Craving a cozy bowl of comfort? This creamy Tomato Bisque is the ultimate way to turn fresh, juicy tomatoes into a spoonful of heaven—roasted garlic, freshly grated Parmesan cheese, and all!
One of my favourite things to do here on the Island is explore it! There’s just so much to see and do and (in all honesty!) it never gets old. The boyfriend and I will get in the car on a Saturday morning and just drive, stopping at whatever we can along the way. It’s a good way to discover new things and a great way to spend the weekend.
Let’s be real, though. When I say “stopping at whatever we can along the way” it ussssually has something to do with food (ok, you caught me… it has everything to do with food!) Whether we’re checking out the next town’s farmer’s market, grabbing a coffee from the local shop, or popping into the brew pub to grab a bite to eat, not a drive goes by where we don’t discover at least one new delicious gem.
So what does this all have to do with tomato bisque, you might ask? Or, more specifically, tomato bisque with roasted tomatoes and garlic. Loaded with freshly grated parmesan cheese. Perfect for eating solo, sharing with a friend, or dunking a grilled cheese. Ok, you get the idea.
A few weeks ago, on one of our ‘stops along the way’, we were getting kinda hungry. So, we ordered the daily special at the place we were at. A roasted garlic and tomato bisque served up with a bacon grilled cheese. Now, I know that’s one of the most classic combos out there. But I’m not going to lie that tomato soup is never really my first choice in a world full of soups.
So much so that we asked the waitress if we can change the tomato soup to a different side. But she convinced us that they belong together so we ended up leaving the order as is. And goodness gracious me, am I ever glad we did!
The roasted garlic and tomato bisque was actually the star of the show! And that should be saying A LOT because, really, what beats a bacon grilled cheese?!?! It was full of delicious flavours, creamy, vibrant, and everything you want in a cozy soup. I just knew I had no choice but to go home and try and recreate it immediately. And I know that after just one bite, you’ll definitely feel the same – bacon grilled cheese or not!
WHAT YOU’LL NEED TO MAKE THIS ROASTED GARLIC AND TOMATO BISQUE
If you’re ready for a hug in a bowl, this tomato bisque is where it’s at! It’s creamy, comforting, and packed with roasted garlic and fresh tomatoes that’ll make your kitchen smell like heaven. Add in some freshly grated Parmesan for that savory touch, and you’ve got a soup that’s as cozy as your favourite sweater. Here’s what you’ll need in a little bit more detail:
- Fresh Tomatoes: Roma or vine-ripened tomatoes work best for a rich, sweet flavour. However, you can use whichever kind of tomato you prefer. They will be roasted to bring out their natural sweetness and deepen the flavour of the bisque.
- Garlic: We’re talking about an entire head here—not just a clove. Roasting it makes the garlic soft, sweet, and aromatic, adding a deliciously mellow flavour to the soup. Here’s my easy method for how to get perfectly roasted garlic every single time!
- Onion: Brings a nice base of sweetness and flavour to this tomato bisque recipe. Yellow or white onions work perfectly here.
- Olive Oil: Used for roasting the tomatoes and garlic, and sautéing the onions. It adds a subtle richness to the soup. You can use a different kind of oil (such as avocado) instead, if you prefer.
- Salt: Enhances the flavours of the tomatoes, garlic, and Parmesan. Start with 1 tsp, and you can always add more later.
- Black Pepper: For a little kick and warmth. Freshly ground is always best (especially in soups IMHO) for the most flavour.
- Thyme: Adds an earthy flavour that complements the tomatoes and garlic beautifully.
- Oregano: Another classic herb that pairs perfectly with tomatoes, giving the bisque that familiar, cozy Italian vibe.
- Broth: The base for the soup. You can use chicken or vegetable broth in this tomato bisque recipe depending on your taste and preference. Chicken broth adds a bit more flavour, but vegetable broth keeps it vegetarian-friendly.
- Heavy Cream: The secret to making this bisque velvety and luxurious. It adds richness and gives that creamy texture we all love.
- Parmesan Cheese: Stirred in for a savory, cheesy finish and takes this roasted tomato bisque over the top. Freshly grated is key here for maximum flavour and creaminess.
- Fresh Basil Leaves (optional, not pictured): Adds a pop of colour and a fresh, fragrant touch to the finished bowl.
HOW TO MAKE ROASTED TOMATO BISQUE (KEY TIPS)
You can find full instructions for how to make this roasted garlic and tomato bisque in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose ripe tomatoes. Make sure your tomatoes are ripe and juicy for the best flavour. If they’re a bit under-ripe, you can add a pinch of sugar while roasting to help balance the acidity.
- Roast for maximum flavour. Don’t rush the roasting process! Allow the tomatoes and garlic to roast until they are soft, caramelized, and slightly browned. This brings out their natural sweetness and adds depth to the soup.
- Watch the garlic. When roasting, keep the garlic wrapped in foil to prevent it from burning. Burned garlic can turn bitter, and we want a sweet, mellow flavour instead. RECIPE NOTE: The garlic might need a little bit more time than the tomatoes do to roast/soften depending on how big your bulb is or how caramelized you want it to be. Simply put it back in the oven (still in the foil, directly on the oven rack) until you reach your desired doneness if you find that this is the case for you. It should only take about 10 or so extra minutes.
- Blend well. For a super smooth bisque, use an immersion blender directly in the pot. If you’re using a regular blender, work in batches and be careful when blending hot liquids—leave room for steam to escape.
- Adjust consistency. If the bisque is too thick after blending, you can add more broth until it reaches your preferred consistency. Likewise, if it’s too thin, let it simmer a bit longer to thicken.
- Season as you go. Taste the soup after blending and adding the cream, then adjust the salt and pepper as needed. The flavours of roasted tomatoes can vary, so you might need to add a touch more seasoning.
- Use fresh parmesan cheese for best results. Freshly grated Parmesan melts better and adds a richer flavour compared to pre-grated versions. Stir it in slowly to ensure it melts smoothly into the bisque.
- When adding the heavy cream, do so gradually and make sure the soup is off the heat or at a very low simmer to avoid curdling. This keeps your bisque silky and smooth.
- Garnish with care. Fresh basil, additional freshly grated parmesan cheese, or even a drizzle of olive oil adds a nice finishing touch that enhances the flavour and presentation of the soup. My homemade croutons are also a winner on this soup!
FREQUENTLY ASKED QUESTIONS
The exact origin of tomato bisque is a bit murky, but its development is tied to the broader history of tomato soup and French culinary traditions. Tomato soup itself gained popularity in the 19th century, particularly after canned versions became available in the late 1800s. French chefs, known for their refined cooking techniques, likely began adapting tomato soup into a “bisque” by adding cream and blending it to a smooth, velvety consistency, elevating the simple tomato into a more luxurious dish.
The term “bisque” originally referred to creamy seafood soups, but by the early 20th century, it had expanded to include creamy vegetable-based variations like tomato bisque. It’s a fusion of classic French technique and the widespread use of tomatoes in soups, making it both timeless and comforting.
A bisque is a type of creamy, smooth soup that traditionally originates from French cuisine and is often associated with seafood, like lobster or crab. What makes a bisque distinct is its velvety texture, achieved by incorporating heavy cream and, in classic preparations, a roux (a mixture of flour and fat) to thicken it. The ingredients are usually pureed until completely smooth, resulting in a luxurious, rich consistency.
While the term “bisque” was originally reserved for seafood-based soups, it has since expanded to include creamy, pureed vegetable soups like tomato or butternut squash, as long as they maintain that signature creamy, indulgent texture.
Tomato soup and tomato bisque are similar but have a key difference in texture and richness. Tomato soup is typically a simple, pureed blend of tomatoes, broth, and basic seasonings, making it light and smooth. It often has a thinner consistency and may or may not include cream.
On the other hand, tomato bisque is a richer, creamier version of tomato soup. Traditionally, bisques are made with cream, butter, and sometimes a roux, giving the soup a velvety, luxurious texture. The extra creaminess and added ingredients make bisque feel more indulgent, while tomato soup remains a lighter, more straightforward option.
Yes, tomato bisque should definitely be refrigerated if you don’t consume it right away. Like most cooked soups, it can spoil quickly at room temperature due to the presence of dairy and fresh ingredients. To ensure food safety, it’s best to let the bisque cool to room temperature before transferring it to an airtight container and storing it in the refrigerator. Properly stored, tomato bisque can last for about 3 to 5 days.
If you want to keep it longer, consider freezing it; just be aware that the texture may change slightly upon thawing. Always reheat it to a safe temperature before enjoying leftovers!
MORE COZY SOUP RECIPES FOR YOU TO MAKE THIS WINTER
CROCKPOT LOADED BAKED POTATO SOUP
GREEK CHICKEN SOUP WITH LEMON AND ORZO
HEARTY CABBAGE AND VEGETABLE SOUP
ITALIAN EGG DROP SOUP (STRACCIATELLA)
CREAM OF MUSHROOM AND CHICKEN SOUP
LIGHTENED UP BROCCOLI AND CHEDDAR SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
TOMATO BISQUE WITH ROASTED GARLIC AND PARMESAN
Ingredients
- 3.5 pounds Fresh Tomatoes (roma or vine-ripened work well)
- 1 bulb Garlic
- 1 large Onion chopped
- 2 tbsp Olive Oil
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 4 cups Vegetable or Chicken Broth
- 3/4 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese more for garnish
- Fresh Basil Leaves optional, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the top off the garlic head to expose the cloves, drizzle with a little olive oil, and wrap in foil.
- Halve the tomatoes and place them on a rimmed baking sheet, cut side up.
- Drizzle with 1 tbsp of olive oil, and season with salt, pepper, thyme, and oregano. Place the wrapped garlic on the baking sheet with the tomatoes.
- Roast everything for 25-30 minutes until the tomatoes are soft and the garlic is caramelized (see notes).
- In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Remove the garlic from the foil and squeeze the cloves out of their skins into the pot with the onions. Add the roasted tomatoes (along with any juices from the baking sheet) to the pot.
- Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavours to blend.
- Use an immersion blender to blend the soup directly in the pot until smooth (or transfer in batches to a blender if needed). If you prefer a thinner consistency, you can add more broth.
- Stir in the heavy cream and grated Parmesan cheese. Let it simmer for another 5 minutes, stirring occasionally until the cheese is melted and the soup is creamy. Taste and adjust seasoning if needed.
- Ladle the bisque into bowls and top with fresh basil leaves and an extra sprinkle of Parmesan if desired.
Video
Notes
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