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Ultra Creamy Roasted Tomato Basil Bisque

Close-up of a steaming, creamy tomato bisque in a white mug, topped with fresh green herbs.
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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
  • 2 tablespoons 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

  1. Preheat your oven to 400°F (200°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 from the oven. Squeeze the roasted garlic pulp out of the skins into a large pot. Add the roasted tomatoes and onions to the pot.
  5. Pour in the vegetable broth. Bring the mixture to a simmer over medium heat. Cook for 10 minutes.
  6. Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a standard blender. Blend until completely smooth and velvety.
  7. Return the pureed soup to the pot over low heat. Stir in the heavy cream and fresh basil. If the soup tastes too acidic, stir in the optional sugar.
  8. Heat through gently for 2 minutes without boiling. Adjust seasoning if needed before serving.

Notes

  • For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream.
  • Roasting the tomatoes deepens the flavor profile significantly compared to using raw or canned tomatoes.
  • Serve this bisque hot with your favorite grilled cheese sandwich for a classic pairing.

Nutrition

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