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Roasted Tomato Basil Bisque

Bursting with mouth-watering flavor, hitting both sweet and robust notes, this recipe for roasted tomato basil bisque is definitely a family favorite.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 10 servings
Course: Main Course , Soup
Cuisine: American

Ingredients

Roasting Ingredients
  • 2 to 2½ pounds (about 8 to 10 large) fresh roma or plum tomatoes, halved lengthwise
  • ¼ cup avocado oil
  • 1 medium yellow onion, roughly chopped
  • 1 medium carrot, peeled and cut into coins
  • 6 cloves garlic, peeled and cut into slices
  • 1 teaspoon mineral salt
  • ¼ teaspoon ground black pepper
Bisque Ingredients
  • 4 cups (1 box) chicken or vegetable stock or broth
  • ¾ cup heavy cream or coconut cream
  • 20 fresh basil leaves, whole (or 4 teaspoons dried)
  • 8 fresh oregano leaves, whole (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (stripped from the stem) (or ½ teaspoon dried)
  • 1 tablespoon THM Gentle Sweet (optional)
  • ¼ teaspoon ground nutmeg (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 450° F.
  2. In a glass bowl, toss together all of the roasting ingredients until everything is lightly coated in oil. Place on a parchment or silicone lined non-aluminum (see notes) baking sheet or inside a glass baking dish. Roast in preheated oven for 30 to 45 minutes or until the skins on the tomatoes are soft, wrinkled, and lightly caramelized. Rotate the pan if necessary.
  3. Remove from the oven and, using heat safe, non-aluminum tongs or a fork, carefully remove and discard the skins from the tomatoes.
  4. Put all of the tomatoes, veggies, and their juices into a large saucepot. Add remaining ingredients and bring to a boil, stirring almost constantly to prevent it from boiling over.
  5. Reduce the heat to low and allow to gently simmer, covered, for 20 minutes, stirring often.
  6. Using an immersion blender, puree the soup until a smooth, uniform texture results.
  7. Garnish with a drizzle of cream and freshly chopped basil if desired.

Notes

  • Do NOT use aluminum anything (pans, pots, utensils) when handling the tomatoes. The acidity combined with the aluminum may adversely effect the robust flavor of the tomatoes.
  • If you don't have an immersion blender, very carefully transfer the soup to a heat-safe blender and blend it according to the manufacturer's directions.
  • blend
  • For added protein, mix in 15 tablespoons (3/4 cup plus 3 tablespoons) collagen. Quality collagen (I recommend the THM brand) dissolves instantly and is tasteless.

Nutrition Information

Serving 1cups Calories 141kcal (7%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 12g (18%) Sodium 593mg (25%) Fiber 2g (8%) Sugar Alcohols 1g Net Carbohydrates 5g

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories

% Daily Value*

Serving 1cups
Calories 141kcal 7%
Carbohydrates 8g 3%
Protein 2g 4%
Fat 12g 18%
Sodium 593mg 25%
Fiber 2g 8%
Sugar Alcohols 1g
Net Carbohydrates 5g

* Percent Daily Values are based on a 2,000 calorie diet.