Tomato Bisque Recipe

Inspired by Tula's Kitchen

Time50m

Serves4

A rich bisque made with roasted tomatoes, topped with crema and housemade croutons.

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Ingredients

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Ingredients

2 cups Roma tomatoes

3 tablespoons olive oil

1 cup Onion, chopped

4 cloves Garlic cloves, minced

4 cups Vegetable broth

1 cup Heavy cream

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Fresh basil, chopped

2 cups Bread (for croutons)

2 tablespoons Butter

Method

Directions

Roast the Tomatoes

Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Place them cut side down on a baking sheet and roast for 20-25 minutes until caramelized.

Sauté the Aromatics

In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.

Combine Ingredients

Once the tomatoes are roasted, add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 15 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, chopped basil, and adjust seasoning with salt and black pepper to taste. Heat through.

Prepare Croutons

While the soup is heating, cut the bread into cubes. In a skillet, melt the butter over medium heat. Add the bread cubes and toast until golden and crispy on all sides.

Serve

Ladle the hot tomato bisque into bowls, drizzle with crema on top, and garnish with housemade croutons. Enjoy!