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Tomato Basil Bisque

A warm, comforting soup made with roasted tomatoes and fresh basil, perfect for any season.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Soup
Cuisine Italian
Servings 6 servings
Calories 320 kcal

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.

Notes

Serve hot, garnished with fresh basil or a swirl of cream. Pairs well with toasted bread or grilled cheese. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Keyword comfort food, Creamy Soup, Roasted Tomato Soup, Tomato Basil Bisque, Vegetarian Soup