Tomato Basil Bisque Recipe

I perfected a Roasted Tomato Basil Soup that combines oven-roasted tomatoes, caramelized garlic, fresh basil and a touch of Parmesan, showcasing simple ingredients in a new light.

I never set out to make something ordinary, this Tomato Basil Bisque kind of happened when I roasted a pile of tomatoes until they got those dark sweet edges, then added big handfuls of basil because why not. It tastes like the Roasted Tomato Basil Soup you remember from a summer market, but also somehow more stubborn, like it refuses to be just background noise.

I mess with heat and timing way too much and sometimes it turns out better than I planned, other times it’s interesting, but it always makes you stop and actually taste. Give it a try, you’ll see.

Ingredients

• Sweet and tangy, full of vitamin C and fiber, gives bright tomato flavor.
• Fragrant leafy herb, adds fresh peppery sweetness, tiny amount packs vitamin K.
• Pungent, savory, adds depth and warmth, small amounts may boost immunity.
• Sweeter when cooked, gives body and umami, contains fiber and antioxidants.
• Smooth fat that rounds flavors, heart healthy monounsaturated fats, use sparingly.
• Adds silkiness and richness, boosts calories and fat, tempers acidity of tomatoes.
• Low sodium stock builds savory base, brings saltiness and extra savory notes.
• Concentrated tomato punch, deepens color and umami, a little goes far.
• Small pinch softens acidity, adds subtle sweetness without being obvious.

Ingredient Quantities

• 3 lb ripe tomatoes (about 6 to 8)
• 1 medium yellow onion
• 6 cloves garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 4 cups low sodium vegetable or chicken broth
• 1/2 cup heavy cream or half n half
• 1/4 to 1/2 cup fresh basil leaves packed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp granulated sugar optional
• 1 tbsp unsalted butter optional
• pinch red pepper flakes optional
• 1 bay leaf optional

How to Make this

1. Preheat oven to 425 F. Cut tomatoes in half, peel and quarter the onion, leave the garlic cloves whole (you can leave skins on, they roast nice that way). Put everything on a rimmed baking sheet, drizzle with the 2 tbsp olive oil, sprinkle 1 tsp kosher salt and 1/2 tsp black pepper and toss so it is all coated.

2. Roast for 30 to 40 minutes until the tomato skins are blistered and edges are browned and the garlic is soft. If you want an even smoother soup, let cool a bit then slip the tomato skins off with your fingers. Dont worry if you skip this step.

3. While that roasts, warm a large pot over medium heat and add the optional 1 tbsp unsalted butter (or a little extra olive oil). Stir in the 1 tbsp tomato paste and cook 1 to 2 minutes until it smells slightly caramelized, this adds depth.

4. Transfer the roasted tomatoes, onion, and squeezed garlic (squeeze garlic from skins if you left them on) into the pot with the tomato paste. Pour in the 4 cups broth, scrape the pan or sheet with a spoon to get all the browned bits, add the optional bay leaf and a pinch of red pepper flakes if you want heat.

5. Add 1 tsp granulated sugar now if your tomatoes were very acidic, bring to a gentle simmer and cook 10 to 15 minutes to let flavors marry.

6. Remove the bay leaf. Add the 1/4 to 1/2 cup packed fresh basil leaves to the pot, then puree until smooth with an immersion blender right in the pot, or carefully transfer in batches to a blender. Vent the lid a bit so steam can escape.

7. For an ultra silky bisque strain the blended soup through a fine mesh sieve into a clean pot pressing solids with the back of a ladle. This step is optional but worth it if you crave a restaurant texture.

8. Return the soup to low heat, stir in 1/2 cup heavy cream or half and half, warm gently but do not boil once the cream is added. Taste and adjust with more kosher salt, pepper, and red pepper flakes if needed.

9. Serve hot with a swirl of cream or a drizzle of olive oil, torn fresh basil on top, and extra cracked black pepper. If it feels too thick add more broth to loosen it.

10. Leftovers keep well in the fridge 3 to 4 days; flavor actually improves overnight. You can freeze portions for longer storage, just leave out the cream before freezing and stir it in when reheating.

Equipment Needed

1. Rimmed baking sheet (for roasting the tomatoes, onion and garlic)
2. Chef’s knife (or a good sharp knife)
3. Cutting board
4. Measuring spoons and a 1/2 cup measuring cup
5. Tongs or a silicone spatula to toss the veg
6. Oven mitts or a thick towel
7. Large pot (6 qt or so) for simmering the soup
8. Wooden spoon or heatproof spatula for stirring
9. Immersion blender or a regular blender (vent the lid a bit)
10. Fine mesh sieve and a ladle for straining to get a silky bisque (optional)

FAQ

Tomato Basil Bisque Recipe Substitutions and Variations

• Tomatoes: canned whole peeled tomatoes (1 28 oz can, crushed by hand or blender) for when fresh aren’t great; canned crushed tomatoes or passata (about 28 oz) for convenience; roasted jarred red bell peppers (roughly 2 cups, drained) if you want a sweeter, slightly smoky flavor.
• Heavy cream or half n half: whole milk plus 2 tbsp melted butter per cup to mimic richness; full fat canned coconut milk 1:1 for dairy free (adds a mild coconut note); plain Greek yogurt thinned with a little milk (use off the heat and stir in slowly so it doesn’t split).
• Fresh basil: dried basil (use about one third the volume of fresh, and add earlier in the cook); fresh parsley 1:1 for a green, herbaceous swap; a handful of baby spinach (about 1 cup packed) blitzed into the soup for color and mild flavor if you don’t have basil.
• Vegetable or chicken broth: water plus bouillon cube or paste (adjust salt to taste) if you’re out of stock; low sodium chicken stock as a direct swap for a meatier base; mushroom or miso broth for extra savory umami character.

Pro Tips

1) Let the tomatoes get a little more char than you think you need, char adds smokey depth, but watch them they can go from perfect to burnt real quick. If you want extra intensity, pop them under the broiler for the last 2 to 3 minutes.

2) Roast the garlic in its skins and squeeze it out when cool, the flavor is sweeter and hands free. If a clove is stubborn, press it with the flat of a knife or a fork, works every time.

3) Don’t rush the tomato paste step, cook it in the fat until it turns a deeper brick color and smells caramelized, it adds real umami and makes the whole soup taste richer.

4) For that silky restaurant texture, push the blended soup through a fine mesh sieve, use the back of a ladle to press it through. Also never let it boil after you add the cream, heat gently or it can split.

5) Taste and adjust at the end, a tiny splash of vinegar or lemon will brighten it more than extra sugar most times, and salt is your friend. If you want to freeze portions, leave the cream out and stir it in when reheating so the texture stays nice.