Garden fresh tomatoes roasted with onion and garlic, then simmered with broth, basil and cream. This soup is rich, comforting and oh so delicious! Even my pickiest kids clean their bowls.
Why You Should Make This
- Roasted Vegetables: Caramelized tomatoes, onion and garlic give this soup a deep, sweet flavor you won’t find in a can!
- Simple to Make: Just roast, simmer and blend.
- Family Favorite: Even the pickiest kids will ask for seconds.
Ingredients
- 8 Roma tomatoes
- 1 cup cherry tomatoes
- 1 onion
- 6 garlic cloves
- 2 Tbsp avocado oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Kristy’s Homemade Italian Seasoning
- 2 cups low sodium chicken broth
- 1/3 cup heavy cream
- 1 handful of fresh basil
My favorite tomatoes to use in this recipe are sun sugar tomatoes, sunrise sauce tomatoes and Roma tomatoes.
Directions:
- Preheat oven to 375 degrees.
- Cut the Roma tomatoes into fourths and the onion in half.
3. Place on a parchment lined baking sheet. Add the cherry tomatoes and peeled garlic cloves to the baking sheet as well.
4. Drizzle the oil all over and sprinkle on the seasonings. Stir to coat all of the tomatoes with the oil and seasonings.
5. Bake for 45 minutes.
6. Transfer them to a large saucepan or Dutch oven and add in the chicken broth and basil leaves.
7. Simmer covered over medium-low heat for 5-10 minutes.
8. Use an immersion blender to blend the soup to your desired consistency.
9. Add in the cream and stir to combine. Enjoy!!
Watch Me Make This Recipe ↓
Tomato Basil Bisque
Ingredients
- 8 Roma tomatoes
- 1 cup cherry tomatoes
- 1 onion
- 6 garlic cloves
- 2 Tbsp avocado oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Kristy's Homemade Italian Seasoning
- 2 cups low sodium chicken broth
- 1/3 cup heavy cream
- 1 handful fresh basil
Instructions
- Preheat oven to 375 degrees.
- Cut the Roma tomatoes into fourths and the onion in half.
- Place on a parchment lined baking sheet.
- Add the cherry tomatoes and peeled garlic cloves to the baking sheet as well.
- Drizzle the oil all over the tomatoes and sprinkle on the seasonings. Stir to coat the tomatoes in the oil and seasonings.
- Bake for 45 minutes.
- Transfer them to a large saucepan or Dutch oven and add in the chicken broth and basil leaves.
- Simmer covered over medium-low heat for 5-10 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the cream and enjoy!
Leave a Reply