Roasting the roma tomatoes first is what gives this bisque its deep, caramelized flavor, and blending them with the canned tomatoes, sautéed onion, and garlic builds a silky, rich base without any heavy lifting. A touch of tomato paste and dried basil and thyme deepen the flavor, while a cornstarch slurry brings the soup to that classic spoon-coating bisque texture. It's finished hot and steaming, ladled into bowls and topped with torn fresh basil for a bright, fresh contrast to the deep tomato flavor underneath. This one's a comforting, cozy bowl that fits neatly into a dairy free lineup, whether you're serving it as a starter or alongside a simple sandwich for lunch.
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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.
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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