This Tomato Basil Bisque is my favorite winter soup! The mirepoix and roasted grape tomatoes add an unexpected depth to this delicious classic. Serve with grilled cheese! Enjoy!
Tomato Basil Bisque
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 2 cups grape tomatoes, halved
- 4 tbsp EVOO
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- ½ large onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp smoked paprika
- ⅓ tsp red pepper flakes
- 1 tbsp sugar
- ¼ cup white wine
- 1 large can chopped tomatoes
- 3 tbsp heavy cream
- ½ cup fresh basil, chopped
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- On a baking sheet, toss halved grape tomatoes with 2 tbsp EVOO, salt, and pepper. Bake for 25 minutes.
- In a large pot, saute onion, carrot, and celery in remaining 2 tbsp EVOO on medium-high heat for five minutes. Add garlic, smoked paprika, pepper flakes, and sugar. Saute for 3 more minutes.
- Add white wine to deglaze pot and let reduce for 3 minutes.
- Add chopped tomatoes, roasted grape tomatoes, and salt and pepper. Cook for 25 minutes on low.
- Add heavy cream and most of chopped basil, reserving some for garnish.
- Garnish with remaining basil and serve with grilled cheese. Enjoy!
Feel free to ask us any questions about any of our recipes! 
Question: Do you think substituting almond milk or even regular milk for the cream would be okay? Thinking of dairy allergies and kashrut.
Yes definitely! They both would work! Soy cream can also be substituted.