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Creamy Roasted Heirloom Tomato Bisque Recipe Easy Homemade Soup with Gruyère Croutons

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A rich and comforting creamy roasted heirloom tomato bisque topped with crispy, cheesy Gruyère croutons. This easy homemade soup celebrates the sweet, smoky flavor of slow-roasted tomatoes with a silky finish.

Ingredients

Scale
  • 3 pounds heirloom tomatoes, assorted colors, ripe
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 medium carrot, peeled and chopped
  • 1 large celery stalk, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 teaspoons fresh thyme, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 cup Gruyère cheese, shredded (about 100 g)
  • 4 slices baguette or rustic bread, cut into cubes
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Wash and halve the heirloom tomatoes. Arrange them cut side up on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and fresh thyme.
  3. Roast the tomatoes in the oven for 35-40 minutes until soft, skins blistered, and juices caramelized.
  4. While tomatoes roast, heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add diced onion, carrot, and celery. Cook for 6-8 minutes until softened and fragrant, stirring occasionally.
  5. Add minced garlic and bay leaf to the pot. Cook for another minute until fragrant but not browned.
  6. Transfer roasted tomatoes with juices to the pot. Scrape any browned bits from the pan into the pot for extra flavor.
  7. Pour in 4 cups vegetable broth. Bring to a gentle simmer over medium heat and cook uncovered for 15 minutes.
  8. Remove bay leaf. Using an immersion blender, puree the soup until silky and smooth. If using a regular blender, blend in batches carefully.
  9. Stir in 1 cup heavy cream. Warm through on low heat without boiling. Adjust salt and pepper to taste.
  10. To make Gruyère croutons, melt 2 tablespoons butter in a skillet over medium heat. Add bread cubes and toast until golden and crisp, about 5 minutes. Toss grated Gruyère cheese over croutons and stir until melted and gooey.
  11. Ladle hot bisque into bowls and garnish generously with Gruyère croutons.

Notes

Roast tomatoes fully until skins blister and juices caramelize for best flavor. Use an immersion blender for smooth texture and to avoid overheating. Make Gruyère croutons fresh before serving to keep them crispy. If bisque is too thick, thin with extra broth or cream. For dairy-free, substitute heavy cream with coconut milk and butter with olive oil, and use dairy-free cheese or omit croutons.

Nutrition

Keywords: heirloom tomato bisque, creamy tomato soup, roasted tomato soup, Gruyère croutons, easy homemade soup, comfort food, seasonal soup

Find it online: https://tempotaste.com/creamy-roasted-heirloom-tomato-bisque-recipe-easy-homemade-soup-with-gruy-e-re-croutons/