You don’t need a bushel of vine-ripened tomatoes to make rich, delicious, silky-smooth tomato bisque. In this video, you’ll see how to turn canned tomatoes into luxurious tomato bisque. It’s easy! And best of all, you can make this classic, comforting soup any time of year. Chef John recommends crushed San Marzano tomatoes for this soup. Use either chicken or vegetarian stock—and in a pinch, you can even use water. To finish up, blend everything with an immersion blender until silky smooth and then stir in the cream. Watch the video, then get the recipe for Chef John’s Tomato Bisque. Garnish with a swirl of fresh cream and chopped basil.