Tomato Basil Bisque Recipe
Tomato Basil Bisque is a creamy, easy-to-make soup made with roasted tomatoes, heavy cream, and fresh basil. My recipe makes the best homemade version of this soup. Do give it a try!
Servings: 4 people
Ingredients
- 1 pound fresh tomatoes 500 g
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon salt or to taste, divided
- ¾ teaspoon freshly cracked black pepper divided
- 1 tablespoon butter salted or unsalted
- 1 tablespoon minced garlic
- ¼ cup chopped onions
- 2 whole bay leaves
- ½ cup peeled and cubed carrots ½-inch cubes
- 2 cups vegetable stock
- ½ teaspoon cayenne pepper
- ¼ cup fresh Italian basil leaves packed, rinsed, and roughly torn into small pieces
- ¼ cup unsweetened heavy cream
- 1 teaspoon granulated sugar white or brown
Instructions
Roast The Tomatoes
- Preheat the oven to 400℉ (200℃).
- Cut the tomatoes in half and remove the seeds.
- Arrange the halves on a baking tray and drizzle with 1 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 down for 10 minutes. Now remove their skin using a tong or your fingers. Set aside.
Make The Soup
- Heat butter and 2 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 occasionally.
- Remove the pan from the 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 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 too thick for your liking.
- Check for salt and add more if needed.
- Garnish with cream swirl and chopped parsley, and serve warm.
Notes
To make it vegan, replace butter with olive oil and heavy cream with coconut cream or cashew cream.
Nutrition
Calories: 133kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 519mg | Potassium: 373mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4375IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg
