Roasting the plum tomatoes first is what makes this bisque special — high heat caramelizes their edges and deepens their natural sweetness before they're simmered down with onion, garlic, and tomato paste into a thick, savory base. Full-fat coconut milk gets stirred in at the end, giving the soup that classic velvety, spoon-coating body without ever needing to reach for cream. A touch of sugar balances the acidity of the tomatoes, while red pepper flakes and thyme keep things warm and a little bright. Blended completely smooth, it ladles up silky and rich, finished with torn fresh basil for a pop of color and freshness. It's the kind of comforting, restaurant-style bowl that happens to work beautifully for a plant-based table, no asterisks needed. Pair it with a crusty loaf for dunking and you've got a genuinely satisfying vegan lunch or starter.
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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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