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Creamy Roasted Tomato Basil Bisque

A close-up of a rich, orange tomato bisque in a white bowl, swirled with cream and topped with fresh basil.
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Make a rich, velvety tomato bisque using roasted tomatoes and fresh basil for deep flavor. This recipe is simple and results in a silky smooth soup perfect for dipping.

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 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon sugar

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  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. Place the roasted vegetables, vegetable broth, canned diced tomatoes, and sugar into a large pot.
  5. Bring the mixture to a simmer over medium heat and cook for 10 minutes.
  6. Carefully transfer the soup mixture in batches to a blender or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  7. Return the pureed soup to the pot over low heat. Stir in the heavy cream and chopped fresh basil.
  8. Heat through gently without boiling. Taste and adjust salt and pepper as needed before serving.

Notes

  • For an extra smooth texture, strain the blended soup through a fine-mesh sieve before adding the cream.
  • Serve this bisque hot with your favorite grilled cheese sandwich for dipping.
  • If you prefer a less rich soup, substitute half-and-half for the heavy cream.

Nutrition

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