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Creamy Roasted Tomato Basil Bisque with Parmesan
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5 from 1 vote

Creamy Roasted Tomato Basil Bisque with Parmesan

This easy Tomato Basil Bisque recipe combines fresh roasted tomatoes with canned tomatoes, plenty of fresh basil, cream and tangy parmesan for a comforting soup ready in about one hour!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: Creamy Roasted Tomato Basil Bisque, Creamy Roasted Tomato Basil Bisque with Parmesan
Servings: 6
Calories: 328kcal

Equipment

  • large soup pot
  • Immersion Blender

Ingredients

  • 1 lb fresh Roma tomatoes - halved lengthwise (from top to bottom)
  • 2 tablespoon olive oil, plus more for roasting tomatoes 
  • salt and black pepper, to taste
  • 1 medium yellow onion, diced
  • 8 cloves garlic, peeled and smashed 
  • 2 tablespoon tomato paste
  • 1 teaspoon dried oregano 
  • 4 cups low sodium chicken broth, or vegetable broth
  • 1 28 oz can whole peeled tomatoes - with all its juices
  • 2 cups fresh basil leaves, packed
  • 1 teaspoon granulated sugar (preferably organic cane sugar)
  • 1 tablespoon balsamic vinegar 
  • 1 ¼ cups heavy cream
  • 1 cup freshly grated parmesan cheese 

Instructions

  • Preheat oven to 425 degrees F.
  • Line a sheet pan with parchment paper, and drizzle halved Roma tomatoes with olive oil, and season with salt and pepper on both sides.
  • Roast cut side down for 35-40 minutes until caramelized, turning pan once if the tops start to brown quickly on one side.
  • Meanwhile, heat 2 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
  • Add diced onion and cook, stirring occasionally until softened, 5 minutes.
  • Add garlic and cook until fragrant, 1-2 minutes.
  • Add the tomato paste and stir well to incorporate with onions and garlic, and cook, stirring occasionally until it takes on a deep color, 3-4 minutes.
  • Add oregano, chicken stock, canned tomatoes, basil, sugar, and balsamic vinegar to the pot.
  • Turn heat to high, and bring to a boil.
  • Reduce heat to medium-low heat, cover with a lid, and simmer.
  • Once tomatoes are roasted, add them to the soup with remaining ingredients. Simmer 15 minutes more.
  • Use an immersion blender to blend the soup until smooth, then stir in cream and parmesan, and season to taste with salt and pepper.
  • Serve hot with additional basil leaves, and a drizzle of heavy cream, if desired.

Nutrition

Calories: 328kcal | Carbohydrates: 13g | Protein: 9g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 935mg | Potassium: 413mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2016IU | Vitamin C: 16mg | Calcium: 228mg | Iron: 1mg