Pat's Tomato Basil Bisque With Roasted Garlic

Name: Pat's Tomato Basil Bisque With Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic; ½ teaspoon extra virgin olive oil; 1 tablespoon olive oil; 2 tablespoons butter; 1 medium onion, finely chopped; 2 lbs plum tomatoes, ripened and roughly chopped; 3 cups vegetable stock; ½ cup dry white wine; 2 tablespoons sun-dried tomato paste; ½ cup fresh basil, shredded and loosely packed; ⅔ cup light cream; salt & freshly ground black pepper

Servings: persons

1 head garlic
½ teaspoon extra virgin olive oil
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, finely chopped
2 lbs plum tomatoes, ripened and roughly chopped
3 cups vegetable stock
½ cup dry white wine
2 tablespoons sun-dried tomato paste
½ cup fresh basil, shredded and loosely packed
⅔ cup light cream
salt & freshly ground black pepper

1
Preheat oven to 350.
2
Remove loose, papery skin from garlic, leaving heads intact.
3
Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
4
Loosely wrap foil around garlic, folding foil edges securely.
5
Roast until garlic has softened, about 40 minutes, then transfer to plate.
6
Open carefully and discard foil; let garlic cool.
7
Separate garlic into cloves.
8
Squeeze soft garlic from each clove into a small bowl; set aside.
9
Heat the oil and butter in a large saucepan until foaming.
10
Add the onion and roasted garlic.
11
Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
12
Stir in the chopped tomatoes, then add the stock, white wine and sun-dred tomato paste, with salt and pepper to taste.
13
Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
14
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
15
Add the cream and heat through, stirring.
16
Do not allow the soup to approach the boiling point.
17
Check the consistency and add more stock if necessary, then season with salt and pepper.
18
Pour into heated bowls and garnish with basil.
19
Serve at once.
20
(Can also be frozen and served later.
21
).

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head garlic, ½ teaspoon extra virgin olive oil, 1 tablespoon olive oil, 2 tablespoons butter, and more.

Yes, Pat's Tomato Basil Bisque With Roasted Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!