This bisque has the kind of silky texture you only get when you simmer low and slow, then blend until glossy.
Start with San Marzano tomatoes if you can—they give the smoothest finish and the right natural sweetness.
I strain the blended soup through a fine sieve after pureeing, and that’s what takes the texture to another level.
I like to drizzle a bit of olive oil and a few chili flakes on top right before serving for a small punch.
Add the cream slowly while stirring—it prevents curdling and keeps the final texture silky instead of clumpy.
How to Make Wolfgang Puck’s Tomato Basil Bisque
Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 cans Tomatoes (28 oz. each, whole or diced)
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 3 tsp Basil (chopped, fresh preferred)
- 1 tsp Salt
- 1/4 tsp White Pepper
- 1 tsp Sugar
Step-by-Step Instructions
Step 1:
Heat olive oil in a big, heavy pot over medium heat.
Toss in the diced onion and cook, stirring now and then, for about 5 minutes until it turns translucent.
Step 2:
Add the garlic and let it sizzle for about a minute, just until it smells amazing.
Step 3:
Pour in the canned tomatoes—juice and all—then add salt, sugar, and white pepper.
Let it simmer over medium heat for 15 minutes, stirring occasionally.
Step 4:
Pour in the chicken broth and bring it up to a gentle boil. Lower the heat and let it simmer another 10 minutes.
Step 5:
Add the chopped basil. Use an immersion blender to puree the soup right in the pot until it’s smooth (or carefully blend in batches if you prefer—just watch out for hot splatters!).
Step 6:
Turn the heat to low and slowly stir in the heavy cream until the soup is warmed through.
Give it a taste and add more salt or pepper if you think it needs it.
Step 7:
Ladle the hot bisque into bowls. Top with extra basil or a swirl of cream if you’re feeling fancy.
Tips and Tricks for Making This Recipe
Use Good Tomatoes
Go for canned San Marzano tomatoes or the nicest ones you can find—they really make a difference in sweetness and depth.
If you’ve got fresh, ripe tomatoes, try roasting them first for even more flavor.
Basil Matters
Fresh basil is non-negotiable here. I always chop a little extra for garnish—it looks and smells so good.
If you’re stuck with dried basil, use about a third of the amount, but honestly, it’s just not the same.
Blend Safely
Take your time blending for that creamy texture. If you’re using a regular blender, let the soup cool a bit first so you don’t end up with tomato on the ceiling.
Want a chunkier soup? Just blend half and stir it back in. I like having options!
Cream Substitute
For a lighter soup, swap in half-and-half or a plant-based cream. Just taste at the end—lower fat can shift the seasoning a bit.
Finish With Extras
Sometimes I drizzle a bit of olive oil or add more basil on top. Croutons are great too if you want crunch. It’s fun to let everyone customize their bowl.
What to Serve with Wolfgang Puck Tomato Basil Bisque
Grilled Cheese Sandwiches
Nothing beats a hot, gooey grilled cheese alongside this bisque. The crispy bread and melted cheese are a classic for a reason.
I reach for sourdough or rustic Italian bread for extra crunch, and sometimes tuck in a slice of tomato or fresh basil for a little twist.
Fontina or havarti melt beautifully if you want to mix up the cheese.
Garlic Breadsticks
Garlic breadsticks are perfect for dipping, and the garlic pairs well with the basil in the soup.
I bake mine with Parmesan and a sprinkle of oregano for more flavor.
They freeze well, so I keep extras on hand for soup nights.
Roasted Eggplant Slices
Try roasted eggplant slices for a cozy, slightly different side.
Slice the eggplant, brush with olive oil, roast until golden, then sprinkle with sea salt.
They add a savory, rich touch next to the bright soup.
Baked Zucchini Fries
Baked zucchini fries are a fun, unexpected side—great for dipping or just munching.
I coat them in seasoned breadcrumbs and bake until crispy. Barely any oil needed.
Kids love them, and honestly, so do I.
