Ingredients:

  • 2.5 lbs (1.1 kg) Roma tomatoes, halved lengthwise
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 carrot, peeled and finely diced (about ½ cup)
  • 1 celery stalk, finely diced (about ½ cup)
  • 4 cups (950 ml) vegetable broth
  • 1 (14.5 oz/411g) can crushed tomatoes
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • Fresh basil leaves, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes with garlic, olive oil, oregano, salt, and pepper on the baking sheet. Roast until softened and slightly caramelized, about 30-40 minutes.
  2. While the tomatoes roast, melt butter in the Dutch oven over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
  3. Add the roasted tomatoes (including any juices from the baking sheet) to the pot. Stir in the vegetable broth, crushed tomatoes, and tomato paste. Bring to a simmer, then reduce heat and cook for 20 minutes.
  4. Remove the pot from the heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  5. Return the puréed soup to the pot. Stir in the heavy cream and sugar (if using). Season with salt and pepper to taste. Heat gently (do not boil). Ladle into bowls and garnish with fresh basil. This delicious tomato bisque recipe is now ready to be served!