I have had a bounty of fresh tomatoes all summer long, and into fall, from our local farmstand. I’ve put up pints of tomato sauce and quarts for the freezer. But guys, this Roasted Fresh Tomato Bisque is my fave right now.
I opted to roast the tomatoes first, adds great flavor and it softens them up a bit for the soup. And fresh basil from my herb garden for an even more seasonal flavor profile. The roasted tomatoes are then simmered on the stovetop with onion, garlic, homemade chicken broth and then finished off with a touch of cream.
The tomatoes roast in the oven, but the rest of the bisque comes together in one pot with the help of an immersion blender, making this soup a fairly easy endeavor.
Any fresh garden variety tomato works here, including heirlooms, or even a mix of varieties. I decided to freeze some whole farm fresh tomatoes in August (yes, you can do that! See how here), so that’s what I used. And there’s no need to peel the tomatoes, just cut in half and arrange on a baking sheet.
The soup is finished off with a touch of cream, I really don’t think you need much, just a few tablespoons. The result is the best homemade creamy Roasted Fresh Tomato Bisque ~ just needs a grilled cheddar cheese and apple sandwich for an amazing seasonal lunch or dinner.
If you need another idea for late season garden tomatoes and basil, you might like my Insalata Caprese with Basil Vinaigrette.
If you’ve tried this Roasted Fresh Tomato Bisque, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK for all the latest updates.
Roasted Fresh Tomato Bisque
- 2 lbs fresh tomatoes (garden variety, heirlooms, or a mix)
- 2 tbsp olive oil
- ½ small sweet onion, diced
- 3 cloves garlic, finely chopped
- Pinch of sugar (maybe 1 tsp)
- 2 tbsp tomato paste
- 4 cups homemade chicken broth or stock
- Several leaves fresh basil, about 1 tbsp chopped, and chiffonade for serving
- 3 tbsp heavy cream
- Kosher salt and fresh cracked black pepper
- Preheat oven to 400 degrees. Cut tomatoes in half and arrange on a baking sheet. Roast in oven for 20 minutes.
- Heat olive oil in heavy dutch oven or soup pot. Add onion and cook until just translucent. Add garlic and cook about 30 seconds until fragrant. Stir in sugar and tomato paste and continue cooking another minute or so.
- Carefully add roasted tomatoes and their juices, stir and cook, breaking up tomatoes with wooden spoon. Simmer for 10 minutes.
- Add the chicken broth and bring to a steady simmer for another 5 minutes. Stir in about 1 tablespoon of fresh chopped basil. Carefully insert immersion blender into pot and process until smooth.
- Taste for salt and pepper. Stir in heavy cream and heat through. Serve, topped with fresh basil and grilled cheese for dipping.