Cut 1 pound (500 g) of tomatoes into half and deseed them..
Arrange the halves on a baking sheet and drizzle with 2 tablespoon extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper.
Pre-heat the oven to 400 degrees F (200 degrees C). Keep the baking tray in the middle rack of the oven and roast for 25 minutes. Remove the tray from the oven and let the tomatoes cool completely. Set aside.
Heat 1 tablespoon butter and 1 tablespoon extra virgin olive oil in a large soup pot or a large dutch oven over medium-high heat. Add 1 tablespoon minced garlic, ¼ cup chopped onions, and 2 bay leaves and cook for 3-4 minutes, stirring frequently.
Add the roasted tomatoes, ½ cup cubed carrots, 2 cups of vegetable stock, ½ teaspoon freshly cracked black pepper, and ½ teaspoon cayenne pepper, and stir well.
Reduce the heat to low. Cover the pot with a lid and cook the bisque for 25-30 minutes, stirring a few times while cooking.
Remove the pot from heat and discard the bay leaves using a tong. Add ¼ cup of packed basil (roughly torn into small pieces) to the pot.
Blend the bisque using an immersion blender until creamy and smooth. You can also use a traditional blender, stick blender, or a food processor to blend the creamy tomato bisque.
Tip - If you like super creamy bisque, then pass it through a mesh strainer. Add ¼ cup of heavy cream and 1 teaspoon granulated sugar, and cook until it is nicely warmed.
Thin down the bisque with some water if it’s thick for your liking. Check for salt and add more if needed. Serve warm.