roasted tomato bisque
Tomato girl winter?
Happy New Year, everyone! Of course, on day 1 it’s pretty hard to predict what 2026 will look like (kinda like trying to call the MLB playoffs in March, like pundents just love to do) but I’m not mad about starting afresh with a cozy soup to contrast our 40 degree mornings.
I’m kicking off the day at work, followed by a big bowl of Roasted Tomato Bisque for lunch and a slab of bread as big as my head. Tomatoes are not a winter spectacle, but tomato soup can be adapted for any season thanks to the universal flavors of onion and garlic and a little help from a can of crushed tomatoes, which are a steadfast pantry staple for many no matter the month.
Much like my Butternut Squash Apple Bisque from the fall, the magic of this soup happens in the oven. So, it’s mostly hands off so you can tool around doing other shit while the tempting aromas float around your house.
I love this soup, and I love how it’s the first recipe I’m giving to you this new year. A solid start, I’d say.
Later, ‘Mater
I used a mix of Roma tomatoes and cherry tomatoes for this soup. I recommend you grab similar varieties: beefsteak usually isn’t flavorful enough, but types like tomatoes on the vine or grape tomatoes are apt substitutes.
Find a 9 x 13 inch baking dish, or a similarly-sized oven safe pan or skillet. Toss your tomatoes with a quartered onion, garlic cloves – just peel them, no need to mince! – and lots of extra virgin olive oil, salt, and pepper. Good quality olive oil goes a long way here to flavor your finished soup.
Roast at 425 for 20-25 minutes. The tomatoes should be deeply blistered and borderline liquified when nudged with a spoon. The onions and garlic should be soft.
Carefully transfer the contents of the pan into a food processor or high-speed blender. I also poured in most of the juices, but not all, merely because my processor wasn’t quite big enough to fit it without risking spillage.
Pulse the mixture in spurts until everything is pureed and smooth. Again, do this slowly, or else you’ll end up like me with juices trickling down your food processor and onto the floor. Real cute.
Now, snag your soup pot or Dutch oven and pour in some broth and a can of crushed tomatoes. Warm over medium heat. Balance a fine mesh sieve over the pot and, in batches, pour in your puree. You do not have to do this part but removing the solids ensures a very creamy, silky soup. I find that I have to shake the strainer from side to side in order to extract all of the juices while separating the seeds and fiber.
Finish your soup with a hit of heavy cream, or full-fat coconut milk of you’re going the dairy-free route. Taste for salt and pepper and ass as needed.
I ate this soup with grilled cheese, made on soft French bread from Publix. Mmm. A hunk of a crusty loaf and a side salad are perfect accompaniments, or you can make croutons if that’s more your style. Grilled cheese croutons? That’s a fun idea.
Leftovers? This soup freezes wonderfully. Transfer cooled soup into ziptop bags and pop in the freezer for up to 3 months. When you’re in need of emergency comfort, dump the frozen soup into a saucepot and warm gently until heated through.
Hope you had a safe and fun New Years, or a boring one, so long as it suited your soul in some way.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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roasted tomato bisque
Ingredients
- 1 lb cherry tomatoes
- 1 lb Roma tomatoes, quartered
- 1 yellow onion, quartered
- 6 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 15 oz can crushed tomatoes
- 1-2 cups vegetable broth
- 1/2 cup heavy whipping cream
- fresh basil, crusty bread or grilled cheese, for serving
Instructions
- Preheat oven to 425 degrees.
- In a large baking dish or oven-safe skillet, toss together the tomatoes, onion, garlic, olive oil, and a big pinch each of salt and pepper. Roast 20-25 minutes until the tomatoes are very soft and, well, disintegrating.
- Transfer the tomato mixture carefully to a food processor or high-speed blender. Pulse until smooth.
- Heat the crushed tomatoes and broth in a large soup pot or Dutch oven over medium-low. Pour the pureed tomato mixture through a fine-mesh sieve into the pot. You don't have to do this but removing the solids makes for a very smooth, creamy soup. Stir in the heavy cream. Taste and adjust salt and pepper as needed.
- Divide into bowls and serve with fresh basil, bread, or grilled cheese.
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