Silky, tangy-creamy tomato bisque built from pantry staples—crushed tomatoes, sautéed onions and garlic, a touch of tomato paste, and a gentle finish of cream and milk. Cozy café flavor in about 35 minutes, perfect for grilled-cheese dunking or quick family nights.
1/2teaspoonpaprika (optional, for gentle smokiness)
1–2teaspoonsapple cider vinegar (optional, for brightness)
1/4cupheavy cream
1/4cupwhole milk
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion and sauté, stirring occasionally, until soft and translucent, 3–4 minutes.
Stir in the minced garlic and cook 30–60 seconds, just until fragrant.
Add crushed tomatoes, broth, tomato paste, salt, pepper, sugar (if using), basil, and paprika. Stir well and bring to a gentle simmer.
Simmer 15–20 minutes, stirring occasionally, until flavors meld and the soup slightly thickens. If desired, stir in apple cider vinegar for brightness.
Blend the soup until silky. Use an immersion blender in the pot, or carefully transfer to a stand blender in batches (vent the lid) and purée until smooth.
Return to low heat and stir in the heavy cream and whole milk. Warm gently 3–5 minutes without boiling. Taste and adjust seasoning; thin with a splash of broth if needed.
Serve hot, garnished with basil, croutons, or grated Parmesan, alongside crusty bread or grilled cheese.