Easy creamy tomato bisque with roasted tomatoes, fresh basil and heavy whipping cream is a delicious homemade and filling soup. Perfectly easy to make with ripe red fresh tomatoes, this soup combines the flavors of garlic, onion, herbs, seasonings, and heavy whipping cream for a full on tomato bisque that goes amazing with croutons or a side of golden brown grilled cheese. An absolutely awesome recipe for weeknights, this smooth soup is restaurant worthy of the most perfect pre-meal appetizer. For a real treat, use your own garden tomatoes!
Quarter 4 large tomatoes and place in casserole dish.
Chop half and onion and place into dish with tomatoes.
Slice 1 red pepper and place in casserole dish.
Drizzle with oil and mix to coat.
Generously season with salt and pepper.
Top with fresh basil leaves.
Roast vegetables for 20 minutes.
Remove from oven and cool slightly.
Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
Pour into a stock soup pot.
Add chicken broth, tomato paste, sugar, dried oregano, dried basil and continue to heat over medium high heat, stirring soup frequently until boiling.
Reduce heat to simmer and cover for additional 10 minutes.
Remove lid and remove entire pot from heat.
Gently stir in whipping cream.
Pour finished soup into bowls.
Season with salt and pepper before serving and optionally top with pepper flakes.
OPTIONAL: Top bowls with cheese, bite-sized pieces of homemade croutons, and fresh basil if desired.
Should I peel the tomatoes?I leave my tomatoes whole and don’t peel them. Tomato skins are really healthy, and since I’m blending it all down at the end I don’t really notice the skins. Plus, peeling tomatoes is not exactly a simple process.Is it a Soup or bisque?Okay, okay, I guess you got me. Technically, tomato soup doesn’t contain any cream, whereas tomato bisque does.What to eat with a bowl of Tomato Bisque?We recommend homemade croutons and a side of grilled cheese. How to store BisqueTomato Bisque is one of my favorite recipes to batch up a LOT of, so knowing how to keep it tasting fresh is key. Store soup in an airtight container in the fridge for 4 days, or in the freezer for 3 months. Make sure you take out any basil garnish before storing. Reheat soup slowly on the stovetop or in the microwave, stirring often.How can I make soup smoother?If you want it a little smoother, I’d use an immersion blender, or use that if you don’t have an actual blender.