Roasted Tomato Bisque

A couple years ago I discovered this recipe that totally change how I look at bisque. Bisque is a type of rich, thick, creamy soup which has been pureed so that it has an even texture. Traditionally, bisque includes seafood, wine and cream, along with a mixture of spices. “Cream”…did you hear that? Not a happy word for someone who tries to incorporate healthy choices in their diet! I now can prepare a dairy free bisque that is rich, thick and creamy! Read on…

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I have a bowl of tomatoes that are perfectly ripe and are crying to be used! Thanks to John and Kim for their generosity by planting a neighborhood garden! I have been a grateful recipient, since I have been unable to garden while we are living in our temporary housing.

Wash and core 6-8 medium tomatoes. Place in baking dish along with 2 peeled potatoes, (cut into chunks) 2 cloves garlic, 1/2 onion and drizzle with olive oil, salt and freshly ground pepper.


Place in 350 oven and roast for 45 minutes. Remove from heat and cool 10-15 minutes. Chop 2 basil leaves and fresh thyme leaves and add to mixture.


Add mixture to VitaMix (blender) along with 1 cup homemade chicken stock. Be careful when you puree a hot mixture in your blender as it expands when blended. Puree in small amounts. I have also used an immersion blender which works quite well also.




This is a rich full flavored soup. No one will believe it isn’t loaded with cream. The potatoes are the trick! They add the thickness without giving a potato flavor! I have also used this concept when I make butternut squash soup. Check back later for that recipe, fall is just around the corner!

Roasted Tomato Bisque

6-8 medium tomatoes, cored and halved
2 medium potatoes, peeled and cut into chunks
1/2 onion, cut in chunks
2 cloves garlic (whole)
3 T. olive oil
Salt & pepper
2 basil leaves
1/4 t. fresh thyme leaves
1 c. chicken stock

Place first 6 ingredients in baking dish. Roast in 350 oven for 45 minutes. Remove from oven, add herbs and let sit for 10-15 minutes. Place in blender along with chicken stock and puree. You can garnish with fresh basil leaves, dollop of sour cream and homemade croutons.

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9 Responses to Roasted Tomato Bisque

  1. Looks amazing and so much healthier than the creamy alternative. Way to go.

    Lots of yummy love,
    Alex aka Ma What’s For Dinner

  2. Karen says:

    Oh, this looks so rich and delicious! I never would have guessed there was no cream in it!

  3. It absolutely looks creamy and delicious. I love how easy it is too.

  4. Yes, yes!!! I love soups and this winter have gone nuts with baking vegies this way to turn into Bisque. Plenty of ripe tomatoes are the key.

  5. Kate says:

    This looks great and what a wonderful idea to use potatoes. I will give this a try! And, thank you for visiting my blog today. I enjoyed touring yours!

  6. Janice says:

    Made the tomato bisque today using fresh tomatoes from my garden. Wonderful!!!
    Instead of the potato I used sweet potatoes since I had them in my pantry. Love,love,love your website. Telling all my cooking friends about

  7. Gayla says:

    Made the tomato bisque yesterday with the abundance of tomatoes needing to be used from the garden… and fresh herbs from my neighbor’s garden. This was soooo good. I made a triple recipe and froze the rest in freezer bags. Not sure if it will work but at least I won’t feel guilty about tomatoes rotting in the garden!

  8. Adryon says:

    LOVE the idea of using potatoes instead of cream. I’m going to have to try that!

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