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Creamy Fresh Tomato Bisque Recipe with Crispy Sourdough Croutons

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A creamy fresh tomato bisque made with roasted tomatoes and finished with crispy sourdough croutons, offering a comforting and indulgent soup with a perfect balance of flavors and textures.

Ingredients

Scale
  • 3 pounds ripe Roma or vine-ripened tomatoes, quartered
  • 3 tablespoons olive oil, plus more for croutons
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups (16 fl oz) vegetable or chicken broth, low sodium preferred
  • 1/2 cup (4 fl oz) heavy cream (can substitute coconut cream for dairy-free)
  • A handful fresh basil, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 slices sourdough bread, cut into 1-inch cubes
  • 1 teaspoon dried oregano (optional)
  • 1 tablespoon butter, melted
  • Optional: red pepper flakes for a slight kick

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Toss the quartered tomatoes with 2 tablespoons olive oil and a pinch of salt. Spread evenly on the baking sheet, cut side down if possible. Roast for 25-30 minutes until skins blister and tomatoes are soft and caramelized.
  3. While tomatoes roast, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add diced onion and cook about 5 minutes until translucent but not browned. Stir in garlic and cook another 1 minute until fragrant. Add red pepper flakes if using.
  4. Transfer roasted tomatoes and any juices into the saucepan. Pour in 2 cups broth. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
  5. Remove from heat and puree the soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a countertop blender, venting the lid to avoid splatters. For extra smooth bisque, strain through a fine mesh sieve back into the pot.
  6. Stir in heavy cream and chopped fresh basil. Season with salt and pepper to taste. Keep warm on low heat while preparing croutons.
  7. Preheat oven to 375°F (190°C) if different from roasting step. Toss sourdough cubes with melted butter, dried oregano, and a pinch of salt. Spread on a baking sheet in a single layer. Bake 10-15 minutes, turning once halfway, until golden and crispy.
  8. Ladle bisque into bowls, top with crispy sourdough croutons, and garnish with basil leaves if desired. Serve immediately.

Notes

Do not rush roasting the tomatoes as it unlocks deep flavor. Let the soup cool slightly before blending to avoid splatters. For crisp croutons, avoid overcrowding the pan and toss with melted butter. If bisque is too thick, add more broth or cream to adjust consistency. Fresh basil brightens the flavor and should be added at the end.

Nutrition

Keywords: tomato bisque, creamy tomato soup, roasted tomato soup, sourdough croutons, comfort food, easy soup recipe, fresh tomato soup

Find it online: https://blingbite.com/creamy-fresh-tomato-bisque-recipe-with-crispy-sourdough-croutons-easy-and-perfect/