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Creamy Roasted Tomato Basil Bisque Recipe with Crispy Sourdough Croutons

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A velvety, creamy roasted tomato basil bisque paired with crispy sourdough croutons, offering a comforting and flavorful soup perfect for cozy nights.

Ingredients

Scale
  • 2 lbs (900 g) ripe Roma tomatoes
  • 1 cup packed fresh basil leaves
  • 4 large garlic cloves, peeled
  • 1 medium yellow onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 3 cups (720 ml) vegetable broth, low sodium
  • 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 4 slices day-old sourdough bread, cut into 1-inch cubes
  • 1/2 teaspoon garlic powder
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Wash and halve the Roma tomatoes. Peel the garlic cloves but leave them whole. Arrange tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle lightly with salt and pepper. Nestle the garlic cloves between the tomatoes.
  3. Roast for 25-30 minutes, until tomatoes are soft, skins blistered, and garlic is golden and fragrant.
  4. While tomatoes roast, cut sourdough bread into 1-inch cubes. In a mixing bowl, toss with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread on a separate baking sheet.
  5. Toast croutons in the oven or air fryer at 400°F (200°C) for 10-12 minutes, tossing halfway through, until crisp and golden.
  6. In a large saucepan over medium heat, add a splash of olive oil. Cook chopped onions for 5-7 minutes until translucent and soft.
  7. Add roasted tomatoes and garlic to the saucepan with onions. Pour in the vegetable broth and stir to combine.
  8. Simmer for 15 minutes to meld flavors.
  9. Use an immersion blender to puree the soup until silky smooth. If using a countertop blender, cool slightly and blend in batches carefully.
  10. Stir in the heavy cream and chopped fresh basil leaves gently, saving a few basil leaves for garnish. Heat over low heat until warm but do not boil.
  11. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
  12. Serve hot with crispy sourdough croutons scattered on top or alongside. Garnish with extra fresh basil.

Notes

If bisque is too thick after blending, whisk in a splash of broth or cream to adjust consistency. Toast croutons fresh for best crunch. For dairy-free, substitute heavy cream with full-fat coconut milk or cashew cream. Add smoked paprika or chipotle for smoky flavor. Fresh basil should be added at the end to preserve color and flavor.

Nutrition

Keywords: roasted tomato bisque, tomato basil soup, creamy tomato soup, sourdough croutons, comfort food, easy soup recipe

Find it online: https://jodierecipes.com/creamy-roasted-tomato-basil-bisque-recipe-with-crispy-sourdough-croutons-easy-and-perfect/