Creamy Tomato Basil Bisque

Ingredients

• Garlic

  Raw

  100g

• Tomatoes

  Orange, raw

  1.36kg

• Olive oil

  Salad or cooking

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Chicken Broth with Roasted Vegetables & Herbs, canned

  College Inn

  4 cup or 400g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 397g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

Directions

1. Roast garlic and tomatoes
2. Preheat oven to 425 degrees F.
3. Cut off 1/4 inch of the head of garlic from the top. Place garlic on top of aluminum foil and drizzle with about 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Fold up the aluminum foil and seal by twisting the foil. Set aside.
4. On a large sheet pan, drizzle roma tomatoes with olive oil, and salt and pepper to taste (about 1 1/2 teaspoons salt, 1/2 teaspoon pepper). Arrange tomatoes flat side up, without overcrowding the pan. Tip: use 2 sheet pans if needed, as overcrowding will lead to steaming and not roasting.
5. Place the prepared garlic head on the same sheet pan, along with the tomatoes. Roast for 35 minutes, flipping the tomatoes halfway through. Set aside. Tip: If the tomatoes start to burn (from the caramelization), flip them over with tongs.
6. Prepare soup
7. In a large Dutch oven or pot, heat about 2-3 tablespoons olive oil over medium-high heat. Add the diced onions and saute until softened, about 6 to 8 minutes. Add thyme and Italian seasoning and cook until fragrant, about 1 to 2 more minutes.
8. Stir in chicken broth, the prepared roasted tomatoes, the canned diced tomatoes, and fresh basil leaves. Then, squeeze out the garlic cloves from the head and add it to the soup.
9. Bring to a boil and then reduce heat to simmer. At this point, season with salt and pepper to taste. Simmer, uncovered, stirring occasionally for about 20-25 minutes, until somewhat reduced.
10. Using an immersion blender, blend soup until smooth. Add a little bit of sugar to taste (about 1/2 or 1 teaspoon) to remove the acidity of the tomatoes. Season with more salt and pepper to taste.
11. Stir in heavy cream to taste, and simmer for another 1 to 2 minutes. Adjust soup until desired consistency by adding more broth or heavy cream. Garnish as desired and serve warm. Enjoy!
12. Source: cookingformysoul.com/roasted-tomato-soup/

Similar Foods

• Rich and Creamy Tomato Basil Soup
• Tomato Basil Pasta
• Tomato & Basil Salad
• Roasted Tomato Basil Soup
• Easy Tomato Basil Soup
• Tomato Basil Layered Salad