Homemade Tomato Basil Soup & Tomato Basil Bisque

Printable Recipe

Our local warehouse store had 2 lb. clamshells of Campari tomatoes, and while I usually use San Marzano tomatoes for soup or bisque, these worked beautifully!

Cut 4 lbs of tomatoes in half.

Clean and slice a red bell pepper.

Add tomatoes, bell pepper, and 8 garlic cloves to a rimmed baking sheet (the tomatoes will render a lot of liquid) or cake pan.

Drizzle with olive oil & generously season with salt and pepper.  Roast the tomatoes, pepper, and garlic at 400 degrees for 45 minutes.

Slice 1 yellow onion and place in a pan on the stove top with 2 T butter.  Caramelize over low heat while tomatoes are roasting. 

Transfer tomatoes, pepper, garlic, and onion to blender or large pot to blend with an immersion blender. 

Add 1-2 Cups of broth to reach the consistency you want if you are keeping it as a soup and not a bisque.  If you are making a bisque, add 1 C of broth.

Add 1/2 Cup of packed fresh basil, and blend.

Add 1 Tablespoon of Oregano, and Salt & Pepper to taste.  I also added 1 clove of Black Garlic.  It's a sweet and savory addition to the soup.

This is what it looks like when you remove the husk. Blend it into the soup.

If you have a a Parmesan rind, toss it in as the soup simmers for some added flavor.  

Allow the soup to simmer over low heat for at least 10 minutes.

You can remove the Parmesan rind and serve the Tomato Basil Soup with a basil garnish, fresh cracked black pepper, and grated Parmesan.  (If you're like me, you're probably also going to serve it with a grilled cheese sandwich.)

If you wish to make it a bisque, stir in 1 Cup of heavy whipping cream before serving.

Homemade Tomato Basil Soup or Bisque

Ingredients:

• 4 lbs. tomatoes

• 1 red bell pepper

• 8 cloves of garlic

• 2 T butter

• 1 whole onion

• 1-2 Cups of broth (vegetable or chicken)

• 1/2 C packed fresh basil

• 1 t dried oregano

• Salt & Pepper

• 1 clove Black Garlic (optional)

• Parmesan Rind (optional)

Directions:

1. Cut 4 lbs of tomatoes in half.

2. Clean and slice a red bell pepper.

3. Add tomatoes, bell pepper, and 8 garlic cloves to a rimmed baking sheet (the tomatoes will render a lot of liquid) or cake pan.

4. Drizzle with olive oil & generously season with salt and pepper.  Roast the tomatoes, pepper, and garlic at 400 degrees for 45 minutes.

5. Slice 1 yellow onion and place in a pan on the stove top with 2 T butter.  Caramelize over low heat while tomatoes are roasting. 

6. Transfer tomatoes, pepper, garlic, and onion to blender or large pot to blend with an immersion blender. 

7. Add 1-2 Cups of broth to reach the consistency you want if you are keeping it as a soup and not a bisque.  If you are making a bisque, add 1 C of broth.

8. Add 1/2 Cup of packed fresh basil, and blend.

9. Add 1 Tablespoon of Oregano, and Salt & Pepper to taste. 

10.  Add 1 clove of Black Garlic and blend.

11. If you have a a Parmesan rind, toss it in as the soup simmers for some added flavor.  

12. Allow the soup to simmer over low heat for at least 10 minutes.

13. You can remove the Parmesan rind and serve the Tomato Basil Soup with a basil garnish, fresh cracked black pepper, and grated Parmesan.  (If you're like me, you're probably also going to serve it with a grilled cheese sandwich.)

14. If you wish to make it a bisque, stir in 1 Cup of heavy whipping cream before serving.