Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Vegetables
Liquids & Dairy
Fats & Seasoning
Herbs & Garnish
Method
Base & Vegetables
- 1
Prep vegetables
Preheat oven to 425°F (220°C). Rinse the Fresno chiles and Roma tomatoes. Trim ends of tomatoes; leave whole. Peel and quarter the yellow onion. Smash the garlic cloves lightly with the side of a knife (leave skins on). Peel and roughly chop the carrot and celery.
- 2
Roast chiles and tomatoes
On a rimmed baking sheet, toss the whole tomatoes and Fresno chiles with 1 tablespoon olive oil and a pinch (about 1/4 tsp) of salt. Spread in a single layer. Roast for 20–25 minutes, turning once, until tomato skins blister and begin to char and the Fresnos are softened and blistered. Remove from oven and let cool slightly.
- 3
Roast aromatics
On the same or separate sheet, toss the quartered onion, smashed garlic (with skins), chopped carrot, and celery with 1 tablespoon olive oil and a pinch of salt. Roast 20 minutes until softened and caramelized at edges. Remove and let cool slightly. Peel the garlic cloves after roasting.
Liquids & Cooking
- 4
Sauté base
In a large heavy pot over medium heat, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the roasted onion, carrot, and celery (finely chop if you prefer smaller pieces). Sauté 3–4 minutes to release flavor.
- 5
Add roasted tomatoes & chiles
Roughly chop the roasted tomatoes (remove excess stem cores) and seeded Fresno chiles (leave seeds if you prefer more heat). Add both to the pot along with the peeled roasted garlic. Stir to combine.
- 6
Simmer with stock
Pour in 4 cups vegetable stock and 1 cup tomato juice. Add the bay leaf and fresh thyme. Bring to a simmer, reduce heat to low, and simmer gently 20 minutes to meld flavors. Skim any foam from the surface.
- 7
Season
Stir in smoked paprika, sugar, 1 tsp kosher salt (reserve remaining salt for final seasoning) and black pepper. Taste and adjust seasoning as needed after blending.
Finishing & Garnish
- 8
- 9
Finish with cream
Over low heat, stir in the heavy cream and remaining 1/2 tsp kosher salt (or to taste). Warm gently—do not boil—to avoid curdling, about 3–4 minutes. If the bisque is too thick, add up to 1/2 cup additional vegetable stock or water to reach desired consistency.
- 10
Adjust final seasoning
Taste and adjust salt, black pepper, or a pinch more sugar if acidity from tomatoes is high.
- 11