Roasted Tomato Bisque Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Toss vegetables

In a large bowl, combine the halved romas, quartered vine tomatoes (if using), quartered onion, carrot chunks, celery pieces and smashed garlic cloves. Add 4 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the tomato paste (if using). Toss until everything is evenly coated.

Roast

Spread the vegetables cut-side down (tomatoes cut-side up is acceptable if you prefer) in a single layer on the baking sheet. Roast in the preheated oven for 35–45 minutes, until the tomatoes are deeply softened, edges are caramelized and garlic is golden and soft. Rotate the pan once after 20 minutes for even browning.

Cool & peel garlic

Remove the pan from the oven and allow the vegetables to cool slightly (5–10 minutes). Squeeze the roasted garlic from its skins or peel if necessary; discard skins.

Combine roasted vegetables and stock

Transfer the roasted tomatoes, onions, carrots, celery and garlic (including any pan juices and browned bits) to a large heavy-bottomed pot. Pour in 6 cups of vegetable or chicken stock.

Add seasonings

Stir in 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon sugar (if using) and 1 teaspoon red pepper flakes (optional). Bring the mixture to a gentle simmer over medium heat.

Simmer to meld flavors

Reduce heat to maintain a gentle simmer and cook uncovered for 20–25 minutes to allow flavors to meld and vegetables to become very tender. Taste and adjust salt and pepper as needed.

Remove bay leaf

Take out and discard the bay leaf.

Blend the soup

Carefully purée the soup until completely smooth. Option A: Use an immersion blender directly in the pot, working in a few passes until silky. Option B: Working in batches, transfer soup to a countertop blender and process until smooth, then return to the pot. If using a blender, be cautious of hot splatters—vent the lid slightly and cover with a towel.

Strain (optional)

For an ultra-smooth bisque, press the puréed soup through a fine-mesh sieve into a clean pot or bowl, using the back of a ladle to push solids through. Discard any remaining solids.

Finish with cream & butter

Over low heat, stir in 1 cup heavy cream (or half-and-half) and 2 tablespoons unsalted butter until the butter melts and the soup is warmed through. Do not boil after adding cream. Adjust seasoning with sea salt and 1/4 teaspoon freshly ground black pepper.

Adjust consistency

If the bisque is too thick, thin with up to 1 cup additional warm stock or water, adding 1/4 cup at a time until desired consistency is reached.

Garnish and serve

Ladle the bisque into bowls. Drizzle each bowl with a little olive oil, sprinkle with sliced basil, add croutons or grilled cheese cubes if desired, and finish with an extra crack of black pepper. Serve immediately.