Freddy’s Super Easy and Rich Roasted Tomato Bisque

I realized I hadn’t posted a Freddy the Zombie Chef recipe recently. I reached out and asked Freddy for a favorite and he sent me this one. It’s delicious and super easy to make, too. Try it out. You won’t be sorry.

Learn more about Freddy and the whole team of paramedics at Station U here.

Freddy the Zombie Chef Recipe CardFreddy’s Super Easy and Rich Roasted Tomato Bisque


  • 2 cups cherry tomatoes
  • 2 cups baby carrots (or carrots chopped in 2 inch lengths)
  • 1 large or 2 small yellow onions (cut into quarter or 1/8 sections)
  • 1 cup cream or half and half
  • 1 cup chicken or vegetable stock (2 cups if milk is omitted)
  • 2 – 4 tablespoons red wine vinegar (to taste)
  • You’ll also need Olive oil, Salt, and Pepper


Preheat oven to 425 degrees F.

Place tomatoes, carrots, onions in large bowl. Drizzle generously with olive oil and salt and pepper. Toss to coat then spread on baking sheet in single layer.

Bake in oven on top rack for 40 minutes or until carrots are tender.

Place hot roasted vegetables in blender or food processor along with milk or cream, stock, and 2 tablespoons red wine vinegar.

(Optional —> Add two leaves each of fresh basil and parsley for even more flavor)

Thoroughly blend until smooth.

Add more vinegar, salt and pepper to taste.

Serve immediately or chill for later reheating.

Makes four servings.

(It’s great with sourdough grilled cheese!)

CAUTION: Be careful when blending hot foods, place towel over lid and hold down during blending. (If you’re a zombie chef, don’t forget to check for missing fingers before blending, too.)

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2 Replies to “Freddy’s Super Easy and Rich Roasted Tomato Bisque”

  1. I am totally obsessed with the EMS books and have been since Volume 1! I am anxiously finishing Vol. 8 and awaiting Vol. 9. Being a native of Maryland, Elk City hits home . . .

  2. Kathy, I’m glad you’ve enjoyed them. I can’t wait to finish up book 9 and get it out for you and the other readers!

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