Read even more about this award-winning bisque here.

Roasted Tomato Bisque

Roasted Tomato and Basil Bisque

Created by Beth Basler, winner of the BuzzAround Garden Harvest Recipe Contest. Recipe prepared by Rosa Prezioso-Galeno of Rosa’s Food Shoppe in Easton.


  • 4 lbs. ripe tomatoes cut into quarters. If using large beefsteak tomatoes cut them into eighths. (two 28 oz. cans of crushed tomatoes can be substituted)
  • 6 cloves garlic skins left on
  • 2 to 3 tablespoons good quality olive oil divided
  • Salt and pepper to taste
  • 4 carrots peeled, optional soaked overnight in water with a little lemon juice and salt, optional
  • 2 yellow onions peeled and chopped
  • 4 celery stalks chopped
  • 2x 32 oz chicken stock unsalted (vegetable stock can be substituted)
  • 10 to 12 fresh basil leaves
  • Freshly grated Parmigiano-Reggiano cheese
  • Croutons


  • Preheat oven to 400 degrees.
  • In a shallow roasting pan, lay the tomato slices on their sides. Add the garlic cloves to the pan in random places. Generously drizzle everything with olive oil and season with salt and pepper. Roast for 25 minutes. (This step can be skipped if using canned tomatoes.)
  • In another shallow roasting pan, drizzle carrots with olive oil. Season with salt and pepper and roast for 40 minutes until tender and browned.
  • In a medium stock pot or Dutch oven, pour in just enough olive oil to thinly cover the bottom of the pot. Warm the oil over medium heat, being careful not to allow it to smoke. Add the onions and celery and saute for 15 to 20 minutes, until everything is softened and translucent.
  • Next, “everybody in the pot!” as Beth likes to say—add the tomatoes, carrots, and basil. Pour in half of the stock and stir. Simmer over medium heat for 2 to 3 minutes, until all the ingredients are warmed. Use an immersion blender in the soup and puree all ingredients to your desired chunkiness. (If a chunkier soup is preferred, puree for less time to leave larger pieces intact.)
  • Add remaining stock in one cup increments to achieve your desired soup consistency and simmer for 20 minutes over medium-low heat to allow the flavors to meld together. Add salt and pepper to taste, serve hot.
  • Serves 8 generously.


Rosa Galeno Foods
83 Eastman Street
South Easton, MA 02375
(508) 400-6645

Read even more about this award-winning bisque here.