Decadent Tomato Bisque
Indulge in the rich, velvety flavors of this Decadent Tomato Bisque, a must-try recipe for comforting soups lovers. Crafted with roasted Roma tomatoes for a natural depth of flavor, this soup is enhanced by a harmonious blend of sautéed aromatics—onions, carrots, celery, and garlic—slowly simmered in your choice of vegetable or chicken broth. A touch of heavy cream adds luxurious creaminess, while dried thyme and optional red pepper flakes bring subtle warmth and spice. Perfectly balanced with a hint of sweetness and a smooth, pureed texture, this bisque is served hot and can be topped with fresh basil for a vibrant finish. Pair it with crusty bread or a gooey grilled cheese for the ultimate cozy meal. Quick to prepare and deeply satisfying, this tomato bisque is an ideal choice for weeknight dinners or elegant starters.
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Recipe Information
Ingredients
- 6 pieces ripe Roma tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 piece celery stalk, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon granulated sugar
- 0.5 cups heavy cream
- 1 teaspoon dried thyme
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 leaves fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the Roma tomatoes in half lengthwise and place them cut side up on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
Roast the tomatoes in the oven for 20-25 minutes, or until they are soft and slightly caramelized. Remove from the oven and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to deepen the flavor.
Pour in the vegetable or chicken broth, and stir to combine. Add the roasted tomatoes, granulated sugar, dried thyme, salt, black pepper, and red pepper flakes (if using).
Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 20 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, but be cautious with the hot liquid.
Once the soup is smooth, stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the bisque hot, garnished with fresh basil leaves if desired. Pair with crusty bread or a grilled cheese sandwich for a satisfying meal.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
