Recipes › Main Season Tomato › Tomato Bisque
Tomato Bisque
A velvety, cream-enriched tomato soup made from roasted main season tomatoes — deeper, richer, and more complex than anything from a can. Roasting concentrates the tomatoes and caramelizes their sugars, creating a bisque with remarkable natural sweetness and body. The quintessential American comfort soup, made properly.
Main Season Tomato is usually ready May to June. More main season tomato recipes, or see what to sow this month where you are.
Ingredients
- 3 lbs ripe main season tomatoes, halved, seeds removed
- 1 large yellow onion, quartered
- 6 cloves garlic, peeled, left whole
- 3 tbsp olive oil
- 2 cups vegetable broth
- ½ cup heavy creamCoconut cream for dairy-free
- ½ cup fresh basil, leaves packed
- 2 tbsp butter
- 1 tsp sugar (optional)
- 1½ tsp salt and pepper, to taste
Contains: milk.
Method
- Preheat oven to 400°F. Arrange tomatoes cut-side up with onion and garlic in a roasting pan. Drizzle with olive oil and season. Roast for 35 to 40 minutes until caramelized and slightly charred.About 40 min
- Transfer everything (including juices) to a large pot. Add vegetable broth and basil. Simmer 5 minutes.About 7 min
- Blend until completely smooth using an immersion blender. Pass through a fine-mesh strainer for an ultra-silky texture.About 8 min
- Return to pot. Stir in cream and butter. Heat gently. Season with salt, pepper, and a touch of sugar if needed to balance acidity.About 5 min
- Ladle into bowls. Finish with a drizzle of cream or a basil leaf. Serve with a grilled cheese sandwich.About 2 min
Tips
- Roasting the tomatoes is the step that separates an ordinary bisque from an extraordinary one — never skip it
- The straining step is worth doing for a restaurant-quality texture
- Add the cream gradually and taste as you go — the sweetness of the tomatoes determines how much you need
Ring the changes
- Float a tablespoon of crème fraîche on top with fresh chives for an elegant presentation
- Stir in a tablespoon of pesto just before serving for a Caprese bisque
Keeping it
Refrigerate for up to 4 days. Freeze without cream for up to 3 months — add cream when reheating.
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