Tomato Basil Bisque (With Fresh Tomatoes)

Three bowls of tomato bisque topped with croutons and fresh basil leaves on a white washed wooden table.

Tomato Basil Bisque (With Fresh Tomatoes)

Tomato Basil Bisque is an easy recipe to make for a comfort-filled meal from scratch anytime! Fresh tomatoes, basil, sweet aromatics and cream combine for one delicious spoonful after another.

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1 8

Soup

American, French

makes about (4) 1 cup servings

237 kcal

Equipment

Sheet pan
large saucepan
blender, food processor or immersion blender

Ingredients

2 pounds fresh tomatoes, cored, halved or quartered depending on size
1 sweet onion, halved + sliced
3 cloves garlic, peeled, left whole
2 tablespoon extra virgin olive oil
kosher salt + fresh cracked black pepper, to taste
½ cup fresh basil leaves, chopped, loosely packed (plus more for garnish)
1 cup vegetable broth, or chicken broth
½ cup heavy cream, (see notes for vegan alternatives)

Optional ingredients

1 teaspoon sugar, to balance the acidity of the tomatoes
1 pinch red pepper flakes, for a hint of heat
croutons, crackers, parmesan cheese, etc., to garnish

Instructions

Preheat oven to 450°F.
Toss tomatoes, onion and garlic with the olive oil on a baking sheet. Season with kosher salt + fresh ground black pepper. Roast for 40 minutes until the tomato skins are shriveled, and onions have a tinge of color; the garlic should be soft throughout.
Allow to cool for 5 to 10 minutes. Transfer everything, including accumulated juices, to a blender or food processor along with the basil and puree until smooth. (See notes.)
Transfer to a large saucepan over medium heat. Stir in the broth and bring it up to a gentle simmer. Reduce the heat to low and stir in the heavy cream. Simmer for another 5-7 minutes. Add salt + pepper. Add red pepper flakes if desired and sugar if needed.

Video

Notes

To use an immersion blender, transfer the vegetables and accumulated juices to a saucepan first.
Reheating: Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a saucepan on the cooktop over medium heat or in the microwave.
To freeze: if you intend to freeze this recipe, omit the cream during the initial cook. Cool completely, then transfer to a freezer-safe container; leave a small amount of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating; whisk in the cream when you reheat. The same goes for canning.
For vegan soup / bisque: omit the cream altogether and replace it with additional vegetable broth for a tomato soup. For a bisque, try one of these dairy-free substitutes (I'm partial to plant-based heavy whipping cream like Silk brand, non-dairy milk + cornstarch, vegan cashew cream or white bean cream).
Nutrition data does not include the optional ingredients.

Nutrition

freezer-friendly, oven, stove top

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