Description
This comforting and nourishing soup elevates simple pantry staples into a sophisticated meal. By slow-roasting ripe tomatoes and whole garlic bulbs, the natural sugars caramelize, creating a deep, mellow flavor profile. Finished with rich cream and aromatic vegetable stock, this velvety bisque is a testament to the beauty of seasonal ingredients, offering warmth and restoration in every spoonful.
Ingredients
3-4 lbs. ripe organic tomatoes, cut into wedges
2 whole garlic bulbs, left in skins
1/2 onion, roughly chopped
1 tablespoon extra virgin olive oil
2 cups organic vegetable stock
4 tablespoons organic tomato paste
1 1/2 cups organic heavy cream
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or fresh basil for garnish
Instructions
Preheat your oven to 400°F (200°C).
Place tomato wedges, onion, and whole garlic bulbs on a baking sheet lined with parchment paper.
Drizzle with olive oil and season with a pinch of salt.
Roast for 40-45 minutes until tomatoes are blistered and garlic is soft.
Remove garlic from skins by squeezing the cloves out once cool enough to handle.
Transfer all roasted vegetables to a large pot or blender, discarding garlic skins.
Add vegetable stock and tomato paste, blending until smooth.
Return mixture to a pot over medium heat, stir in the heavy cream, and simmer for 5-10 minutes.
Season with sea salt and black pepper to taste before serving.
Notes
For a smoother consistency, strain the soup through a fine-mesh sieve after blending. Store leftovers in an airtight container in the refrigerator for up to 3 days. Pair with grilled cheese or crusty sourdough bread.