There’s something magical about soup—especially when it’s a velvety, rich tomato bisque. As the days grow shorter and the air gets cooler, this Roasted Tomato Bisque is the perfect way to warm up and nourish your soul. The combination of roasted vine-ripened tomatoes, fragrant garlic, sweet shallots, and fresh basil gives this dish a depth of flavour that’s hard to beat. Whether you’re craving a hearty lunch or a cozy dinner, this soup is the perfect go-to recipe.
Let’s walk through why this Roasted Tomato Bisque is going to be your new favourite.
Why Roasting the Tomatoes Makes All the Difference
What sets this tomato bisque apart from others is the roasting process. Roasting tomatoes concentrates their natural sweetness, caramelizing the sugars and bringing out that deep, rich flavour. Paired with garlic and shallots, the roasted tomatoes offer an almost smoky essence that gives the soup an extra layer of complexity.
Not only does roasting enhance the flavour, but it’s also super easy. Simply halve the tomatoes, toss them into a baking dish along with garlic, shallots, and a drizzle of olive oil and balsamic glaze, then pop them in the oven. In 30-40 minutes, you’ve got a beautifully caramelized base that will make your bisque shine.
Building Flavour in the Dutch Oven
While your tomatoes are roasting, you can start building the flavour base for the soup. In a large Dutch oven, sauté diced onions, carrots, and celery. This trio—known as mirepoix—adds a subtle sweetness and savoury foundation to the soup. After a quick sauté, canned San Marzano tomatoes, russet potatoes, and chicken broth join the party, simmering until everything is tender.
One of the key ingredients here is the Italian seasoning, which brings a delightful herbaceous note that pairs perfectly with the roasted tomatoes. Just a pinch of cayenne and black pepper adds a subtle kick, balancing the sweetness of the vegetables.
Blending It All Together
Once the vegetables are tender and the flavours have melded together, it’s time to bring everything together. Add the roasted tomatoes and blend it all into a silky-smooth texture using an immersion blender. This step ensures every bite is filled with rich, velvety goodness.
To finish off the soup, stir in a cup of heavy cream. The cream adds a luscious richness to the bisque, making it creamy without overpowering the fresh tomato flavour.
Serving Suggestions
Now comes the best part—serving the soup! Ladle the bisque into bowls and top it with your favourite garnishes. Croutons add a delightful crunch, while freshly grated Parmesan or slices of creamy brie take this dish to the next level. A few torn basil leaves not only add a burst of freshness but also tie the whole dish together.
Pair this bisque with a classic grilled cheese or enjoy it on its own with a warm baguette. Either way, it’s guaranteed to be a hit.
Why You’ll Love This Recipe
Simple ingredients: You probably have most of these items in your pantry already!
Rich, deep flavours: The roasted tomatoes and caramelized veggies give this soup its signature taste.
Customizable toppings: Whether you’re team croutons or brie, this bisque is a canvas for your favourite add-ons.
Perfect for meal prep: Make a big batch and enjoy it throughout the week!
Roasted Tomato Bisque is the perfect blend of comfort and sophistication. Whether you're hosting a dinner party or looking for a comforting solo meal, this soup is versatile, packed with flavour, and easy to prepare. The roasted tomatoes truly elevate the dish, and when paired with fresh, simple ingredients, the result is nothing short of spectacular.
Give this recipe a try and let the cozy flavours of roasted tomato bisque warm your day. Don't forget to comment. Let me know if you’ve tried the recipe and share your creations!
Happy Soup Season!
Roasted Tomato Bisque
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Cook Time: 1 hour
Servings: 6
Ingredients
For the Roasted Tomatoes:
1lb of Vine Ripe Tomatoes, halved
1 large shallot, quartered
3 garlic cloves, smashed and peeled
4 basil leaves, torn
Olive Oil
2 tsp balsamic glaze
Salt and pepper to taste
Into the Dutch Oven:
2 tbsp of olive oil
1 yellow onion, diced
2 of each: large carrots, celery stalks. Peeled and roughly chopped into 2 inch pieces
1 large russet potato, peeled and diced
796 ml can of san marzano or plum tomatoes
4 cups chicken broth
1 tbsp Italian seasoning
1/2 tsp kosher salt
1 pinch of each: cayenne and black pepper
1 cup heavy cream
Toppings (optional):
Croutons
Freshly grated parmesan Or a few slices of creamy brie
Fresh basil
Instructions
Preheat your oven to 400°F. Line a small rimmed baking dish with parchment paper, add the halved tomatoes, shallots, garlic, basil, (pack the tomatoes in, no spaces) drizzle olive oil, balsamic glaze, a sprinkle of salt, mix to coat everything and into the oven for 30-40 minutes.
While the tomatoes roast, add olive oil, onions, carrots, celery and salt to a large dutch oven, saute for 5 minutes or until the onions are translucent. Add in the canned tomatoes, potato, broth, Italian seasoning, salt, cayenne and black pepper stir and bring to boil. Lower the heat to medium low and simmer for 40 minutes or until the veggies are fork tender.
Add the roasted tomatoes to the pot, remove it from the heat, with an immersion blender, blitz it all up until smooth and no lumps. Add the cream stir and serve it up!
