Description
This Creamy Tomato Bisque Soup features roasted tomatoes and red bell pepper blended into a velvety, rich broth with smooth texture and perfectly balanced seasoning.
Ingredients
- 1 lb tomatoes on the vine, washed and cut in half
- 2 lb heirloom tomatoes (about 3 large or 4 medium), washed and cut in half
- 1 red bell pepper, washed and cut into 4 pieces
- 5 cloves garlic, peeled
- 1 small onion, peeled and cut into 4 pieces
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons tomato paste
- 4 cups chicken broth (store-bought or homemade)
- Sea salt and pepper, to taste
- 1 teaspoon sugar, or to taste
- 1/4 cup heavy whipping cream (or more if desired)
- 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
Instructions
1. Preheat oven to 450°F (220°C). Line a baking sheet with parchment paper and spread out the tomatoes, red bell pepper, onion, and garlic.
2. Roast the vegetables for 30 to 40 minutes until caramelized. Let them cool for 10 to 15 minutes.
3. Transfer the roasted vegetables to a blender and blend until smooth.
4. In a large pot, melt butter and olive oil over medium heat. Add the flour and stir for 1 to 2 minutes to form a roux.
5. Add tomato paste and cook for another 1 to 2 minutes, stirring continuously.
6. Gradually whisk in 1 cup of chicken broth until combined, then whisk in the remaining 3 cups.
7. Stir in the blended vegetable puree. Season with salt, sugar, and black pepper to taste.
8. Bring to a gentle boil, then stir in heavy cream and basil. Simmer for a few more minutes and adjust seasoning if needed.
9. Ladle into bowls and garnish with a drizzle of olive oil, cream, and a sprinkle of fresh basil. Serve with a grilled cheese sandwich.
Notes
For an extra smooth texture, strain the soup after blending.
To make it vegetarian, substitute chicken broth with vegetable broth.
Pairs wonderfully with bacon or chicken grilled cheese sandwiches.