Creamy Roasted Tomato Basil Bisque Recipe in 3 Simple Steps

Name: Creamy Roasted Tomato Basil Bisque Recipe in 3 Simple Steps
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs ripe tomatoes, halved; 1 medium onion, chopped; 4 cloves garlic, minced; 2 tbsp olive oil; 1/4 cup fresh basil, chopped; 2 cups vegetable broth; 1/2 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper

Author: lia

Published: November 24, 2025

Jump to Recipe·Print Recipe

There’s something magical about roasting tomatoes—it transforms their natural sweetness into this deep, caramelized richness that just sings in a soup. I remember the first time I made this roasted tomato basil bisque; the smell alone had my whole family crowding into the kitchen. What makes it special? Those juicy tomatoes, kissed by the oven until they’re practically melting, then blended with fresh basil and a splash of cream. It’s cozy but bright, silky but with just enough texture. Trust me, once you taste homemade, you’ll never go back to the canned stuff. This recipe? It’s my go-to for a reason.

Why You’ll Love This Roasted Tomato Basil Bisque

Oh, where do I even start? This bisque is the kind of recipe that makes you look forward to leftovers. Here’s why it’s a forever favorite:

Creamy dreaminess: That velvety texture? It’s like a cozy blanket for your taste buds, thanks to roasted tomatoes and just the right amount of cream.
Flavor bombs: Roasting unlocks the tomatoes’ hidden sweetness, while fresh basil adds that bright, herby punch you crave.
Easy-peasy: Toss, roast, blend—done. Even on busy nights, it comes together with minimal fuss.
Plays well with others: Fancy it up with grilled cheese, keep it light with a salad, or sip it straight from a mug. It’s your bisque, your rules.

Seriously, one spoonful and you’ll get it. This soup? It’s a hug in a bowl.

Ingredients for Roasted Tomato Basil Bisque

Here’s what you’ll need to make magic happen:

2 lbs ripe tomatoes, halved – Trust me, fresh is best here. Those little juice pockets make all the difference!
1 medium onion, chopped – No need for perfect dice, just rough chunks work great.
4 cloves garlic, minced – Because roasted garlic is basically soup gold.
2 tbsp olive oil – For getting everything beautifully caramelized.
1/4 cup fresh basil, chopped – Dried just won’t give you that bright, herby pop.
2 cups vegetable broth – The liquid gold that brings it all together.
1/2 cup heavy cream – For that luxurious silkiness we all crave.
1 tsp salt & 1/2 tsp black pepper – Because seasoning makes flavors sing!

See? Nothing fancy – just good, honest ingredients ready to transform into something extraordinary.

Equipment You’ll Need

You don’t need much to make this bisque shine! Grab a baking sheet for roasting, a blender (or immersion blender if you’ve got one) for that smooth texture, and a pot for simmering. Simple tools, big flavor!

How to Make Roasted Tomato Basil Bisque

Alright, let’s get cooking! This recipe comes together in three simple stages – roast, blend, simmer. But oh, the magic that happens in between! I’ll walk you through each step so your bisque turns out silky, rich, and full of that incredible roasted tomato flavor.

Step 1: Roast the Vegetables

First, crank that oven to 400°F (200°C) – we want it nice and hot to work its caramelizing magic. While it heats, spread your halved tomatoes (cut side up!), onion chunks, and minced garlic on a baking sheet. Drizzle with olive oil like you’re painting a masterpiece – get everything nicely coated but not swimming in it. Now the fun part: roast for 30 minutes, until those tomatoes collapse into themselves and get those gorgeous dark edges. You’ll smell when it’s ready – that sweet, jammy tomato aroma is unmistakeable! Don’t forget to scrape up all those tasty browned bits when transferring to the blender. That’s pure flavor gold right there.

Roasted tomatoes on a baking sheet

Step 2: Blend Until Smooth

Here’s where the magic really happens! Carefully pour your roasted veggies into the blender (hot stuff alert!), then add the fresh basil and vegetable broth. Now blend until it’s completely smooth – we’re talking velvety, no-chunks perfection. A little tip? Start slow with the blender to avoid tomato volcanos (been there, cleaned that). If it’s too thick, add a splash more broth. Too thin? Don’t worry – it’ll thicken up when we simmer it.

