Tomato Bisque Recipe
Roasted tomatoes and bell peppers give this bisque a deeper, sweeter base than a stovetop-only version, finished with cream for that classic bisque texture.
Servings 6 servings
Ingredients
- 3 pounds ripe tomatoes halved
- 3 red bell peppers halved and seeded
- 1 large yellow onion quartered
- 5-6 sprigs fresh herbs like oregano, thyme, sage, or basil
- 1 teaspoon fine sea salt plus more to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 garlic cloves
- 1 ½ cup chicken broth
- 2 tablespoons tomato paste
- ¾ cup heavy cream
- 1 tablespoon parmesan, freshly grated
Instructions
- Toss 3 pounds ripe tomatoes, 3 red bell peppers, 1 large yellow onion, 5-6 sprigs fresh herbs like oregano, thyme, sage, or basil, and 1 teaspoon fine sea salt with 2 tablespoons olive oilon a sheet pan. Roast at 425°F for 35 to 35 minutes, until the tomatoes and peppers are soft and lightly charred at the edges.
- While the vegetables roast, melt 2 tablespoons unsalted butter in a large pot over medium-low heat. Add 6 garlic cloves, thinly sliced and saute until fragrant and just golden, watching closely so it doesn't burn. Add some extra herbs here too since some roasting in the oven may get a little toasty if not fully covered in olive oil.
- Transfer the roasted vegetables to the pot with the garlic and herbs. Pour in 1 ½ cup chicken broth and stir in 2 tablespoons tomato paste. Bring to a gentle simmer and simmer for 15 minutes.
- Use an immersion blender right in the pot to blend everything until smooth. If you want a silkier bisque, run it through a fine mesh sieve after blending to catch the tomato and pepper skins.
- Stir in ¾ cup heavy cream until fully incorporated and the bisque turns a shade lighter. Season with cracked black pepper and freshly 1 tablespoon parmesan, freshly grated.
- Ladle into bowls and serve warm with a drizzle of heavy cream.
Notes
Storage: Store in an airtight container in the fridge for up to 4 days; it actually tastes better on day two. Reheat on the stovetop over medium-low heat, stirring occasionally. Freezes well for up to 3 months, but leave the cream out before freezing and stir it in fresh after reheating; dairy tends to separate or turn grainy once frozen. Thaw overnight in the fridge before reheating.
Helpful Tips:
- Roast until the edges actually char. Don't pull the vegetables the moment they're soft, a little char on the tomatoes and peppers is where a lot of the depth in this bisque comes from.
- Bisque tastes flat or one-note: This is almost always a salt issue rather than a recipe issue, add salt in small increments and taste as you go, since tomato sweetness and acidity vary a lot batch to batch.
- Strain it for a super-smooth texture. Run the blended bisque through a fine mesh sieve before adding the cream, this catches any leftover tomato skins, seeds, or pepper bits the immersion blender didn't fully break down. But I find that the immersion blender does a good job.
Nutrition
Calories: 260kcal | Carbohydrates: 18g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 685mg | Potassium: 818mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4424IU | Vitamin C: 111mg | Calcium: 98mg | Iron: 2mg