This Basil Roasted Tomato Bisque is a mouth-watering bisque - it’s creamy, rich in flavor, and silky smooth. Perfect for transitioning into the cooler months although you’ll definitely want to make it year-round!
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❤️ Why you'll love this recipe
- Since this soup stores so well in the refrigerator and freezer, it’s a great option to make ahead for those chilly winter days when life gets too busy to make a meal from scratch!
- This soup-like bisque is rich and tangy, creamy, and velvety smooth. Even those who dislike tomato soup will love this bisque.
- Basil roasted tomato bisque is made with pantry-staple ingredients yet has the quality and taste of a restaurant-ordered dish.
This Tomato bisque recipe takes aromatic tomato soup and makes it even more delicious. This bisque is creamy, silky smooth, and hearty!
🛒 Ingredients
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Note: The full list of this Roasted Tomato Basil Bisque recipe ingredients with their amounts and options are listed in the recipe card below.
- 10 vine-ripened tomatoes or 1 - 28 oz. can roasted tomatoes
- Kosher salt
- Black pepper
- Extra-virgin olive oil
- Fresh garlic
- Fresh thyme
- Butter - salted or unsalted
- Onion
- Tomato paste
- Balsamic vinegar
- Vegetable stock
- Fresh basil leaves
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Add the cut tomatoes together with the oil, garlic, thyme, and seasoning to a 13x9-inch baking dish and bake for 35 minutes.
- Add the butter and onion to a large pot over medium heat, allowing the onion to saute for 5 minutes or until translucent.
- Add the tomato paste and stir for 2 minutes.
- Add the balsamic vinegar and stir for 1 minute.
- Remove the baking dish from the oven and gently add the tomatoes, garlic, and 3 sprigs of thyme to the pot. You can discard the remaining thyme.
- Ready the vegetable stock and basil leaves.
- Pour in the vegetable stock, stirring to incorporate throughout.
- Add the basil leaves. Cover the pot to simmer for 30 minutes, stirring occasionally.
- Turn off the heat and remove the thyme springs.
- Carefully puree the roasted tomato soup until very smooth.
- Add the heavy cream into the mixture and stir.
- Serve your basil roasted tomato bisque immediately.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Dutch oven or soup pot
- Sharp knife
- Cutting board
- Measuring spoons
- Dry measuring cups
- Measuring spoons
🤔 FAQs
These are the questions we are most frequently asked about making Roasted Basil Tomato With Cream recipe.
Tomato bisque calls for the use of cream, making it richer and thicker than tomato soup. Traditionally, a true tomato bisque was made with a crustacean stock base while regular tomato soup often calls for vegetable broth or stock.
Absolutely! In fact, I’ve used fresh tomatoes, quartered and roasted in the oven as well as tomato paste for an added rich tomato flavor.
A soup that contains cream and is pureed and strained for a fine and smooth finish is more of a bisque. If your soup calls for cream and is blended or pureed then you are most likely enjoying a bisque.
Since there are many kinds of bisque, including seafood bisque, it’s hard to pinpoint the main ingredient. That said, true tomato bisque is made with shellfish stock, some argue that a tomato bisque made with anything other than shellfish stock is actually just tomato soup!
You’ll need 10-12 fresh whole tomatoes (peeled) for one 28-ounce can of tomatoes. 5-6 tomatoes are needed to replace a 14 ½ -ounce can of tomatoes.
👩🏻🍳 Tips
- If you want to get fancy with serving this basil roasted tomato bisque, consider garnishing each bowl with fresh herbs, and a dollop of sour cream or goat cheese!
- If your tomato bisque is still not as thick as you’d like it to be then simply add in a roux by mixing 1-2 tablespoons of flour with ½ cup of the bisque, whisking vigorously until smooth, and then adding back to the main pot of bisque. You should also allow the bisque to simmer for an additional 5 minutes.
- You can peel your whole tomatoes but it’s not necessary for this bisque.
- You don’t need to discard the entire 3 sprigs of thyme when ready to puree the mixture. Simply scrape off the thyme leaves back into the mixture and discard the stems.
- While I’ve used an immersion blender to puree the bisque, you can also use a food processor.
📚 Variations
- I’ve used vegetable broth in this bisque but you can use chicken broth instead. Traditional tomato bisque calls for a crustacean stock base, so feel free to also use your favorite shellfish stock instead.
