Freshly Harvested Tomato Basil Bisque

If you suddenly have a plethora of ripe and too-ripe tomatoes like I do, you may be wondering what you can make with them besides the delicious but perhaps worn out salads and pastas. What started out for me as a recipe for marinara from fresh tomatoes serendipitously became a culinary adventure into bisque-land.

However, if you do just want to make marinara, you can simply stop before adding the cream.

You’re welcome.

I used my beautiful Jaune Flammes and Camp Joy Cherries for this recipe. Since the skins are thin on these varieties, I left them on and chopped whole. If you have thicker-skinned varieties, it is recommended that you blanch and peel them.


  • 3 T olive oil
  • 1 quart fresh tomatoes, chopped
  • 3-4 cloves garlic, minced
  • small red onion, chopped
  • 1 carrot, grated
  • couple sprigs of thyme and oregano, chopped
  • 1 t salt
  • couple dashes of cayenne
  • 3 large sprigs of basil, chopped
  • 1 T honey or raw sugar (if your tomato sauce is too acidic)
  • salt and pepper
  • I C cream
  • shredded parmesan, for serving


  1. Sauté onion and garlic in olive oil over medium heat until translucent.
  2. Add shredded carrot and sauté together for about a minute more.
  3. Add chopped tomatoes, oregano, thyme and salt.
  4. Simmer on low heat, stirring occasionally, for about 2 hours.
  5. Remove from heat and purée with an immersion blender until smooth.
  6. Return to heat, add basil, honey or sugar if needed, and salt and cayenne to taste, and heat through. If you’re making marinara, you’re done!
  7. Stir in cream and heat through, but do not boil. Taste test and season with salt and pepper.

Serve with a generous handful of grated parmesan and a yummy fresh sourdough. Voila!

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