Cozy and Healthy Tomato Basil Bisque
A smooth, creamy bisque featuring roasted tomatoes and fresh basil, enhanced with garlic and herbs. Naturally rich in fiber and antioxidants, this easy-to-make soup is freezer-friendly and perfect for quick meals, cozy dinners, or meal prep.
Equipment
- 1 head garlic
- Immersion blender
- 6-quart Dutch oven or large pot
- Baking sheets
- Aluminum foil
- Knife and cutting board
Ingredients
- 1 head garlic unpeeled
- 3 pounds Roma tomatoes halved
- 2 –3 tablespoons olive oil
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 medium yellow onion diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried Italian seasoning
- 4 cups chicken or vegetable broth plus more if needed
- 1 14-ounce can diced tomatoes, with juices
- 1 cup fresh basil leaves packed
- 1 teaspoon granulated sugar plus more as needed
- 1 cup heavy cream or half-and-half to taste
Instructions
- Prepare the Garlic for Roasting: Start by prepping the garlic, which adds a deep, mellow sweetness to your bisque. Slice about ¼ inch off the top of the garlic head to expose the individual cloves. Place the garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Wrap the garlic tightly in the foil, creating a sealed packet, and set it aside while you prepare the tomatoes.
- Prep and Season the Tomatoes: Wash and halve 3 pounds of Roma tomatoes lengthwise. Lay the tomatoes cut-side up on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 ½ teaspoons salt and ½ teaspoon black pepper. Make sure the tomatoes are spaced evenly to avoid overcrowding, which can cause steaming instead of roasting. Tip: If necessary, use two baking sheets to give each tomato enough space for proper caramelization.
- Roast Garlic and Tomatoes: Place the prepared garlic packet on the same sheet pan as the tomatoes. Roast in a preheated oven at 425°F (220°C) for 30–40 minutes. Flip the tomatoes halfway through the roasting process to ensure even caramelization. The tomatoes should develop a rich, golden-brown color, while the garlic becomes soft, fragrant, and slightly caramelized. Remove from the oven and let cool slightly.
- Sauté the Aromatics: In a 6-quart Dutch oven or a large pot, heat 3 tablespoons of olive oil over medium-high heat. Add the diced yellow onion and sauté for 6–8 minutes until the onions are soft and translucent. Stir occasionally to prevent burning. Once the onions are tender, add 1 teaspoon fresh thyme leaves and 1 teaspoon dried Italian seasoning. Cook for 1–2 minutes until the herbs release their fragrant aroma. This builds a flavorful base for your bisque.
- Combine Liquids and Roasted Ingredients: Pour 4 cups of chicken or vegetable broth into the pot with the sautéed onions and herbs. Gently stir to combine. Next, add the roasted tomatoes, the canned diced tomatoes with their juices, and 1 cup of packed fresh basil leaves. Carefully squeeze the roasted garlic cloves out of their skins and stir them into the pot, discarding the foil and any remaining peel.
- Simmer the Soup: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to a low simmer and partially cover the pot with a lid. Let the soup cook for approximately 20 minutes, stirring occasionally. This allows all the flavors to meld, and the tomatoes to break down further for a richer bisque. Taste occasionally and adjust salt and pepper as needed.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If using a countertop blender, blend in small batches, leaving a vent for steam to escape to prevent splattering. For a silky finish, ensure all the roasted tomato and garlic pieces are fully incorporated.
- Balance the Flavors: Return the blended soup to low heat. Stir in 1 teaspoon of granulated sugar to balance the natural acidity of the tomatoes. Taste and adjust seasoning if necessary. This step ensures a perfectly harmonious flavor profile in every spoonful.
- Add Cream for Richness: Slowly stir in 1 cup of heavy cream or half-and-half, depending on your preference. Heat for an additional 1–2 minutes, ensuring the cream is fully incorporated into the soup. This creates the luscious, creamy texture that makes this bisque so indulgent yet comforting.
- Serve and Garnish: Ladle the bisque into bowls while warm. Garnish with additional fresh basil leaves or a drizzle of cream for a restaurant-style presentation. Serve immediately with crusty bread or a side salad for a complete meal. This bisque is perfect for cozy dinners, quick lunches, or as part of a make-ahead meal prep routine.
Notes
- Tomato choice matters: Roma tomatoes are ideal for roasting because they have fewer seeds and thicker flesh, giving the bisque a naturally sweet, rich flavor. You can also use other large tomatoes, but reduce the quantity if they’re very large.
- Avoid overcrowding: When roasting, give the tomatoes and garlic enough space on the baking sheet. Crowding leads to steaming, which prevents caramelization and reduces flavor.
- Blending safely: Immersion blenders are easiest for hot liquids. If using a countertop blender, blend in small batches and leave a vent to release steam.
- Cream flexibility: Heavy cream makes the soup rich and silky, but half-and-half works well for a lighter version. Add slowly to avoid curdling.
- Flavor adjustments: Granulated sugar balances tomato acidity, but start with a teaspoon and adjust to taste. Fresh herbs like basil and thyme can be adjusted for personal preference.
