Roasted Tomato Basil Bisque 8O…M…G Roasted Tomato Basil Bisque.

There’s just something about warm tomato soup and melted cheddar cheese on toast. It’s not rocket science, people. It’s just feel good food. And who doesn’t love a big bowl of warm comfort food?

And making soup is souper fun. I had to. Sorry, not sorry.

Roasted Tomato Basil Bisque 11But seriously, I love making soup.

There’s just something so peaceful about chopping vegetables, tossing them in a pot and stirring. I just stand in front of the stove and stir.  And stir.  And stir.  And completely space out. Take a taste. Stir again. Think some more. Stir. And taste some more. It’s the kind of thing I do when I have a lot to think about. Roasted tomato basil bisque is lets me take my time to stir + think and then plop down on the couch with a big grilled cheese sandwich, soup, and a blankey. Talk about being self-less. This soup is all about YOU.

Roasted Tomato Basil Bisque - Roasted TomatoesThis is the second Wednesday of this month that i’m doing what’s called ‘Veggie Wednesday’. It’s a month long series for March. On Veggie Wednesday’s we cook super flavorful food made entirely of vegetables! And I promise, you wont even miss the meat! My little carnivore hubby agrees!

PS. I topped my tomato soup with just a bit of fresh julienned basil and a few drop of fresh cream. And of course I had a big old melty grilled cheese sandwich on the side. Yumm-O. But the possibilities are endless! Chives, crackers, parmesan, olive oil, sourdough croutons…

I die just imagining the toppings that would pair so well with this tomato bisque.

Roasted Tomato Basil Bisque 1


Rating: 51

Active Time: 10 minutes

Inactive Time: 1 hour, 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 8 servings



    For roasting the tomatoes:
  • 10 (2 and 1/2 pounds) Roma tomatoes, cut in half
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper
  • For the bisque:
  • 2 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoon minced garlic
  • 4 cups (1 quart) vegetable broth (or chicken broth)
  • 1 (14.5 oz) can diced tomatoes
  • 1 bay leaf
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/2 teaspoon dried oregano
  • 1/4 cup sugar
  • 1/2 tablespoon red wine vinegar
  • 3/4 cup (6 oz.) heavy cream (or half and half)
  • 1/4 cup fresh basil, chopped


    For Roasting the tomatoes:
  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, extra virgin olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. When roasted, remove from oven, let cool for 10 minutes.
  2. For the bisque:
  3. In a 5-quart stockpot over medium heat, saute the onions, celery, carrots, and red pepper flakes with the 2 tablespoons of olive oil, for 5 minutes minutes. Add the minced garlic and continue to saute for another 5 minutes. Add the vegetable broth, canned tomatoes, bay leaf, dried thyme, dried oregano, sugar, and red wine vinegar. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Let mixture cool for 10 minutes, fish out the bay leaf and using an immersion blender, puree the mixture. Or working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat. Add the cream and whisk until smooth. Add the basil. Taste for seasonings and adjust as necessary. Serve warm.