Roasted Fresh Tomato Bisque

Spoonful of tomato bisque hovering over bowl of soup.

Print Recipe

5 from 8 votes

Homemade tomato soup using fresh roasted seasonal tomatoes and garden basil, finished off with a little cream.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Servings: servings

Calories: 178kcal

Author: Kelly Wildenhaus

Ingredients

2 lbs fresh tomatoes (garden variety, heirlooms, or a mix)
2 tablespoon olive oil
½ small sweet onion, diced
3 cloves garlic, finely chopped
Pinch of sugar (maybe 1 tsp)
2 tablespoon tomato paste
4 cups homemade chicken broth or stock
Several leaves fresh basil, about 1 tablespoon chopped, and chiffonade for serving
3 tablespoon heavy cream
Kosher salt and fresh cracked black pepper

Instructions

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.

Notes

What is the difference between tomato bisque and tomato soup?

Basically, the difference is heavy cream. Tomato bisques are creamy and smooth and are usually made with chicken stock, tomatoes and cream. Think creamy tomato soup, and I don’t think you need much cream at all with seasonal summer tomatoes, just gilding the lily.

Nutrition