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Ultra Creamy Roasted Tomato Basil Bisque: The Ultimate Comfort Food

A close-up of a white bowl filled with rich, orange-red tomato bisque, seasoned with pepper flakes.
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Make this ultra creamy roasted tomato basil bisque for a deeply satisfying, velvety soup. Roasting the tomatoes adds depth, making this simple bisque recipe better than canned. It is perfect for cozy dinners.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved (or 2 large cans (28 oz each) fire-roasted diced tomatoes, undrained)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable or chicken broth
  • 1/2 cup fresh basil leaves, packed
  • 1/4 cup heavy cream (or whole milk for a lighter texture)
  • 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, oregano, salt, and pepper on a baking sheet.
  3. Roast for 25 to 30 minutes, until the tomatoes are slightly charred and softened.
  4. Remove from the oven. Squeeze the soft roasted garlic pulp from its skin into a large pot or Dutch oven. Add the roasted tomatoes and onions to the pot.
  5. Pour in the broth. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
  6. Remove the pot from the heat. Stir in the fresh basil leaves and the optional sugar.
  7. Carefully transfer the soup mixture to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and silky.
  8. Return the pureed soup to the pot over low heat. Stir in the heavy cream until fully incorporated and the soup is heated through. Do not boil after adding cream.
  9. Serve this velvety bisque immediately, perhaps with a classic grilled cheese sandwich for dipping.

Notes

  • For an even richer flavor, use fire-roasted canned tomatoes instead of fresh, which cuts down on prep time for a quick soup dinner.
  • If you prefer a thicker texture, simmer the soup uncovered for an extra 10 minutes before blending.
  • To achieve a restaurant-quality, silky smooth bisque, strain the blended soup through a fine-mesh sieve before adding the cream.

Nutrition

Find it online: https://gourmetgaze.com/creamy-roasted-tomato-bisque-recipe/