Roasted Garlic and Tomato Bisque
This roasted garlic and tomato bisque is proof that dishes don’t have to be complicated to be tasty. Make this recipe and see for yourself!
Have you ever come across a recipe and thought, “wow, I just have to make this!”, only to realize that the recipe requires many hours. Or calls for a million ingredients, some of which are really expensive or simply unavailable! Thankfully, this roasted garlic and tomato bisque recipe is the complete opposite. It’s simple, quick, and affordable.
Now, you might have looked at the list of ingredients and thought that there must be some mistake. Did she mean to write four heads of garlic, or did she mean cloves? I’m here to reassure you, this recipe indeed calls for about 30 cloves of garlic.
But don’t worry, roasted garlic tastes entirely different from raw garlic. Instead of a sharp, pungent taste, you get a smooth, earthy flavor. It also has a soft, creamy texture – perfect in a soup!
Why You’ll Love This Recipe
- Most of the cooking process is done without your participation. Once the veggies are in the oven, you can sit back and relax.
- All the ingredients are commonly available, and even more importantly, very affordable. If you have a vegetable patch in your garden, you might even be able to grow most of the required veggies yourself!
- Roasted garlic has a wonderful flavor. It’s earthy and creamy. In this dish, the garlic is balanced perfectly with the tartness of the tomato.
- This roasted garlic and tomato bisque is essentially a one-pan wonder. All the vegetables are roasted together in one pan, and blended together before serving.
- It’s a great recipe for meal prep fans. You can double the recipe if needed, and enjoy it throughout the week.
How to Make This Recipe
First, preheat the oven to 375 F. In the meantime, prep your ingredients. Don’t worry, the prep is minimal. Cut your tomatoes in half, and the bell pepper into quarters. Slice the top off the garlic heads, exposing the cloves.
Next, add your veggies to a cast-iron pan, large enough to fit them in a single layer. You also want to make sure your pan is not too shallow, as the tomatoes will release their juice while they are in the oven.
Drizzle with olive oil and place your dish in the oven for 45 minutes, until the vegetables are nice and soft.
Once they are cooked, remove your pan from the oven and allow the contents to cool enough to handle. Using your hands, squeeze the garlic cloves from the skins and discard the rest.
Transfer the roasted vegetable mix into a pot, add the broth, and blend with an immersion blender until smooth. Enjoy immediately!
- When you blend everything together with the immersion blender, this roasted garlic and tomato bisque still won’t be perfectly smooth. It will likely have some vegetable skins and tomato seeds (yay for fiber!). However, if you want a super-smooth soup, strain your bisque through a sieve or ricer.
- Basil and tomato are a match made in heaven, but feel free to add more of your favorite herbs, like thyme or rosemary sprigs. Not only will they add to the flavor, the soup will also have a beautiful aroma. Just make sure to remove them before blending.
- To make a larger batch, simply double the recipe and use a bigger roasting pan. Perfect for a big family or meal prep.
- Want to add some kick to your dish? Add a couple of chili peppers to the pan. You can use fresh or rehydrated chilis.
Store This Recipe
Once blended, this soup can be stored for up to 5 days in a refrigerator. Alternatively, split into portions and freeze.
Other Recipes You’ll Love
- One-Pan Vegetable Soup
- Gut Healing Vegan Stew
- Creamy Vegan Cauliflower Curry
- Vegan Hamburger Helper
- Roasted Red Pepper and Gnocchi Soup
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The Recipe: Roasted Garlic and Tomato Bisque
- 4 vine ripened tomatoes, cut in half
- 1 red bell pepper, cut into quarters
- 4 heads garlic, tops sliced off
- 1 yellow onion, cut in half
- 1 cup cherry tomatoes
- ½ cup fresh basil
- 2 tbsp olive oil
- 2 cups vegetable broth
- salt and pepper, to taste
- chopping board
- Roasting pan
- Immersion blender
- Preheat the oven to 375F.
- Coat a cast iron pan with oil of choice. Add all listed ingredients apart from the broth to the pan.
- Place in the oven to 45 minutes, until the vegetables have softened.
- Remove from oven and allow to cool slightly. Using your hands, squeeze out the garlic into the pan and discard of the skin.
- Pour vegetable mix into a pot with the broth and using an immersion blender combine until smooth. Enjoy immediately!