Tomato Basil Bisque

Ingredients

• 1 headgarlic, unpeeled
• 1.36 kg (3 lb)Roma tomatoes, halved lengthways
• About 1 tbsp for the garlic, about 3 tbsp for the onion, plus more for the tomatoesolive oil
• ½ tsp for the garlic, 1½ tsp for the tomatoes, plus more to tastesalt
• ¼ tsp for the garlic, ½ tsp for the tomatoes, plus more to tasteblack pepper
• 1 mediumyellow onion, diced
• 1 tspfresh thyme leaves
• 1 tspdried Italian seasoning
• 946 ml (4 cups), plus more as neededchicken or vegetable broth
• 1 can (397 g / 14 oz)diced tomatoes, with their juices
• About 30 g (1 cup), packedfresh basil leaves
• 1 tsp, plus more as neededgranulated sugar
• 237 ml (1 cup), or to tastedouble cream or half-and-half

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Prepare the garlic

   Slice about 6 mm (¼ inch) from the top of the garlic head. Set it on a piece of foil, drizzle with about 1 tablespoon of olive oil, and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Fold the foil around the garlic and seal it.

3. 3

   Season the tomatoes

   Drizzle the halved Roma tomatoes with olive oil on a large baking tray and season with 1½ teaspoons of salt and ½ teaspoon of pepper. Arrange them cut-side up in a single layer, using two trays if needed so they are not crowded.

4. 4

   Roast the vegetables

   Place the foil-wrapped garlic on the tray with the tomatoes. Roast for 30–40 minutes, turning the tomatoes halfway through. The tomatoes should roast for at least 30 minutes; the garlic may need closer to 40 minutes. Set both aside.

5. 5

   Soften the onion

   Heat about 3 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 6–8 minutes, until softened. Add the thyme and Italian seasoning and cook for a further 1–2 minutes, until fragrant.

6. 6

   Add the tomatoes

   Stir in the broth, roasted tomatoes, canned tomatoes with their juices and fresh basil. Squeeze the roasted garlic cloves out of their skins into the pot and discard the skins and remaining garlic debris.

7. 7

   Simmer the soup

   Bring the soup to a boil, then lower the heat to a simmer. Season with salt and pepper to taste, partially cover the pot and cook for about 20 minutes, stirring occasionally.

8. 8

   Blend and finish

   Blend the soup until smooth with an immersion blender. Stir in the sugar, then add cream to taste and simmer for 1 minute, until incorporated. Garnish as desired and serve warm.

What is tomato basil bisque?

Bisque is a name often used for a smooth, rich soup; this American-style version centres on tomatoes, basil and cream. Roasting the fresh tomatoes and garlic gives the soup a deeper, sweeter flavour than a quick stovetop tomato soup.

Fresh and canned tomatoes work together here: the roasted ones provide concentrated flavour, while the canned tomatoes and their juices add body. Blending everything makes a unified, silky soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 4g protein, 14g carbs, 15g fat.

Most of the carbohydrate comes from the tomatoes and onion, while the olive oil and cream provide most of the fat. The broth, tomatoes and basil contribute a little protein, but this soup is not especially protein-rich; serve it with beans, a cheese toastie or another protein-rich side to make a more balanced plate.

Roasting the tomatoes and garlic

Tomatoes: arrange them cut-side up with space between each piece. If they are crowded, they release moisture and steam rather than roast.

Garlic: keep the head wrapped in foil so it softens without drying out. The tomatoes may be ready before the garlic, so check both and remove each when tender.

Building flavour in the pot

Onion: give it 6–8 minutes to soften before adding the herbs. This creates a mellow base rather than leaving sharp pieces in the finished soup.

Herbs: cook the thyme and Italian seasoning briefly until fragrant, then add the basil with the tomatoes and broth. The recipe uses fresh basil for its bright, aromatic character.

Getting a smooth texture

Blend: an immersion blender lets you purée the soup directly in the pot. Move it through the mixture until no large pieces remain, taking care to keep the blender head submerged to limit splashes.

Finish: stir in the cream after blending and simmer for just 1 minute. Add it to taste; a little more broth can loosen the soup if you prefer a thinner consistency.

Balancing the tomato flavour

Sugar: stir it in after blending to soften the tomatoes' acidity. Taste before adding more, as the tomatoes' sweetness can vary.

Seasoning: adjust salt and pepper after the soup has simmered and again after blending. The broth, tomatoes and cream all contribute to the final balance.

Serving the bisque

Serve the soup warm with bread, toast or a grilled cheese sandwich for something to dip. A green salad alongside adds a fresh contrast to the creamy texture.

You can finish each bowl with a few basil leaves or a small swirl of cream. Add garnishes just before serving so they stay fresh.

Recipe notes & tips

• Use two baking trays if needed to keep the tomatoes in a single layer.
• Turn the tomato halves halfway through roasting for more even browning.
• Check the garlic separately, as it may need longer in the oven than the tomatoes.
• Add the cream gradually and stop when the soup tastes as rich as you like.
• Taste for salt, pepper and sweetness after blending, before serving.

Variations

• Use vegetable broth: choose it instead of chicken broth for a vegetarian version.
• Add chilli: stir in chilli flakes with the dried herbs for a gentle heat.
• Change the cream: use half-and-half for a less rich finish.
• Make it dairy-free: leave out the cream and add broth to adjust the texture.
• Add a topping: finish bowls with croutons for a crisp contrast.

Common mistakes to avoid

• Crowding the tomatoes: they steam rather than roast; spread them over two trays.
• Removing the garlic too early: it may remain firm; roast it closer to 40 minutes if needed.
• Skipping the halfway turn: turn the tomatoes during roasting for more even cooking.
• Adding all the cream at once: pour it in gradually so you can control the richness.
• Over-blending with the head raised: keep the immersion blender submerged to avoid splashes.

How to store

Cool the soup, then refrigerate it in a sealed container for up to 3 days. Reheat gently on the hob, stirring occasionally, without letting it boil. Freeze in portions for up to 3 months; thaw in the fridge and stir well as it reheats, as the cream may separate slightly.

Frequently asked questions