Roasted Tomato Bisque from the Sandwich King
Indulge in the comforting flavors of the "Roasted Tomato Bisque from the Sandwich King," a velvety soup brimming with roasted Roma tomatoes, aromatic garlic, and a splash of rich heavy cream. This hearty bisque starts with slow-caramelized tomatoes, bringing out their natural sweetness while layering in depth with sautéed onions, a touch of tomato paste, and a choice of savory chicken or vegetable stock. Blended to silky perfection, this classic recipe strikes a balance between rustic charm and restaurant-level sophistication. Topped with fresh basil leaves and optional crunchy croutons, it’s the ultimate crowd-pleasing dish for cozy dinners or elegant starters. Serve it with crusty bread or pair it with a grilled cheese for the perfect cold-weather comfort meal. Key phrases: roasted tomato bisque recipe, creamy tomato soup, comfort food.
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Recipe Information
Ingredients
- 8 pieces fresh Roma tomatoes
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 0.25 cup basil leaves, for garnish
- 0.5 cup croutons, for garnish (optional)
Instructions
Preheat your oven to 425°F (220°C).
Cut the Roma tomatoes in half lengthwise and place them cut side up on a baking sheet lined with parchment paper.
Drizzle the tomatoes with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Roast the tomatoes in the oven for 25 minutes or until they become soft and slightly caramelized.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and sauté it until translucent, about 5-7 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently so it doesn’t burn.
Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
Add the roasted tomatoes to the pot along with their juices, followed by the chicken or vegetable stock.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Using an immersion blender (or transferring in batches to a blender), puree the mixture until smooth.
Stir in the heavy cream, then season the bisque with the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper to taste.
Simmer for another 2 minutes to allow the flavors to meld.
Divide the bisque into bowls and garnish with fresh basil leaves and optional croutons before serving.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 27.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2262 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
