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Roasted Tomato Carrot Bisque Recipe

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4 from 9 reviews

This Roasted Tomato Carrot Bisque is a deliciously creamy and healthy soup that highlights the natural sweetness and intense flavors of oven-roasted vegetables. The combination of caramelized tomatoes, carrots, and bell peppers roasted with herbs and garlic creates a rich base that’s blended smooth with potatoes and chicken broth. You can add a splash of cream for extra silkiness or enjoy it dairy-free. Perfect for cozy dinners or meal prep, this bisque is flavorful, comforting, and visually appealing garnished with fresh basil and halved cherry tomatoes.

Ingredients

For the Roasted Veggies:

  • 3 pints cherry (or grape) tomatoes (mix of red and yellow optional)
  • 12 ounces carrots, roughly chopped (or baby carrots)
  • 1 large bell pepper, cut into large chunks (yellow or orange preferred for color)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 4 teaspoons Italian seasoning
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon sugar
  • ½ teaspoon fresh ground black pepper
  • 6 cloves garlic, unpeeled

For the Soup:

  • 1 tablespoon butter (salted)
  • 1 large (about 8 ounces) sweet onion, roughly chopped
  • ¼ cup tomato paste
  • 6 cups low sodium chicken broth (more if needed)
  • 2 medium-large yellow or Russet potatoes (about 12 ounces), peeled and roughly chopped
  • 1 teaspoon kosher salt

To Finish:

  • Roasted veggies (prepared above)
  • ½ cup fresh basil leaves, tightly packed
  • 2-4 tablespoons cream (optional)
  • Fresh basil leaves, for garnish
  • Small red and/or yellow tomatoes, halved, for garnish

Instructions

  1. Prepare the Roasted Veggies: Preheat your oven to 425 ˚F and line a sheet pan with foil for easy cleanup. Combine the tomatoes, carrots, and bell pepper on the pan, drizzle with olive oil and balsamic vinegar, then sprinkle with Italian seasoning, garlic salt, sugar, and black pepper. Toss well to coat evenly. Place unpeeled garlic cloves on a small foil square, drizzle lightly with olive oil, wrap tightly into a packet, and nestle it among the veggies on the pan.
  2. Roast the Veggies: Place the sheet pan in the oven and roast for 15 minutes. Carefully shake the pan to stir the tomatoes and carrots and flip the bell pepper pieces. Roast for an additional 20-25 minutes until most tomato juices evaporate and veggies are caramelized. Remove from the oven and set aside.
  3. Sauté Onion and Tomato Paste: While veggies roast, heat butter in a large soup or stockpot over medium heat. Add chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Stir in tomato paste and cook 2-3 more minutes to deepen the color and flavor.
  4. Cook Potatoes in Broth: Add chicken broth, chopped potatoes, and kosher salt to the pot. Increase heat to bring to a medium boil. Cover and simmer for 20 minutes or until potatoes are tender and soft.
  5. Blend the Soup: Add the roasted vegetables (squeeze softened garlic from skins) and fresh basil leaves to the pot. Using an immersion blender, blend until very smooth. Alternatively, transfer to a regular blender in batches, using caution with hot liquids (leave the center cap off the lid and cover with a towel to prevent pressure build-up) and blend until smooth.
  6. Finish and Season: Stir in 2-4 tablespoons of cream if desired for extra richness. Taste and add more kosher salt if necessary. If the soup is too thick, thin with additional chicken broth until the desired consistency is reached.
  7. Serve: Ladle soup into bowls and garnish with fresh basil leaves and halved cherry or grape tomatoes. Optionally drizzle with extra cream or a splash of balsamic vinegar. Refrigerate leftovers and consume within 3-4 days or freeze for later enjoyment.

Notes

  • Use foil on the sheet pan to make cleanup easier after roasting.
  • The garlic is roasted within a foil packet to soften and sweeten without burning.
  • Adjust cream addition to your preference or dietary needs.
  • When using a regular blender with hot soup, remove the center lid and cover with a towel to prevent steam buildup and splattering.
  • Leftovers can be refrigerated for 3-4 days or frozen for convenient future meals.
  • Balsamic vinegar adds a nice tang and depth to the roasted veggies; don’t skip it.

Find it online: https://recipesbyliza.com/roasted-tomato-carrot-bisque-recipe/