Vegan Gluten Free Tomato Bisque

Total time55 min

Prep time15 min

Cook time40 min

4.7

(27)

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

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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