Name: Creamy Tomato Bisque Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 1 tablespoon butter; 3 tablespoons extra virgin olive oil; ¼ cup all-purpose flour; 1 ½ tablespoons tomato paste; 4 cups chicken broth (store-bought, homemade, or chicken bone broth); Sea salt and black pepper to taste; 1 teaspoon sugar or to taste; ¼ cup heavy whipping cream (plus extra for garnish if desired); 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)

Introduction

This creamy tomato bisque soup is a comforting and flavorful dish perfect for any season. Roasting the tomatoes and vegetables brings out their natural sweetness, while the smooth texture and hint of basil make it truly special. It’s an ideal soup to enjoy with your favorite grilled cheese sandwich.

A white bowl filled with smooth, creamy orange tomato soup topped with swirls of white cream, drizzles of olive oil, black pepper specks, and two fresh green basil leaves placed on the right side of the bowl. One triangular grilled cheese sandwich with crispy golden brown toasted bread is resting partly inside the bowl on the right, with melted cheese and crispy bacon peeking out. Another half sandwich and extra crispy bacon slices lay on a wooden serving board behind the bowl. The bowl and board sit on a white marbled surface next to a black and white checkered cloth and a gold and black spoon below the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 tablespoon butter

3 tablespoons extra virgin olive oil

¼ cup all-purpose flour

1 ½ tablespoons tomato paste

4 cups chicken broth (store-bought or homemade chicken bone broth)

Sea salt and pepper to taste

1 teaspoon sugar, or to taste

¼ cup heavy whipping cream, or more if desired

1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried basil

Instructions

Step 1: Preheat your oven to 450°F (220°C). Line a baking sheet with parchment paper and spread out the tomatoes, red bell pepper, onion, and garlic cloves evenly. Roast for 30 to 40 minutes until caramelized and tender.

Step 2: Allow the roasted vegetables to cool for 10 to 15 minutes, then transfer them to a blender. Blend until smooth to create a flavorful vegetable puree.

Step 3: In a large pot, melt the butter with olive oil over medium heat. Stir in the flour and cook for 1 to 2 minutes, forming a roux base. Add the tomato paste and cook for another 1 to 2 minutes, stirring continuously.

Step 4: Gradually whisk in 1 cup of chicken broth to combine smoothly, followed by the remaining 3 cups. Stir in the vegetable puree and season with salt, pepper, and sugar to taste.

Step 5: Bring the soup to a gentle boil, then reduce heat and stir in the heavy cream and basil. Simmer for a few minutes to blend flavors. Adjust seasoning if needed.

Step 6: Serve the bisque hot, garnishing with a drizzle of olive oil, extra cream, and fresh basil if desired. Enjoy alongside your favorite grilled cheese sandwich for a satisfying meal.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.

Use fire-roasted tomatoes or add a splash of smoked paprika for a smoky twist.

If you prefer a thinner soup, add more broth or cream to reach your desired consistency.

Fresh basil adds bright flavor, but dried basil works well when fresh is unavailable.

FAQs

Can I make this soup vegan?

Yes, simply replace the butter with a plant-based alternative, use olive oil only, and substitute chicken broth with vegetable broth. Use coconut cream or another non-dairy cream to keep it creamy.