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


This (Easy & Fast) Tomato Bisque Soup (with Fresh Tomatoes) has incredible flavor with its roasted tomatoes, oregano, and thyme that have been pulsed with a few other simple ingredients for an irresistible tomato soup!

How to make a healthy tomato bisque soup:

  1. Roast the tomatoes, herbs, onions, and garlic.
  2. Blend with vegetable stock and heavy cream.
  3. Season to taste and enjoy warm!

How to make the BEST grilled cheese:

  • Slice four pieces of sourdough or whole grain bread. Makes two grilled cheeses.
  • Place both pieces of bread in a large skillet over medium heat.
  • Drizzle each with olive oil, then flip over.
  • Add a layer of your favorite melting cheese over both slices of bread, then top with the remaining bread slices.
  • Drizzle the top of those bread pieces with olive oil.
  • After a few minutes, flip the sandwiches to cook until each side is golden brown and crispy. Enjoy warm!

What is the difference between tomato soup and tomato bisque soup?

Great question! Tomato soup is often made with just vegetable stock or chicken broth for a more liquid-y soup. Tomato bisque has the the addition of cream or whole, using less broth, to make a thicker and creamier soup.



Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

(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!

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