Homemade Tomato Bisque

Classic, homemade tomato bisque should be a hearty, stick to your ribs type of meal. Something with substance and rich flavor and certianly not out of a can. Suitable for dipping grilled cheese sandwiches or to supplement a leafy green salad.

 

Roasting the tomatoes is where this homemade soup gets most of its flavor. From there you can pick and choose other ingredients and the volumes based on personal preference or what happens so often at my own home… what is on hand. The odds and ends in the vegetable crisper or nubs of cheese just waiting for a recipe that needs just a bit.

Ingredients for Tomato Bisque

As long as you have the essential ingredient of tomatoes, the rest of this recipe is more of a suggestion.

• Tomatoes- the base of the soup, there is no substitute. Roma tomatoes, sometimes called plum, are the perfect fit. They have a lower water content giving them concentrated tomato flavor. Learn how to roast roma tomatoes. You can also use canned tomatoes, San Marzano is the usual pick of chefs who don’t feel like roasting their own.
• Yellow onion- White onion can also be used. Red is fine, but gives the soup an odd tint, so I do not recommend it.
• Fresh garlic cloves– Fresh is best and in this case, the only way to go. Pre-minced, jarred stuff will just burn whole roasting, but whole cloves caramelize giving a sweet garlicky taste.
• Carrots- Carrots is a common ingredient added to acidic tomato-based sauces because the sugars balance it out, not to mention strengthen the color.
• Flat parsley– Use flat leaf, sometimes labeled Italian parsley, not curly. Try to get the leaves, but if some of the stems get in there, it’s fine! Stems can be chopped into salads, blending into pesto or used for anything that calls for parsley flavor, and in this case, will be blended right into the sauce.
• Olive oil- Since the oil is for roasting, it does not need to be the high octane first press, just go with your run-of-the-mill cooking olive oil or another neutral oil
• Coarse sea salt- I do like coarse salt for this recipe because of the mild salty flavor and the way it enhances all of the other ingredients.
• Black pepper– Some folks are sensitive to pepper in soup, either omit it and add it in the end or use ground white pepper.
• Baking Soda– Excuse me? What? I wrote a whole section- see it below.
• Italian seasoning– A dry mix with classic Italian flavors, make your own or use store-bought. The liquids will reconstitute the dried herbs bringing back their flavor.
• Low sodium vegetable broth– I almost exclusively use low sodium broths so I can better control the salt content. Chicken broth can also be used, but since this dish is naturally vegetarian, I opted for the veggie broth too. You’ll get even more delicious juices from the roasting pan and tomatoes.
• Fresh Basil– Is there anything better suited to pair with tomato than fresh basil? To get the most impact, use it fresh at the end to brighten.
• Heavy cream– Just a small pour adds loads of creamy texture and flavor to this hearty soup. Old school soup recipes would have you simmer with a parmesan cheese rind, but these days even finding a rind suitable for simmering is a challenge so cream fits the bill. Freshly grated parmesan cheese can also be used, but make sure it is freshly shredded, not shaker cheese, which will not melt and stay grainy. Half and half can also be used.

How Do I Make Tomato Bisque?

There are three steps in making this homemade tomato soup: roasting, blending and simmering. The good news is that it is very freezer friendly and great for meal prep, so make a double or even triple batch.

1. Preheat the oven and trim the woody stem off the tomatoes and then quarter. Using your fingers, gently press out the pulpy seed sections. Do not worry about getting it all, just the majority. The tomatoes get blended so any leftovers will be pulverized.
2. Toss the tomatoes, onion, carrots, garlic, parsley, olive oil, sea salt, pepper and Italian seasoning in a large mixing bowl, coating well. Spread the mixture into a single layer on a large, rimmed baking sheet. It is important to use a baking sheet larger than what you think you need so they all have enough space for heat to circulate around. If they are crowded or stacked, it will take longer to develop depth of flavor. See note below on how to skip roasting.
3. Roast the veggies, turning once halfway through cooking to get the other sides evenly browned.

5. Transfer everything in the rimmed baking sheet, veggies and all of the remaining liquids, to a large Dutch oven or pot. Add the broth and fresh basil and using an immersion blender to smooth out the soup. It might still be textured. I like mine to still have some chunks.

6. Simmer, stirring occasionally until it has reduced slightly and flavors marry, approximately 30 minutes. Stir in the cream right before serving. Leave on low heat or else the cream runs the risk of separating.
7. Ladle into bowls and top with your favorite toppings.

Why Add Baking Soda to Tomato Soup?

Baking soda is generally seen in baking, but can also be used in savory dishes to help balance the pH and help neutralize acidic foods. This not only goes for tomato soup, but many other tomato based dishes like spaghetti, marinara sauce or even ketchup and fra diavolo. It is, of course optional, but will reduce the harsh tartness of tomatoes when used in small doses. Why?

Baking soda is alkaline and thus adding it can help the acidity disappear and let the sweetness shine through. You’ll be increasing the pH, which also prevents curdling when adding diary and helps the vegetables cell structures break down for a smoother soup. All around, it is a win!

Best Toppings for Tomato Soup

I’m a big fan of customizing each bowl or at least giving options, even if it is just hubby and myself. Here are our favorite add-ins.

Storage & Freezing

Soups are excellent for leftovers or freezing, but please be mindful that any chilled soup tends to lose a little potency and should be reseasoned after being reheated.

Store leftovers in the refrigerator in an airtight container for up to a week. To freeze, allow the soup to cool fully, then place in an airtight container or even plastic bag and allow for a little room for air and expansion.

More Easy Soup Recipes

Soup recipes are for all seasons! Here are a few more of our favorites.