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Ultra Creamy Roasted Tomato Basil Bisque

A close-up of a rich, orange tomato bisque garnished with a swirl of cream, fresh basil, and cracked pepper.
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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, unpeeled
  • 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

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  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 once cool enough to handle.
  5. Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth.
  6. Bring the mixture to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
  7. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, venting the lid to allow steam to escape.
  8. Return the pureed soup to the pot over low heat. Stir in the heavy cream, fresh basil, and sugar. Heat through gently, but do not boil.
  9. Taste and adjust seasoning if needed before serving.

Notes

  • For an extra smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
  • Serve this bisque hot with a classic grilled cheese sandwich for dipping.
  • If you prefer a tangier flavor, reduce the added sugar to 1/2 teaspoon.

Nutrition

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