Tomato Bisque is 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.
Just like my other soup recipes like Cream of Mushroom Soup, Hungarian Mushroom Soup, Hot and Sour Soup, and Clear Chicken Soup, this recipe was a hit too.
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About This Recipe
Tomato Bisque 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.
Tomatoes are roasted and then cooked along with carrots and other ingredients, that make this Bisque creamy and delicious.
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.
This Tomato Bisque is,
- Easy to make
- Tasty
- Rustic and earthy
- Creamy
- Apt for Winter dinners
Ingredients
Tomatoes – Chose fresh and ripe red tomatoes for this soup. They are roasted and then used to make this soup.
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.
Carrot – To add extra nutrition, we will also use some chopped carrots that adds to the slightly sweet taste of this soup.
Cream – Cream is added in the end, to make it more creamy and rich. You can even skip it if you do not want the extra calories in your soup.
Oil – Use good quality Olive Oil for this soup. If you do not have the same, you can use vegetable oil too.
Garlic – I feel garlic instantly enhances the taste of any dish and it is the same with this Tomato Bisque. So do not miss this one.
Vegetable Stock – Vegetable Stock has its own flavor that adds to the yummy taste of this Bisque. You can even use store-bought vegetable stock cubes or even water of you don’t have any of them.
Other Ingredients – To flavor it more, we will use some more ingredients such as bay leaf, salt, freshly cracked black pepper, cayenne pepper, dried mixed herbs, butter, and sugar.
Step by Step Recipe
Cut the tomatoes into half and deseed them. Arrange the halves on a 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.
Frequently Asked Questions
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.
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 avoid using butter and increase the amount of olive oil in the dish. You can skip adding cream or use coconut cream/thick coconut milk to make it rich and creamy.
If you don’t want to roast the tomatoes, simply boil the tomatoes, remove the skin and chop the tomatoes before adding in the soup with carrots.
Serving Suggestions
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.
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 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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Recipe Card
Tomato Bisque Recipe
Ingredients
- 500 g Tomato
- 1 tablespoon Butter
- 1 teaspoon Olive Oil
- 1 tablespoon Garlic (Minced)
- ¼ cup Onion (Chopped)
- 2 Bay Leaves
- ½ cup Carrot (Cubed)
- 2 cups Veg Stock
- Salt to taste
- ½ teaspoon Freshly Cracked Black Pepper
- ½ teaspoon Cayenne Pepper
- ¼ cup Fresh Cream
- 1 teaspoon Dried Mixed Herbs
- 1 teaspoon Sugar
Instructions
- 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.
Did you make this recipe? Let me know!