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Soups

Roasted tomato basil bisque

Published

Deeply roasted tomatoes, garlic, basil, and cream turn into a silky soup without losing the browned flavor that makes it worth cooking.

Makes 4 servingsAbout 50 minutesImmersion blender friendly
Roasted tomato basil bisque with cream and basil

What you need

  • 2 pounds ripe tomatoes, halved
  • 1 small yellow onion, quartered
  • 5 garlic cloves
  • 2 tablespoons olive oil
  • 2 cups vegetable or chicken stock
  • 1/2 cup loosely packed basil leaves
  • 1/3 cup heavy cream
  • Salt, black pepper, and a pinch of red pepper flakes

Method

  1. Roast the tomatoes, onion, and garlic with olive oil at 425 F until browned at the edges, about 30 to 35 minutes.
  2. Transfer everything to a deep pot, add the stock and red pepper flakes, and simmer for 5 minutes.
  3. Remove the pot from the heat. Keep the immersion blender head submerged and blend slowly until the soup is smooth.
  4. Blend in the basil, stir in the cream, then season and reheat gently.

Immersion blender or countertop blender?

An immersion blender avoids lifting and pouring a pot of hot soup, and it lets you stop at a rustic or smooth texture. A capable countertop blender can make the bisque even finer, but the jar must be designed to vent steam and should never be filled beyond the manufacturer's hot-liquid limit.

A shaft long enough for a deep soup pot
Low-speed control to limit splashing
A blade guard that can move around the pot bottom
Explicit hot-liquid approval for countertop blending

Products that fit this soups

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Technique notes

A deep pot contains splashes better than a shallow saucepan.
Move the blending head slowly around the pot instead of lifting it near the surface.
For restaurant-smooth texture, strain the finished soup through a fine-mesh sieve.

Safety note: Never seal hot soup in a personal blending cup. Steam expands and can force hot liquid out when the cup is opened.

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