Print

Creamy Roasted Tomato Bisque

creamy roasted tomato bisque - featured image
Print Recipe

A comforting, creamy roasted tomato bisque with smoky, caramelized flavors and a velvety texture, perfect for cozy nights and easy weeknight meals.

Ingredients

Scale
  • 2 pounds (900g) fresh Roma tomatoes, ripe and firm
  • 4–5 garlic cloves, peeled
  • 1 medium yellow onion, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 3 cups (720ml) vegetable or chicken broth
  • ¾ cup (180ml) heavy cream (can substitute with coconut cream for dairy-free)
  • A handful fresh basil leaves, roughly chopped
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Cut the Roma tomatoes in half lengthwise and place them cut-side up on the baking sheet. Toss the peeled garlic cloves onto the sheet.
  3. Drizzle tomatoes and garlic with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss gently to coat.
  4. Roast for 25-30 minutes until tomatoes are soft, edges slightly charred, and garlic is golden.
  5. While tomatoes roast, heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add chopped onions and cook for 7-8 minutes until soft and translucent, stirring frequently.
  6. Add smoked paprika and optional red pepper flakes to onions and stir for 30 seconds.
  7. Transfer roasted tomatoes and garlic to the saucepan, squeezing garlic out of skins before adding. Stir gently.
  8. Pour in vegetable or chicken broth. Bring to a gentle simmer and cook for 10 minutes to meld flavors. Add more broth if soup is too thick.
  9. Remove pot from heat and use an immersion blender to puree soup until silky smooth. If using a countertop blender, blend in batches carefully.
  10. Stir in heavy cream and chopped fresh basil. Return pot to low heat and warm through without boiling. Adjust seasoning with salt and pepper.
  11. Serve hot, garnished with basil leaves or a drizzle of cream if desired.

Notes

If the bisque tastes acidic, add a pinch of sugar or a splash of balsamic vinegar to balance flavors. Do not boil after adding cream to prevent curdling. For dairy-free, substitute heavy cream with coconut cream or cashew cream. Soup can be made ahead up to blending stage and refrigerated for 2 days; add cream when reheating. Freeze without cream for up to 3 months.

Nutrition

Keywords: roasted tomato bisque, creamy tomato soup, comfort food, easy soup recipe, roasted tomatoes, creamy soup, tomato bisque

Find it online: https://jodierecipes.com/creamy-roasted-tomato-bisque-recipe-easy-homemade-comfort-soup/