This tomato bisque recipe is the best for a cold fall or winter day. Whether it’s paired with a grilled cheese or anything else, this soup is bound to be a star dish. This is a fantastic recipe to use with fresh tomatoes from your garden or from the store as well. Not only is this delicious, but being able to use fresh local produce also makes this dish 10x better, not to mention, guilt free as well.
My friend Noa and I first tried this recipe after we got an immersion blender. We found a recipe on allrecipes.com and adapted it by added our own touch/flavor to the soup. This soup is the perfect dish to eat on a cool fall or cold stormy day. We recommend trying this soup with a homemade grilled cheese, some sourdough bread, with a veggie stir fry, or anything else your heart desires!
- 3 pounds fresh tomatoes
- ½ stick of butter
- ¼ cup olive oil
- ½ onion (diced)
- 4 cloves garlic
- 10 leaves of fresh basil (1 tablespoon dried) (fresh is recommended)
- 1 teaspoon of thyme
- ¾ cup chicken or veggie stock
- Salt and pepper to taste
- 1 cup heavy whipping cream
- Cut tomatoes in quarters and in the oven at 400ºF with 2 crushed garlic cloves for 20 minutes or until the skin bursts
- Remove the skin from the roasted tomatoes
- Heat butter and olive oil on medium-high in a large pot
- Dice the onion and add to the pot along with garlic cloves. Cook until golden brown
- Add in peeled tomatoes, basil, thyme, salt and pepper and cook for 5 minutes
- After 5 minutes add in stock
- Bring soup to a boil
- Use either an immersion blender or a conventual blender, blend the soup until smooth consistency
- With the soup in the large pot, reduce the heat to a simmer and slowly add in the cream while whisking the soup
Adding your own touch is one of the best parts of cooking, so feel free to make adjustments as you see fit. Let us know what you’ve done differently and what you think about our recipe down below!