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Roasted Tomato Basil Bisque
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Baking sheet
  • Blender
  • Large pot

Ingredients
  

  • 2 pounds ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1 cup full-fat coconut milk

Instructions
 

  • Preheat the oven to 425 degrees. Place the tomato halves, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
  • Roast the vegetables for 25 to 30 minutes until the tomatoes soften and the edges start to brown.
  • Transfer the roasted vegetables to a blender. Add the vegetable broth and fresh basil. Blend until completely smooth.
  • Pour the blended mixture into a large pot. Stir in the coconut milk. Heat over medium heat for 5 to 7 minutes until warmed through. Taste and adjust salt if needed.

Notes

For a thicker texture, use less broth or simmer the soup a few extra minutes after adding the coconut milk. If the basil tastes too strong, add it in stages while blending. Leftovers store well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Italian
Equipment: Baking sheet, Blender, Large pot