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    Whisk Affair » Recipes » Meal Type » Soups » Roasted Tomato Basil Bisque

    Published: Aug 2, 2022 | Last Updated On: Feb 8, 2023 by Neha Mathur

    Roasted Tomato Basil Bisque

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    Roasted Tomato Basil Bisque is an easy-to-make creamy soup made using roasted tomatoes, heavy cream, and fresh basil. My recipe makes the best homemade version of this soup (gluten-free, can be easily made vegan).

    Here are some more easy soup recipes that you may like – Cream of Mushroom Soup, Hungarian Mushroom Soup, Hot and Sour Soup, and Clear Chicken Soup.

    Tomato basil bisque served in a bowl.
    Jump to:
    • About Tomato Basil Bisque
    • Ingredients
    • How To Make Roasted Tomato Basil Bisque
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Tomato Basil Bisque

    Roasted Tomato Basil Bisque is a delicious creamy soup made using tomatoes, carrots, fresh basil, and a few other simple ingredients.

    It has a deliciously rustic, earthy, rich flavor and a silky smooth velvety texture. This recipe is gluten-free and can be easily made vegan.

    This creamy tomato bisque soup recipe is the perfect comfort food that has the potential to become a family favorite.

    The homemade tomato bisque recipe is gluten-free and can be easily made vegan. It can also be easily doubled or tripled.

    Ingredients

    Tomatoes – Chose fresh and ripe red tomatoes for this soup. San Marzano tomatoes or Roma tomatoes are the best to make this soup recipe but feel free to use any variety that is easily available to you.

    If you don’t have fresh tomatoes, you can also use canned crushed tomatoes, but the roasted fresh tomatoes taste the best to make this creamy tomato basil bisque recipe.

    Carrot – The sweetness of the carrots balances the tartness of the tomatoes very well.

    Cream – Unsweetened heavy cream is added at the end to make the soup creamier and rich. You can skip it if you don’t want the extra calories in your soup.

    Oil – I like to use good quality extra virgin olive oil. You can also use avocado oil, grapeseed oil, safflower oil, or vegetable oil.

    Garlic – It makes the soup super delicious.

    Vegetable Stock (Vegetable Broth) – Use store-bought stock or make it at home using my easy Vegetable Stock recipe. You can also use homemade chicken stock (chicken broth) in place of veg broth for added flavor.

    Other Ingredients – You will also need bay leaves, salt, freshly cracked black pepper, cayenne pepper, fresh Italian basil leaves, butter (salted or unsalted), and sugar.

    You can add regular granulated sugar or brown sugar. It balances the acidity of the tomatoes.

    How To Make Roasted Tomato Basil Bisque

    Roast The Tomatoes

    Preheat the oven to 400 degrees F (200 degrees C).

    Cut 1 pound (500 g) of fresh ripe tomatoes into half and deseed them.

    Tomatoes cut into half and seeds removed.

    Arrange the halves on a baking sheet and drizzle with 2 tablespoon extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper.

    Olive oil, salt and pepper drizzled over the tomatoes.

    Keep the baking tray in the middle rack of the oven and roast for 25 minutes.

    Remove the tray from the oven and let the tomatoes cool completely. Set aside.

    Note – You can peel the skin of the tomatoes at this stage for a very creamy bisque.

    Roasted tomatoes.

    Make The Soup

    Heat 1 tablespoon butter (salted or unsalted) and 1 tablespoon extra virgin olive oil in a large soup pot or a large dutch oven over medium-high heat.

    Butter and oil heating in a pan.

    Add 1 tablespoon minced garlic, ¼ cup chopped onions, and 2 bay leaves, and cook for 3-4 minutes, stirring frequently.

    Garlic, onions and bay leaves added to the pan.

    Add

    • roasted tomatoes
    • ½ cup cubed carrots
    • 2 cups of vegetable stock
    • ½ teaspoon freshly cracked black pepper
    • ½ teaspoon cayenne pepper

    and stir well.

    Roasted tomatoes, carrots, vegetable stock and cayenne pepper added to the pot.

    Reduce the heat to low.

