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Roasted Tomato Bisque Recipe

Roasted Tomato Bisque

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on May 18, 2013

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    What a nice healthy soup. I work from home and have been desperate to find new healthy meals for lunch. The only thing I changes was I used 1/2 and 1/2 instead of heavy cream to cut fat and calories. I served this with a slice if whole wheat bread with butter, garlic powder and some shredded sharp cheddar cheese and broiled in the oven. I will make sure I have the ingredients on hand so I can make often

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  • on March 28, 2013

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    I have loved tomatoes but hated tomato soup my entire life. I followed this recipe exactly and it was FANTASTIC. Served it with the onion sandwich and my husband and I were in heaven.

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  • on March 24, 2013

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    Followed the recipe to the T but do not use that much crushed red pepper it was way to spicy. Next time I will leave it out completly.

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  • on February 14, 2013

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    Very tasty and very easy to prepare. 2 things I will do differently next time: I will add several cloves of garlic to the roasted vegetable mix, still using the minced garlic. We love garlic. Also I will cut the crushed red pepper in half, since I tend to use a lot of cracked black pepper when I cook.

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  • on November 10, 2012

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    This soup is amazing. Very simple. All the ingredients work, it is well balanced and incredibly rich. I served it with grilled cheese and the family was thrilled. I will definitely make this again and probably a double batch. Do not forget to add the sherry, it add a nice flavor.

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  • on October 29, 2012

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    Very good and easy recipe. There are a few step involved but well worth it. I tweaked the recipe using ingredients I had on hand vs. going to the store. I used 1% milk as a substitution for heavy cream, dry white wine for sherry, no truffle oil and last but not least fire roasted whole tomatoes. It turned out great! It is a very forgiving recipe, easy to manipulate to your tastes. I would like a bit more of a kick next time. I plan to add hot sauce or spicy V-8 next time.

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  • on October 13, 2012

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    This is an excellent recipe. My husband roasted two red peppers to add to the recipe. It was awesome. We made a few croutons with truffle oil from some baguette bread and spices, excellent! A definite keeper.

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  • on September 01, 2012

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    This is a great recipe. I've tried other roasted tomato soup recipes, but this one is right on the money. Made it with canned tomatoes in spring, and fresh garden tomatoes now--- it is spectacular. My daughter asks me to make it over and over again. Great thing is--- it's easy and delicious enough that I don't mind.

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  • on June 27, 2012

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    I usually don't comment but with my busy schedule as a physician, I made this recipe and ate it for one week at work which is unusual. It was just so tasty and never got tired of it. A medical student soon to be a resident kept smelling my lunch and asked me for the recipe. Was very willing to share!!!!

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  • on June 13, 2012

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    LOVED IT!!! It makes more than 4 servings. I reserved the liquid from the whole tomatoes and used every drop instead of the chicken broth. I added 1/4 cup of fresh torn basil before blending and I added 1/2 cup of half & half instead of heavy cream. I did use 1/2 cup of broth at the end to loosen it up. This is a KEEPER!!

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