Soft-Boiled Eggs
Soft-boiled eggs might sound odd, but they’re great with this soup—creamy, rich, and filling.
Boil eggs for 7 minutes, peel, halve, and set them right on top of the bisque.
It’s a simple, satisfying dinner, especially on a busy night.
Variations and Substitutions
To make it vegetarian, just swap in vegetable broth for chicken. The flavor still pops.
I’ve gone dairy-free with coconut milk instead of cream—gives a subtle richness without any dairy.
Play with the herbs. Oregano or a pinch of thyme works if that’s what you have. I’ve tried both and the soup still tastes fantastic.
Make It Chunky
If you like some texture, don’t fully puree the soup. Pulse the blender a few times and leave some tomato pieces.
Sometimes I toss in diced roasted red peppers—they add a gentle sweetness I really enjoy.
Add Protein or Grains
To make it heartier, stir in cooked rice, white beans, or even shredded rotisserie chicken at the end.
Greek yogurt stands in for cream when I want to lighten things up but keep it creamy.
How to Store Leftover Wolfgang Puck Tomato Basil Bisque
Refrigerating Leftover Soup
Store leftover bisque in an airtight container to keep it fresh for up to 4 days in the fridge.
Let the soup cool to room temp before refrigerating—it helps keep the texture right.
I like to label the container with the date, just so I don’t lose track (I make a lot of soup).
Freezing for Later
If you won’t finish it soon, freeze for up to 3 months. Portion it into freezer-safe containers or bags, leaving a little room at the top for expansion.
Stir well after thawing. Some separation is normal but easy to fix.
Avoiding Dairy Separation
If you added cream or milk, you might see some separation after storing—that’s normal.
Just stir gently after reheating and it’ll come back together.
Personally, I freeze the soup before adding cream, then stir it in fresh after thawing for the best texture.
Common Mistakes to Avoid
Skipping the Simmer
If you rush the simmer, you miss out on the full flavor. Let those tomatoes and basil meld for at least 20-30 minutes—it’s worth it.
Every time I’ve tried to speed things up, the soup tasted flat. Patience pays off here.
Not Blending Thoroughly
Stop blending too soon and you’ll get a grainy soup with veggie bits that just don’t belong.
I always use an immersion blender right in the pot until it’s silky—it really makes a difference in the final bowl.
Forgetting to Taste and Adjust
Even if you stick to the recipe, tomatoes and broth never taste quite the same every time, so it’s smart to taste and play with the salt—or maybe a pinch of sugar—right at the end.
I always sneak a spoonful before serving. Sometimes the soup’s just missing that last little nudge—a bit more seasoning, and suddenly those tomato flavors make sense.
Wolfgang Puck Tomato Basil Bisque Recipe
Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion diced
- 3 cloves Garlic minced
- 2 cans Tomatoes 28 oz. each, whole or diced
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 3 tsp Basil chopped, fresh preferred
- 1 tsp Salt
- 1/4 tsp White Pepper
- 1 tsp Sugar
Instructions
- Heat olive oil in a big, heavy pot over medium heat.
- Toss in the diced onion and cook, stirring now and then, for about 5 minutes until it turns translucent.
- Add the garlic and let it sizzle for about a minute, just until it smells amazing.
- Pour in the canned tomatoes—juice and all—then add salt, sugar, and white pepper.
- Let it simmer over medium heat for 15 minutes, stirring occasionally.
- Pour in the chicken broth and bring it up to a gentle boil. Lower the heat and let it simmer another 10 minutes.
- Add the chopped basil. Use an immersion blender to puree the soup right in the pot until it’s smooth (or carefully blend in batches if you prefer—just watch out for hot splatters!).
- Turn the heat to low and slowly stir in the heavy cream until the soup is warmed through.
- Give it a taste and add more salt or pepper if you think it needs it.
- Ladle the hot bisque into bowls. Top with extra basil or a swirl of cream if you’re feeling fancy.