Roasted Tomato Bisque Recipe
Make Roasted Tomato Bisque Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Liquids
Herbs & Spices
Garnish
Method
Preparation
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the ripe tomatoes in half and place them on a baking sheet. Peel and quarter the onion, and add it to the baking sheet along with the unpeeled garlic cloves. Chop the carrot and celery, and add them to the baking sheet as well. Drizzle with olive oil, and sprinkle with salt, black pepper, dried basil, and dried oregano. Roast for about 30-35 minutes until the vegetables are caramelized and fragrant.
Cooking
- 2
Blend the Soup
Once the vegetables are roasted, remove them from the oven and allow them to cool slightly. In a blender, combine the roasted vegetables and their juices with the vegetable broth. Blend until smooth, adding more broth if necessary to achieve your desired consistency.
- 3
Heat the Bisque
Pour the blended mixture into a large pot and heat over medium heat. Stir in the heavy cream, and bring to a simmer. Taste and adjust seasoning with additional salt and pepper if needed.
Serving
- 4
Garnish and Serve
Ladle the bisque into bowls and garnish with fresh basil leaves and croutons. Serve hot and enjoy!
