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- 6 ripe tomatoes, halved - 1 head of garlic - 1 medium onion, chopped - Fresh basil leaves - 3 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon sugar - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste I love using fresh ingredients for this roasted garlic tomato bisque. Ripe tomatoes bring a sweet, rich flavor. They are perfect for creating a base that is bright and savory. Garlic adds depth. Roasting it makes it sweet and smooth. A medium onion is key for its sweet, soft taste after sautéing. Fresh basil leaves are a must for garnish. They add a fresh, fragrant note to the dish. In my pantry, I always keep olive oil on hand. It helps to bring flavors together. Dried basil adds a nice touch when roasting the tomatoes. A little sugar balances the acidity of the tomatoes. Vegetable broth is essential. It gives the soup a rich, warm base. For creaminess, I use heavy cream or coconut cream. This choice makes the bisque rich and smooth. Finally, salt and pepper enhance all these flavors. They are simple but important. Together, these ingredients create a comforting bowl of roasted garlic tomato bisque. {{ingredient_image_1}} 1. Preheat the oven Set your oven to 400°F (200°C). This heat helps the tomatoes and garlic roast well. 2. Prepare tomatoes and garlic for roasting Cut the six ripe tomatoes in half. Place them cut side up on a baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle salt, pepper, and 1 teaspoon of dried basil over them. Now, take the head of garlic, cut off the top, and drizzle it with a bit of olive oil too. Wrap it in aluminum foil. Place it on the same baking sheet with the tomatoes. 1. Sauté the onion While the tomatoes and garlic roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns soft and translucent, which takes about 5 minutes. 2. Combine roasted ingredients with broth Once the tomatoes and garlic finish roasting (after about 25-30 minutes), add them to the pot. Squeeze the roasted garlic cloves into the pot. Pour in 2 cups of vegetable broth and 1 teaspoon of sugar. Bring the mixture to a simmer. Let it cook for about 10 minutes to blend the flavors. 3. Puree the soup Use an immersion blender to puree the soup until it’s smooth. If you don't have one, you can carefully transfer the mixture to a blender in batches. 1. Add cream and season Stir in 1 cup of heavy cream or coconut cream. Heat the soup through. Taste it, then add salt and pepper to your liking. 2. Serve and garnish Serve the soup hot. Top it with fresh basil leaves for a nice touch. Enjoy your delicious roasted garlic tomato bisque! Choosing the right tomatoes When picking tomatoes, choose ripe ones. Look for tomatoes that feel heavy for their size. They should also have a bright color. Roma or vine-ripened tomatoes work best. These kinds are sweet and juicy. They give your bisque a rich flavor. Timing for optimal caramelization Roasting time is key. You want to roast the tomatoes for 25-30 minutes. This allows them to soften and get golden brown. The natural sugars in the tomatoes will caramelize. This adds depth to your soup. Keep an eye on them. The goal is tender and slightly charred, not burnt. Using an immersion blender vs. traditional blender An immersion blender is great for this soup. It lets you blend right in the pot. This saves time and cuts down on dishes. Just be careful to blend until smooth. A traditional blender works too. If using one, let the soup cool a bit first. Always blend in small batches. This helps avoid spills or splashes. Adding spices or additional herbs To boost the flavor, add spices. A pinch of red pepper flakes adds heat. You might also try smoked paprika for a smoky taste. Fresh or dried herbs can elevate the taste. Thyme or oregano can pair well with the bisque. Experiment and find what you enjoy most. Pro Tips Choosing Tomatoes: Use ripe, in-season tomatoes for the best flavor. Heirloom varieties can add a unique taste to your bisque. Roasting Garlic: Roasting garlic enhances its sweetness. Be careful not to burn it; wrap it well in foil to retain moisture. Blending Options: For a super smooth texture, blend the soup in batches in a high-speed blender instead of using an immersion blender. Garnish Ideas: Besides fresh basil, try adding a drizzle of balsamic glaze or a sprinkle of croutons for added texture and flavor. {{image_2}} You can make this soup dairy-free by using coconut