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Creamy Roasted Tomato Basil Bisque Recipe with Easy Sourdough Crouton Crumble

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A velvety, comforting bisque featuring roasted tomatoes, fresh basil, and a crunchy sourdough crouton crumble, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 3 pounds ripe Roma or plum tomatoes, halved
  • 1 cup loosely packed fresh basil leaves, plus extra for garnish
  • 6 cloves garlic, peeled and smashed
  • 1 medium yellow onion, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 3 thick slices sourdough bread, cubed
  • 2 tablespoons melted butter
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Halve the tomatoes, peel and smash the garlic cloves, and roughly chop the onion. Spread evenly on the baking sheet.
  3. Drizzle 3 tablespoons olive oil over the veggies, sprinkle with salt and pepper, and toss gently to coat.
  4. Roast in the oven for 30-35 minutes until tomatoes are blistered and caramelized, garlic is soft, and onion is translucent and slightly browned.
  5. While roasting, cube sourdough bread and toss with melted butter, a pinch of salt, and optional garlic powder.
  6. Spread bread cubes on another baking sheet and bake at 375°F (190°C) for 12-15 minutes until golden and crunchy. Set aside.
  7. Transfer roasted tomatoes, garlic, and onion with juices into a large pot. Add fresh basil leaves and broth.
  8. Use an immersion blender to puree until smooth and creamy. If using a regular blender, cool slightly and blend in batches.
  9. Bring bisque to a gentle simmer over medium heat for 5-10 minutes, stirring occasionally.
  10. Stir in 1/2 cup heavy cream and adjust salt, pepper, and red pepper flakes to taste.
  11. Ladle bisque into bowls and top generously with sourdough crouton crumble. Garnish with fresh basil leaves if desired.

Notes

If bisque tastes too acidic, add a pinch of sugar or a splash of balsamic vinegar to balance flavors. Roast tomatoes slowly for best caramelization and flavor. Blend carefully with hot liquids to avoid splatters. Store bisque refrigerated up to 3 days and croutons separately to maintain crunch. For gluten-free, substitute sourdough with gluten-free bread or toasted nuts/seeds. For dairy-free, replace cream with coconut or cashew milk.

Nutrition

Keywords: roasted tomato bisque, creamy tomato soup, basil bisque, sourdough croutons, comfort food, easy soup recipe, cozy dinner

Find it online: https://avabowls.com/creamy-roasted-tomato-basil-bisque-recipe-with-easy-sourdough-crouton-crumble/