Bursting with mouth-watering flavor, hitting both sweet and robust notes, this recipe for roasted tomato basil bisque is definitely a family favorite.
This roasted tomato basil bisque recipe possesses that classic, velvety smooth texture that gives it a comfort food status while still remaining tasty and healthy. It’s perfect to enjoy on Trim Healthy Mama and can work for a Whole30 round.
My recipe is best made using FRESH tomatoes–not canned ones (though you can used canned ones if you must–see below)–and it is excellent to make using your garden’s tomato bounty. Oh, and to kick it up a notch on the yum scale, the tomatoes and veggies are roasted to perfection before the soup is made, making it all the tastier!
Soup vs. Bisque
This roasted tomato basil bisque is a bisque because it is thickened a little bit (and improved in flavor a lot bit) to a creamy, velvety consistency with heavy cream (or coconut cream). If it was a soup, cream would be unnecessary. That said, if you prefer it to be a soup as opposed to a bisque, you can omit the cream altogether and bam, you got tomato soup!
No Immersion Blender? No Problem!
The easiest way to puree this bisque is to use a handy dandy immersion blender. This is just a stick-shaped blender that you dip into the pot, press a button, and watch as it pulverizes the tomatoes and veggies. However, if you do not have an immersion blender, but you do have a regular blender that is heat safe (make sure it is made for soups–a Blendtec or a Vitamix both should work well in this application), then just use that. Simply transfer the very hot bisque from its pot into the blender’s pitcher. Put on the lid and puree away. Depending on how big your blender’s pitcher is, you might need to do this in batches. And, of course be EXTREMELY CAREFUL because the bisque is super hot and you don’t want hot bisque flinging out of your blender! One benefit of using a blender is then you can serve the bisque by pouring it of the blender pitcher!
Using Canned or Jarred Tomatoes in this 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 18-ounce(ish) 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 30 minutes (there will obviously be no wrinkled skin since there is no skin to begin with). Then follow the recipe as usual.
Serving this Roasted Tomato Basil Bisque
This bisque is great by itself, but you do need to remember to anchor your meal with protein. Grilled chicken breast would compliment this meal nicely. If you’re having this bisque as a standalone “meatless Monday” kinda thing or simply don’t want to prepare any meat, you could add some collagen to it.
If you’re into dipping a grilled cheese sandwich into your tomato bisque, that can be done as well! If you make your grilled cheese sandwich using sprouted bread, this keeps it on the Trim Healthy Mama plan as an XO (Crossover). But if you want to keep it as an S (Satisfying or fat fueled), you can make and use a bread such as Wonderful White Blender Bread (this is an FP or Fuel Pull on THM; combined with the cheese in the sandwich and this S fueled bisque, the meal would be an S).
If you’re the type who likes to crumble crackers atop your soup, I’ve got a couple options for you. One is my homemade goldfish crackers (adding these to the bisque make it an SH on THM). Or to keep it an S, you can add some of THM’s super yummy and cheesy Shameless Crackers!
Roasted Tomato Basil Bisque
- 2 to 2½ pounds (about 8 to 10 large) fresh roma or plum tomatoes, halved lengthwise
- ¼ cup avocado oil
- 1 medium yellow onion, roughly chopped
- 1 medium carrot, peeled and cut into coins
- 6 cloves garlic, peeled and cut into slices
- 1 teaspoon mineral salt
- ¼ teaspoon ground black pepper
- 4 cups (1 box) chicken or vegetable stock or broth
- ¾ cup heavy cream or coconut cream
- 20 fresh basil leaves, whole (or 4 teaspoons dried)
- 8 fresh oregano leaves, whole (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (stripped from the stem) (or ½ teaspoon dried)
- 1 tablespoon THM Gentle Sweet (optional)
- ¼ teaspoon ground nutmeg (optional)
- Preheat oven to 450° F.
- In a glass bowl, toss together all of the roasting ingredients until everything is lightly coated in oil. Place on a parchment or silicone lined non-aluminum (see notes) baking sheet or inside a glass baking dish. Roast in preheated oven for 30 to 45 minutes 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 tomatoes, veggies, and their juices into a large saucepot. Add remaining ingredients and bring to a boil, stirring almost constantly to prevent it from boiling over.
- Reduce the heat to low and allow to gently simmer, covered, for 20 minutes, stirring often.
- Using an immersion blender, puree the soup until a smooth, uniform texture results.
- Garnish with a drizzle of cream and freshly chopped basil if desired.
I tried the just like campbells one, but it was yucky. This one however really hits the spot. SO yummy.
Milly Williamson says
I actually prefer it better after it’s gone through the blender (though that may be because my immersion blender is old and dull lol). Perfect blend of ingredients and tastes great.