Easy Creamy Roasted Tomato Bisque
Make this rich, velvety tomato bisque from scratch. Roasting the tomatoes adds depth, and the recipe is quick enough for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the tomatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
- Roast for 30 minutes until the vegetables are softened and slightly caramelized.
- Transfer the roasted vegetables and any pan juices to a large pot.
- Add the vegetable broth and sugar to the pot. Bring the mixture to a simmer.
- Cook for 10 minutes to allow flavors to meld.
- Carefully transfer the soup mixture to a blender or use an immersion blender to blend until completely smooth and silky.
- Return the pureed soup to the pot over low heat.
- Stir in the butter and heavy cream until fully incorporated and heated through. Do not boil.
- Taste and adjust salt and pepper as needed.
- Stir in the fresh basil just before serving.
Notes
- Serve this bisque hot with a classic grilled cheese sandwich for dipping.
- For an extra gourmet touch, swirl a small amount of extra cream on top before serving.
- If you prefer a tangier flavor, add one teaspoon of fresh squeezed orange juice with the cream.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 6
- Cholesterol: 40