Roasting the plum tomatoes first is what makes this bisque sing — the high heat caramelizes their edges and concentrates that deep, sweet-savory flavor before they're simmered down with garlic, tomato paste, and a hit of red pepper flakes. Coconut milk gets stirred in at the end for a velvety, rich finish that still lets the roasted tomato flavor lead. A splash of vegetable broth and a touch of sugar round out the acidity, and the whole pot gets blitzed smooth with an immersion blender for that classic bisque texture. Torn fresh basil on top adds a bright, herbaceous finish right before serving. It's a comforting, ladle-worthy bowl that fits neatly into a gluten free lineup, whether you're serving it as a starter or the main event alongside a good crusty something-or-other on the side.
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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.
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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