Tomato Basil Bisque is a silky, comforting soup made from roasted tomatoes, fresh basil, and a splash of heavy cream. This easy recipe produces a rich, homemade bisque that’s perfect for cold evenings—give it a try!
Here are a few other simple soups you might enjoy: Hungarian Mushroom Soup, Pumpkin Apple Soup, Clear Chicken Soup, Thai Pumpkin Curry, and Chicken Sweet Potato Soup.
The weather has been chilly, so I’ve been making lots of soups for dinner. This tomato basil bisque is my go-to—it’s as popular at my table as my Pumpkin Broccoli Soup and Russian Dried Mushroom Soup. I often make a double batch so we have leftovers for a few days. Try it—you’ll love it.
About Tomato Basil Bisque
Tomato Basil Bisque is a smooth, creamy soup made with roasted tomatoes, carrots, fresh basil, and a few pantry staples.
It delivers a rustic, earthy flavor and a velvety texture that makes it comforting and satisfying.
This bisque is a great comfort food and can become a family favorite. I like to serve it with grilled chicken or shrimp, or simply with a classic grilled cheese sandwich.
Ingredients
Tomatoes – Use ripe, flavorful tomatoes. San Marzano or Roma are excellent choices, but any ripe red tomatoes will work. If fresh tomatoes aren’t available, canned crushed tomatoes can be used, though roasted fresh tomatoes give the best flavor.
Carrot – Adds natural sweetness to balance tomato acidity.
Cream – Unsweetened heavy cream enriches the bisque; omit for a lighter version or use a plant-based alternative for a vegan take.
Oil – Extra-virgin olive oil is preferred, though avocado, grapeseed, safflower, or canola oil are fine.
Garlic – Builds savory depth and makes the soup more flavorful.
Vegetable Stock (Broth) – Use store-bought or homemade vegetable stock. Substitute chicken stock if you prefer a non-vegetarian version.
Other ingredients – Bay leaves, salt, freshly cracked black pepper, cayenne pepper (for a hint of heat), fresh Italian basil leaves, butter, and a small amount of sugar to balance acidity.
How To Make Roasted Tomato Basil Bisque – Step By Step
Roast the Tomatoes
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Cut 1 pound (500 g) fresh ripe tomatoes in half and remove the seeds.
Step 3: Arrange the tomatoes on a baking sheet and drizzle with 1 tablespoon extra-virgin olive oil, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper.
Step 4: Roast on the middle rack for about 25 minutes.
Step 5: Let the tomatoes cool for 10 minutes, then peel off the skins and set the roasted tomatoes aside.
Make the Soup
Step 6: In a large pot or Dutch oven, heat 1 tablespoon butter and 2 tablespoons extra-virgin olive oil over medium-high heat.
Step 7: Add 1 tablespoon minced garlic, ¼ cup chopped onions, and 2 bay leaves. Cook 3–4 minutes, stirring frequently.
Step 8: Add the roasted tomatoes, ½ cup cubed carrots, 2 cups vegetable stock, ½ teaspoon freshly cracked black pepper, ½ teaspoon salt, and ½ teaspoon cayenne pepper. Stir to combine.
Step 9: Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally.
Step 10: Remove from heat and discard the bay leaves.
Step 11: Stir in ¼ cup packed fresh Italian basil leaves, rinsed and torn.
Step 12: Blend the soup with an immersion blender until smooth and creamy. Alternatively, use a countertop blender in batches.
Tip: For an ultra-smooth texture, pass the bisque through a fine-mesh strainer.
Step 13: Return the soup to the pot, stir in ¼ cup unsweetened heavy cream and 1 teaspoon granulated sugar, and warm over medium heat until heated through.
Step 14: If the bisque is too thick, thin it with water or additional stock to reach your preferred consistency. Taste and adjust salt as needed.
Step 15: Garnish with a swirl of cream and chopped parsley, and serve warm.
Frequently Asked Questions
A bisque is typically creamier than a standard tomato soup because it includes cream. Traditional bisques used shellfish stock, but many modern recipes—like this one—use vegetable or chicken stock and rely on cream for richness.
Roast the tomatoes first. Use the Sauté function to sauté garlic and onions, then add the remaining ingredients up to the cayenne. Pressure cook on high for 6 minutes, allow a 10-minute natural release, then blend and finish with cream, basil, and sugar.
Yes. Add all ingredients except basil, cream, and sugar. Cook on high for 3–4 hours, blend the soup, then stir in basil, cream, and sugar and keep warm for about an hour before serving.
Replace butter with olive oil and swap heavy cream for coconut cream or cashew cream for a dairy-free, vegan bisque.
No. If you prefer, cook the tomatoes in water or stock until tender, then proceed with the recipe. Roasting enhances sweetness and depth of flavor, but both methods work.
Keep refrigerated in an airtight container for 4–5 days. Reheat gently on the stovetop or in the microwave. To freeze, omit the cream—freeze the bisque, then thaw and add cream when reheating.
Variations
Roast a red bell pepper with the tomatoes for extra sweetness and smoky depth. Roasted garlic works well in place of fresh garlic for a mellow, rich flavor.
Add ¼ cup sundried tomatoes for more concentrated tomato flavor, or splash in a little balsamic vinegar or red wine for acidity and complexity.
Stir in a spoonful of pesto for a herbal lift, or add red pepper flakes or a dash of chili paste to increase the heat.
For extra richness, finish with grated Parmesan or a dollop of sour cream. If you prefer a different herb profile, substitute fresh parsley for basil.
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Tomato Basil Bisque Recipe
Ingredients
- 1 pound fresh tomatoes (500 g)
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon salt (or to taste, divided)
- 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 Italian basil leaves (packed, rinsed, and torn)
- ¼ cup unsweetened heavy cream
- 1 teaspoon granulated sugar (white or brown)
Instructions
Roast The Tomatoes
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and remove the seeds.
- Arrange on a baking tray, drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Roast for 25 minutes on the middle rack.
- Let cool 10 minutes, peel off skins, and set aside.
Make The Soup
- Heat 1 tablespoon butter and 2 tablespoons olive oil in a pan over medium-high heat.
- Sauté garlic, onions, and bay leaves 3–4 minutes, stirring often.
- Add roasted tomatoes, carrots, stock, ½ teaspoon black pepper, ½ teaspoon salt, and cayenne. Stir well.
- Reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally.
- Remove from heat and discard bay leaves. Add basil leaves.
- Blend until smooth and creamy. For an extra-smooth texture, strain through a fine-mesh sieve.
- Stir in cream and sugar, warm through, and thin with water or stock if needed. Adjust salt to taste.
- Garnish with a cream swirl and chopped parsley, then serve warm.