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5 from 4 votes

Fresh Tomato Bisque Soup

Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Soup
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 10 to matoes see note
  • 2 tablespoon olive oil
  • 1 onion peeled, cut in chunks
  • 2 carrots peeled, cut in big chunks
  • 1 piece of celery or a dash celery seed
  • small handful fresh parsely
  • small handful fresh basil
  • 6 sprigs of thyme or 1/2 teaspoon dry thyme
  • 1/2 cup white wine or dry sherry optional
  • 1/4 to 1/2 heavy cream
  • 2 tablespoons butter


  • Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
  • Cool. Peel.
  • Cut in half, squeeze some of the water and seeds out.
  • Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
  • Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
  • Put into Vitamix or similar type blender with butter and blend until smooth.
  • Add back in soup plan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
  • Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.


You may want to make more than 10 tomatoes, just follow the ratios. 20 tomatoes will easily fit in most slow cookers.