Name: Creamy Tomato Bisque Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb tomatoes on the vine, washed and halved; 2 lb heirloom tomatoes (about 3 large or 4 medium), washed and halved; 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; 1½ tablespoons tomato paste; 4 cups chicken broth (store-bought or homemade); Sea salt, to taste; Black pepper, to taste; 1 teaspoon sugar, or to taste; 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil); ¼ cup heavy whipping cream, or more as desired

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)

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 fragrant.

Step 2: Allow the roasted vegetables to cool for 10 to 15 minutes. Transfer them to a blender and blend until smooth.

Step 3: In a large pot, melt butter with olive oil over medium heat. Sprinkle in the flour and stir continuously for 1 to 2 minutes to cook the flour and create a roux.

Step 4: Add the tomato paste to the pot and cook for another 1 to 2 minutes, stirring constantly.

Step 5: Gradually whisk in 1 cup of chicken broth until combined, then add the remaining 3 cups of broth. Stir in the vegetable puree from the blender.

Step 6: Season the soup with sea salt, pepper, and sugar to taste. Bring it to a gentle boil, then reduce heat and stir in the heavy cream and basil.

Step 7: Simmer for a few minutes to blend flavors. Taste and adjust seasoning if necessary.

Step 8: Serve hot in bowls, garnished with a drizzle of olive oil, additional heavy cream, and a sprinkle of fresh basil. Enjoy with a bacon or chicken grilled cheese sandwich for a satisfying meal.

Tips & Variations

Use vegetable broth instead of chicken broth for a vegetarian version.

Add a pinch of smoked paprika for a subtle smoky flavor.

For a thicker soup, simmer a little longer or add more flour to the roux, but be careful to avoid lumps.

Swap heavy cream for coconut cream for a dairy-free option that adds a slight sweetness.

Roast the vegetables a little longer for a deeper caramelization and richer taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring occasionally, or in the microwave until warmed through. If the soup thickens when refrigerated, stir in a little broth or cream when reheating to reach desired consistency.

FAQs

Can I make this soup vegan?

Yes! Substitute the chicken broth with vegetable broth, and replace the butter and heavy cream with plant-based alternatives such as vegan butter and coconut cream or cashew cream.

Can I prepare the soup in advance?

Definitely. Prepare the soup up to two days ahead and store it in the refrigerator. Reheat gently before serving. You can also freeze it for up to 3 months; just thaw overnight in the fridge before reheating.