Tomato Bisque Soup Recipe Roasted : A Cozy, Creamy Dish
You know that one soup you can always count on when the weather turns chilly? For me, it’s a tomato bisque recipe. But not the stuff from a can; this one’s homemade, creamy, and loaded with that deep roasted tomato flavor that just warms you up from the inside out.
It’s a simple roasted tomato bisque soup, enough to throw together after work, but it still feels special enough for a weekend dinner. Honestly, once you try it, you’ll never look at canned soup the same way again.
What You’ll Need (Ingredients)
Don’t go out and buy anything complicated here; just good ingredients and some pantry items. Here’s what you’ll want to pick up:
6 ripe tomatoes (Roma or vine-ripened tomatoes are perfect), halved
1 medium onion, peeled and quartered
4 cloves of garlic, whole
2 tablespoons olive oil
Salt and pepper, to taste
1 cup vegetable broth (or chicken broth if you want)
1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
A small bunch of fresh basil, chopped
1 dried oregano teaspoon
Optional: 1 tablespoon butter, and a smidge of smoked paprika for added depth
Kitchen Essentials For Tomato Bisque Soup Recipe
Before we begin, here’s what you’ll need:
Baking sheet
Blender or immersion blender
Large pot
Knife and cutting board
Wooden spoon
Ladle
Serving bowls
How to Prepare Roasted Tomato Bisque Soup (Step-by-Step)
Step 1: Roast the Veggies
Preheat your oven to 400°F (200°C). Put your tomatoes, onion quarters, and garlic cloves onto a baking sheet. Toss them around with olive oil, add a sprinkle of salt and pepper, and then toss them again. Roast everything for approximately 25 to 30 minutes, or until the tomatoes begin to caramelize and the onions are tender. This is where the magic starts; the roasting extracts all the natural sweetness.
Step 2: Blend it Up
After the veggies are roasted and cooled slightly, toss them into a blender. Add the broth, oregano, and paprika (if using). Blend until smooth. If the mixture is too thick, don’t hesitate to add a splash more broth.
Step 3: Heat and Add Cream
Pour the mixed soup into a big pot over medium heat. Add the chopped basil and heavy cream. If butter is being used, add it now. Allow the soup to simmer slowly for 5 to 7 minutes, until warm and well mixed. Add seasoning and taste according to need.
Step 4: Serve It Up
Ladle the soup into bowls and top with a swirl of cream, a sprinkle of basil, or even a few croutons. Pair it with a grilled cheese sandwich, garlic bread, or enjoy it on its own.
Tips and Tricks
Tomato tip: Use ripe tomatoes for the best flavor. If you’re short on time or tomatoes, canned whole tomatoes work too—just skip the roasting step.
Make it vegan? No problem—simply omit the cream and butter and use coconut milk instead.
Spice it up: Prefer a little heat? Add a pinch of chili flakes or cayenne when you blend.
Storage: This soup will keep! Store leftovers in the fridge for 3 days, or freeze for future meals.
FAQs
Q: Can I prepare this ahead of time?
Yes. The flavor improves after a day in the refrigerator. Simply reheat over the stove.
Q: Can I use canned tomatoes?
Yes! Use whole, peeled canned tomatoes. One 28-oz can will suffice.
Q: What pairs well with this soup?
Grilled cheese is the traditional companion, but a slice of crusty sourdough or garlic toast works equally well.
Why You’ll Love This Tomato Soup Bisque
It’s a cozy, creamy, Tomato Bisque Soup Recipe and full of flavor. Plus, it’s easy enough for beginners and fancy enough for dinner guests. Whether you’re curled up on the couch or serving this with a sandwich for dinner, this Roasted Tomato Bisque is pure comfort in a bowl.
