Name: Tomato Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 cups
Cuisine: American
Ingredients: 4 large tomatoes (quartered); half onion (chopped); 2 cloves garlic (cut in half); 1 red pepper (sliced); 2 tablespoons fresh basil (plus more for garnish if desired); olive oil; salt and pepper (to taste); 4 cups chicken broth; 6 oz. tomato paste; 1 tablespoon white sugar; 1 teaspoon dry oregano; 1 teaspoon dry basil; 1 cup heavy whipping cream; shredded cheese (optional for serving)

Nothing says “comfort food” like creamy homemade tomato bisque with fresh tomatoes. And if it’s been a while since you’ve had the satisfaction of a warm bowlful with a side of grilled cheese, then this recipe is for you!

Campbell’s was fine when I was a kid, but nowadays, nothing beats homemade soup, and I love that this TRULY IS homemade!

tomato soup in a white bowl with parsley.

Fresh seasonal ripe tomatoes, onions, garlic, and juicy red pepper are roasted together for a vibrant flavor and combined with savory chicken broth and cream to strike the perfect balance of tart and sweet.

Why you will love this Winter Soup Recipe

Classic – I grew up in the 80’s, and tomato soup was one of the most common lunches my mom would serve. Soups were super common as classic and retro dishes, and we had way fewer sandwiches (unless we were talking PB&J) than we do now in 2021.

If you were a kid before the 90’s, you will love this homestyle upgrade.

Comforting – All soups have an air of being comforting. From getting sick and being fed soup to simply curling up on the couch with warm bread and soup, nothing says savory and filling like a big bowl of soup.

Skip the can – Many people love soups like this but are used to getting them out of a can. And I am not one to knock the ease of canned soup!

But once you learn how to make soups FRESH and HOMEMADE with REAL ingredients, there is no going back.

Ingredients

Tomatoes – Nearly any type can be used for tomato soups, so pick the kind you love the most. There is a charge below on how to convert the type of tomato to pounds needed.
Onion– A white onion is preferred.
Garlic clove – For this recipe, you need two cloves of garlic. Remember that a garlic clove and a garlic bulb aren’t the same thing. A bulb HOLDS the cloves. If you have minced garlic on hand and prefer that, each clove is approximately equal to 3/4th tsp. to 1 tsp—minced garlic.
Heavy whipping cream – This ingredient changes it from a soup to a bisque. It is also acceptable to leave out, but heavy whipping cream provides a vibrant and creamy finishing taste, which I prefer.
Shredded cheese – Shredded cheese is for the topping, and mozzarella, gouda, or shaved Parmesan all work great.

How to make Tomato Bisque with Fresh Tomatoes

Preheat oven to 400. Quarter 4 tomatoes and place in casserole dish.
Chop half and onion and place into dish with tomatoes.
Slice 1 red pepper and place in casserole dish. Add halved garlic cloves.
Drizzle with oil and mix to coat. Season with salt and pepper. Top with fresh basil.
Roast vegetables for 20 minutes.
Remove from oven and cool slightly.

6 image collage of tomatoes and all ingredients going into a white casserole dish.

Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
Pour into a stock soup pot.
Add broth, tomato paste, sugar, oregano, dried basil and heat over medium-high heat, stirring frequently until boiling. Reduce heat to simmer and cover for 10 minutes.
Remove cover and remove from heat. Stir in heavy whipping cream. Pour soup into bowls. Season with salt and pepper before serving, and optionally top with pepper flakes.

TOPPING————> Top tomato bisque with grated or crumbled cheese (parmesan, cheddar, or mozzarella are my choices), homemade croutons, or even sliced avocado.

4 image collage of how to properly blend tomato bisque.

Tomatoes: use the ripest, reddest tomatoes you can find.

Any fresh tomato will work for this recipe, but I usually use Roma or plum tomatoes. Here is a rough estimate of the number of tomatoes per pound that you’ll need (this recipe calls for approximately 2 lbs.)

Cherry: 20
Roma: 4-5
Large variety: about 2
Medium variety: about 3

FAQ’s

Should I peel the tomatoes?

I leave my tomatoes whole and don’t peel them. Tomato skins are healthy, and since I’m blending it all down at the end, I don’t notice the skins. Plus, peeling tomatoes is not exactly a simple process.

What to eat with Tomato Bisque?

Fresh Tomato soup is, of course, delicious and served with a grilled cheese sandwich. I also love eating it for lunch with a salad, like my Green Bean Salad with Feta or Avocado Salad, or with cooked veggies such as Braised Artichokes.

Any hearty bread would work well to dip into bisque.

How to store this soup

Soup is one of my favorite recipes to batch up a LOT of, so knowing how to keep it tasting fresh is key. Store soup in an airtight container in the fridge for four days or in the freezer for three months.

Make sure you take out any basil garnish before storing. Reheat soup slowly on the stovetop or in the microwave, stirring often.

How can I make soup smoother?

If you want it a little smoother and creamier, I’d use an immersion blender, or use that if you don’t have an actual blender.

Want more delicious soup ideas? Check out these other soup recipes:

Lasagna Soup
Beef Cabbage Soup
Easy Chicken Tortilla Soup
Sausage and Black Bean Soup
Butternut Squash Soup

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