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- 3 pounds ripe tomatoes - 1 large onion - 4 cloves garlic - 1/4 cup olive oil - Salt and pepper - 1 teaspoon dried oregano - 1 teaspoon sugar - 4 cups vegetable broth - 1 cup fresh basil leaves - 1/2 cup heavy cream (or coconut cream) - Crusty bread for serving To make the best Roasted Tomato Basil Bisque, gather fresh ingredients. Using ripe tomatoes gives the soup a rich taste. You will need three pounds. A large onion adds sweetness. Four cloves of garlic bring depth to the flavors. Olive oil helps with roasting and adds healthy fats. Seasoning is key. Salt and pepper will enhance all the other tastes. Oregano adds a nice touch. A teaspoon of sugar balances the acidity of the tomatoes. For the base, four cups of vegetable broth give it a nice body. Fresh basil leaves are a must. They add a fragrant finish. Finally, heavy cream or coconut cream makes it rich and creamy. Serve with crusty bread for a complete meal. - Add-ins for flavor enhancement - Alternate toppings suggestions You can add other ingredients for flavor. Try a pinch of red pepper flakes for a kick. A dash of lemon juice brightens the soup. You can also add a splash of balsamic vinegar for depth. For toppings, consider croutons for crunch. A sprinkle of cheese can add richness. Fresh basil leaves make a lovely garnish. You can use a drizzle of olive oil for a shiny finish. - Caloric breakdown per serving - Health benefits of key ingredients Each serving of this bisque is filling and healthy. It has about 250 calories. Tomatoes are low in calories and high in vitamins. They contain antioxidants that help your body. Basil adds flavor and has anti-inflammatory properties. Olive oil is full of healthy fats. It can help your heart. Heavy cream adds some calories but also provides calcium. Overall, this soup is a great choice for a nutritious meal. To start, preheat your oven to 400°F (200°C). This temperature helps to roast the tomatoes perfectly. While the oven heats, prepare the vegetables. Halve 3 pounds of ripe tomatoes. Chop one large onion and mince four cloves of garlic. Place all vegetables on a large baking sheet. Drizzle 1/4 cup of olive oil over the veggies. Season them with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of sugar. Toss everything well to coat evenly. Roast the vegetables in the preheated oven for about 30-35 minutes. You want them to get caramelized and tender. Make sure to check on them halfway through. Stirring helps ensure even caramelization. The edges should brown slightly for that rich flavor. Once roasted, remove the baking sheet from the oven and let it cool for a few minutes. Transfer the roasted mix to a large pot. Add 4 cups of vegetable broth. Bring your mixture to a boil over medium heat. After it boils, reduce the heat and let it simmer for about 10 minutes. This helps meld the flavors together. Next, remove the pot from heat and stir in 1 cup of fresh basil leaves. For blending, an immersion blender works best. If you don’t have one, a regular blender works, too. Just blend in small batches. Aim for a smooth and creamy texture. Finally, return the bisque to the heat. Stir in 1/2 cup of heavy cream or coconut cream. Heat gently for another 5 minutes. This adds richness to the bisque. Taste and adjust the seasoning as needed. One common mistake is over-roasting the tomatoes. When tomatoes roast too long, they can dry out. You want them caramelized but still juicy. Keep an eye on them; 30 to 35 minutes is perfect. For blending, use an immersion blender to get a smooth texture. If you use a regular blender, do it in small batches. Hot liquids can splash and make a mess. Always let the soup cool a bit before blending. To boost flavor, add fresh herbs like thyme or parsley. A pinch of red pepper flakes can give it a nice kick. Experiment with spices like smoked paprika for depth. For a finishing touch, drizzle a bit of olive oil on top. A sprinkle of fresh basil adds color and flavor. You can also add a dollop of sour cream or yogurt for creaminess. This bisque pairs well with crusty bread like sourdough or baguette. Serve with a light salad for a full meal. For wine, a crisp white like Sauvignon Blanc works well. If you prefer red, try a light Pinot Noir. Both wines enhance the rich tomato flavor. {{image_2}} You can easily make the bisque vegan. Swap heavy cream for coconut cream. This change keeps the soup creamy and delicious. You can also use other dairy-free options. Almond milk or cashew cream work well too. They add flavor without milk. Want a kick? Add spices like red pepper flakes or smoked paprika. They give the bisque a warm, spicy twist. You can also try ingredient swaps. Use roasted red peppers for a smoky taste. Or add sun-dried tomatoes for extra depth. Serve the bisque hot for a cozy meal. Ladle it into bowls and top with fresh basil. For a fun presentation, use a swirl of cream. You can also serve it cold on hot days. Pair it with crusty bread for the best experience. To keep your bisque fresh, use airtight containers. Divide the cooled bisque into smaller portions. This method helps it cool faster and keeps it from spoiling. Store in the fridge for up to four days. For long-term storage, consider freezing. Pour the cooled bisque into freezer-safe bags or containers. Leave space at the top for expansion. Label the bags with the date to track freshness. When it’s time to enjoy your bisque, heat it gently on the stove. Use low to medium heat to avoid burning. Stir often for even heating. If using a microwave, heat in short bursts and stir between each burst. For frozen bisque, thaw it overnight in the fridge. Then, reheat on the stove or microwave. This keeps the flavors bright and tasty. Homemade bisque lasts about four days in the fridge. After that, check for signs of spoilage. Look for off smells, mold, or changes in texture. If anything seems off, it’s best to throw it out. Always trust your senses; they know best! To make this bisque, start by preheating your oven to 400°F (200°C). Next, halve the ripe tomatoes and chop the onion. Mince the garlic. On a large baking sheet, place the tomatoes, onion, and garlic. Drizzle with olive oil and sprinkle with salt, pepper, oregano, and sugar. Toss to coat everything well. Roast for about 30-35 minutes until the tomatoes are soft and caramelized. After roasting, cool the mix for a few minutes. Transfer it to a pot and add the vegetable broth. Bring it to a boil, then simmer for 10 minutes. Stir in fresh basil, then blend until smooth. Heat gently and mix in the cream before serving. Yes, you can use canned tomatoes. Canned tomatoes save time and are always ready. They can provide a consistent flavor, but fresh tomatoes give a brighter taste. When using canned tomatoes, look for whole or crushed ones without added sugar or salt. Drain excess liquid to keep the bisque from being too watery. If you want a fresher taste, add some fresh basil at the end. Yes, this bisque freezes well. However, the texture may change slightly after thawing. Cream can sometimes separate, so I recommend adding it fresh when you reheat. Cool the bisque completely before placing it in airtight containers. Label them with the date. It can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge and reheat gently on the stove. You can add many things to customize your bisque. Here are some ideas: - Cheese: A sprinkle of parmesan or goat cheese adds richness. - Spices: Add red pepper flakes for a spicy kick. - Veggies: Stir in some spinach or kale for extra greens. - Herbs: Fresh thyme or parsley can enhance the flavor. - Protein: Cooked chicken or shrimp can make it a hearty meal. Feel free to experiment and find your favorite mix! This blog post covered how to make a tasty Roasted Tomato Basil Bisque. You learned about essential ingredients and optional add-ins to boost flavor. We also discussed preparation steps and tips to avoid common mistakes. Variations allowed for creativity, while storage info helps keep leftovers fresh. In conclusion, this bisque is versatile and easy to prepare. Enjoy customizing it to suit your taste. Now, go ahead and make a batch to savor!

Roasted Tomato Basil Bisque

Warm up with a bowl of Savory Roasted Tomato Basil Bisque that's bursting with flavor! This easy recipe combines ripe tomatoes, fresh basil, and a touch of cream for a comforting treat. Perfectly roasted and seasoned, this bisque is not only delicious but also simple to make.Click through now to explore this delightful dish!
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Ingredients
  

3 pounds ripe tomatoes, halved

1 large onion, chopped

4 cloves garlic, minced

1/4 cup olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon sugar

4 cups vegetable broth

1 cup fresh basil leaves

1/2 cup heavy cream (or coconut cream for a vegan option)

Crusty bread, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    Arrange the halved tomatoes, chopped onion, and minced garlic on a large baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and sugar. Toss everything to coat evenly.

      Roast in the preheated oven for about 30-35 minutes, until the tomatoes are caramelized and tender.

        Remove the baking sheet from the oven and allow it to cool for a few minutes.

          Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring the mixture to a boil over medium heat.

            Reduce the heat and let it simmer for about 10 minutes to meld the flavors.

              Remove from heat and stir in the fresh basil leaves. Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy.

                Return the bisque to the heat and stir in the heavy cream (or coconut cream), then heat gently for another 5 minutes. Taste and adjust seasoning if needed.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                    - Serving Suggestions: Ladle the bisque into bowls and serve with a slice of warm crusty bread. Garnish with fresh basil leaves or a drizzle of cream on top for an appealing finish.