cream. Coconut cream adds a rich, creamy texture without dairy. To use it, simply replace the heavy cream with one cup of coconut cream. This change keeps the soup smooth and delicious. Plus, it adds a hint of sweetness that pairs well with the roasted garlic and tomatoes. You can boost the nutrition by adding more veggies. Try mixing in chopped carrots or bell peppers. Carrots add natural sweetness, while bell peppers give a nice crunch. Simply chop these veggies and sauté them with the onion at the start. This extra step makes the soup even heartier and colorful. If you love heat, add some chili or cayenne pepper. Start with a pinch and taste as you go. This will give your bisque a nice kick. You can add the spice while the soup simmers. It will blend well with the other flavors. Just remember, a little goes a long way! To store leftover bisque, let it cool first. Pour it into an airtight container. Make sure to seal it tightly. Place it in the fridge. It will stay fresh for about 3 to 4 days. When you want to eat it, just reheat it on the stove. Stir it well to make sure it heats evenly. If you want to save some for later, freezing is a great option. First, let the bisque cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags for easy storage. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove, stirring often to keep it smooth. Roasted garlic tomato bisque can last in the fridge for up to 4 days. If frozen, it can stay good for about 3 months. Just remember, the longer it sits, the more flavor may fade. Always check for any signs of spoilage before enjoying it. Making Roasted Garlic Tomato Bisque is quick and easy. The total time is about 55 minutes. Here’s how the time breaks down: - Preparation Time: 10 minutes - Cooking Time: 25-30 minutes for roasting - Simmering and Blending Time: About 10 minutes You can enjoy this warm and creamy soup in less than an hour. Yes, you can use canned tomatoes. Canned tomatoes save time and effort. They also provide a consistent flavor. However, the fresh tomatoes give a brighter taste and better texture. Canned tomatoes often have added salt, so adjust your seasoning. Look for whole canned tomatoes for the best results. You can crush them by hand for a rustic feel. This bisque pairs well with many sides. Here are some tasty options: - Grilled Cheese Sandwich: A classic pairing that never fails. - Crusty Bread: Perfect for dipping into the creamy soup. - Salad: A light salad with greens adds a fresh touch. - Herbed Croutons: Crunchy croutons add texture and flavor. Feel free to mix and match these sides to enhance your meal! This blog post showed you how to make a delicious Roasted Garlic Tomato Bisque. We covered fresh ingredients like ripe tomatoes and garlic, along with pantry items such as olive oil and cream. You learned step-by-step instructions from roasting to serving. Remember, you can try variations like coconut cream for a dairy-free option or add extra veggies. Lastly, store leftovers properly for the best taste. Enjoy this warm, comforting soup with your favorite sides. Making it will impress your family and friends!

Roasted Garlic Tomato Bisque

A creamy and flavorful bisque made with roasted tomatoes and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 whole ripe tomatoes, halved
  • 1 head of garlic
  • 1 medium onion, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 2 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Place the halved tomatoes on a baking sheet, cut side up. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, and dried basil.
  • Cut the top off the head of garlic, drizzle with a little olive oil, and wrap it in aluminum foil. Place on the baking sheet with the tomatoes.
  • Roast in the oven for 25-30 minutes, or until the tomatoes are softened and caramelized, and the garlic is tender.
  • While the tomatoes and garlic are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Once the tomatoes are done, add them to the pot along with the roasted garlic, squeezing out the cloves into the pot.
  • Pour in the vegetable broth and add the sugar. Bring to a simmer and cook for about 10 minutes to blend the flavors.
  • Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
  • Stir in the heavy cream (or coconut cream) and heat through. Adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh basil leaves.

Notes

For a dairy-free option, use coconut cream.
Keyword bisque, garlic, soup, tomato