Creamy Tomato Bisque Soup: Comforting Delight in Every Spoonful

This Creamy Tomato Bisque Soup is a comforting hug in a bowl, perfect for chilly nights and gluten-free dining.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 cups

Course: Soups

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb tomatoes on the vine Adds sweetness and freshness; use ripe Roma or heirloom tomatoes for the best flavor.
2 lb heirloom tomatoes The main flavor base, ensuring a robust tomato essence; choose large, ripe specimens.
1 red bell pepper Contributes sweetness and smokiness; can substitute with roasted yellow pepper if desired.
5 cloves garlic Provides aromatic depth; roast whole for a sweeter flavor.
1 small onion Adds sweetness when caramelized; shallots could be used as an alternative.

For Creaminess and Thickening

1 tablespoon butter Enhances richness; can substitute with olive oil for a dairy-free version.
3 tablespoons olive oil For roasting and flavor; stick to high-quality oil for best results.
¼ cup all-purpose flour Thickens the soup; use a gluten-free flour substitute if needed.
1½ tablespoons tomato paste Deepens the tomato flavor; optional but recommended for a richer taste.

For the Broth and Seasoning

4 cups chicken broth Base of the soup that adds richness; use homemade or high-quality store-bought bone broth.
sea salt and black pepper Seasoning to taste; adjust based on broth used.
1 teaspoon sugar Balances acidity from the tomatoes; adjust as per taste.

For Finishing Touches

¼ cup heavy whipping cream Adds creaminess; substitute with coconut cream for a dairy-free version.
1 tablespoon fresh basil For freshness and flavor; dried basil can be used but fresh is preferred.

Equipment

Oven
blender
Large pot
Baking Sheet

Method

Step‑by‑Step Instructions

Preheat your oven to 450°F (220°C). Gather your baking sheet lined with parchment paper for easier cleanup.
Spread the ripe tomatoes, red bell pepper, peeled onion, and whole garlic cloves evenly across the baking sheet and roast for 30-40 minutes.
Once roasted, transfer vegetables to a blender and blend until smooth. Set aside.
In a large pot, melt butter with olive oil over medium heat. Stir in flour and whisk for 1-2 minutes to form a roux.
Add tomato paste, cook for another 1-2 minutes, then gradually whisk in chicken broth until smooth.
Pour in the roasted vegetable puree, season with salt, sugar, and pepper, then bring to a gentle boil.
Reduce heat, stir in heavy cream and fresh basil. Adjust seasoning as necessary.
Let simmer for 5-10 minutes, then serve hot, garnished with olive oil, cream, and fresh basil.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Choose ripe heirloom tomatoes for the best flavor. Roasting enhances sweetness. Blend until smooth for creaminess.

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