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Creamy Roasted Tomato Bisque with Fresh Basil

A close-up of a bowl of creamy tomato bisque, swirled with cream and topped with fresh chopped basil.
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Make a rich, velvety tomato bisque using roasted tomatoes for deep flavor. This recipe yields a smooth, luxurious soup perfect for dipping grilled cheese.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans fire-roasted diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Pour in the fire-roasted tomatoes (with their juice), vegetable broth, oregano, and sugar. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let the soup simmer for 20 minutes to allow flavors to blend.
  5. Remove the pot from the heat. Use an immersion blender to carefully blend the soup until completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
  6. Stir in the heavy cream and chopped fresh basil. Heat gently until warmed through; do not boil after adding the cream.
  7. Season with salt and pepper to your preference. Serve hot.

Notes

  • For an extra layer of flavor, roast fresh tomatoes and garlic before adding them to the pot.
  • If you prefer a tangier flavor, add 1 tablespoon of tomato paste with the garlic.
  • For a thicker bisque, simmer uncovered for an extra 10 minutes before blending.

Nutrition

Find it online: https://delishdreams.com/creamy-roasted-tomato-bisque-recipe/