Step 3: Simmer and Finish

Pour your gorgeous orange puree into a pot and let it simmer gently for 10 minutes – this lets all the flavors get to know each other. Now, the grand finale: stir in that heavy cream slowly. I like to pour it in a thin stream while stirring to create the silkiest texture. Taste and adjust the salt and pepper – this is your moment to make it perfect! And just like that, you’ve transformed simple ingredients into the most luxurious roasted tomato basil bisque. The hardest part? Waiting to dig in!

Creamy roasted tomato basil bisque in a bowl

Tips for Perfect Roasted Tomato Basil Bisque

Want restaurant-quality bisque every time? These are my tried-and-true secrets:

Tomato talk: Use the ripest tomatoes you can find – they roast sweeter and blend creamier. No pink, hard ones allowed!
Cream control: Start with 1/2 cup cream, then add more by the tablespoon until it’s just rich enough for you.
Season smart: Always taste after simmering – roasted tomatoes vary in sweetness, so you might need extra salt or pepper.
Blender bonus: Let the roasted veggies cool slightly before blending to avoid steam pressure explosions (my kitchen walls thank me).

Follow these simple tricks, and you’ll have bisque perfection every single time!

Variations for Roasted Tomato Basil Bisque

This bisque is like your favorite little black dress – perfect as-is but so fun to accessorize! Try a pinch of red pepper flakes while roasting for subtle heat, or swap heavy cream for coconut milk to make it vegan (it adds the *best* silky texture). For extra richness, stir in a tablespoon of tomato paste before blending. My wild card? A splash of balsamic vinegar at the end – trust me, it’s magic!

Serving Suggestions

This bisque practically begs for a sidekick! My absolute favorite? A gooey grilled cheese sandwich for dunking – the crispy, cheesy contrast is heaven. For lighter days, pair it with a crusty baguette or simple green salad. Don’t forget the finishing touches: a swirl of cream, fresh basil leaves, or garlicky croutons make it feel extra special. Pro tip? Serve in warm bowls – it makes all the difference in keeping that silky texture perfect!

Storage and Reheating

Leftovers? Lucky you! Store any extra bisque in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – gentle heat prevents the cream from separating. I just warm it on the stove over medium-low, stirring often, until it’s steaming hot. If it thickens too much, a splash of broth or cream brings it right back to silky perfection.

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates since your tomatoes’ sweetness and cream choices can change things a bit. Per serving (about 1 cup), you’re looking at roughly:

220 calories – Cozy but not crazy
16g fat (7g saturated) – Thank that glorious cream!
18g carbs (4g fiber) – Mostly from those sweet roasted tomatoes
4g protein – It’s a soup, not a steak – but pair it with grilled cheese and boom!

See? Delicious doesn’t have to mean guilt-inducing. Everything in moderation, right?

Frequently Asked Questions

I get asked about this bisque all the time – here are the answers to the questions popping up most in my kitchen (and inbox):

Can I use canned tomatoes instead of fresh?
You can, but honestly? The magic is in the roasted fresh tomatoes. If you must substitute, get whole canned tomatoes (not crushed), drain them well, and roast like fresh. But trust me – wait for tomato season and make it the original way first!

Can I freeze this bisque?
Absolutely! Just leave out the cream before freezing. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream. The texture stays perfect this way.

How do I make it vegan?
Easy peasy! Swap the heavy cream for full-fat coconut milk (the canned kind) – it gives that same luxurious mouthfeel. And of course, use vegetable broth. You won’t miss the dairy one bit!

Why is my bisque too thin/thick?
No worries – soup happens! Too thin? Simmer longer to reduce. Too thick? Add broth a splash at a time until it’s just right. Remember, it thickens slightly as it cools too.

Share Your Feedback

Did you make this roasted tomato basil bisque? I’d love to hear how it turned out! Leave a comment below or tag me on social – nothing makes me happier than seeing your kitchen creations. Happy cooking! You can also find more delicious recipes on Pinterest.