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Ultra Creamy Roasted Tomato Basil Bisque

Overhead view of a bowl of rich, orange-red tomato bisque, garnished with a swirl of cream.
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Make a rich, velvety tomato bisque by roasting fresh tomatoes and basil before blending. This recipe yields a comforting, deep-flavored soup perfect for pairing with grilled cheese.

Ingredients

Scale
  • 3 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
  • 1/2 cup fresh basil leaves, packed
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon sugar

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
  4. Remove the garlic skins. Place the roasted vegetables and basil into a large pot or Dutch oven.
  5. Add the vegetable broth. Bring the mixture to a simmer over medium heat.
  6. Remove the pot from the heat. Use an immersion blender or carefully transfer the mixture in batches to a standard blender. Blend until completely smooth and velvety.
  7. Return the soup to the pot over low heat. Stir in the heavy cream and sugar. Heat through gently, do not boil.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • For an extra smooth texture, strain the blended soup through a fine-mesh sieve before adding the cream.
  • If you prefer a tangier flavor, add one tablespoon of tomato paste before roasting the vegetables.
  • This soup pairs well with a classic grilled cheese sandwich.

Nutrition

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