• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Soups and Stews

    By Carol Published: Sep 20, 2020 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Creamy Roasted Tomato Basil Bisque

    Jump to Recipe
    4.67 from 6 votes
    1 hour 15 minutes

    Creamy Roasted Tomato Basil Bisque is a light, yet comforting soup that's perfect for transitioning into fall.  However, you'll want to make this tomato soup year-round!  The roasting process brings out the delicious flavor of even out-of-season tomatoes!  Pairs perfectly with this Zucchini Quiche recipe!

    Photo of two large white mugs of Creamy Roasted Tomato Basil Bisque garnished with croutons and fresh basil.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • What is bisque?
    • How to make Creamy Roasted Tomato Basil Bisque:
    • More delicious creamy soups you'll love!
    • Creamy Roasted Tomato Basil Bisque
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    The inspiration behind this recipe:

    Do you remember tomato soup from your childhood?  I sure do and sincerely want to cancel out all memories of it myself as it meant tomato soup out of a can.

    I haaaated the stuff.  I remember having tomato soup put in front of me for lunch as a kid.  In an effort to make it more palatable, I salted the bejeebers out of it.  Well, then it was totally inedible.  Guess who went hungry?

    Yeah, that was until I learned one can make their own amazing tomato soup and still feel like a kid!

    Photo of Creamy Roasted Tomato Basil Bisque in two white mugs with croutons on white distressed background.

    First off:

    What is bisque?

    A bisque is typically made with seafood, of French origin and is highly seasoned with a creamy texture.  However, this technique is also applied to vegetable soups.

    How to make Creamy Roasted Tomato Basil Bisque:

    • Gather up 3 to 3 ½ pounds of fresh tomatoes.  Cut them into chunks and remove seeds where possible.
    • Cut a large onion into chunks.
    • Peel 2 large carrots and cut them into even pieces that are about ½-inch in width and approximately 1 to 2 inches in length.
    • Add a bunch of peeled garlic cloves.

    Photo of tomatoes, onions, carrots and garlic on sheet pan.

    • Drizzle on a fair amount of olive oil.  I used a good, robust extra virgin olive oil.

    Photo of tomatoes, carrots and onions on sheet pan being drizzled with olive oil.

    • Roast all that at 450 degrees for about a half-hour or so.
    • The tomatoes should be ridiculously melty soft, the onions a bit charred, the carrots nice and soft and the garlic softened and truly enjoying being snuggled in between all the veggies.

    Photo of tomatoes, onions, carrots and garlic after roasting.

    • Remove any tomato skins that are easy to pull off.  Transfer every last drop of this roasted goodness into a Dutch oven.
    • Add some chicken or vegetable broth, some thyme sprigs and a small amount of white rice.  The white rice is going to help the soup thicken without any flour.

    Photo of tomatoes, onions, carrots and garlic in white Dutch oven.

    • Get that all simmered up nicely so the liquid reduces and the vegetables soften up even more....
    • Remove the thyme sprigs, but don't toss them.  Just let them cool a bit and scrape the leaves back into the bisque.

    Photo of the tomato bisque before being pureed and the cream is added.

    • Add a good handful or so of freshly chopped basil and some cream....
    • Puree with an immersion blender (alternately, do so in a food processor or blender...
    • And folks!

    Some seriously good roasted tomato soup deliciousness!!!

    Photo of tomato bisque after being pureed and cream added.

    You're totally welcome to serve this with a grilled cheese sandwich as a throwback to your youth or top it with some croutons and some crushed red pepper flakes and go to town!

    Photo of Creamy Roasted Tomato Basil Bisque in white mug garnished with basil and croutons.

    Photo of Creamy Roasted Tomato Basil Bisque in two white mugs with croutons on white distressed background.

    Close-up photo of Creamy Roasted Tomato Basil Soup in white mugs with croutons and basil leaves.

    At your next dinner party, you can up the elegance factor with this roasted tomato basil soup with some shrimp as the garnish, some crab or even some lobster!

    More delicious creamy soups you'll love!

    • Broccoli Gruyere Soup with Torn Garlic Croutons
    • Pumpkin Soup with Marsala and Mascarpone
    • Cream of Celery Leaf and Scallion Soup
    • Creamy White Bean Rutabaga and Roasted Garlic Soup
    • Butternut Squash Soup with Thyme and Taleggio
    • Cream of Green Vegetable Soup

    Creamy Roasted Tomato Basil Bisque

    4.67 from 6 votes
    By: Carol | From A Chef's Kitchen
    Creamy Roasted Tomato Basil Bisque is a light, yet comforting soup that's perfect for transitioning into fall but you'll want to make this year-round.  The roasting process brings out the delicious flavor of even out-of-season tomatoes!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Soups and Stews
    Cuisine French / Italian
    Servings 4
    Calories 494 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Dutch Oven
    • Breville Immersion Blender

