Creamy Roasted Basil Tomato Bisque Soup

5 from 14 votes

Creamy Roasted Basil Tomato Bisque Soup

Basil Roasted Tomato Bisque is loaded with rich tomato flavor, hearty vegetables and herbs, and thickened with cream for a truly delicious bowl of bisque - perfect for lunch or dinner!

Prep Time10

Cook Time1 14

Total Time1 24

Course: First course, light lunch or dinner, Soup

Cuisine: American-Italian

Servings: servings

Calories: 396kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

10 Tomatoes on the vine ***see notes cut in quarters
2 teaspoons Kosher salt
1 teaspoon Black pepper
2 Tablespoons Extra virgin olive oil
3 Cloves garlic peeled
10-15 Sprigs fresh thyme
1 Tablespoon Unsalted Butter if using salted adjust the salt seasoning
1 cup Onion chopped
¼ cup Tomato paste
2 Tablespoons Balsamic vinegar
2½ cups Vegetable stock
10 Fresh basil leaves
1 cup Heavy cream

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Instructions

Preheat oven to 350℉.
In a 13 X 9-inch baking dish add the cut tomatoes, salt, pepper, extra virgin olive oil, 3 garlic cloves, and thyme. Bake for 35 minutes.
Add the butter and onion to a large pot over medium heat. Sauté for 5 minutes or until the onion is translucent.
Add the tomato paste to the pot and stir for 2 minutes.
Add the balsamic vinegar to the pot and stir for 1 minutes.
Remove the baking dish from the oven and carefully place the tomatoes, garlic, and 3 sprigs of time into the large pot. Discard the other sprigs of thyme.
Add 2½ cups of vegetable stock and basil to the large pot.
Cover and simmer on medium heat for 30 minutes, stirring occasionally.
Turn off the heat and remove the thyme springs.
Carefully puree the roasted tomato soup until smooth.
Add the heavy cream and stir.
Serve immediately.

Notes

If you want to get fancy with serving this basil roasted tomato bisque, consider garnishing each bowl with fresh herbs, and a dollop of sour cream or goat cheese!
If your tomato bisque is still not as thick as you’d like it to be then simply add in a roux by mixing 1-2 tablespoons of flour with ½ cup of the bisque, whisking vigorously until smooth, and then adding back to the main pot of bisque. You should also allow the bisque to simmer for an additional 5 minutes.
You can peel your whole tomatoes but it’s not necessary for this bisque.
You don’t need to discard the entire 3 sprigs of thyme when ready to puree the mixture. Simply scrape off the thyme leaves back into the mixture and discard the stems.
While I’ve used an immersion blender to puree the bisque, you can also use a food processor.

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