This tomato basil bisque is a rich soup that's filled with the perfect combination of some of our favorite vegetables, making it a perfect dinner option for a busy knight.
3Ribs Celery; or 3 large celery sticks. Roughly Chopped
6Garlic Cloves
4Tbsp.Olive Oil; divided
4Tbsp.Tomato Paste
4CupsLow Sodium Vegetable Broth
1OzFresh Basil
2Tbsp.Chopped Fresh Parsley
1Tsp.Salt; or to taste
1Tsp.Freshly cracked ground pepper; or to taste
¼CupHeavy Cream
Instructions
Preheat the oven to 425℉.In a cookie sheet or sheet pan, add the tomatoes, carrots, celery, and garlic cloves. Drizzle 2 tablespoons of olive oil on top and lightly season with salt and pepper. Mix well with your hands.Bake at 425 degrees for 20 minutes but no more than 25 minutes.Using a high-quality blender, transfer the roasted vegetables along with the juice to the blender. Blend well to combine. Then add the Fresh Basil (with the stem), and blend well.
In a large Dutch oven or large pan, heat the remaining 2 tablespoons of olive oil over medium-high heat.Add the tomato paste. Use your spoon to break the tomato paste down and deglaze it with about ¼ cup of vegetable broth and stir the tomato paste to avoid sticking. Slowly add the blended tomato mixture and the rest of the vegetable broth.Season with salt and pepper to taste and add in the heavy cream. Stir well to combine. Allow rapid simmer on medium-high heat for 10-15 minutes. Stir occasionally to avoid sticking at the bottom of the pan.Serve hot and enjoy with grilled cheese or seasoned croutons.
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Notes
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).**** This post may contain affiliate links. See our full Privacy Policy. We may receive compensation by clicking on the links and or making a purchase.Calories are estimated per serving.