It doesn’t get any better than this thick, creamy tomato bisque recipe, seasoned with just a hint of basil. I love serving it with a big slice of fresh, crusty sourdough bread (or better yet – served IN a sourdough bread bowl when I’m feeling extra decadent!)
Ever since I was a little kid, tomato soup has been my reining queen of soups. I loved the condensed, canned version topped with broken up crackers. It was comfort food when I was recovering from a cold or a bad day at elementary school.
Basically, a bowl of tomato soup meant I was home.
While I still consider tomato soup to be #1, I’m no longer a fan of canned soups. They all seem to have a metallic aftertaste that my young palette wasn’t able to pick up on.
Homemade tomato soup is not difficult to make, it’s better than the store versions, and to top it all off– my favorite versions are often made from canned tomatoes, making it a perfect year-round soup. How about that?