Creamy Roasted Tomato Bisque Soup Recipe
Introduction
This creamy tomato bisque soup is a comforting and flavorful dish that makes the most of roasted tomatoes and fresh herbs. Velvety smooth and rich with a touch of sweetness, it’s perfect for a cozy lunch or dinner any day of the year.
Ingredients
- 1 lb tomatoes on the vine, washed and cut in half
- 2 lb heirloom tomatoes (about 3 large or 4 medium), washed and cut in half
- 1 red bell pepper, washed and cut into 4 pieces
- 5 cloves garlic, peeled
- 1 small onion, peeled and cut into 4 pieces
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- ¼ cup all-purpose flour
- 1 ½ tablespoons tomato paste
- 4 cups chicken broth (store-bought or homemade)
- Sea salt and pepper to taste
- 1 teaspoon sugar, or to taste
- ¼ cup heavy whipping cream, or more if desired
- 1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried basil
Instructions
- Step 1: Preheat your oven to 450°F (220°C). Line a baking sheet with parchment paper and spread out the tomatoes, red bell pepper, onion, and garlic cloves. Roast for 30 to 40 minutes until caramelized and tender.
- Step 2: Allow the roasted vegetables to cool for 10 to 15 minutes. Transfer them to a blender and blend until smooth.
- Step 3: In a large pot over medium heat, melt the butter with the olive oil. Stir in the flour and cook for 1 to 2 minutes to form a roux. Add the tomato paste and cook for another 1 to 2 minutes, stirring continuously.
- Step 4: Gradually whisk in 1 cup of chicken broth to combine with the roux. Then whisk in the remaining 3 cups of broth and add the pureed vegetables.
- Step 5: Season with salt, sugar, and black pepper to taste. Bring the soup to a gentle boil, then stir in the heavy cream and basil. Simmer for a few minutes, then taste and adjust seasoning if needed.
- Step 6: Serve hot, garnished with a drizzle of olive oil, extra cream, and fresh basil if desired. Enjoy with a grilled cheese sandwich for a classic pairing.
Tips & Variations
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use fire-roasted tomatoes for a deeper smoky flavor.
- Adding a pinch of smoked paprika can enhance the soup’s complexity.
- For a vegan option, replace butter and cream with plant-based alternatives.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or cream when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned whole or diced tomatoes work in a pinch. Choose high-quality canned tomatoes for best flavor and adjust roasting time accordingly or skip roasting.
How can I make this soup spicier?
Add a pinch of red pepper flakes when cooking the roux or stir in some hot sauce just before serving to add heat without overpowering the tomato flavor.
PrintCreamy Roasted Tomato Bisque Soup Recipe
This Creamy Tomato Bisque Soup is a rich and comforting dish featuring roasted heirloom tomatoes and bell peppers blended into a smooth, velvety puree. Enhanced with garlic, onion, and a touch of cream, this soup balances sweetness and savory flavors perfectly. Ideal served warm with grilled cheese sandwiches for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 1 lb tomatoes on the vine, washed and halved
- 2 lb heirloom tomatoes (about 3 large or 4 medium), washed and halved
- 1 red bell pepper, washed and cut into 4 pieces
- 5 cloves garlic, peeled
- 1 small onion, peeled and cut into 4 pieces
Cooking Base
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- ¼ cup all-purpose flour
- 1 ½ tablespoons tomato paste
- 4 cups chicken broth (store-bought or homemade)
Seasonings & Garnishes
- Sea salt and black pepper to taste
- 1 teaspoon sugar (or to taste)
- ¼ cup heavy whipping cream (or more if desired)
- 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
Instructions
- Preheat and roast vegetables: Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper and evenly spread the tomatoes, red bell pepper, onion, and garlic cloves. Roast for 30 to 40 minutes until the vegetables are caramelized and tender.
- Blend the roasted vegetables: Allow the roasted vegetables to cool for 10 to 15 minutes, then transfer to a blender and blend until smooth and creamy.
- Prepare the soup base: In a large pot over medium heat, melt the butter and olive oil together. Sprinkle in the flour and stir continuously for 1 to 2 minutes to form a roux. Add the tomato paste and cook for another 1 to 2 minutes while stirring.
- Add broth and puree: Gradually whisk in 1 cup of chicken broth to combine with the roux. Then whisk in the remaining 3 cups of chicken broth. Stir in the blended vegetable puree until fully incorporated.
- Season and simmer: Season with sea salt, black pepper, and sugar to taste. Bring the soup to a gentle boil, then reduce the heat and stir in the heavy cream and basil. Let the soup simmer for a few minutes to meld the flavors and thicken slightly.
- Serve: Ladle the creamy tomato bisque into bowls. Garnish with a drizzle of olive oil, an extra splash of heavy cream, and a sprinkle of fresh basil. Serve warm alongside your favorite grilled cheese sandwich. Enjoy!
Notes
- Roasting the vegetables brings out their natural sweetness and adds depth to the soup’s flavor.
- Adjust the amount of cream based on preferred richness and texture.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a smoother texture, strain the soup through a fine mesh sieve after blending.
Keywords: tomato bisque, creamy tomato soup, roasted tomato soup, bisque recipe, comfort food, roasted vegetables soup
