Description
Make a rich, 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, roughly chopped
- 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 (optional, to balance acidity)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the halved tomatoes, chopped onion, and garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
- Transfer the roasted vegetables and any accumulated juices to a large pot or Dutch oven.
- Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
- Simmer for 10 minutes, allowing the flavors to combine.
- Carefully transfer the soup mixture in batches to a high-speed blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream and fresh basil leaves.
- Heat through gently for 2 minutes; do not boil after adding cream. Taste and add sugar if needed to cut the tomato acidity.
- Serve hot, perhaps with a grilled cheese sandwich.
Notes
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream.
- If you prefer a smokier flavor, roast the vegetables under the broiler for the last 5 minutes, watching closely to prevent burning.
- You can prepare this soup up to three days ahead; store it covered in the refrigerator.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 12
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 25