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Silky Creamy Tomato Bisque Soup

A close-up of a rich, orange tomato bisque topped with a swirl of cream, fresh basil, and cracked black pepper.
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This recipe creates a rich, velvety tomato bisque that tastes gourmet but remains simple for your weeknight table. We blend slow-roasted tomatoes with cream and fresh basil for a comforting bowl.

Ingredients

Scale
  • 2 lbs fresh tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon sugar

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the tomatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized.
  3. Transfer the roasted vegetables and any pan juices to a large pot. Add the vegetable broth.
  4. Bring the mixture to a simmer over medium heat and cook for 10 minutes to let the flavors meld.
  5. Remove the pot from the heat. Stir in the fresh basil.
  6. Use an immersion blender or carefully transfer the soup in batches to a standard blender. Blend until completely smooth and silky.
  7. Return the soup to the pot over low heat. Stir in the heavy cream, butter, and sugar. Heat through gently, but do not boil.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • For an extra layer of flavor, serve this creamy tomato bisque with a grilled cheese sandwich for dipping.
  • If you prefer a tangier soup, add one teaspoon of fresh squeezed orange juice when blending.
  • This soup freezes well for up to three months. Cool completely before storing.

Nutrition

Find it online: https://www.unfoldrecipes.com/tomato-bisque-recipe-creamy-velvety-soup/