My family really enjoys eating at Famoso and whenever we go there for lunch, I often get a pizzetta with the delicious Fire-Roasted Tomato Bisque. This copycat version of that soup appealed to me and it was a must try! I was glad I did because the final result definitely rivals the real thing.

Tomato soup has always topped the list of my favourites. As a child, I was happy with a can of condensed soup, plopped in a pot with milk and heated up, but as an adult, my tastes have (fortunately) become a little more refined.

You can purchase canned Fire-Roasted Tomatoes (who knew!) but you may need to go to a specialty store, like Sunterra Market or the Italian Centre in Edmonton, as my regular store did not have them. You can even do it yourself if you are feeling ambitious. Other than the tomatoes, the recipe ingredients are all common and most are probably in your cupboard or fridge right now. This makes it the perfect soup to throw together any night of the week! Sprinkling some feta cheese on top is a nice addition to the bisque and fresh basil is the perfect final touch on an already delicious dish.

Have you made any restaurant copycat dishes? Did they taste like the real thing?

Fire-Roasted Tomato Bisque
Prep Time
5 minutes
Cook Time
45 minutes
8 servings


2 tbsp (30 ml) butter
1 (medium) diced onion
3- 14 oz. cans of fire-roasted tomatoes
2 cups (500 ml) low sodium vegetable broth
1/2 cup (125 ml) whipping cream
2 tsp (10 ml) dried basil
1 tsp each (5 ml) Salt and pepper (approximately)
Crumbled feta cheese
Fresh basil (sliced)


  1. In a heavy pot over medium-high heat, melt the butter. Add the onion and sauté until translucent.
  2. Add the cans of fire-roasted tomatoes (juice included) and cook, covered, for about 15 minutes, stirring every few minutes.
  3. Add the broth and cream and bring the soup to a simmer. Cook for about 10-15 minutes until the soup thickens slightly, add the dried basil and season to taste with salt and pepper. (Don’t burn your mouth!) Lower the heat to medium and cook for 5 more minutes.
  4. Using an immersion blender, purée the soup. If you don’t have an immersion blender, carefully blend the soup in small batches using a regular blender.
  5. Serve in soup bowls and top with crumbled feta cheese (about 1 tbsp (15 ml)) and add a couple leaves of basil. Enjoy!
  6. Note: By using a lower percent cream (i.e. table or half and half), or homogenized milk, you can still get a great tasting soup that is slightly lower in fat.