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A bowl of tomato bisque with spoon.
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5 from 14 votes

Creamy Roasted Basil Tomato Bisque Soup

Basil Roasted Tomato Bisque is loaded with rich tomato flavor, hearty vegetables and herbs, and thickened with cream for a truly delicious bowl of bisque - perfect for lunch or dinner!
Prep Time10 minutes
Cook Time1 hour 14 minutes
Total Time1 hour 24 minutes
Course: First course, light lunch or dinner, Soup
Cuisine: American-Italian
Servings: 4 servings
Calories: 396kcal

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
  • 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.

Nutrition

Calories: 396kcal | Carbohydrates: 25g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1916mg | Potassium: 1054mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4261IU | Vitamin C: 54mg | Calcium: 107mg | Iron: 2mg