- Instead of fresh whole tomatoes, consider using a can of fire-roasted tomatoes. For this recipe, you’ll need one 28-ounce can of fire-roasted tomatoes to replace the 10 whole tomatoes.
- For an added boost of vegetables in this bisque, consider roasting some sliced carrots along with tomatoes and garlic.
- Serve your basil tomato bisque as is or garnish it with some croutons and red chili flakes!
🥫 Storage
Store this tomato soup in the refrigerator for up to 4-5 days. Reheat on low-medium heat till warmed throughout.
You could also freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
📗 Related Recipes
There’s never a better time to enjoy comforting and hearty soups than during those chilly days. If you’re a fan of soup then you won’t want to miss trying my Beer Cheese Soup, Copycat Outback Potato Soup, or Buffalo Chicken Soup - they’re all so good!
🍽 Serve with
This basil roasted tomato bisque can be enjoyed alongside crackers and grilled cheese sandwiches. You also can’t go wrong serving any soup with Easy Homemade Soft Breadsticks and Herb Cheese Stuffed Italian Bread.
If you feel creative, why not source bread bowls in your local bakery or grocery store then consider serving this soup in those!
📞 Chiacchierata (chat)
There are endless tomato soup recipes out there so what makes this soup special?! Well, I can tell you from watching my mamma make this soup over years and then making it for my family and friends that the secret is in roasting the tomatoes!
That’s right - such a simple step in the cooking process seems to intensify the flavors in this bisque, making it no ordinary tomato soup.
You really have to try it yourself to experience the addictiveness of this bisque firsthand!
And if you want to try more creamy, savory bisques, than you have to make our savory Roasted Butternut Squash Bisque Recipe topped with sour cream and salty bacon bits. So good! It's a Fall celebration.
Tutti a tavolo, è pronto!
Tutti a tavola, è pronto!
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📝 Recipe Card
This basil roasted tomato bisque is rich and creamy with a silky smooth thickness. It’s made with fresh whole tomatoes, roasted in the oven with garlic and thyme, then simmered in vegetable broth with sauteed onions, tomato paste, and fresh basil leaves.
Once blended, this bisque is thickened by the addition of cream to be served as is or alongside crackers or grilled cheese sandwiches.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Creamy Roasted Basil Tomato Bisque Soup
Equipment Needed
Ingredients
- 10 Tomatoes on the vine ***see notes cut in quarters
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 Tablespoons Extra virgin olive oil
- 3 Cloves garlic peeled
- 10-15 Sprigs fresh thyme
- 1 Tablespoon Unsalted Butter if using salted adjust the salt seasoning
- 1 cup Onion chopped
- ¼ cup Tomato paste
- 2 Tablespoons Balsamic vinegar
- 2½ cups Vegetable stock
- 10 Fresh basil leaves
- 1 cup Heavy cream
Instructions
- Preheat oven to 350℉.
- In a 13 X 9-inch baking dish add the cut tomatoes, salt, pepper, extra virgin olive oil, 3 garlic cloves, and thyme. Bake for 35 minutes.
- Add the butter and onion to a large pot over medium heat. Sauté for 5 minutes or until the onion is translucent.
- Add the tomato paste to the pot and stir for 2 minutes.
- Add the balsamic vinegar to the pot and stir for 1 minutes.
- Remove the baking dish from the oven and carefully place the tomatoes, garlic, and 3 sprigs of time into the large pot. Discard the other sprigs of thyme.
- Add 2½ cups of vegetable stock and basil to the large pot.
- Cover and simmer on medium heat for 30 minutes, stirring occasionally.
- Turn off the heat and remove the thyme springs.
- Carefully puree the roasted tomato soup until smooth.
- Add the heavy cream and stir.
- Serve immediately.
Notes
- If you want to get fancy with serving this basil roasted tomato bisque, consider garnishing each bowl with fresh herbs, and a dollop of sour cream or goat cheese!
- If your tomato bisque is still not as thick as you’d like it to be then simply add in a roux by mixing 1-2 tablespoons of flour with ½ cup of the bisque, whisking vigorously until smooth, and then adding back to the main pot of bisque. You should also allow the bisque to simmer for an additional 5 minutes.
- You can peel your whole tomatoes but it’s not necessary for this bisque.
- You don’t need to discard the entire 3 sprigs of thyme when ready to puree the mixture. Simply scrape off the thyme leaves back into the mixture and discard the stems.
- While I’ve used an immersion blender to puree the bisque, you can also use a food processor.
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