Roasted Tomato Bisque Recipe
hint of cream, balsamic reduction
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until caramelized.
- 2
Sauté the Veggies
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- 3
Combine Ingredients
Once the tomatoes are roasted, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15 minutes.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. If using a regular blender, let the soup cool slightly, then blend in batches.
- 5
Add Cream
Return the blended soup to the pot and stir in the heavy cream. Heat through, but do not boil. Adjust seasoning with salt and pepper if needed.
- 6
Serve
Ladle the bisque into bowls, drizzle with balsamic reduction, and garnish with fresh basil leaves.
