Roasted Tomato Bisque Soup Recipe

Preheat and prepare tomatoes

Preheat the oven to 425°F (220°C). Halve the roma tomatoes and remove large seeds if desired. Core and quarter the red bell pepper. Place tomatoes, bell pepper, peeled garlic cloves, and the halved onion (cut-side up) on a rimmed baking sheet lined with parchment.

Season and roast

Drizzle the vegetables with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Toss lightly to coat and spread into a single layer. Roast for 30–35 minutes, until vegetables are softened and edges caramelize; garlic should be golden and soft.

Sauté tomato paste

Meanwhile, in a medium Dutch oven or heavy pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the tomato paste and cook, stirring constantly, 2–3 minutes until it darkens slightly; this deepens flavor.

Combine roasted veg & simmer

When roasted, transfer tomatoes, roasted pepper, roasted onion, and garlic to the pot with the tomato paste. Add the crushed canned tomatoes (if using), 4 cups of broth, fresh thyme sprigs, and the bay leaf. Stir to combine and bring to a gentle simmer. Add 1 teaspoon sugar and 1 teaspoon smoked paprika. Simmer, partially covered, 15–20 minutes to meld flavors.

Remove the thyme sprigs and bay leaf. Using an immersion blender, purée the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer soup in batches to a blender and purée until smooth, then return to the pot. Taste and adjust seasoning: add remaining 1 teaspoon sea salt and adjust pepper if needed.

If you prefer an extra-silky bisque, strain the puréed soup through a fine-mesh sieve into a clean pot, using a ladle to press solids through. Discard solids.

Over low heat, stir in the heavy cream and butter until butter melts and soup is warmed through; do not boil after adding cream. Simmer gently 3–5 minutes to thicken slightly and blend flavors.

Re-taste and adjust balance with additional salt, a pinch more sugar, or a squeeze of lemon if needed. Ladle the bisque into bowls. Garnish each bowl with chiffonade basil (or parsley), a drizzle of cream if desired, croutons or toasted baguette slices, and a sprinkle of grated parmesan.