The Best Creamy Tomato Bisque Soup Recipe Under an Hour

Instructions:

1. Heat olive oil and butter in a large heavy-bottomed stockpot or Dutch Oven over medium heat. Add onion, carrots, and celery. Sauté gently for 8–10 minutes until softened and slightly translucent—do not let them brown.
2. Push vegetables to one side, add tomato paste to the hot spot in the pot. Cook for 1 minute, stirring constantly, until the paste darkens slightly. Stir into the vegetables.
3. Add minced garlic and cook for 30 seconds until fragrant. Pour in the canned tomatoes (crushing them gently), broth, dried herbs, bay leaf, and initial salt/pepper. Add sugar if using.
4. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover partially and simmer for 20–25 minutes to allow the flavours to meld beautifully.
5. Remove and discard the bay leaf. Use an immersion blender directly in the pot to purée the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until velvety.
6. Return the soup to low heat. Stir in the heavy cream. Heat through gently for 2–3 minutes—do not let the soup boil once the cream is added.
7. Taste the bisque. Add more salt, pepper, or a tiny pinch more sugar if necessary to balance the acidity. Ladle immediately into bowls.