    Cover the pot with a lid and cook the bisque for 25-30 minutes, stirring a few times while cooking.

    Pot covered with a lid.

    Remove the pot from heat and discard the bay leaves using a tong.

    Discarding the bay leaf.

    Add ¼ cup of packed basil leaves (rinsed and roughly torn into small pieces) to the pot.

    Basil leaves added to the pot.

    Blend the bisque using an immersion blender until creamy and smooth. You can also use a traditional blender, stick blender, or a food processor to blend the creamy tomato bisque.

    Tip – If you like super creamy bisque, then pass it through a mesh strainer.

    Blended bisque.

    Add ¼ cup of unsweetened heavy cream and 1 teaspoon granulated sugar, and mix well. Cook on medium heat until it is nicely warmed.

    Heavy cream and sugar added to the pot.

    Thin down the bisque with some water if it’s thick for your liking.

    Check for salt and add more if needed.

    Serve warm.

    Ready tomato basil bisque.

    Frequently Asked Questions

    What is the difference between tomato soup and bisque?

    The difference between tomato soup and tomato bisque is very minor. Traditionally a bisque is made using shellfish stock but in this recipe, we have used vegetable stock. Bisque is also creamier than tomato soup due to the addition of heavy cream.

    How to make tomato bisque in an instant pot?

    Roast the tomatoes in the oven as per the recipe.
    Press SAUTE button on the instant pot.
    Add 1 tablespoon butter (salted or unsalted) and 1 tablespoon extra virgin olive oil to the pot.
    Add 1 tablespoon minced garlic, ¼ cup chopped onions, and 2 bay leaves, and cook for 3-4 minutes, stirring frequently.
    Now add the roasted tomatoes, ½ cup cubed carrots, 2 cups of vegetable stock, and cayenne pepper, and stir well.
    Close the lid and set the valve to the sealing position.
    Press PRESSURE COOK and set the timer to 6 minutes.
    Once the timer goes off, let the pressure release naturally for 10 minutes.
    Release the remaining pressure manually and open the lid.
    Press the SAUTE button once again and cook until the bisque thickens to the desired consistency, stirring frequently.
    Blend the bisque using an immersion blender until creamy and smooth.
    Tip – If you like super creamy bisque, then pass it through a mesh strainer.
    Add ¼ cup of heavy cream, ¼ cup of packed basil (roughly torn into small pieces), and 1 teaspoon granulated sugar, and cook until it is nicely warmed.
    Serve warm.

    How to make this creamy tomato basil soup recipe in a slow cooker?

    To make it in a slow cooker, add all the ingredients (except basil, cream, and sugar) to the inner pot of the slow cooker. Cover the pot and cook on high for 3-4 hours. Add basil leaves and blend the soup using an immersion blender. Add cream and sugar and cook on low for an hour. Serve.

    How to make vegan tomato bisque?

    Replace butter with olive oil and heavy cream with coconut cream (coconut milk) or cashew cream.

    How to make it without roasting tomatoes?

    If you don’t want to roast the tomatoes, then you can cook the tomatoes in some water and use them in the recipe.

    Variations

    Roast a red bell pepper along with tomatoes and add it to the bisque. You can also roast a garlic bulb along with tomatoes and use roasted garlic in place of fresh garlic.

    Add ¼ cup of sundried tomatoes for extra sweetness and depth.

    Add a splash of balsamic vinegar or red wine for added acidity and depth.

    I sometimes add a dollop of my Basil Walnut Pesto to the tomato bisque for a herbal kick.

    If you like your soup spicier, then add some red pepper flakes or Red Chili Paste to it.

    You can also add some grated parmesan cheese or sour cream to the soup to make it creamier and richer.

    You can replace fresh basil with fresh parsley for a taste change.

    Serving Suggestions

    You can serve this tasty and flavourful Tomato Bisque on its own for a light dinner topped with crunchy croutons and a drizzle of olive oil. You can also drizzle some heavy whipping cream or sour cream over the soup before serving.

    It tastes great with grilled cheese sandwiches or warm bread.

