Start with a clean workspace. Open your canned tomatoes and gather your other ingredients. It’s helpful to measure everything before you begin. This way, you won’t have to scramble later on.

In a large pot, combine the water, seasoning salt, and bay leaf. Bring it to a simmer. This forms the base of your soup, allowing the flavors to meld as you progress.

Once the broth is simmering, add your canned tomatoes. Don’t forget to crush them with a spoon as you add them, releasing their natural juices. This not only ensures even distribution but allows the fruit to break down for a smoother blend.

Introduce the dried basil to the mix. Stir, letting it infuse its flavor into the broth. This herb creates an aromatic backbone.

In a separate bowl, melt your butter and mix it with olive oil. Add flour and whisk until smooth. Gradually add this mixture to your simmering soup, continuously stirring. This thickens your bisque beautifully.

This is where the magic happens. Using an immersion blender, puree your soup until it’s smooth and creamy. If you don’t have one, you can carefully transfer it in batches to a standard blender.

Once smooth, return your bisque to low heat. Add the rich half-and-half and sugar. Stir until creamy. Adjust seasoning to taste, especially if you want a touch more salt or sugar.

Ladle your tomato bisque into warm bowls. A sprinkle of fresh basil on top or a drizzle of olive oil adds flair. Not to mention, it's Instagram-ready!