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Slow-Roasted Tomato Basil Bisque with Parmesan Croutons

slow-roasted tomato basil bisque - featured image
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A cozy, flavorful tomato basil bisque made by slow-roasting Roma tomatoes to caramelize their natural sugars, finished with fresh basil and topped with crunchy Parmesan croutons. Perfect for chilly evenings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 2 pounds (900g) ripe Roma tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and smashed
  • 1 medium yellow onion, roughly chopped
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano (optional)
  • 3 cups (720ml) vegetable or chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream or full-fat coconut milk
  • 1 cup fresh basil leaves, loosely packed, plus extra for garnish
  • 4 slices crusty bread, cubed (sourdough or French baguette)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese
  • Pinch of garlic powder
  • Freshly cracked black pepper, to taste

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. On a rimmed baking sheet, arrange the halved Roma tomatoes cut-side up. Scatter the smashed garlic cloves and chopped onion evenly around them. Drizzle the olive oil over everything, then sprinkle with salt, pepper, and oregano. Toss gently to coat evenly.
  3. Roast the tomatoes for about 60 minutes until they shrink, caramelize, and develop a deep red color with golden edges.
  4. While the tomatoes roast, toss the cubed bread in melted butter, Parmesan, garlic powder, and a pinch of black pepper. Spread the cubes on a separate baking sheet in a single layer.
  5. Bake the croutons at 350°F (175°C) for 10-12 minutes or until golden and crispy, turning once halfway through.
  6. Carefully transfer the roasted tomatoes, garlic, and onion to a blender or large bowl if using an immersion blender. Add about half the broth and blend until smooth. Add more broth to reach your preferred soup consistency.
  7. Pour the blended soup into a large pot and warm over medium heat. Stir in the cream and fresh basil leaves. Let it simmer gently for 5-7 minutes to marry the flavors. Taste and adjust salt and pepper as needed.
  8. Ladle the bisque into bowls and top with warm Parmesan croutons and an extra basil leaf for garnish.

Notes

If bisque tastes too acidic, add a pinch of sugar or a splash of cream to balance. Do not rush roasting to avoid bitterness. Add fresh basil at the end to keep flavor vibrant. Cool soup slightly before blending in a countertop blender to avoid splatters. Store bisque in airtight container in fridge up to 3 days or freeze up to 3 months. Keep croutons separate until serving to maintain crunch.

Nutrition

Keywords: slow-roasted tomato bisque, tomato basil soup, homemade tomato soup, Parmesan croutons, cozy soup recipe, easy tomato soup, comfort food

Find it online: https://lyrafeast.com/slow-roasted-tomato-basil-bisque-recipe-easy-cozy-homemade-soup-with-parmesan-croutons/