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Creamy Tomato Bisque Soup Recipe

Creamy Tomato Bisque Soup Recipe
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★★★★★

4.8 from 8 reviews

This Creamy Tomato Bisque Soup is a luscious, comforting dish featuring roasted heirloom tomatoes, red bell pepper, garlic, and onions blended into a smooth, flavorful puree. Enhanced with a delicate roux base, tomato paste, chicken broth, and finished with heavy cream and fresh basil, this bisque offers a rich, velvety texture and a perfect balance of tangy and sweet notes. Ideal for cozy lunches or dinners, it pairs beautifully with grilled cheese sandwiches for a satisfying meal.

Ingredients

Scale

Vegetables

  • 1 lb tomatoes (on the vine, washed and cut in half)
  • 2 lb heirloom tomatoes (about 3 large or 4 medium, 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)

Cooking and Flavoring Agents

  • 1 tablespoon butter
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons tomato paste
  • 4 cups chicken broth
  • Sea salt and black pepper (to taste)
  • 1 teaspoon sugar (or to taste)
  • 1/4 cup heavy whipping cream (or more if desired)
  • 1 tablespoon fresh basil (finely chopped) or 1 teaspoon dried basil

Instructions

  1. Roast the Vegetables: Preheat your oven to 450°F (220°C). Line a baking sheet with parchment paper. Spread out the halved tomatoes, red bell pepper pieces, onion quarters, and garlic cloves evenly on the sheet. Roast them for 30 to 40 minutes until caramelized and tender.
  2. Blend the Roasted Vegetables: Allow the roasted vegetables to cool for 10 to 15 minutes. Transfer them to a blender and blend until you achieve a smooth, creamy puree without any large chunks.
  3. Prepare the Roux Base: In a large pot, melt the butter with olive oil over medium heat. Sprinkle in the flour and stir continuously for 1 to 2 minutes to cook the flour and form a light roux. Add the tomato paste and cook for an additional 1 to 2 minutes, stirring constantly to combine flavors.
  4. Combine and Simmer: Gradually whisk in 1 cup of chicken broth into the roux to smooth out the mixture. Then, whisk in the remaining 3 cups of broth. Stir in the vegetable puree. Season with sea salt, black pepper, and sugar according to your taste. Bring the soup to a gentle boil, then reduce the heat to low. Stir in the heavy cream and freshly chopped or dried basil. Taste and adjust seasoning as needed. Let simmer for a few minutes to meld the flavors.
  5. Serve and Garnish: Ladle the creamy tomato bisque into bowls. Garnish with a drizzle of olive oil, an extra splash of heavy cream, and a sprinkle of fresh basil. Serve hot, ideally paired with a Bacon or Chicken Grilled Cheese Sandwich for a comforting meal.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust the amount of cream to your taste preference for either a lighter or richer bisque.
  • Roasting the vegetables deeply enhances the soup’s flavor through caramelization.
  • Use fresh basil if possible for the best aroma; dried basil works well too.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • To make the soup dairy-free, replace butter with olive oil and use coconut cream or a dairy-free cream alternative.

Nutrition

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

Find it online: https://chefmilacook.com/creamy-tomato-bisque-soup-recipe/