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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: soup
Servings: 6

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.
    2. Line a sheet pan with parchment paper, and drizzle halved Roma tomatoes with olive oil, and season with salt and pepper on both sides.
    3. Roast cut side down for 35-40 minutes until caramelized, turning pan once if the tops start to brown quickly on one side.
    4. Meanwhile, heat 2 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
    5. Add diced onion and cook, stirring occasionally until softened, 5 minutes.
    6. Add garlic and cook until fragrant, 1-2 minutes.
    7. 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.
    8. Add oregano, chicken stock, canned tomatoes, basil, sugar, and balsamic vinegar to the pot.
    9. Turn heat to high, and bring to a boil.
    10. Reduce heat to medium-low heat, cover with a lid, and simmer.
    11. Once tomatoes are roasted, add them to the soup with remaining ingredients. Simmer 15 minutes more.
    12. 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.