Roasted Yellow Tomato Bisque

This Roasted Yellow Tomato Bisque is a luxurious, creamy soup that combines the sweetness of roasted yellow tomatoes with the aromatic depth of basil-infused extra virgin olive oil. Unlike traditional red tomato soups, this version uses yellow tomatoes, which lend a unique sweetness and a beautiful golden hue. This creates an elegant presentation and a mild, less acidic flavor. 

The journey to this yellow tomato bisque begins with roasting the vegetables, where yellow tomatoes, garlic, and onions caramelize in the oven. Roasting enhances the natural sugars in the vegetables, deepening their flavors and creating a rich, complex base for the soup. As the tomatoes blister and soften, they develop an irresistible sweetness balanced by a touch of char, adding depth that makes the bisque anything but ordinary.

Once roasted, the vegetables are combined with a blend of paprika and cumin, which are sautéed to release their smoky aromas. These spices introduce a subtle earthiness and a hint of warmth, enhancing the natural sweetness of the tomatoes and creating a nice blend of flavors. A splash of white wine vinegar and fresh thyme are added to elevate the bisque’s complexity with acidity and herbaceousness, while vegetable broth provides a light, savory base. This mix is simmered, allowing the flavors to meld before heavy cream and Parmesan are incorporated for richness.

The heavy cream and Parmesan cheese add a luxurious, velvety texture to the bisque. The Parmesan cheese, in particular, introduces a savory depth and a subtle nutty undertone, contrasting beautifully with the sweet tomatoes and smoky spices. After simmering, the bisque is blended into a smooth, creamy consistency, transforming it into an even more elegant soup.

What are yellow tomatoes?

Yellow tomatoes are a type of tomato distinguished by their bright yellow or golden hue and sweeter, milder flavor than red tomatoes. With lower acidity, they offer a more subtle taste, making them perfect for raw dishes, sauces, and soups that call for a touch of sweetness. These tomatoes are favored in summer recipes and provide a vibrant visual contrast in dishes that typically feature red tomatoes.

One of the unique touches in this dish is the basil-infused extra virgin olive oil, made by gently heating fresh basil leaves in high-quality extra virgin olive oil. Blending the infused oil creates a vibrant green finish with a concentrated basil flavor that complements the tomato bisque. A drizzle of this infused oil on top of each bowl brings a pop of color and an aromatic freshness that brightens every spoonful. For added complexity, garnishes of red pepper flakes and a sprinkle of extra Parmesan enhance the final dish, providing just the right amount of heat and additional savory notes.

Perfect as a starter or a light meal, this Roasted Yellow Tomato Bisque with basil-infused extra virgin olive oil is comforting and sophisticated, making it ideal for any season. The golden hue and creamy texture make it visually striking, while the flavors offer a layered experience that combines sweet, savory, smoky, and herbaceous notes. Whether you’re looking for a refined dish to impress guests or a cozy bowl of soup to savor at home, this bisque provides a memorable dining experience. 

Roasted Yellow Tomato Bisque

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This Roasted Yellow Tomato Bisque is a creamy, vibrant soup that combines the natural sweetness of yellow tomatoes with a smoky hint of paprika and cumin. Finished with basil-infused olive oil, Parmesan cheese, and red pepper flakes, it’s a comforting yet sophisticated dish with layered flavors.

Ingredients

• 2 pounds yellow tomatoes, halved and cored

• 1 large onion, quartered

• 1 head of garlic

• 4 cups vegetable broth

• 1/4 cup white wine vinegar

• 1/2 cup heavy cream

• 1/2 cup Parmesan cheese, grated

• 1/4 cup extra virgin olive oil, divided

• 1/4 cup fresh basil leaves

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• to taste, salt and ground black pepper

• for garnish, red pepper flakes

• for garnish, grated Parmesan cheese

Directions

• Roast the Tomatoes:
  Preheat your oven to 400°F (200°C). Place the yellow tomatoes and onion on a baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and season with salt and ground black pepper. Cut the top off of the garlic bulb, drizzle with a little extra virgin olive oil, and wrap in aluminium foil. Roast for 25 minutes, until the tomatoes are soft and slightly caramelized.
• Sauté with Spices:
  Once cooled enough to handle, squeeze the garlic cloves from the bulb and add them, along with the roasted tomatoes and onion, to a large pot. Add 1 of extra virgin olive oil and stir in the paprika and cumin. Sauté over medium heat for 1-2 minutes until the spices are fragrant.
• Simmer:
  Pour in the vegetable broth, white wine vinegar, and thyme. Stir well and bring to a simmer. Simmer for about 20 minutes to allow the flavors to meld. Add the heavy cream and grated Parmesan cheese, stirring until the cheese melts.
• Make the Basil-Infused Extra Virgin Olive Oil:
  Combine the remaining extra virgin olive oil and fresh basil leaves in a small saucepan. Heat over low for 10 minutes to infuse the oil with basil flavor. Let the mixture cool slightly.
  
  Transfer the cooled mixture to a blender or food processor and blend until smooth. Strain the oil through a fine mesh sieve if you prefer a smoother texture, or keep it as-is for a more rustic look.
• Blend the Bisque:
  Use an immersion blender (or transfer to a blender in batches) to puree the mixture until it’s smooth. Season with salt and ground black pepper to taste.
• Serve:
  Ladle the bisque into bowls and garnish with a drizzle of the basil-infused extra virgin olive oil, a sprinkle of Parmesan cheese, and red pepper flakes.