Recipe

Flavorful Tomato Bisque

A fresh and vibrant tomato bisque with roasted tomatoes, a cozy splash of cream, and a bright basil finish. Weeknight friendly, freezer friendly, and dangerously good with grilled cheese.

By Matt Campbell

•

4.8

A bowl of fresh tomato bisque topped with a swirl of cream and basil leaves on a wooden table with a spoon

Jump to Recipe

If you have ever had tomato soup that tasted like warm ketchup and regret, this is your redemption arc. This tomato bisque is fresh, vibrant, and actually tomato-y because we roast the tomatoes first. That little blast of heat concentrates sweetness, adds a hint of smoky depth, and gives you the kind of flavor that makes you do the mid-bite pause.

We keep the ingredient list approachable, the steps clear, and the vibe relaxed. You do not need a culinary degree. You just need a sheet pan, a pot, and permission to taste as you go. Serve it smooth and silky, or leave it slightly rustic if you like a little texture in your life.

Ripe Roma tomatoes, garlic, and onions on a sheet pan ready to roast

Why It Works

Big tomato flavor without extra work: Roasting the tomatoes, onion, and garlic builds depth fast.
Silky texture: A quick blend plus a touch of cream gives you classic bisque vibes.
Balanced, not flat: Tomato paste adds body, broth keeps it light, and a splash of balsamic brightens everything.
Flexible: Make it dairy free with coconut milk, or keep it classic with heavy cream.
Meal prep friendly: It reheats beautifully and freezes like a champ.

Pairs Well With

Grilled cheese with sharp cheddar
Go for crisp edges and a little salt. This soup will handle it.
Garlic bread or crusty sourdough
For dunking, obviously. Bonus points if the bread is warm.
Simple arugula salad
Olive oil, lemon, and shaved parmesan keeps the whole meal bright.
Roasted cauliflower
Nutty and caramelized, it plays really well with tomato.

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for 4 to 5 days.
Freezer: Freeze for up to 3 months. For best texture, freeze before adding cream, then stir in cream after reheating.
Reheat: Warm gently on the stove over medium-low, stirring often. Avoid a hard boil once cream is in there, since it can split.
Too thick after chilling: Add a splash of broth or water until it pours the way you like.

Common Questions

What is the difference between tomato soup and tomato bisque?

Bisque is typically smoother and richer. It is often blended very smooth and finished with cream. Tomato soup can be lighter, chunkier, or more broth-forward.

Can I use canned tomatoes instead of fresh?

Yes. Use 2 (28-ounce) cans whole peeled or crushed tomatoes. Since canned tomatoes come with lots of juice, start with 2 cups broth (instead of 3), then add more as needed after blending to hit your perfect soup consistency. You can still roast the onion and garlic for depth, then simmer everything together.

How do I make this dairy free?

Swap the butter for olive oil and use full-fat coconut milk (start with 1/3 cup) or an unsweetened oat cream. Finish with lemon juice instead of extra cream to keep it bright.

My bisque tastes too acidic. How do I fix it?

Add a pinch of sugar or an extra splash of cream. If it still feels sharp, a small knob of butter can round it out.

Do I need an immersion blender?

Nope. A standard blender works too. Just blend in batches and vent the lid so hot soup does not create a steam explosion.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Large pot or Dutch oven
Immersion blender (or countertop blender)
Chef’s knife and cutting board
Measuring cups and spoons
Fine mesh sieve (optional, for extra-silky bisque)

The first time I tried to make tomato bisque at home, I did the classic move: dumped tomatoes in a pot, simmered, blended, hoped. It was fine, but it did not have that restaurant depth. Then I started roasting the tomatoes first, and suddenly the soup tasted like I actually planned it. Now this is my go-to when I want something cozy but not heavy, the kind of meal that makes the kitchen smell like you have your life together even if there are three spoons in the sink.

Flavorful Tomato Bisque

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

3 pounds ripe Roma or vine tomatoes, halved (about 10 to 12 medium)
1 large yellow onion, cut into 8 wedges
6 garlic cloves, unpeeled
3 tablespoons olive oil, plus more as needed
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional, but very good)
2 tablespoons butter
2 tablespoons tomato paste
3 cups low-sodium vegetable broth or chicken broth
1/2 cup heavy cream (or half-and-half)
1 to 2 teaspoons balsamic vinegar (or 1 tablespoon lemon juice)
Pinch of sugar (optional, to balance acidity)
1/2 cup packed fresh basil leaves, plus more for serving
Red pepper flakes (optional, for heat)

For serving (optional): extra cream drizzle, croutons, grated parmesan, or a grilled cheese situation.

Instructions

Roast the tomatoes (and protect the garlic): Heat oven to 425°F. On a rimmed baking sheet, toss tomatoes and onion wedges with olive oil, salt, pepper, oregano, and smoked paprika. Add the unpeeled garlic cloves and tuck them under the onions or tomatoes so they are not directly exposed (garlic burns fast and holds a grudge). Arrange tomatoes cut-side up when you can. Roast for 30 to 35 minutes, until tomatoes are soft and lightly charred at the edges.
Start the base: In a large pot or Dutch oven over medium heat, melt butter. Add tomato paste and cook for 1 to 2 minutes, stirring, until it darkens slightly and smells sweet and toasty.
Simmer: Scrape the roasted tomatoes, onions, and any pan juices into the pot. Squeeze the roasted garlic out of its skins straight into the pot. Add broth and bring to a gentle simmer. Cook for 10 minutes so everything gets friendly.
Blend: Remove from heat. Blend with an immersion blender until smooth. If using a countertop blender, blend in batches and vent the lid. For ultra-silky bisque, strain through a fine mesh sieve back into the pot (optional, but fancy).
Finish it: Return to low heat and stir in heavy cream and balsamic vinegar. Warm gently for 1 to 2 minutes (no hard boiling once cream is involved). Remove from heat, then stir in the basil so it stays green, fresh, and loud. Taste and adjust with more salt, pepper, vinegar, red pepper flakes, or a pinch of sugar if needed.
Serve: Ladle into bowls and top with a swirl of cream and a few basil leaves. Eat with bread, grilled cheese, or a spoon standing directly over the pot. Both are valid.

A pot of blended tomato bisque on the stove with an immersion blender

Nutrition information is estimated.

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