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–+ servings
Roasted Tomato Basil Bisque

Roasted Tomato Basil Bisque

Bursting with mouth-watering flavor, hitting both sweet and robust notes, this recipe for roasted tomato basil bisque is definitely a family favorite.
5 from 13 votes
Diets: Dairy Free • Egg Free • Gluten Free • Keto • Low Carb • Nut Free • Paleo • Sugar Free • Vegetarian • Whole30
THM Fuel: THM S
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Servings: 10 servings

Equipment

Ingredients

Roasting Ingredients

  • 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

Bisque Ingredients

  • 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)

Instructions
 

  • 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.

Notes

Do NOT use aluminum anything (pans, pots, utensils) when handling the tomatoes. The acidity combined with the aluminum may adversely effect the robust flavor of the tomatoes.
If you don't have an immersion blender, very carefully transfer the soup to a heat-safe blender and blend it according to the manufacturer's directions.
For added protein, mix in 15 tablespoons (3/4 cup plus 3 tablespoons) collagen. Quality collagen (I recommend the THM brand) dissolves instantly and is tasteless.

Nutrition

Serving: 1cupsCalories: 141kcalCarbs: 8gProtein: 2gFat: 12gSodium: 593mgFiber: 2gSugar Alcohols: 1gNet Carbs: 5g