Tomato Basil Bisque Recipe Whiskaffair

on Aug 02, 2022, Updated Oct 27, 2023 Here are some easy soup recipes: Hungarian Mushroom Soup, Pumpkin Apple Soup, Clear Chicken Soup, Thai Pumpkin Curry Soup, and Chicken Sweet Potato Soup.

About Tomato Basil Bisque

Roasted Tomato Basil Bisque is a delicious creamy soup made using tomatoes, carrots, fresh basil, and other simple ingredients. It has a deliciously rustic, earthy, rich flavor and a silky smooth, velvety texture. This creamy tomato bisque soup recipe is the perfect comfort food that has the potential to become a family favorite.

Variations

Roast a red bell pepper and tomatoes and add it to the bisque. You can also roast a garlic bulb with tomatoes and use roasted garlic instead of fresh garlic. If you don’t have fresh tomatoes, you can also use canned crushed tomatoes, but roasted fresh tomatoes taste the best in this creamy tomato basil bisque recipe. Carrot – The carrots’ sweetness balances the tomatoes’ tartness very well. Cream – Unsweetened heavy cream is added at the end to make the soup creamier and richer. You can skip it if you don’t want the extra calories in your soup. Oil – I like to use good-quality extra virgin olive oil. You can also use avocado, grapeseed, safflower, or canola oil. Garlic – It makes the soup super delicious. Vegetable Stock (Vegetable Broth) – Use store-bought stock or make it at home. You can also use homemade chicken stock (chicken broth) instead of veg broth for added flavor. Other Ingredients – You will also need bay leaves, salt, freshly cracked black pepper, cayenne pepper, fresh Italian basil leaves, butter (salted or unsalted), and sugar. You can add regular granulated sugar or brown sugar. It balances the acidity of the tomatoes. Cut 1 pound (500 g) of fresh ripe tomatoes into half and deseed them. Arrange the halves on a baking sheet and drizzle with 2 tablespoon extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper. Remove the tray from the oven and let the tomatoes cool completely. Set aside. Note – You can peel the skin of the tomatoes at this stage for a very creamy bisque. Add the following ingredients and cook for 3-4 minutes, stirring frequently.

1 tablespoon minced garlic ¼ cup chopped onions 2 bay leaves

roasted tomatoes ½ cup cubed carrots 2 cups of vegetable stock ½ teaspoon freshly cracked black pepper ½ teaspoon salt ½ teaspoon cayenne pepper

Reduce the heat to low. Cover the pot with a lid and cook the bisque for 25-30 minutes, stirring a few times. Add ¼ cup of packed Italian basil leaves (rinsed and roughly torn into small pieces) to the pot. Tip – If you like super creamy bisque, pass it through a mesh strainer. Add ¼ cup of unsweetened heavy cream and 1 teaspoon granulated sugar, and mix well. Cook on medium heat until it is nicely warmed. Thin down the bisque with some water if it’s too thick for your liking. Check for salt and add more if needed. Serve warm. Add ¼ cup of sundried tomatoes for extra sweetness and depth. Add a balsamic vinegar or red wine splash for acidity and depth. I sometimes add a dollop of my Basil Walnut Pesto to the tomato bisque for a herbal kick. If you like your soup spicier, then add some red pepper flakes or Asian Red Chili Paste to it. You can add some grated parmesan cheese or sour cream to the soup to make it creamier and richer. You can replace fresh basil with fresh parsley for a taste change.