Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan)

READY IN: 1hr 30mins
Recipe by zeldaz51

Caramelizing the veggies in the oven makes loads of flavor. A Chloe Coscarelli recipe.

Top Review by JuliaLogan

This is the greatest tomato soup/bisque on the planet- so easy and crazy delicious! We found our garlic and onions burnt a little more quickly for some reason, so we roast those on a different sheet pan for a little less time. It's the perfect comforting little warm up to pack in the kids' lunch boxes.Vegans & non-vegans alike adore all of Chloe Coscarelli's recipes. Her cookbooks are a necessity in our kitchen. Try out this bisque (from her 1st cookbook) and you'll rush out to buy all three!

Ingredients Nutrition

Directions

  1. Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
  2. Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
  3. Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.

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