Tomato Bisque Soup Recipe - Tomato bisque is rich and creamy with fresh tomatoes, aromatic garlic and fresh herbs. Thickened with heavy cream and plenty of seasoning, this dish isn’t just a recipe; it’s an invitation to savor the warmth and rich flavors that will absolutely elevate your dining experience!
Making a homemade bisque soup is a simple way to make you feel like you’ve just made a fancy, restaurant style soup in the comfort of your own kitchen. It’s truly one of the easiest things to make, but tastes and looks like something you’d only get at fine dining restaurants!
It’s made with roasted tomatoes and red bell peppers blended in a thick, rich, and creamy broth, seasoned to perfection with a velvety smooth consistency. I use bone broth for added nutrients, and only the freshest tomatoes, which leaves everyone wanting to lick their bowls!
What is Tomato Bisque?
Tomato Bisque vs. Tomato Soup
Unlike classic tomato soup, which has a beautiful tomato flavor, but is quite thin and brothy, a bisque is a creamy tomato soup. It’s made with cream which gives it a thicker, richer consistency, similar to roasted butternut squash soup.
We are also roasting the tomatoes and peppers giving it a smoky element too.
Why You’ll Love this Creamy Tomato Soup
- So easy to make! Once the veggies are roasted, it’s just a matter of blending everything together.
- It’s easy to make ahead, just by roasting the veggies in advance.
- A cozy way to warm up during the cold weather months!
- It’s rich, creamy, and incredibly flavorful.
Recipe Tips
- Making a tomato bisque recipe with fresh tomatoes is key! You want them ripe, but still firm on the outside, and a pretty red color.
- If you don’t want to purée it you don’t have to. Some people prefer a chunky texture.
- Add red pepper flakes for some heat, if you like yours a bit spicier.
- Serving it with croutons would be a fun contrasting texture!
- So would shaved Parmesan cheese.
- A chunk of homemade sourdough bread would be great for mopping up every last drop.
- Enjoy it with a grilled cheese chicken sandwich or Khachapuri Georgian Cheese Bread (Cheeseboat) on the side!
Tomato Bisque Ingredients
- Tomatoes: You’ll need both tomatoes on a vine AND a few large heirloom tomatoes. Cut them all in half.
- Red bell peppers: Wash the bell peppers and cut them into quarters. Remove the seeds.
- Garlic and onion: Peel the garlic cloves and the onion. Cut the onion into 4 pieces, but keep the cloves whole for roasting.
- Butter, oil, and all purpose flour: These are used to make a roux which is the base of the soup. It is what makes it nice and thick!
- Tomato paste: Gives the roasted red pepper and tomato bisque soup its vibrant red color, and deeper tomato flavor, as well as helps to thicken it up.
- Chicken bone broth: I have a chicken feet bone broth and an Instant Pot chicken bone broth recipe that would be great to use here. You can also use regular chicken broth if preferred.
- Salt and pepper: To taste.
- Sugar: Helps cut through the acidity of the tomatoes. It won’t be sweet, don’t worry!
- Heavy cream: Gives it a silky smooth finish with a creamy consistency..
- Chopped fresh basil: For a pop of color and freshness.
- For serving: Drizzle with olive oil, heavy cream, and sprinkle on more fresh basil.
How to Roast Tomatoes for Soup
Place the tomato halves, the quartered bell pepper and onions, and the garlic cloves on a baking sheet. You can line it with foil or keep it unlined, it’s up to you.
Drizzle with a bit of olive oil if you’re not lining your pan. Arrange the veggies in a single layer, being careful not to overlap. This way they caramelize nicely without steaming.
Roast them in a preheated 450 - 500°F oven for 30-40 minutes until nicely charred. Let them cool for about 10-15 minutes before blending them.
How to Make Tomato Bisque
Step 1: Heat the butter and oil in a large pot over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until a paste forms.
Step 2: Add the tomato paste and cook for another 1-2 minutes.
Step 3: Gradually whisk in the chicken broth, starting with just 1 cup. Whisk to combine, and then add in the rest along with the puréed veggies. Season with salt, sugar, and black pepper.
Step 4: Bring everything to a boil and stir in the cream and fresh basil. Season to taste. Once it is ready and to your liking, ladle the tomato bisque into serving bowls and garnish with olive oil, heavy cream, and fresh basil. Enjoy!
Recipe FAQs
For tomato bisque, fresh, ripe heirloom tomatoes add great sweetness and flavor.
