Bursting with mouth-watering flavor, hitting both sweet and robust notes, this recipe for roasted tomato basil bisque is definitely a family favorite. It possesses that classic, velvety smooth texture that gives it a comfort food status while still remaining tasty and healthy. It is made using FRESH tomatoes–not canned ones (though there is a canned tomato option if you must use them)–and is excellent to make with your garden’s tomato bounty. Oh, and to kick it up a notch on the yum scale, the tomatoes, veggies, and herbs are roasted before the soup is made, making it all the better.
What makes this recipe a bisque rather than simply a soup is how it is thickened. Its thick, rich texture is achieved by pureeing the ingredients. A soup, on the other hand, typically has whole chunks of meat and veggies in it. However, a bisque is technically still soup since it is a dish that is mainly in liquid form.
Using Canned or Jarred Tomatoes in the Roasted Tomato Basil Bisque
Although this roasted tomato basil bisque recipe does call for fresh tomatoes, you CAN use canned if you really want to. This is not anywhere near as healthful (or flavorful) as fresh tomatoes (unless they’re home canned of course), but if you must, you must. You could consider using JARRED tomatoes (those canned in a glass jar) instead–including home canned ones–since those are more healthful. To substitute either canned or jarred tomatoes in this roasted tomato basil bisque recipe, use two and a half 18.3-ounce jars or cans, drained (or the equivalent thereof–if you have a scale to weigh them, use that). Since most tomatoes are canned without the peel on, just skip the step where it says to peel them. Roast with the veggies and herbs as stated in the recipe, but only roast for about 45 minutes (there will obviously be no wrinkled skin since there is no skin to begin with). Then follow the recipe as usual.
Roasted Tomato Basil Bisque
- 2 ½ pounds fresh tomatoes, halved, or equivalent whole canned tomatoes, drained
- 4 cloves garlic, sliced
- 2 carrots, peeled and cut into coins
- 15 fresh basil leaves, roughly chopped
- 2 shallots, roughly chopped
- 2 whole sprigs fresh thyme
- 2 sprigs fresh oregano, roughly chopped
- 1 teaspoon mineral salt
- ¼ teaspoon ground black pepper
- ¼ cup unsalted butter or ghee, melted
- 3 cups chicken stock
- 1 ½ cups heavy cream
- Preheat oven to 350° F.
- In a glass bowl, toss together the tomatoes, carrots, garlic, shallots, thyme, basil, oregano, coconut sugar, salt, pepper, and butter until all the tomatoes, veggies, and herbs are lightly coated with the butter. Place on a parchment or silicone lined non-aluminum (important because of the acidity of the tomatoes) baking sheet or baking dish and roast in preheated oven for about 1 hour or until the skins on the tomatoes are soft, wrinkled, and lightly caramelized. Rotate the pan if necessary.
- Remove from the oven and, using heat safe, non-aluminum tongs or a fork, carefully remove and discard the skins from the tomatoes.
- Put all of the fruit (tomato is a fruit!), veggies, and herbs in a large saucepot. Add the stock and bring to a boil.
- Reduce the heat to low and allow to simmer, covered, for 30 minutes to an hour, stirring often.
- Add 1-1/2 cups cream. Using an immersion blender, puree the soup until a smooth, uniform texture results. Add up to 1/2 cup more cream to taste if desired.
- Garnish with freshly chopped basil.