Description
A warm and comforting creamy tomato basil bisque, perfect for chilly evenings, made with rich tomatoes, vibrant basil, and a touch of cream.
Ingredients
Scale
- 2 lbs roma tomatoes
- 1 cup fresh basil leaves
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the roma tomatoes and arrange them on a baking sheet. Drizzle generously with olive oil, then season with salt and pepper.
- Roast the tomatoes in the oven for 25-30 minutes.
- In a large pot, heat olive oil over medium heat, then sauté the chopped onion and minced garlic until softened, about 5 minutes.
- Add the roasted tomatoes and vegetable broth, bring to a gentle simmer.
- Stir in fresh basil and allow the soup to cook for an additional 5 minutes.
- Use an immersion blender to puree the soup until smooth.
- Gently stir in the heavy cream and adjust seasoning if desired.
- Serve hot, garnished with additional basil if wished.
Notes
For a vegan option, substitute the heavy cream with coconut cream or cashew cream. You can also experiment with adding red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg