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Rustic Smoky Chicken and Roasted Tomato Bisque

This hearty bisque combines deep flavors of oven-roasted tomatoes with tender, smoky chicken in a velvety base. Fresh herbs and honey balance the acidity, while smoked paprika and chipotle add warmth. Finished with cream and Greek yogurt, it offers a harmonious blend of flavors and textures.
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Prep Time 15 minutes
Cook Time 45 minutes
Roasting Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine American, Mediterranean
Servings 6 servings
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Baking sheet
  • Immersion blender or standard blender
  • Wooden spoon
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Ladle

Ingredients
  

Protein

  • 2 lbs Boneless, skinless chicken thighs cut into 1-inch pieces [900g]

Produce

  • 3 lbs Ripe tomatoes halved [1.4 kg]
  • 2 Medium yellow onions quartered
  • 1 Whole head of garlic top sliced off
  • 4 Celery stalks roughly chopped
  • 2 Carrots roughly chopped
  • 1/4 cup Fresh basil leaves chopped, plus extra for garnish
  • 2 tbsp Fresh thyme leaves
  • 1 Lemon zested and juiced

Dairy

  • 1/2 cup Heavy cream [120ml]
  • 1/2 cup Greek yogurt for garnish [120g]

Dry Goods

  • 4 cups Water [946ml]
  • 2 tbsp Tomato paste [30g]
  • 1 tbsp Honey

Spices and Seasonings

  • 2 tsp Smoked paprika
  • 1 tsp Chipotle pepper powder
  • 1/4 cup Olive oil divided
  • 2 tsp Salt plus more to taste
  • 1 tsp Black pepper plus more to taste
  • 2 Bay leaves

Optional Garnish

  • 1/4 cup Toasted pumpkin seeds

Instructions
 

Roast Vegetables

  • Preheat oven to 425°F (220°C).
  • On a large baking sheet, arrange tomatoes (cut-side up), onions, whole garlic head, celery, and carrots. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp pepper.
  • Roast for 30 minutes until vegetables are soft and slightly caramelized.

Prepare the Chicken

  • While vegetables roast, heat remaining 2 tbsp olive oil in a large Dutch oven over medium-high heat.
  • Season chicken pieces with remaining 1 tsp salt, 1/2 tsp pepper, and 1 tsp smoked paprika.
  • Add chicken to the pot and cook for 5-7 minutes until browned on all sides. Remove chicken and set aside.

Create the Base

  • In the same pot, squeeze roasted garlic cloves from their skins and add all roasted vegetables, including any juices from the baking sheet.
  • Add water, tomato paste, remaining 1 tsp smoked paprika, chipotle pepper powder, bay leaves, and honey. Bring to a simmer.
  • Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a standard blender, blend until smooth, and return to the pot.

Finish the Bisque

  • Add the browned chicken back to the pot and simmer for 15 minutes until chicken is cooked through and flavors have melded.
  • Stir in heavy cream, lemon zest, lemon juice, fresh basil, and thyme.
  • Simmer for an additional 5 minutes. Remove bay leaves.
  • Taste and adjust seasoning with salt and pepper if needed.

Serve

  • Ladle the bisque into bowls.
  • Top each serving with a dollop of Greek yogurt, a sprinkle of toasted pumpkin seeds, and additional fresh basil leaves.
  • Serve hot with crusty bread on the side if desired.

Notes

For a smoother bisque, blend all ingredients including the chicken. To make it vegetarian, replace chicken with cannellini beans or chickpeas. Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Keyword Homemade Comfort Food, Roasted Tomato Soup, Smoky Chicken Bisque