Roasted Cherry Tomato Bisque

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 4 servings
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2 1/2 pounds cherry tomatoes

1 tablespoon olive oil 

1 tablespoon light brown sugar 

4 carrots, peeled and chopped 

2 shallots, quartered 

2 cloves garlic, lightly smashed

2 tablespoons dry sherry 

Kosher salt and freshly cracked black pepper 

3 tablespoons unsalted butter 

1/2 teaspoon crushed red pepper, optional

1 tablespoon tomato paste 

1 cup chicken stock 

1/4 cup heavy cream 

Fresh basil leaves, for garnish


  1. Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Combine the tomatoes, olive oil, light brown sugar, carrots, shallots, garlic, dry sherry and some salt and pepper in a mixing bowl and toss to coat. Place the vegetables on the prepared baking sheet and roast until caramelized, 30 to 40 minutes. 
  3. Heat a cast-iron Dutch oven or large pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper if using and the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and chicken stock. Bring to a boil and then lower to a simmer. Let simmer for 15 minutes. 
  4. Using an immersion blender, puree the soup until uniform in texture with a slightly thick consistency. Stir in the heavy cream. For a smoother texture, transfer to a standard blender and puree until smooth. Taste and season if necessary. Serve and garnish with basil leaves and crushed black pepper.