Creamy Tomato Bisque with Roasted Bell Peppers

We have a family tradition of going tomato picking when they are ripe. The first thing I make with them is this creamy tomato bisque, the definition of comfort food. For maximum flavor, I roast the tomatoes with some bell peppers, which add just the right amount of sweetness and creaminess to balance the tomatoes’ tanginess.

I am a big soup person, and so is the rest of my family, so this dish will not escape our regular menu rotation! One of my favorite ways to unwind after a long day is in our cozy kitchen, with this soup served in a homemade bread bowl and a hearty sandwich on the side. That’s happiness to me.

My secret to the best tomato bisque is roasting the tomatoes and the red bell pepper. It intensifies and adds depth and boldness to the flavors, ensuring the soup maintains its velvety smooth texture. It honestly tastes so exquisite, like it’s from a fancy Italian restaurant. The harmony of flavors makes it irresistible; every spoonful is a satisfying experience of sweet roasted tomatoes, earthy bell peppers, and pungent garlic.

This is a dish that anyone can easily make from scratch! And trust me, once you try this homemade version, you will never go back to canned tomato soup. The best part? This creamy tomato bisque can be easily frozen. I do that all the time, I double the ingredients and cook a big batch of soul-warming soup. I freeze individual portions in Ziplock bags and lay them flat in the fridge so they don’t take up too much space. This way, I always have home-cooked soup readily available.

Why you will love this recipe 

• It is creamy, smooth, and decadent: With lots of cream, roasted tomatoes, and bell peppers, this soup is the perfect comfort food, served with crusty bread, for a simple lunch or light dinner.  
• So easy to make: With just a few veggies, some seasoning, cream, and broth, this is a homemade meal I can make in about an hour that everyone loves. 
• Goes with anything: I love to serve this soup with any sandwich for a hearty meal. My kids love these strawberry bacon grilled cheese sandwiches. The sweetness of the strawberries brings out the soup’s savory flavors.
• Inexpensive dish: I can make this whole pot of soup to feed six for less than 15 bucks! Or make extra and freeze some for lunch and snacks.

What you will need

• Vegetables: I use a whole pound of organic cherry tomatoes from my farmers’ market. I also get organic red bell pepper for extra flavor. The ripe peppers, when roasted, have a subtle sweetness that balances the tomatoes’ acidity. Organic diced celery is another addition I like to use for a woody, earthy flavor. Another veggie that goes into this is crushed tomatoes, which adds a concentrated, robust tomato taste and thick consistency.
• Aromatics: Minced garlic adds a savory, bold flavor and aroma, building a robust base for the soup and pairing well with the yellow onions, which counteract the acidity. 
• Liquid ingredients: Extra virgin olive oil is a light, mild-flavored way to roast the veggies and sauté the aromatics. I use low-sodium vegetable broth so I can control the amount of salt in the soup. I also like to use organic broth because it has fewer additives. The heavy cream should be at least 36% milk fat for a thick texture and smooth, rich flavor. 
• Flavorings: I add about a teaspoon of white granulated sugar for extra sweetness, along with kosher salt and coarse-ground black pepper to taste. I use a pinch of red pepper flakes to give it just a tiny bit of heat. 
• Herbs: Paprika adds a subtle smoky flavor and slightly deepens the red color, while basil adds a sweet, herby touch with aromatic notes. 

How to make 

Preheat the oven: First, I preheat the oven to 400 degrees F and place a sheet of aluminum foil on a large baking sheet. 

Season the veggies: Then, I mix two tablespoons of olive oil with the cherry tomatoes, sliced red bell peppers, salt, and black pepper until combined.

Roast: I place them in a single layer on the baking sheet to roast for 20 to 30 minutes. 

Sauté the onions: Meanwhile, I heat two tablespoons of olive oil in a Dutch oven over medium heat until hot. Then, I cook the celery and onion with salt, black pepper, red pepper flakes, basil, and paprika until the onions are translucent. This takes about five minutes. After that, I add the garlic and stir for 30 seconds.

Cook the soup: Then, I mix in the roasted peppers and tomatoes, crushed tomatoes, broth, and sugar. Now, I lower the heat to a simmer and let it cook for 30 to 40 minutes, or until everything is tender. 

Blend: Finally, I blend it perfectly smooth with an immersion blender.

Add cream: Then I add a little soup to the cream to warm it, and then add it to the rest of the soup.

Serve: I garnish the soup with fresh basil leaves, drizzle a little cream over it, and serve it.

Expert tip

Sautéing the aromatics

I would not skip this step any more than I would skip roasting the veggies. When there are only a few ingredients in the recipe, they should be of the highest quality and treated with care. Get the best vegetables (organic) and make sure they are ripe and roasted, and the aromatics are sautéed. This brings out the oils and compounds, making them sweeter, mellows out their harsh pungency, and helps make them softer.  

More tips to consider:

• Use several kinds of tomatoes to give your soup an exceptional taste. I like to use both cherry and grape tomatoes, along with a few heirloom varieties. 
• Roast everything. Garlic, onions, tomatoes, peppers; everything tastes better when it is roasted. 
• No immersion blender? Use a regular one. Just make sure it is heat-resistant.
• For richer soup, use butter instead of olive oil. 
• I highly recommend using canned San Marzano tomatoes for crushed tomatoes. They have the richest, most deliciously sweet flesh of any tomato. 

Recipe variations and add-ins:

• Add meat: To make this soup a more filling meal without adding another dish, chop up some grilled chicken, turkey, or ham. It tastes fantastic in this soup. 
• Use beans or mushrooms instead: Instead of meat, try lentils, pinto beans, or chopped mushrooms for extra protein. 
• More veggies: Other veggies I like to add include carrots, sweet potatoes, and pumpkin.
• Top it with cheese: Any cheese goes great in this soup, but I really love it with freshly shredded parmesan. 
• Make it addictive: For a triple dose of bacon, cheddar, and my ranch seasoning mix. 
• More herbs and spices: I like to add bay leaves, oregano, thyme, rosemary, and sage sometimes.  

Serving suggestions:

I insist on serving grilled cheese sandwiches with this soup. I love to dip them in the tomato bisque because the flavors complement each other so well. These two have gone together since the Great Depression, when it was popularized as a cheap, nutritious meal. One of my favorite grilled cheeses is this Monte Cristo grilled cheese sandwich filled with ham, bacon, runny eggs, cranberry jam, and two kinds of cheese. 

Another way to enjoy this soup is with my homemade breadsticks, which are easy to make and full of flavor. It only takes one of these and a bowl of soup to fill up even the hungriest man (or woman). For something a little different, I toss a bunch of flavored croutons on top right before serving. The guests can still dip a sandwich or bread, but the croutons are still there for crunchiness. I also like to serve salad on the side, just in case someone I am serving is on a carb-smart diet.  

How to store leftovers:

• Refrigerate: I store my leftover soup in the fridge for up to four days in a glass jar or another sealed container.  
• Freezing: To keep it longer, I scoop it into quart freezer bags, and it can be frozen for up to six months. I lay the bags flat, and they take up almost no room. 
• Defrost: The night before serving this soup, I thaw it out in the fridge.
• Reheating: To reheat, I place it in a saucepan and let it simmer for a few minutes on medium-low. 

Frequently asked questions

More delicious soups: