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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, until caramelized.
- 2
Sauté the Vegetables
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 the minced garlic and cook for another minute.
- 3
Combine Ingredients
Add the roasted tomatoes to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender (in batches if necessary) and blend until smooth.
- 5
Finish with Cream and Basil
Stir in the heavy cream and fresh basil leaves. Heat through for another 5 minutes. Adjust seasoning with salt and pepper.
- 6
Serve
Ladle the bisque into bowls, drizzle with balsamic vinegar, and garnish with additional fresh basil if desired.