Tomato Bisque Soup Recipe
This tomato bisque is the perfect comfort meal to make from scratch. Ripe vegetables are roasted to a juicy perfection and blended to a puree. The addition of cream makes this soup so rich and delicious. The perfect meal for any day!
Ingredients
- 2 pounds ripe tomatoes halved
- 1 red pepper cut into chunks
- 1 large onion cut into four
- 1 celery rib diced
- 4 garlic cloves whole
- 3 Tbsp olive oil drizzle
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp sugar
- 2 tsp italian seasoning
- 2 cups vegetable broth
- 1/4 cup heavy cream
- Fresh basil to garnish (optional)
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Add the tomatoes, pepper, onion, carrot, celery, and garlic to the baking sheet. Drizzle with the oil.
- Combine the salt, pepper, sugar, and italian seasoning and season the ingredients.
- Roast for 30 minutes, add to a blender, and blend until smooth and pureed.
- Add the pureed tomato mixture, broth, and heavy cream to a Dutch oven.
- Cook over medium/low heat until the soup comes to a soft boil.
- Serve and enjoy, friends.
Notes
- Roast for flavor! Roasting the vegetables is essential to bring out the natural sweetness that makes this tomato bisque so delicious.
- Storing leftovers: Keep any leftover soup in an airtight container in the fridge for 3 to 5 days.
- Reheating instructions: Warm the soup on the stovetop over low to medium heat until heated through.
- Freezing for later: For longer storage, freeze the cooled bisque in a freezer-safe container for up to 3 months.
- Reheat soup from frozen: Place the frozen soup in a pot and heat over low to medium heat. As it melts and thickens, stir in a splash of chicken broth to reach your desired consistency.