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Roasted Tomato Basil Bisque

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26-5 Health Issue
Quick Bites

In chilly weather, everyone is looking to make a day out of curling up in front of the fireplace with a blanket and a cup of cocoa. But when the tummy starts rumbling, the first thing we look for is a bowl of Grandma’s soup.


  • 1 Onion, finely chopped
  • 1 Garlic Clove, minced
  • 2 lbs. fresh Roma Tomatoes
  • 1 cup fresh Basil Leaves, chopped
  • Pinch Red Pepper flakes
  • Olive Oil
  • Butter
  • 3 Cups low-sodium Chicken Stock
  • 1 Cup heavy Whipping Cream
  • Fresh Basil to garnish
  • Kosher Salt
  • Fresh Ground Pepper to taste


  1. Preheat oven to 400 degrees. Slice tomatoes in half, scoop out seeds, and place flat side down on a cookie sheet.
  2. Drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes.
  3. While tomatoes are roasting, prepare your onions and garlic.
  4. Drizzle about three tablespoons of olive oil into a soup pot along with two tablespoons of butter. Sauté onions on medium heat until lightly browned and translucent (about 10 minutes).
  5. Add garlic, sauté for about one minute. Add more red pepper flakes, salt, and pepper.
  6. Stir on low. Add roasted tomatoes, basil, and half of the stock. Stir to combine. Use an immersion blender to puree (should still be a bit chunky).
  7. Add remaining stock and bring to a boil, then simmer on low.
  8. Close to serving, gradually add the warmed heavy whipping cream and simmer until hot. Do not boil!
  9. If too thick, feel free to add a little more chicken stock.
  10. Garnish with fresh basil.