Description
A creamy tomato basil bisque made with oven-roasted roma tomatoes and roasted garlic for incredible flavor depth. This soup is smooth, rich, and freezer-friendly.
Ingredients
Scale
- 1 head garlic, unpeeled
- 3 pounds roma tomatoes, halved lengthwise
- Olive oil
- Salt and pepper
- 1 medium yellow onion, diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried Italian seasoning
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can diced tomatoes, with juices
- 1 cup fresh basil leaves, packed
- 1 teaspoon granulated sugar
- 1 cup heavy cream
Instructions
- Roast garlic and tomatoes: Preheat oven to 425°F. Wrap the top of the garlic head in foil with olive oil, salt, and pepper. Arrange tomatoes flat side up on a sheet pan with olive oil, salt, and pepper. Roast both for 30-40 minutes, flipping tomatoes halfway through.
- Sauté aromatics: Heat olive oil in a large Dutch oven over medium-high heat. Sauté diced onions for 6 to 8 minutes until softened, then add thyme and Italian seasoning and cook for 1-2 more minutes.
- Simmer: Stir in broth, roasted tomatoes, canned diced tomatoes, and fresh basil leaves. Squeeze the roasted garlic cloves into the soup and discard the skins. Bring to a boil, then simmer with the lid partially covered for 20 minutes.
- Blend and finish: Use an immersion blender to blend the soup until smooth. Stir in granulated sugar and heavy cream, then simmer for another 1 minute until incorporated.
Notes
Roma tomatoes are recommended for sweetness. If freezing, omit the heavy cream and stir it in after reheating the soup.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 8 g
- Sodium: 603 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 48 mg
Keywords: tomato basil bisque, roasted tomato soup, creamy soup, freezer-friendly