Roasted Plum Tomato Bisque Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

Toss the halved plum tomatoes, quartered red peppers, chopped yellow onion, and whole garlic cloves with 3 tablespoons olive oil, 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper on the prepared baking sheet. Arrange cut sides down where applicable so tomatoes and peppers don't dry out excessively.

Roast in the preheated oven for 35–45 minutes, until vegetables are softened, edges caramelized and slightly charred (peppers will have blistered skin). Rotate the pan once halfway through for even roasting.

Remove pan from oven. If using, place the roasted red peppers in a covered bowl or a zip-top bag for 10 minutes to steam — this makes peeling easier. Peel skins off the peppers and discard seeds/stems. Scrape roasted vegetables and any accumulated juices into a heavy 5–6 quart saucepan or large pot.

Squeeze roasted garlic cloves from skins into the pot. Add tomato paste and remaining 1 tablespoon olive oil. Cook over medium heat for 2–3 minutes, stirring, to deepen the tomato paste flavor. If using white wine, add it now and simmer 1–2 minutes to reduce slightly.

Add the stock and bring to a gentle simmer. Simmer uncovered 15 minutes to marry flavors. Taste and add remaining 1/2 teaspoon kosher salt, up to 1 teaspoon sugar to balance acidity, and additional pepper if needed.

Using an immersion blender, purée the soup in the pot until very smooth. Alternatively work in batches in a regular blender — fill blender no more than half full, blend until smooth, and keep a kitchen towel over the lid to vent hot steam. Return puréed soup to the pot.

For an extra-silky bisque, strain the puréed soup through a fine-mesh sieve into a clean pot, pressing on solids with a spatula to extract liquid and discard coarse solids.

Stir in the butter and simmer on low for 3–5 minutes. Reduce heat to very low; warm the heavy cream measured for basil cream in a small saucepan or microwave until just warm (do not boil).

To make basil cream: place the packed basil leaves and warm heavy cream in a blender and pulse until bright green and smooth (about 20–30 seconds). Taste and add a small pinch of salt if desired. Stir about half of the basil cream into the soup, reserving the rest for finishing swirls at service. Keep soup warm but do not boil after adding cream.

Preheat oven to 375°F (190°C) or use the same oven if time permits and it has cooled slightly. Toss the bread cubes with 2 tablespoons olive oil and 1 teaspoon salt in a bowl until evenly coated.

Spread the cubes in a single layer on a baking sheet and toast 8–10 minutes until edges are golden and crisp. Remove from oven, sprinkle grated Parmesan over the warm croutons and toss to coat; the residual heat will melt the cheese onto the cubes. Return to oven 2–3 minutes if you want the cheese more melted and slightly golden. Let cool briefly.

To serve: ladle hot bisque into bowls. Drizzle reserved basil cream in a spiral or dot pattern and use a spoon to create a pretty swirl. Top with several Parmesan croutons and garnish with the thinly sliced fresh basil. Finish with a grind of black pepper if desired.