(Easy & Fast) Tomato Bisque Soup (with Fresh Tomatoes)

Roasted tomatoes, oregano, and thyme pulsed with a few other simple ingredients for an irresistible tomato soup!


Servings: 3-4

  • 10 Roma Tomatoes, halved
  • 1 Garlic Head
  • 1 White Onion, chopped into large pieces
  • 5 Sprigs of Fresh Thyme
  • 1/4 cup Fresh Oregano Leaves
  • 1/4 cup Heavy Cream
  • 2 tbsp. 100% Extra Virgin Olive Oil
  • 2-3 cups Vegetable Stock
  • 3/4 tsp. Black Pepper
  • 3/4 tsp. Salt
  • Fresh Basil, for serving


  1. Preheat oven to 450F.
  2. Chop the very top of the whole garlic head off to expose the garlic cloves.
  3. In a large baking pan, add the halved Roma tomatoes, fresh thyme, chopped onion, garlic head, and fresh oregano. Season with the salt and black pepper, then drizzle with the olive oil.
  4. Roast for 25 minutes.
  5. Remove the roasted garlic from the pan to cool.
  6. Carefully transfer the rest of the mixture to a high speed blender or food processor, then add the vegetable stock and heavy cream. Blend until smooth, about 1 minute.
  7. Squeeze the garlic bulbs out of the outer skin into the blender. Pulse until smooth.
  8. Pour back into a pot to heat up until ready to serve. Season with salt and black pepper to taste.
  9. To serve, garnish with a small drizzle of heavy cream and olive oil, along with a fresh basil leaf. Enjoy warm with grilled cheese!