Let me tell you—this tomato basil bisque is comfort in a bowl. We’re talking slow-roasted tomatoes, caramelized garlic, and sweet onions spun into a velvety soup that wraps you up like a warm hug. And those garlic croutons? Like little golden crown jewels. Whether it’s a cozy Sunday supper or you’re just craving something warm and real after a long day—this one’s for you.
Why You’ll Love This Recipe
This soup came straight from my “what can I make tonight” file. It all started with a tray of late-summer tomatoes that needed love. The result? A cozy bisque that somehow feels both rustic and fancy. And the garlic croutons were born because… why should salad have all the fun?
- Cozy & comforting—Feels like a warm hug in a bowl.
- Easy to make ahead—Roast the veggies a day early, then blend and heat when ready.
- Family-friendly—My kids love it, especially with the crunchy croutons on top.
- Customizable—Make it dairy-free or gluten-free with a few easy swaps.
- Perfect for entertaining—Serve in mugs or bowls with a swirl of cream and sprig of basil for full cozy-chic vibes.
Ingredients Breakdown
Essentials
- 2 lbs (900 g) ripe tomatoes, halved or quartered
- 1 large onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, balances acidity)
- 1 teaspoon dried oregano or thyme
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk)
- 1/4 cup fresh basil leaves, torn + extra for garnish
- Salt and pepper to taste
- Pinch of chili flakes (optional)
- 2 cups bread cubes (day-old or stale preferred)
- 2 tablespoons olive oil (for croutons)
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 2 tablespoons parmesan or nutritional yeast (optional)
Pro Tips
- If your tomatoes are out of season, add a handful of cherry tomatoes for sweetness.
- Use a mix of herbs—thyme, basil, or even rosemary for added depth.
- For a richer flavor, roast at 450°F for the last 5–10 minutes.
- Use gluten-free bread for croutons if needed.
- For a vegan bisque, substitute the cream with cashew cream or full-fat coconut milk.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). On a large baking sheet, toss tomatoes, onion, and garlic with 2 tablespoons olive oil, tomato paste, sugar (if using), dried herbs, salt, and pepper.
- Roast for 25–30 minutes until tomatoes are blistered and onions are golden and caramelized. Garlic should be soft and fragrant.
- Transfer everything into a large pot. Add the broth and bring to a gentle simmer for 10–15 minutes to let the flavors meld.
- Stir in fresh torn basil and simmer another 2 minutes. Add chili flakes if you’re going for a little heat.
- Blend your soup until velvety smooth using an immersion blender. (Or transfer carefully in batches to a stand blender.)
- Stir in cream or coconut milk. Gently warm through, then taste and adjust seasoning. Splash in more broth if you like it thinner.
- Meanwhile, lower oven temp to 350°F (175°C). Toss bread cubes with olive oil, minced garlic, salt, and parmesan/nutritional yeast. Spread on a small sheet tray and bake 8–12 minutes, tossing halfway, until crisp and golden.
- Ladle soup into bowls, top with croutons, fresh basil, and optional drizzle of olive oil or basil oil. Serve hot and happy.
Chef’s Tips and Tricks
- Make a double batch and freeze half—your future self will thank you.
- Blend extra basil into olive oil for a gorgeous drizzle.
- Let your blender run an extra 30 seconds for that ultra-silky texture.
- Croutons getting soft? Pop them back in the oven for 2 minutes to re-crisp.
- A splash of balsamic vinegar can add depth if your tomatoes were a little underwhelming.
Recipe Variations and Serving Suggestions
- Vegan version: Use cashew cream or full-fat coconut milk instead of heavy cream.
- Gluten-free: Swap bread for gluten-free or skip the croutons and top with toasted seeds.
- Spicy twist: Add a dash of hot sauce or a sliced red chili to the roasting tray.
- Serving idea: Top with a dollop of ricotta or swirl of pesto for extra luxe.
- Make it a meal: Serve with grilled cheese or a leafy arugula salad with lemon vinaigrette.
FAQs
Can I use canned tomatoes instead of fresh?
Yes! Use high-quality whole peeled tomatoes (about two 14-ounce cans). Roast them right on the tray with onions and garlic just like fresh ones.
How long does it keep?
Store refrigerated in an airtight container for up to 5 days. Reheat gently over the stove or microwave.
Can I freeze this bisque?
Completely! Let it cool, then transfer to a freezer-safe container. Freeze up to 3 months. Just thaw and blend again before serving if texture changes.
Do I have to peel the tomatoes?
Nope! Roasting softens the skins, and once it’s blended, you won’t even notice. That’s one less step to worry about!
Recipe Card
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 2 lbs ripe tomatoes, halved or quartered
- 1 large onion, chopped
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp sugar (optional)
- 1 tsp dried oregano or thyme
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1/4 cup fresh basil leaves, torn
- Salt & pepper to taste
- Pinch of chili flakes (optional)
- 2 cups bread cubes
- 2 tbsp olive oil (for croutons)
- 2 garlic cloves, minced
- 1/2 tsp salt
- 2 tbsp parmesan or nutritional yeast (optional)
Instructions:
- Preheat oven to 425°F. Toss tomatoes, onion, and garlic with olive oil, tomato paste, sugar, herbs, salt, and pepper. Roast 25–30 minutes.
- Transfer roasted mix to pot, add broth, and simmer 10–15 min. Stir in basil and simmer 2 more mins.
- Blend until smooth. Stir in cream. Taste and adjust seasoning.
- Lower oven to 350°F. Toss bread cubes with oil, garlic, salt, and cheese. Bake 8–12 mins until crispy.
- Serve bisque hot, topped with croutons and fresh basil.
Nutrition: ~250–300 calories per serving
Craving cozy vibes? Let me know if you made this bisque! Leave a comment below, post your creation on Instagram and tag me @thekitchensaid, or send it to a friend who needs a little soup love today. Sharing good food is kind of my favorite thing ever. 💛
