Tomato Bisque
Emma Walsh
@emmawalshbakes
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
Easy
Let's cook
Roast the tomatoes
Spread the drained tomatoes on a tray with the garlic, a drizzle of oil, salt, and sugar. Roast at 425°F (220°C) for 25 minutes until they caramelise and blacken at the edges.
💡Roasting concentrates the tomatoes and adds sweetness a straight simmer never will.
Soften the onion
Cook the onion in the remaining oil for 8 minutes until soft, then add the tomato paste and cook 2 minutes until it darkens.
Simmer together
Add the roasted tomatoes and garlic with the stock and paprika. Simmer 15 minutes.
Blend thoroughly
Blend until completely smooth — a full two minutes in a jug blender. Undermixed bisque has a grainy texture. Pass through a sieve if you want it truly silky.
Finish off the heat
Stir in the cream and torn basil off the heat, then season. Do not boil after the cream goes in or it can split.
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📝 Tips, swaps, and make-ahead notes
Tinned whole tomatoes are better than fresh here for most of the year, since they are picked ripe. If your soup tastes sharp, a pinch more sugar balances it faster than more cream.
- •Vegan: Coconut cream or a cashew cream in place of the dairy.
- •Grilled cheese: Non-negotiable accompaniment, cut into soldiers for dipping.
- •Make-ahead: Keeps 5 days; freeze before adding the cream and stir it in on reheating.
Nutrition & Safety
Calories
286kcal
Protein
6g
Carbs
26g
Fat
18g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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