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Roasted Tomato Bisque with Parmesan Crisps

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 34 pounds ROASTED garden-fresh tomatoes that have skins and seeds removed ahead from running through a tomato ‘mill’.
  • 56 large garlic cloves, peeled and minced
  • 4 Tbsp. extra-virgin olive oil + 2 Tbsp. good quality butter
  • 1 tsp. freshly-cracked sea salt
  • 1 tsp. freshly-cracked black pepper
  • 1 medium onion, diced
  • 6 Tbsp. garden-fresh basil, freshly diced
  • 1 tsp. oregano freshly, minced or dried
  • 2 tsp. sugar

At the time of serving the soup add

  • 2 cups chicken stock (if necessary for your taste preferences), which we don’t use because we like a thicker “pure-tomatoes-only” soup.
  • 1/2 cup heavy cream
  • more freshly diced basil
  • some garlic salt (if desired)

For The Parmesan Crisps

  • A nice-sized chunk of Parmesan (or Manchego) cheese, about 8 oz., cut up into 1″ cubes
  • Cooking spray


For The Soup

  1. For a roasted flavor, slice tomatoes in half, place on a baking sheet that has been drizzled with olive oil or sprayed with cooking spray.
  2. Sprinkle some peeled and minced garlic cloves all over the tomatoes (about 3 – 4 cloves).
  3. Sprinkle with salt and pepper.
  4. Broil in the oven for about 15 – 30 minutes until edges of the tomatoes begin to char.
  5. Remove and allow to cool in order to remove skins and seeds (use a food mill to make this process easier)
  6. In a big heavy soup pot, pour in the olive oil and butter on the stove heat set on medium-low.
  7. Add onions and saute’ until soft, about 5 minutes.
  8. Add minced garlic and saute’ for another minute or two, and do not burn.
  9. Add tomatoes/tomato puree into the pot.
  10. Add the basil, oregano, sugar, salt and pepper, and chicken broth (if preferred) and stir in well.
  11. Cook on medium to a low boil (with a sheet pan underneath the pot to prevent burning), for about 30 – 45 minutes.
  12. Taste and add whatever you prefer.
  13. If you want a smoother texture, insert an immersion blender to puree the soup to your desired consistency; we like ours more chunky.

Either can/jar/freeze the tomato soup at this point or

  1. Add the cream and heat up the soup if you prefer cream of tomato soup and serve immediately.
  2. NOTE: Do not freeze or can soup with the cream in it, but rather add the cream at the time of heating and serving.

When serving after the tomatoes have been canned/jarred

  1. Heat 1 or 2 jars of the tomatoes in a medium size pan on a medium-heat stovetop.
  2. Add any chicken stock if you feel it is necessary.
  3. Add more freshly chopped basil and some garlic salt if you like.
  4. Add the cream if you like.
  5. Gently warm, keeping a close watch so that the bottom of the pan does not burn.
  6. Ladle the soup into bowls and serve with parmesan crisps either on the side or resting on the side of the bowl for a pretty garnish.

For The Parmesan Crisps

  1. Spray a large baking sheet with cooking spray.
  2. Place cheese cubes on baking sheet spaced about 4 inches apart so they can melt evenly without touching each other.
  3. Place the baking sheet on the bottom rack of the oven to prevent burning the cheese.
  4. Bake on 400 F degrees for 10 – 15 minutes to melt and then turn the oven on “Broil” and continue for 5 – 10 more minutes, keeping a VERY CLOSE EYE on the crisps so that they do not burn.
  5. A beautiful golden brown is the goal for the crisps.
  6. Remove from the oven and with a sharp, flat spatula, carefully scrape each crisps off in one piece.
  7. Serve warm if possible.


  • Do not freeze or can soup with the cream in it, but rather add the cream at the time of heating and serving.
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