    You can also serve it with sandwiches like lettuce and vegetable sandwich, roasted chicken sandwich, or any of your favorite sandwiches.

    Serve this creamy tomato soup with a fresh salad such as caesar salad, spinach salad, or any other salad that is a favorite at home.

    You can also serve it with open toast such as mushroom and basil open toast, cheesy spinach open toast, etc.

    I like to serve this delicious tomato basil soup with steamed white rice or brown rice. I know it’s not a very popular combination but try it once, and you might just start to love it.

    Storage Suggestions

    This soup will last for about 2-3 days in the refrigerator in an airtight container. While reheating, add a little vegetable stock or water to get the consistency right.

    You can freeze it for up to 2 months. Thaw overnight in the refrigerator, reheat, and serve.

    If you are in a hurry to serve the soup, then submerge the container in hot water for 10 minutes to loosen the soup, and then heat it in a microwave or stovetop.

    You Might Also Like

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Tomato Basil Bisque is an easy-to-make creamy soup made using roasted tomatoes, heavy cream, and fresh basil. My recipe makes the best homemade version of this soup. Here is how to make it.

    Roasted Tomato Basil Bisque Recipe

    Roasted Tomato Basil Bisque is an easy-to-make creamy soup made using roasted tomatoes, heavy cream, and fresh basil. My recipe makes the best homemade version of this soup.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: American, Continental
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 4 people
    Calories: 133kcal
    Author: Neha Mathur

    Ingredients 

    • 1 pound fresh tomatoes (500 g)
    • 3 tablespoons extra virgin olive oil (divided)
    • ½ teaspoon salt (or to taste)
    • ¾ teaspoon freshly cracked black pepper (divided)
    • 1 tablespoon butter (salted or unsalted)
    • 1 tablespoon minced garlic
    • ¼ cup chopped onions
    • 2 whole bay leaves
    • ½ cup peeled and cubed carrots (½-inch cubes)
    • 2 cups vegetable stock
    • ½ teaspoon cayenne pepper
    • ¼ cup fresh basil leaves (packed, rinsed, and roughly torn into small pieces)
    • ¼ cup unsweetened heavy cream
    • 1 teaspoon granulated sugar
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    Instructions

    Roast The Tomatoes

    • Pre-heat the oven to 400 degrees F (200 degrees C).
    • Cut tomatoes into half and deseed them. 
    • Arrange the halves on a baking tray and drizzle with 2 tablespoon extra virgin olive oil, salt, and ¼ teaspoon black pepper.
    • Keep the baking tray in the middle rack of the oven and roast for 25 minutes.
    • Remove the tray from the oven and let the tomatoes cool completely. Set aside.
    • Note – You can peel the skin of the tomatoes at this stage for a very creamy bisque.

    Make The Soup

    • Heat butter and 1 tablespoon extra virgin olive oil in a pan over medium-high heat.
    • Add garlic, onions, and bay leaves and cook for 3-4 minutes, stirring frequently.
    • Add the roasted tomatoes, carrots, vegetable stock, ½ teaspoon freshly cracked black pepper, and cayenne pepper, and stir well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook the bisque for 25-30 minutes, stirring a few times while cooking.
    • Remove the pan from heat and discard the bay leaves using a tong. 
    • Add basil leaves to the pot.
    • Blend the bisque using an immersion blender until creamy and smooth. You can also use a traditional blender, stick blender, or a food processor to blend the creamy tomato bisque.
    • Tip – If you like super creamy bisque, then pass it through a mesh strainer.
    • Add cream and sugar, and mix well. Cook on medium heat until it is nicely warmed.
    • Thin down the bisque with some water if it's thick for your liking.
    • Check for salt and add more if needed.
    • Serve warm.

    Video

    https://www.youtube.com/watch?v=WWSsoen_SQE

    Notes

    Removing the skin of tomatoes after roasting them makes the bisque even creamier.
    You can pass the finished bisque through a soup strainer to make it creamier too.
    To make it vegan, replace butter with olive oil and heavy cream with coconut cream or cashew cream.

    Nutrition

    Calories: 133kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 519mg | Potassium: 373mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4375IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg
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