Tomato Basil Bisque - A Little Spoon

Get the Recipe: Tomato Basil Bisque

This Tomato Basil Bisque uses roasted fresh tomatoes and includes some secret umami ingredients for the perfect seasonal summertime soup!

5 from 2 ratings

Yield4 servings

Prep20

Cook1 40

Total2

Ingredients

16 roma or campari tomatoes
2 cups cherry tomatoes
2 medium onions
¼ cups olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon tomato paste
½ teaspoon marmite
2 teaspoons white miso paste
1 cup fresh basil leaves
1 teaspoon fresh thyme leaves
½ tablespoon fresh oregano leaves
4 cloves roasted garlic
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
1½ cups chicken stock
¼ cup heavy cream (double cream)
1 1.5x2.5in piece of parmesan rind

Equipment

1 chef knife
1 cutting board
1 blender (immersion or stand)
1 enameled dutch oven
1 13x18in (33x44.4cm) baking sheet
1 silicone baking sheet or aluminum foil
measuring Cups
Measuring spoons

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Instructions

First, preheat your oven to 425℉ (218℃).
While the oven is preheating, chop up your tomatoes and onions. Cherry tomatoes can be halved, the larger tomatoes quartered, and onions cut in half and then quartered. Transfer the chopped vegetables to a 3x18in (33x45.5cm) baking tray (bonus points if you use a silpat to keep everything from sticking to the pan). Drizzle with olive oil, salt, and pepper then give them a toss to coat.
For the 4 cloves of roasted garlic, cut the top off a garlic bulb so the tops of each clove have been sliced off. Then place the bulb onto the middle of a piece of aluminum foil, drizzle about 1tbsp (15ml or 11g) of olive oil over the top, and wrap up the whole thing so it won't leak. Set the foil packet on the pan with the tomatoes and onions. Place everything in the oven to bake for 40 minutes.
While the tomatoes, onions, and garlic are cooking, put all of the other ingredients, EXCEPT for the parmesan, into a blender and set aside.
After 40 minutes, take the baking tray out of the oven and scoop the cooked veggies and squeeze out the needed roasted cloves into the blender (no judement here if more than 4 end up in the bisque) with everything else. Blend until smooth. You may need to blend in two batches depending on the size of your blender.
Pour the blended soup into a pot and place it on the stove. Turn the heat to medium-low and add in the parmesan rind. Let the soup simmer for 30-60 minutes, to mellow down the herbs and really marry all of the flavors.
Ladle the soup into bowls and top with croutons, basil oil, and/or more cream.

Notes

You can easily make this dairy free, by not including the cream or parmesan rind. It won't be bisque but it will be just as delicious!
Store the soup in the refrigerator for up to 4 days.
If you plan to freeze the soup, please read the FAQs!
If you ever find that your tomato soup or even a stew or sauce is too acidic, add a pinch of baking soda to the cooking food to neutralize some the acidity. Just a pinch at a time though, a little goes a long way.
If you want some additional sweetness, consider adding 1/2-1 medium carrot to the roasting pan with the tomatoes. Or, you can add 1 tsp (5ml) of granulated or light brown sugar to the soup during simmering.

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