Velvety Tomato Bisque with Heavy Cream
Equipment
- Baking sheet essential for roasting the tomatoes and garlic. You can also use a large oven-safe pan.
- Blender or immersion blender for achieving that perfectly smooth, bisque-like texture.
- Large Pot or Dutch Oven to bring everything together after blending.
- Chef’s knife and cutting board for prepping your veggies.
Ingredients
- 2 ½ pounds fresh ripe tomatoes Roma or plum tomatoes are best for roasting
- 1 medium yellow onion chopped
- 4 cloves garlic peeled
- 3 tablespoons olive oil
- 1 tablespoon tomato paste for deeper flavor
- 1 ½ cups chicken or vegetable broth
- ¾ cup heavy cream
- 1 teaspoon sugar to balance acidity
- Salt and pepper to taste
- ½ teaspoon smoked paprika optional, adds depth
- ½ cup fresh basil leaves plus extra for garnish
Instructions
Roast your vegetables
- Preheat oven to 425°F. Spread the halved tomatoes, garlic cloves, and chopped onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, or until the tomatoes are soft and beginning to caramelize.
Blend
- Transfer the roasted tomato mixture to a blender with the basil and broth. Blend until completely smooth.
Simmer
- Pour the blended mixture into a pot over medium heat. Stir in the tomato paste, smoked paprika (if using), sugar, and cream. Simmer for 10–15 minutes to allow flavors to meld.
Adjust and serve
- Taste and adjust seasoning. Serve hot, topped with extra basil, a swirl of cream, or crispy croutons.