Roasted roma tomatoes bring deep, caramelized sweetness to this bisque, layered with sautéed onion, garlic, and tomato paste for savory depth. Canned tomatoes and their juices simmer everything down into a rich, velvety base, brightened with dried basil, thyme, and just a touch of sugar to round out the acidity. A quick cornstarch slurry gives the soup its signature thick, spoon-coating texture, so every ladleful comes out silky rather than watery. Finished with a scatter of fresh torn basil, it's the kind of cozy, restaurant-style bowl that tastes like it took all day. This bisque is a great fit for a plant-based table, delivering all that classic tomato-soup comfort without missing a beat.
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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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