Slow-Roasted Tomato Bisque

Preheat oven to 400F. Place tomatoes, onion, and garlic on a baking sheet.

Tip: Cut side up for tomatoes to caramelize.

Drizzle with olive oil and sprinkle with dried herbs, salt, and pepper.

Tip: Do not skimp on olive oil for best flavor.

Roast for 35-40 minutes until tomatoes are soft and slightly charred.

Tip: The charred bits add depth of flavor.

Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer.

Tip: Scrape all caramelized bits from the pan.

Use an immersion blender to puree until smooth. Stir in heavy cream.

Tip: Blend thoroughly for a silky texture.

Taste and adjust seasoning. Serve hot with fresh basil garnish.

Tip: A swirl of cream on top makes it restaurant-worthy.

Natural Sweetness

Roasting brings out tomatoes natural sugars without adding any sweeteners.

Fiber Boost

Add roasted red peppers or zucchini for extra fiber and nutrients.

Dairy-Free Option

Replace heavy cream with coconut cream for a dairy-free version.

Batch Cooking

This soup freezes beautifully for quick weeknight meals.