Deep-roasted plum tomatoes are the heart of this bisque, caramelized in the oven until their edges char and their flavor turns rich and almost sweet. A base of softened onion and garlic, brightened with tomato paste and a hit of red pepper flakes, builds layers of savory depth before everything gets simmered down and blended into a silky, vibrant puree. Full-fat coconut milk swirled in at the end gives the soup its luxurious, velvety body without weighing it down, and a touch of sugar balances the natural acidity of the tomatoes. Ladled into bowls and finished with torn fresh basil, it's the kind of comforting, spoon-coating soup that tastes like it took all day. Built entirely from vegetables, pantry staples, and simple aromatics, it's an easy, satisfying fit for a vegetarian table.
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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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