Print

Creamy Roasted Tomato Basil Bisque

Close-up of a rich, orange tomato bisque topped with a swirl of cream and black pepper.
Print Recipe

Make a rich, velvety tomato bisque using roasted tomatoes and fresh basil for deep flavor. This soup is perfect for a cozy dinner and pairs well with grilled cheese.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, packed
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25 to 30 minutes, until the tomatoes are slightly softened and beginning to caramelize.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables to a large pot. Add the vegetable broth. Bring the mixture to a simmer over medium heat.
  6. Simmer for 10 minutes to allow flavors to combine.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender). Add the fresh basil. Blend until completely smooth and velvety.
  8. Return the pureed soup to the pot over low heat. Stir in the heavy cream and sugar, if using. Heat through without boiling.
  9. Serve immediately, perhaps with a grilled cheese sandwich for dipping.

Notes

  • For an extra smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
  • If you prefer a richer flavor, substitute chicken broth for vegetable broth.
  • You can roast the vegetables ahead of time and store them in the refrigerator for up to two days.

Nutrition

Find it online: https://sundayflavor.com/creamy-roasted-tomato-basil-tomato-bisque/