    Ingredients
      

    • 3 to 3 ½ pounds tomatoes - mix of vine-ripened, plum and grape or cherry tomatoes
    • 1 large onion - cut into large wedges or chunks
    • 2 large carrots - cut into ½-inch wide 1 to 2-inch pieces
    • 10-12 cloves garlic
    • ½ cup olive oil
    • Salt and freshly ground black pepper - to taste
    • 4 cups chicken or vegetable broth
    • 2 tablespoons uncooked white rice
    • 3 sprigs fresh thyme
    • 1 handful chopped fresh basil leaves - approximately 1 cup
    • ½ cup heavy cream - plus more for swirling in if desired
    • Pinch sugar - if needed
    • Crushed red pepper flakes - optional
    • Croutons - optional

    Instructions
     

    • Preheat oven to 450 degrees. Cut tomatoes into large chunks, removing the seeds if possible.
    • Place on a baking sheet along with the onion, carrots and garlic.
    • Drizzle with the olive oil and season with salt and black pepper to taste.
    • Roast for 30 minutes or until the tomatoes are very soft, the onions are browned and the carrots are soft.
    • Remove any tomato skins that are easy to peel off.
    • Transfer to a Dutch oven or other soup pot, using a rubber scraper to get every drop.
    • Add the chicken or vegetable broth, the rice and thyme sprigs. Bring to a boil and simmer for 15-20 minutes or until liquid is slightly reduced and vegetables and rice are extremely soft.
    • Remove the thyme springs and let cool to the touch. Scrape the leaves back into the soup.
    • Add the chopped fresh basil and heavy cream. Using an immersion blender, puree the soup until very smooth. Alternately, puree in a blender until smooth.
    • Adjust seasoning with salt, pepper and sugar if needed.
    • Serve, garnished with cream, crushed red pepper flakes and croutons if desired.

    Notes

    MAKE AHEAD:  Soup can be made 1-2 days ahead of time.  Cool and refrigerate.  Reheat on the stovetop or in the microwave.
    FREEZER-FRIENDLY:  Place in airtight containers in quantity desired.  Thaw in the refrigerator or in the microwave.  Reheat on low heat on the stovetop, stirring often until soup smooths out and comes together.

    Nutrition

    Serving: 1 | Calories: 494kcal | Carbohydrates: 33g | Protein: 8g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 38mg | Sodium: 928mg | Potassium: 1225mg | Fiber: 7g | Sugar: 16g | Vitamin A: 9799IU | Vitamin C: 63mg | Calcium: 108mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Soups and Stews

    • White Bean Kale Soup with Parmesan Toast
    • Roasted Poblano Corn Chowder
    • Italian Sausage Soup
    • Traditional Hungarian Goulash Soup Recipe
    1.9K shares
    • Share762
    • Tweet
    • Yummly
    • Email

    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Annie says

      August 16, 2022 at 8:28 pm

      Can you use a crock pot instead of a dutch oven?

      Reply
      • Carol says

        August 24, 2022 at 6:33 am

        Hi, Annie, Thanks so much for your question. For some reason, your question went to my spam folder so my apologies for the delay. Yes, you can put everything into a slow cooker for a couple of hours, add the cream and puree. Thanks again!

        Reply
    2. Maryn Faski says

      September 23, 2021 at 3:25 pm

      Silly question with regards to the rice - uncooked, right?

      Reply
      • Carol says

        September 23, 2021 at 3:46 pm

        Hi, Maryn, Not silly at all! It's definitely uncooked which will help thicken the soup. I've clarified the recipe. Thanks for catching that and hope you enjoy!

        Reply
    3. Evelyn McElhaney says

      October 18, 2020 at 5:32 pm

      Carol- made this soup tonight! Wonderful flavors. You rock!! Taking it to have with my dad tomorrow with some grilled cheese.

      Reply
      • Carol says

        October 18, 2020 at 5:50 pm

        Hey, Evelyn! I LOVE that! Some of my favorite time in life is spent with my dad. TREASURE EVERY SECOND! Thanks so very much!

        Reply
    4. Margo Jensen says

      September 26, 2020 at 9:24 pm

      Carol, This was so good! Our tomatoes really took a hit with the smoky Oregon skies, cooler weather and lots of rain the next week. This was a great way to salvage a lot of them! It was so flavorful and the perfect soup this week.

      Reply
      • Carol says

        September 27, 2020 at 8:16 am

        Hi, Margo, Thanks so very much and so glad you enjoyed. Also glad you are safe from the fires! Thanks again!

        Reply
    5. georgie says

      September 23, 2020 at 10:16 pm

      This looks heavenly, i can smell the roast tomatoes through the screen! What a beautiful fall dish, and it looks so creamy. Beautiful dish!

      Reply
      • Carol says

        September 24, 2020 at 7:22 am

        Thank you, Georgie! We finished the last of this soup yesterday and I want to turn around and make it again! My husband especially loved it.

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 762Facebook
    • Pinterest
    1890 shares