Description
Make a rich and velvety tomato bisque by roasting fresh tomatoes and basil before blending. This recipe yields a comforting soup perfect for pairing with grilled cheese.
Ingredients
Scale
- 3 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, peeled
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/4 cup fresh basil leaves, packed
- 1 teaspoon sugar
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the halved tomatoes, onion quarters, and garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Roast for 30 to 35 minutes, until the vegetables are slightly softened and beginning to caramelize.
- Transfer the roasted vegetables and any pan juices to a large pot or Dutch oven.
- Add the vegetable broth and sugar to the pot. Bring the mixture to a simmer over medium heat.
- Simmer for 10 minutes to allow flavors to combine.
- Carefully transfer the soup mixture in batches to a high-powered blender. Add the fresh basil leaves. Blend until completely smooth and velvety. Return the pureed soup to the pot.
- Stir in the heavy cream. Heat gently until warmed through; do not boil after adding cream.
- Taste and adjust seasoning if needed before serving.
Notes
- For a dairy-free version, substitute the heavy cream with full-fat canned coconut milk.
- Roasting the tomatoes concentrates their natural sweetness, reducing the need for added sugar.
- Serve this bisque hot with a classic grilled cheese sandwich for dipping.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop/Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 30