There’s nothing quite like a bowl of roasted tomato bisque on a chilly day. Loaded with tomatoes, tons of garlic, a splash of cream, and drizzled with a touch of basil oil, this is a fall favorite for a reason. This classic comfort food is surprisingly easy to make meaning you can whip this up in no time.
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Tips for Roasted Tomato Bisque
- For this recipe, I used vine-ripened tomatoes as they are widely available and generally larger in size. They also happen to be best this time of year. Roma tomatoes would also work wonderfully.
- Roast the tomatoes! Since we are using fresh tomatoes, by roasting them much of the water evaporates allowing the natural sugars to concentrate.
- There are 2 ways to make this recipe depending on the equipment you have available. There is no need to go out and get fancy equipment for this recipe. If you have a Dutch oven and immersion blender, by all means, use them! If not, whichever method you utilize will still result in a delicious soup:
- One pot: All of your tomatoes, garlic, and onion will be placed in a Dutch oven. Roast until the tomatoes are slightly charred and have broken down nicely. You will then use an immersion blend to combine all the ingredients in the pot.
- Baking Sheet and Blender: In this variation, we will be roasting the veggies on a baking sheet until they are, again, charred and broken down. Once the veggies have cooled slightly, blend to combine the ingredients (keep in mind hot food will expand in the blender so work in batches). You can then heat the soup in a larger pot on the stove if necessary.
- The cream in this recipe is optional. I love its richness, but if you tend to stay away from dairy, feel free to omit it.
- I’m not saying that basil olive oil is something you absolutely HAVE to use…but it would be a shame to skip this step. It’s such a bright flavor that helps to balance out the dish overall.
- Lastly, please serve this with a grilled cheese (ideally one made with sourdough and extra sharp cheddar but you do you). It would be a crime not to. They belong together like PB&J’s or spaghetti and meatballs.
It’s really that simple and my goodness it’s tasty. Do yourself a favor and give this one a try. You’re going to love it. Enjoy!
Roasted Tomato Bisque
- 6 – 8 large vine-ripened tomatoes about 2lbs, wedged with stems removed
- 1 head garlic split
- ½ yellow onion
- 1 sprig basil fresh (2-3 leaves)
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- ½ cup heavy cream
- ½ cup parmesan cheese freshly grated
Basil Olive Oil
- 1 cup fresh basil
- 1½ cup extra virgin olive oil
Basil Olive Oil
- Place fresh basil and olive oil into a blender. Blend on high until smooth. Strain the oil mixture through a fine mesh strainer lined with cheese cloth into a bowl. Set to the side.
Roasted Tomato Bisque
- Preheat the oven to 400℉.
- Place the wedged tomatoes, split garlic, onion, and basil in a dutch oven. Season with salt and pepper. Add a splash of olive oil. Place the pot in the oven with the lid off. Roast for 30-40 minutes until the tomatoes have reduced and are slightly charred.
- Remove the pot from the oven. Carefully remove the garlic from the pot. Allow the garlic to cool enough that you can squeeze out the bulbs directly back into the pot.
- Using an immersion blender, blend the contents of the pot until smooth. Add the heavy cream and blend once more until the mixture is homogenous. Season with salt and pepper. Serve immediately, topping with an extra splash of heavy cream, parmesan cheese and a drizzle of basil olive oil.
Still too hot for soup? I hear ya! Give these other tomato recipes a try: