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bowl of tomato soup with grated parmesan cheese, mandolin, bowl of parmesan cheese

TOMATO BISQUE WITH ROASTED GARLIC AND PARMESAN

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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings

Ingredients

  • 3.5 pounds Fresh Tomatoes (roma or vine-ripened work well)
  • 1 bulb Garlic
  • 1 large Onion chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt (adjust to taste)
  • ½ tsp Black Pepper
  • ½ tsp Dried Thyme
  • ½ tsp Dried Oregano
  • 4 cups Vegetable or Chicken Broth
  • ¾ 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.
    garlic bulb with the top cut off drizzled with olive oil in a piece of foil
  • Halve the tomatoes and place them on a rimmed baking sheet, cut side up.
    halved fresh tomatoes on a foil lined baking sheet
  • 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.
    halved fresh tomatoes with seasonings on a foil lined baking sheet, ball of foil in the middle
  • Roast everything for 25-30 minutes until the tomatoes are soft and the garlic is caramelized (see notes).
    roasted halved and seasoned tomatoes on a baking sheet with a ball of foil
  • 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.
    diced onions in a pot
  • 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.
    roasted tomatoes, diced onions, and spices in a 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.
    roasted tomatoes, spices, diced onions, and broth in a pot
  • 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.
    immersion blender blending orange liquid in a pot
  • 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.
    orange soup in a pot with freshly grated parmesan cheese on top
  • Ladle the bisque into bowls and top with fresh basil leaves and an extra sprinkle of Parmesan if desired.
    tomato bisque in a bowl topped with freshly grated parmesan cheese

Notes

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. Check out my guide to perfect roasted garlic!

Nutrition

Serving: 1Serving | Calories: 414kcal | Carbohydrates: 24g | Protein: 15g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 1306mg | Potassium: 1066mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4167IU | Vitamin C: 58mg | Calcium: 381mg | Iron: 2mg
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