Tomato Bisque is an easy to make creamy soup made using roasted tomatoes, fresh cream and herbs. My recipe makes the best homemade version of this soup. Here is how to make it.
A creamy hot soup with a dash of black pepper powder, what else you need on a chilly night for a comforting dinner. Right?
Well, I am talking about Creamy Tomato Bisque here, which is a silky velvety and creamy soup made from roasting the tomatoes.
I have been making Tomato Soup at home from long, especially during Winters, but this time I wanted to try something different, maybe a tomato soup itself but a bit creamier and smoother in texture.
And when I started searching for similar recipes, I came across this delicious Bisque and I had to make it without a second thought.
Everyone at home loved it and the bowls were empty in a few minutes.
I also love to make it for myself on the days when I am alone or also during the busy weeknights along with Sandwiches for the family.
It is very easy to make and you just need everyday ingredients from the pantry to get this soup ready.
What is Tomato Bisque?
It is a delicious fusion of tomatoes and carrots with the slightest whisper of crushed black pepper heat, blended until smooth and finished with cream, making it smooth and creamy.
The best part that it is very easy to make, that you can enjoy it in less than an hour.
To make this delicious Bisque, tomatoes are roasted and then cooked along with carrots, garlic, onion, vegetable stock, and some spices.
Roasting of tomatoes gives it a delicious rustic and earthy flavor, which I love most about this Bisque.
You can also add Basil, to give that extra flavor and freshness to the bisque.
If you don’t have fresh tomatoes, you can also use canned tomatoes, but the roasted fresh tomatoes taste the best to make this Bisque Recipe.
What is the difference between Tomato Soup and Bisque?
The difference between Tomato Soup and Tomato Bisque is very minor. In Bisque, there is an addition of dairy, which is heavy cream.
Some people also add Greek Yogurt to make it even smoother and creamier.
Also if you are looking to make a Vegan version, you can substitute heavy cream with coconut milk.
You can serve this tasty and flavourful Tomato Bisque on its own for a light dinner or maybe top it off with bread croutons or some grilled cheese cubes.
It also tastes great with freshly made warm Bread.
If you are like me who loves to bake different types of savory flavored bread at home, then you should definitely try this combination.
You can serve it along with Sandwiches such as Grilled Cheese Sandwich, Lettuce and Vegetable Sandwich, Roasted Chicken Sandwich, or any other sandwich you generally like to prepare with soups.
Serve it with a fresh Winter salad such as Caesar Salad, Spinach Salad, Roasted vegetable sandwich, or any other Salad that is a favorite at home.
You can also serve it with some open Toast such as Mushroom and Basil Open Toast, Cheesy Spinach Open Toast, etc.
How to make it in Instant Pot?
If you have an Instant Pot at home, this Tomato Bisque is a 10-minute affair. Add onion, garlic, carrots, tomatoes, bay leaf, and SAUTE for about a minute until fragrant.
Once done, add the vegetable stock, black pepper powder and salt, mix well and close the instant pot. Set the Instant Pot to manual/pressure cook for about 8 minutes.
After 8 minutes, open the instant pot and puree the soup using an immersion blender. Once again set the Instant Pot to sauté mode and add the heavy cream.
Bring it to a boil and switch it off. Add the bisque in the bowl, garnish it and it is ready to be devoured.
You can freeze this Tomato Bisque and reheat it to eat for about 2 months. But before freezing it, I recommend doing so before adding any kind of dairy, that is the addition of heavy cream.
Make the soup as it is, but add the dairy once you thaw and reheat to prevent curdling.
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Step by Step Recipe
Cut the tomatoes into half and deseed them. Arrange the halves on baking tray and drizzle with some olive oil, salt and pepper.
Roast the tomatoes at 400 Degrees F (200 Degrees C) for 20-25minutes. Remove the tray from the oven and let the tomatoes cool down.
Heat butter and olive oil in a pan.
Add garlic, onion and bay leaves and cook for 3-4 minutes.
Add roasted tomatoes, carrots, veg stock, salt, pepper and cayenne pepper and cover the pan.
Cook the bisque on low heat for 30-40 minutes.
Remove the pan from heat and discard the bay leaves. Blend the bisque using an immersion blender.
Add fresh cream, dried herbs and sugar and cook until it is nicely warmed. Serve warm.
Tomato Bisque Recipe
- 500 g Tomato
- 1 tbsp Butter
- 1 tsp Olive Oil
- 1 tbsp Garlic (Minced)
- 1/4 cup Onion (Chopped)
- 2 Bay Leaves
- 1/2 cup Carrot (Cubed)
- 2 cups Veg Stock
- Salt to taste
- 1/2 tsp Freshly Cracked Black Pepper
- 1/2 tsp Cayenne Pepper
- 1/4 cup Fresh Cream
- 1 tsp Dried Mixed Herbs
- 1 tsp Sugar
- Cut the tomatoes into half and deseed them.
- Arrange the halves on baking tray and drizzle with some olive oil, salt and pepper.
- Roast the tomatoes at 400 Degrees F (200 Degrees C) for 20-25minutes.
- Remove the tray from the oven and let the tomatoes cool down.
- Heat butter and olive oil in a pan.
- Add garlic, onion and bay leaves and cook for 3-4 minutes.
- Add roasted tomatoes, carrots, veg stock, salt, pepper and cayenne pepper and cover the pan.
- Cook the bisque on low heat for 30-40 minutes.
- Remove the pan from heat and discard the bay leaves. Blend the bisque using an immersion blender.
- Add fresh cream, dried herbs and sugar and cook until it is nicely warmed.
- Serve warm.