Creamy Roasted Tomato Bisque
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for 45 minutes.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, dried basil, and dried oregano to the pot. Cook for another 2 minutes until fragrant.
- Add the roasted tomatoes and any juices from the baking sheet to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be careful as the soup will be hot.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Serve the creamy roasted tomato bisque hot, garnished with fresh basil leaves.
- Enjoy your delicious and comforting soup!
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