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Creamy Tomato Bisque Soup Recipe

Creamy Tomato Bisque Soup Recipe
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★★★★★

4.8 from 29 reviews

This Creamy Tomato Bisque Soup is a rich and comforting dish featuring roasted heirloom tomatoes, red bell pepper, and garlic, blended into a smooth puree and enriched with cream and fresh basil. Perfectly balanced with a touch of sweetness and a velvety texture, it makes a delicious starter or light main course, ideal served with grilled cheese sandwiches.

Ingredients

Scale

Vegetables

  • 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

Soup 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, or chicken bone broth)

Seasonings & Finishing

  • Sea salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar, or to taste
  • ¼ cup heavy whipping cream, plus extra for garnish if desired
  • 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)

Instructions

  1. Preheat and Roast Vegetables: Preheat your oven to 450°F (220°C). Line a baking sheet with parchment paper. Spread out the tomatoes, red bell pepper, onion, and garlic cloves evenly on the sheet. Roast for 30 to 40 minutes until the vegetables are caramelized and tender.
  2. Cool and Blend: Remove the roasted vegetables from the oven and let them cool for 10 to 15 minutes. Transfer the vegetables to a blender and puree until smooth and creamy.
  3. Make the Soup Base: In a large pot, melt butter with olive oil over medium heat. Sprinkle in the flour and stir continuously for 1 to 2 minutes to cook out the raw flour taste and form a roux. Add tomato paste and cook for another 1 to 2 minutes, stirring constantly.
  4. Add Broth and Puree: Gradually whisk in 1 cup of chicken broth to blend the roux and tomato paste smoothly. Then, add the remaining 3 cups of chicken broth. Slowly pour in the vegetable puree, stirring well to combine.
  5. Season and Simmer: Season the soup with sea salt, freshly ground black pepper, and sugar to balance the acidity of the tomatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir in the heavy cream and fresh or dried basil. Taste and adjust seasoning as needed. Simmer for a few more minutes to meld flavors.
  6. Serve: Ladle the bisque into bowls and garnish with a drizzle of olive oil, a swirl of heavy cream, and a sprinkle of fresh basil. Serve warm, ideally paired with a Bacon Grilled Cheese Sandwich or Chicken Grilled Cheese Sandwich for a satisfying meal.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • You can adjust the cream quantity depending on how rich and creamy you want your bisque.
  • Roasting the vegetables brings out a deeper, sweeter flavor that enhances the soup.
  • Use fresh basil if possible for a brighter herbal note, but dried basil works well in a pinch.
  • This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: Creamy Tomato Bisque, Roasted Tomato Soup, Tomato Soup Recipe, Comforting Soup, Heirloom Tomatoes, Easy Soup Recipe

Find it online: https://tastybynova.com/creamy-tomato-bisque-soup-recipe/