Low Sugar Dairy Free Tomato Bisque

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 lbs plum tomatoes, halved lengthwise
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 can (14.5 oz) diced tomatoes
3 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 tbsp tomato paste
½ tsp dried thyme
¼ tsp red pepper flakes
2 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper to taste

For serving

fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the halved plum tomatoes cut-side up on a baking sheet. Drizzle with 2 tbsp of the olive oil and season generously with salt and pepper. Roast for 25–30 minutes, until the tomatoes are collapsed, caramelized at the edges, and deeply fragrant.
2
While the tomatoes roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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