pepper if needed. Let it warm through for 2-3 minutes, but don't let it boil.
Ladle the hot bisque into bowls. Garnish with a drizzle of cream, fresh basil leaves, or croutons if desired. Serve immediately while hot.