Ripe Roma tomatoes or tomatoes on a wine are also ideal due to their thicker flesh and fewer seeds. Choose tomatoes that are ripe for the best results.
This soup can be kept airtight in the fridge for up to 3 days and it’ll stay fresh and just as tasty.
You can. With just a small amount of cream, it shouldn’t change the consistency once thawed. Transfer it to a freezer safe container and keep it frozen for up to 3 months.
If you’re reheating a single bowl, you can use the microwave. If it’s more than that, the stovetop is always good for reheating slowly and evenly over medium low heat.
You could add cooked chicken, white beans, or lentils for added protein. Creamy toppings like mascarpone or ricotta also enhance richness and nutrition.
More Cozy Soup Recipes
- Broccoli Cheese Soup (a Panera copycat)
- Sausage Potato Soup
- Cream of Mushroom Soup
- Chicken Gnocchi Soup
- Homemade Chicken Noodle Soup
When YOU make this roasted red pepper and tomato bisque soup please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this creamy tomato soup recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!
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Creamy Tomato Bisque Soup Recipe
Equipment
Ingredients
- 1 lb tomatoes on the wine, washed and cut in half
- 2 lb heirloom tomatoes about 3 large or 4 medium size, 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 olive oil extra virgin
- ¼ cup all-purpose flour
- 1 ½ tablespoons tomato paste
- 4 cups chicken broth store bought or homemade chicken broth or chicken bone broth
- sea salt and pepper to taste
- 1 teaspoon sugar or to taste
- ¼ cup heavy whipping cream or more if desired
- 1 tablespoon basil fresh - finely chopped or 1 teaspoon dried basil
Instructions
- First things first, preheat your oven to 450°F (220°C). Grab a baking sheet lined with parchment paper and spread out the tomatoes, peppers, onion, and garlic cloves. Roast them for about 30 to 40 minutes until they’re beautifully caramelized.
- Once those veggies are roasted to perfection, let them cool for 10 to 15 minutes. Then, toss them into a blender and blend until the mixture is nice and smooth.
- Now, in a large pot, melt butter and olive oil over medium heat. Sprinkle in the flour and stir it for 1 to 2 minutes to get a lovely base going. Next, add in the tomato paste and let it cook for another minute or two, stirring continuously.
- Gradually whisk in 1 cup of chicken broth until it’s all combined. Then, whisk in the remaining 3 cups of broth, after add delicious vegetable puree. Season it all with salt, sugar, and black pepper to taste. Bring everything to a gentle boil, then stir in the cream and fresh basil (or dried). Give it a taste and adjust the seasoning if needed. Simmer for few minutes.
- Time to serve! Ladle the soup into your favorite bowls and garnish with a drizzle of olive oil and heavy cream, plus a sprinkle of fresh basil. Enjoy with Bacon Grilled Cheese Sandwich or Chicken Grilled Cheese Sandwich!
Video
Notes
- Choose the right tomatoes. Use a mix of heirloom and vine-ripened tomatoes for a rich flavor. Look for ripe, juicy tomatoes to ensure your bisque is sweet and fragrant.
- Roast at high heat. Roasting your tomatoes, peppers, and garlic at 450-500°F helps to caramelize the sugars and develop deep, rich flavors. Don’t skip this step!
- Don’t skip the garlic. Roast several garlic cloves alongside your vegetables to add a sweet, mellow flavor. The roasted garlic will blend smoothly into your bisque.
- Use quality broth. Opt for homemade chicken bone broth or high-quality store-bought chicken broth. This adds depth and richness to your bisque.
- Season wisely. Taste and adjust the seasoning throughout the cooking process. Adding a pinch of sugar can help balance acidity, especially if the tomatoes are particularly tangy.
- Pair with the right side. Serve your bisque with a hearty grilled cheese sandwich or crusty sourdough bread to complement the flavors and make for a satisfying meal.
Did you drain the tomatoes and other veggies after roasting them? Mine were super watery. I am going to blend them with the water/juice that was collected in the jelly roll pan this time but wondering for next time what you think?
Thanks!
Great question Kaitlin! No, I didn't drain the tomatoes and other veggies after roasting, although my tomatoes didn't had too much juice as you could see on the picture on top, I blended everything together. Hope this helps!
A bit confused.
Notes say to roast at 450F to 500F, but in the recipe it says preheat oven to 425F?
ps. your recipes are always delicious!!
Thank you so much for catching that Wayne! I will update it right of way, it is 450F not 425F....and thank you for your kind compliment!