Gluten Free Tomato Bisque
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Learn more →Ingredients
4 servings
- 2 lbs roma tomatoes, halved lengthwise
- 1 can (28 oz) whole peeled tomatoes, with juices
- 3 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 tsp granulated sugar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp cornstarch
- 2 tbsp cold water
- ¾ cup heavy cream
For serving
- fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the halved roma tomatoes cut-side up on a rimmed baking sheet and drizzle with 2 tbsp of the olive oil. Roast for 25 minutes, until the tomatoes are collapsed, caramelized at the edges, and deeply red.
- 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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