Roasted Tomato Provolone Bisque

Roasted tomatoes simmered with vegetable stock, cream cheese, and herbs turn into a velvety, rich soup that can be served in a bread boule. This hearty soup is best when enjoyed on a cool day.


  • 1 ½ tbsps vegetable oil
  • 1 cup onion, diced
  • 2 cloves garlic smashed
  • 1 tsp rosemary, fresh, chopped
  • 1 tsp thyme, fresh, chopped
  • Two cans (14.5 oz) fire roasted tomatoes
  • ½ cup vegetable stock
  • ¼ cup heavy cream
  • 2 oz Crystal Farms Original Cream Cheese Box
  • 2 oz Crystal Farms Provolone Cheese
  • 1 ½ tsps kosher salt
  • ¼ tsp ground black pepper
  • 2 tbsps basil, fresh, chopped


  • In a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Sauté for 10 minutes until onions are translucent.
  • Add the tomatoes and vegetable stock. Bring to a simmer. Add the cream, cream cheese, shredded Provolone cheese, salt and black pepper. Stir until cheese is melted.
  • Purée in a blender until smooth. Stir in basil and serve immediately.