Tomato Bisque Recipe
This silky-smooth Tomato Bisque Recipe is irresistibly rich, creamy, indulgent, and easy to make! Packed with rich tomato flavor, it’s the ultimate comfort food and a million times better than canned tomato soup!
Servings: 4 servings
Ingredients
- 4 pounds vine-ripened tomatoes halved
- 1 red bell pepper stem and seeds removed and cut into fourths
- 1 large white onion peeled and quartered
- 1 bulb garlic top sliced off
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- ½ teaspoon red chili flakes optional
- 2-4 tablespoon olive oil
- 2½ cup vegetable broth or water
- 2-4 tablespoon butter
- 1-1½ cup heavy cream
- ½ cup fresh basil optional
Instructions
- Preheat the oven to 400°F (205°C).
- Arrange the halved tomatoes, quartered bell pepper and onion, and garlic bulb on a large, rimmed baking sheet, cut side up. Sprinkle with salt and black pepper and drizzle with olive oil.
- Roast the vegetables in the preheated oven for 30 minutes, then flip them over and roast for an additional 20 minutes or until they are soft and slightly charred. Remove the caramelized vegetables from the oven. Set aside the garlic to cool.
- Melt the butter in a medium-sized pot set over medium-high heat. Add the roasted vegetables and broth and bring to a simmer over high heat. As the soup heats, gently squeeze the garlic directly into the pot. Simmer for 10 minutes.
- Blend until smooth using a high-speed countertop blender or immersion blender. Remove from heat. Optional: Strain the pureed soup through a fine mesh strainer for the silkiest bisque possible.
- Slowly stir the room-temperature heavy cream into the soup until fully combined, and add the fresh basil leaves. Return the soup to low heat. Heat gently for 5 minutes or so until warmed through. Do not boil the soup once the cream has been added.
- If you’ve added fresh basil or want a smoother finish, blend the soup again until you reach the desired consistency.
- Season with salt and black pepper to taste. Garnish with a drizzle of heavy cream, olive oil, crushed red pepper, or fresh basil, if desired.
Notes
- Allow leftovers to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. I do not recommend freezing bisque.
- For a vegan-friendly alternative, omit the butter and swap the heavy cream for 1 can of full-fat coconut milk/cream.
Nutrition
Calories: 530kcal | Carbohydrates: 28g | Protein: 7g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1268mg | Potassium: 1301mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6746IU | Vitamin C: 104mg | Calcium: 126mg | Iron: 2mg
