Tomato Basil Bisque is a warm, comforting soup perfect for any season. This creamy blend of roasted tomatoes and fresh basil creates a delicious flavor that makes a simple meal feel special. It is easy to prepare and can be enjoyed on its own or paired with crusty bread. Making this recipe will not only warm your heart but also provide a delightful dish to share with family and friends.
How to Make Tomato Basil Bisque
Ingredients
- 1 head garlic, unpeeled
- 3 pounds roma tomatoes, halved lengthwise
- Olive oil
- Salt and pepper
- 1 medium yellow onion, diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried Italian seasoning
- 4 cups chicken or vegetable broth
- 1 (14 ounce) can diced tomatoes with juices
- 1 cup fresh basil leaves, packed
- 1 teaspoon granulated sugar
- 1 cup heavy cream or half and half
Directions
- Preheat your oven to 425°F. Cut a small portion off the top of the garlic head, place it in foil with a drizzle of olive oil, and sprinkle with salt and pepper. Seal the foil. Next, arrange the roma tomatoes on a sheet pan, cut side up, and drizzle them with olive oil, salt, and pepper. Roast both the garlic and tomatoes in the oven for 30-40 minutes.
- In a large pot, heat a bit of olive oil over medium-high heat. Add the diced onions and sauté until they soften. Stir in the thyme and Italian seasoning. Then, add the broth, the roasted tomatoes, the canned tomatoes, and the fresh basil. Squeeze in the roasted garlic from its skin into the pot.
- Bring the mixture to a boil. Then, reduce the heat to a simmer. Season with salt and pepper and let it cook for about 20 minutes.
- Use an immersion blender to blend the soup until it is smooth. Stir in the sugar and heavy cream to taste, letting it simmer for another minute before serving warm.
How to Serve Tomato Basil Bisque
Serve your Tomato Basil Bisque hot, garnished with a few fresh basil leaves or a swirl of cream for added flair. It pairs wonderfully with a slice of toasted bread or a grilled cheese sandwich for a comforting meal.
How to Store Tomato Basil Bisque
To store leftover Tomato Basil Bisque, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for about 3-4 days. If you want to store it longer, consider freezing the soup in freezer-safe containers, where it can last for up to 3 months.
Tips to Make Tomato Basil Bisque
- Make sure to roast the tomatoes and garlic well; this enhances the flavor of the soup.
- Adjust the creaminess by using more or less heavy cream or half-and-half according to your taste.
- For added flavor, you can sprinkle some grated Parmesan cheese on top before serving.
Variation
You can easily switch up the flavors by adding different herbs, such as oregano or rosemary, or even some red pepper flakes for a little heat. For a vegan version, simply replace the heavy cream with coconut milk and use vegetable broth.
FAQs
Q: Can I use other types of tomatoes?
A: Yes, you can use any tomatoes you have on hand, but Roma tomatoes work best for roasting due to their less watery texture.
Q: Is it necessary to roast the garlic and tomatoes?
A: Roasting intensifies the flavors, but if you’re short on time, you can skip this step and sauté the garlic and raw tomatoes directly in the pot.
Q: Can I make this soup ahead of time?
A: Yes, Tomato Basil Bisque can be made ahead. Just store it in the refrigerator and reheat it gently on the stove before serving.
Tomato Basil Bisque
Ingredients
For the soup
- 1 head garlic, unpeeled
- 3 pounds roma tomatoes, halved lengthwise
- olive oil
- 1 medium yellow onion, diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried Italian seasoning
- 4 cups chicken or vegetable broth
- 1 14 ounce can diced tomatoes with juices
- 1 cup fresh basil leaves, packed
- 1 teaspoon granulated sugar
- 1 cup heavy cream or half and half
Instructions
Preparation
- Preheat your oven to 425°F.
- Cut a small portion off the top of the garlic head, place it in foil with a drizzle of olive oil, and sprinkle with salt and pepper. Seal the foil.
- Arrange the roma tomatoes on a sheet pan, cut side up, and drizzle them with olive oil, salt, and pepper.
- Roast both the garlic and tomatoes in the oven for 30-40 minutes.
Cooking
- In a large pot, heat a bit of olive oil over medium-high heat.
- Add the diced onions and sauté until they soften.
- Stir in the thyme and Italian seasoning.
- Then, add the broth, the roasted tomatoes, the canned tomatoes, and the fresh basil.
- Squeeze in the roasted garlic from its skin into the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Season with salt and pepper and let it cook for about 20 minutes.
- Use an immersion blender to blend the soup until it is smooth.
- Stir in the sugar and heavy cream to taste, letting it simmer for another minute before serving warm.
