Roasted Tomato Basil Bisque is an easy-to-make creamy soup made using roasted tomatoes, heavy cream, and fresh basil. My recipe makes the best homemade version of this soup.
¼cupfresh Italian basil leavespacked, rinsed, and roughly torn into small pieces
¼cupunsweetened heavy cream
1teaspoongranulated sugarwhite or brown
Instructions
Roast The Tomatoes
Preheat the oven to 400℉ (200℃).
Cut tomatoes into half and deseed them.
Arrange the halves on a baking tray and drizzle with 2 tablespoon extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
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.
Note - You can peel the skin of the tomatoes at this stage for a very creamy bisque.
Make The Soup
Heat butter and 1 tablespoon extra virgin olive oil in a pan over medium-high heat.
Add garlic, onions, and bay leaves and cook for 3-4 minutes, stirring frequently.
Add the roasted tomatoes, carrots, vegetable stock, ½ teaspoon freshly cracked black pepper, ½ tsp salt, and cayenne pepper, and stir well.
Reduce the heat to low.
Cover the pan with a lid and cook the bisque for 25-30 minutes, stirring a few times while cooking.
Remove the pan from heat and discard the bay leaves using a tong.
Add basil leaves 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 cream and sugar, and mix well. Cook on medium heat until it is nicely warmed.
Thin down the bisque with some water if it's thick for your liking.
Removing the skin of tomatoes after roasting them makes the bisque even creamier.You can pass the finished bisque through a soup strainer to make it creamier too.To make it vegan, replace butter with olive oil and heavy cream with coconut cream or cashew cream.