Roasting the tomatoes first is what gives this bisque its deep, caramelized flavor ā 25 minutes in a hot oven brings out a natural sweetness that plain simmering just can't match. Garlic, onion, and tomato paste build a rich, savory base, while dried basil and thyme keep things fragrant without overpowering the tomato itself. Once blended silky-smooth and finished with a touch of cream, the texture turns luxuriously velvety, thick enough to coat the back of a spoon. A torn basil garnish on top adds a fresh, herby finish that brightens every bowl. This one comes together with pantry staples and a good roasting pan, making it an easy centerpiece soup for a cool evening. It's a comforting, crowd-pleasing pick for a vegetarian table, whether you're serving it alongside a grilled cheese or on its own with crusty bread.
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Learn more ā4 servings
Preheat the oven to 425Ā°F (220Ā°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 6ā7 minutes.
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