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Ultra Creamy Roasted Tomato Bisque: The Best Homemade Comfort Soup

A close-up of a bowl of rich, orange-red tomato bisque, swirled with cream and topped with fresh chopped basil.
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Make this ultra creamy roasted tomato bisque for the ultimate comfort food experience. Roasting the tomatoes adds deep flavor, resulting in a velvety, satisfying soup that is better than canned. This recipe is simple to follow and perfect for cozy dinners.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, onion quarters, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly softened and beginning to caramelize.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables and any pan juices to a large pot or Dutch oven. Add the vegetable broth and sugar, if using.
  6. Bring the mixture to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
  7. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  8. Return the smooth soup to the pot over low heat. Stir in the heavy cream. Heat through gently, but do not boil.
  9. Taste and adjust salt and pepper as needed. Stir in the fresh basil just before serving.
  10. Serve this creamy tomato bisque hot, ideally with a grilled cheese sandwich for dipping.

Notes

  • For an even silkier texture, strain the blended soup through a fine-mesh sieve before adding the cream.
  • If you want a smoky flavor, use fire-roasted canned tomatoes instead of roasting fresh ones.
  • This soup freezes well for up to three months; add the heavy cream after reheating.

Nutrition

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