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Tomato-Carrot Rosemary bisque

Course Soup
Author guavette


  • 6 large red tomatoes
  • 1 large red onion
  • 2 cloves fresh garlic
  • 6 whole carrots
  • 3/4 tsp kosher salt (or to taste)
  • 3/4 tsp black pepper (or to taste)
  • 3/4 cup heavy cream
  • 3 cup chicken stock
  • 3 tbsp olive oil
  • 1/2 tsp light brown sugar
  • 2 tbsp sharp white cheddar Old Croc
  • 1 1/2 sprigs rosemary Fresh


  1. Wash and cut your tomatoes into halves.

  2. Peel the large red onion and cut off the butts. Chop the onion into cubes and peel in layers. 

  3. Peel garlic cloves and leave as is.

  4. Wash and cut the 6 carrots in half. 

  5. Line baking pan with parchment paper. 

  6. Gather all of the vegetables in a bowl. Stir the vegetables with the olive oil. 

  7. Place all of the vegetables and the rosemary sprig in the baking pan. 

  8. Heat oven to 250F and place baking pan in oven. Let the vegetables cook for roughly 1 hour. Make sure to monitor them so that they do not dry or burn. Also make sure that the carrots are tender when they are removed from the oven. 

  9. Gather your roasted vegetables and place them into a blender. 

  10. Add in your chicken stock, heavy cream, kosher salt, black pepper, & light brown sugar. Blend until everything is in liquid form. Always taste your creation to insure it is made to your liking. If you feel you need more of any ingredient, please add more. 

  11. Once everything is blended and the taste is just right, pour the contents into your serving bowl. You can add a little more heavy cream and grate Sharp white cheddar cheese on top. I like to garnish it with a tiny piece of rosemary, it adds a nice touch. 

Recipe Notes

NOTE: If you have trouble fitting everything into the blender at once, you can place half of the vegetables and half of the other ingredients in the blender and blend until everything is in liquid form & them proceed with the other half.