Tomato Basil Bisque 🫶🏼
I am obsessed with this recipe! So good every time and also freezes well if you wanted to save some for a rainy day.
10 Roma tomatoes, halved lengthwise
4 T EVOO
1 yellow onion, diced
4 cloves garlic, minced
1/2 t dried oregano
1 T dried thyme
1/2 t salt, plus more to taste
1/4 t black pepper, plus more to taste
3/4 c fresh basil, chopped
28 oz can crushed tomatoes
2 c chicken or vegetable stock
2/3 c heavy cream
Homemade sourdough croutons
1. Preheat oven to 375°F
2. Spread the Roma tomatoes on a baking sheet, cut side up, and drizzle with 2 T olive oil. Sprinkle with salt and pepper to taste, then roast for one hour.
3. When the tomatoes have about a half hour left, heat 2 T of EVOO in a dutch oven. Once warm, add the diced onions and sauté until translucent.
4. Add the garlic, oregano, thyme, 1/2 t salt, and 1/4 t black pepper and stir. Sauté another 1-2 minutes, until fragrant.
5. Add the crushed tomatoes and basil, then stir to combine.
6. Stir in chicken/vegetable stock and simmer until tomatoes are done in the oven.
7. When the tomatoes finish roasting, add them to the Dutch oven and simmer for 35 minutes, stirring every so often.
8. Blend together using an immersion blender or carefully adding to a blender, likely in batches. *I like to leave about 1 1/2 c of the soup in the dutch oven, unblended, to get the consistency I want*
9. Stir in the heavy cream, then serve!
10. Top with homemade sourdough croutons and fresh basil.
Enjoy!!
#healthyrecipes #tomatosoup #tomatobisque #lemon8partner #lemon8creator
Hey fellow foodies! If you're anything like me, you're always on the hunt for delicious meals that don't take hours to prepare. This homemade Tomato Basil Bisque recipe is seriously a game-changer. I've tweaked it over time to be as simple as possible without sacrificing any of that rich, comforting flavor. Trust me, once you try this creamy TOMATO BASIL BISQUE, it'll become a staple in your kitchen. To make this bisque truly *easy*, here are a few extra hacks I've learned. Don't be afraid to use pre-minced garlic if you're in a pinch – it saves a ton of time! Also, when roasting the tomatoes, make sure they get nice and caramelized; that's where a lot of the deep flavor comes from. Sometimes, if I'm really short on time, I'll even use good quality canned diced tomatoes instead of roasting fresh Romas, reducing the oven time significantly. Just sauté them with the onions and spices, then proceed with the recipe. It changes the flavor profile slightly but still yields a fantastic bisque. While my recipe focuses on fresh basil for its aromatic qualities, if you prefer a slightly 'sweeter' basil note, you could try adding a tiny pinch of sugar or a roasted red bell pepper when blending the soup. Roasting bell peppers with the tomatoes adds a lovely sweetness and depth. For a richer, more indulgent bisque, you can even swirl in a little mascarpone cheese along with the heavy cream at the end. Or, for a dairy-free version, coconut milk or cashew cream blend in beautifully, giving it a similar creamy texture. Beyond the delightful croutons, how else can you enjoy this bisque? I love serving it with a crusty baguette for dipping, or alongside a fresh green salad for a lighter meal. For something more substantial, a grilled cheese sandwich is a classic pairing, elevating a simple soup into a comforting feast. Sometimes, I'll even add cooked pasta like ditalini or small shells directly into the soup for a heartier, more stew-like consistency, especially on a chilly evening. And let's talk about freezing! My absolute favorite part about this Tomato Basil Bisque is how perfectly it freezes. I typically make a double batch just for this reason. Once cooled completely, I portion it into individual freezer-safe containers or even zip-top bags (laid flat for easy stacking). This way, I have homemade, healthy meals ready to go for busy weekdays. Just thaw overnight in the fridge or gently reheat on the stovetop/microwave. If it separates slightly after thawing, a quick whisk or an immersion blender will bring it back to its creamy glory. Just remember, if you plan to freeze, it's often best to add the heavy cream after reheating, as dairy can sometimes separate upon freezing and thawing, though I've had good luck with this recipe as written.
