Kevin's Tomato Basil Bisque // Soups // Recipes

by Megan Crist

This Tomato Basil Bisque Soup is the perfect transition to the fall flavor profiles. Food photography, food styling, and prop styling by Megan Crist.

One of the best things about early fall is scrambling to make use of the abundance of fruit from final bursts of the tomato plants. Salsas, gazpachos, marinara, caprese salads, ratatouille casseroles, and tomato pies abound. Not to mention the stockpile of canned tomatoes. Aha. Those canned tomatoes that you’re saving for later. This is the soup to make with them. If you’re vegan, cashew cream is a perfect substitute for heavy cream.


1 medium yellow onion, diced

2 stalks of celery, chopped

64 ounces tomatoes, skins removed, diced

1 teaspoon thyme

1 tablespoon oregano

1/4 cup maple syrup

1 pint heavy cream

4 ounces fresh basil leaves

salt and pepper to taste

olive oil


In a large stock pot, sautée onion and celery in olive oil with a few pinches of salt and pepper until translucent.

Add tomatoes, thyme, oregano, heavy cream and maple syrup.

Simmer 45 minutes, then stir in the basil and blend with immersion blender. Or, use a Vitamix for a soup-er smooth consistency. (Sorry not sorry -I love puns!)

Serves 4-6. You can refrigerate leftovers for about five days. But trust me when I say there won’t be leftovers.


To make the sourdough toasts (and I definitely recommend that you do), sautée about 1 tablespoon of minced garlic in about 1 tablespoon of butter over medium heat. When the garlic begins to brown, add a few slices of sourdough to the pan. Continue cooking 1-2 more minutes, then flip to coat the other side.

Amazing tomato bisque soup recipe with basil. Make it vegan with cashew cream. Food photography and styling by Megan Crist.