Quick and Easy Creamy Roasted Tomato Bisque Recipe
As you enjoy the month of August, your kitchen garden may be filled with an abundance of fresh tomatoes. I know cherry tomatoes are dripping from the vine this time of year. These little gems are perfect for creating a mouth-watering creamy tomato bisque. Elevate the flavor by roasting the tomatoes before blending them. For a complete and satisfying meal, pair your easy roasted tomato bisque with a gourmet grilled cheese sandwich (watch for a great recipe coming up on Fork & Wander). Enjoy a perfect busy, weeknight dinner that is both simple and indulgent. Late summer is the perfect time to make this easy tomato soup. This tomato bisque soup recipe freezes great; place it in an airtight container and enjoy it any time of year.
Fresh Ingredients For An Easy Tomato Bisque
- Fresh Garden Tomatoes – For this recipe, cherry or grape tomatoes work best for roasting. You can leave them whole to make preparation easier. However, if you use Roma tomatoes or other tomato varieties, you may need to roast them a bit longer. If you don’t have access to fresh tomatoes, this recipe will work fine with cherry tomatoes from the grocery store.
- Carrots – Use four peeled and prepared carrots. They add a sweetness and depth of flavor to the dish.
- Shallots – I like using shallots in the recipe since they have a sweeter flavor than regular onions.
- Garlic Cloves – Adding 3-4 cloves of garlic ups the flavor of the dish.
Roasting the above ingredients, along with some dry sherry, a little brown sugar, and olive oil, releases the flavors of all the fresh produce. Before putting the baking sheet into the oven, generously season with kosher salt and black pepper. Roast the vegetables at 400° for at least 40 minutes until the carrots are tender and the tomatoes are caramelized and golden brown. Caution, as roasting these aromatic vegetables will make you hungry!
Next Steps
Next, heat a large Dutch oven or large pot on medium-high heat. Add the butter once the pot is heated, and wait for it to start bubbling. It’s important to ensure the butter doesn’t brown at this stage. After the butter has melted, stir in the tomato paste and allow it to cook for about 2 minutes until it turns a deeper, brown-red color. Cooking the paste is an essential step as it caramelizes the sugars in the paste and intensifies the rich tomato flavor. If you want a bit of spice, you can add red pepper flakes to the mixture.
It’s time to add the roasted tomatoes and vegetables to the pot. Make sure to add at least a cup of chicken broth or vegetable stock, depending on the number of tomatoes you’ve used. It’s important to adjust the stock amount accordingly. Once everything is added to the pot, cook on the stovetop over medium heat for about 15 minutes. Keep an eye on the stock level during this time, as it may reduce too much. If this occurs, add more stock to the pot.
Finishing the Dish
Blend the soup until it becomes smooth and creamy to complete the bisque-making process. This step is crucial in achieving the desired texture and flavor of the dish. Use an immersion blender (if you don’t have one use a traditional blender or even a food processor). After blending, heavy whipping cream is added to the soup, which gives it a rich and velvety texture. The seasoning is also crucial in bringing out the bisque’s unique taste and should be adjusted to your preference. Add some chicken stock (or vegetable broth) if the bisque seems too thick. These steps ensure that the bisque is perfectly cooked, deliciously creamy, and ready to be enjoyed.
Consider garnishing your dish with fresh basil leaves, grated parmesan cheese, crispy croutons, or a dollop of basil pesto for added flavor and presentation. Serve alongside a crusty bread or grilled cheese sandwich. These simple additions can elevate your dish to a whole new level. As you can see, this is an easy recipe for the perfect comfort food.
This goes perfectly with my Ultimate Gourmet Grilled Cheese Sandwich Recipe.
Creamy Roasted Tomato Bisque
Ingredients
- 2-3 lbs cherry tomatoes
- 4 carrots peeled and chopped
- 3 shallots peeled and quartered
- 4 cloves of garlic lightly smashed
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 tablespoons dry sherry
- 3 tablespoons unsalted butter
- 1 tablespoon tomato paste
- 1-2 cups chicken stock
- 1/3 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper
- Fresh basil for garnish
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Combine the tomatoes, carrots, shallots, garlic, dry sherry, olive oil, and brown sugar—season generously with salt and pepper. Toss to combine. Spread on the prepared baking sheet in a single layer. Roast for 40-45 minutes until the vegetables are tender and caramelized.
- Heat a Dutch oven or large pot over medium heat. Add the butter and melt until foaming. Add the crushed red pepper flakes if using. Add the tomato paste and stir, cooking for 1-2 minutes until the tomato paste is dark red and fragrant. Add the roasted vegetables and 1 cup of chicken stock. Bring to a boil and lower the temperature and simmer for 15 minutes.
- Using an immersion blender, puree the soup, and if needed add more chicken stock to thin. Blend until smooth. Stir in the heavy cream. Taste and season with salt and pepper if needed. Serve garnished with basil leaves.
