Roasted Sweet Tomato Bisque with Balsamic Croutons
There’s nothing better than sweet summer tomatoes. I could eat those things right off the vine, tossed in a salad, atop crusty toasts of bread or roasted into a bold, tangy soup like this one. Throw in some basil and yummy balsamic-soaked croutons and you have a hearty meal.
Here’s what you’ll need:
For the croutons:
- 2 slices of artisan-style bread, cut into cubes
- 2 tbsp balsamic vinegar
- dash of sea salt
- dash of freshly ground black pepper
For the bisque:
- 1 large can of unsalted diced tomatoes (28 oz)
- 5 cloves garlic, peeled and sliced
- 2 onions, sliced
- 1/4 cup olive oil
- sea salt
- freshly ground black pepper
- 2 cups vegetable broth
- 1/4 cup chopped fresh basil, plus extra for garnish
- 2 tbsp brown sugar
- 1 tsp lemon juice
To make the croutons, toss the cubed bread with the balsamic, salt and pepper and then place onto a toaster oven baking sheet at 325 and bake until crispy, about 10 minutes.
For the bisque, preheat the oven to 450. Spread the tomatoes, garlic and onions on a large, rimmed baking sheet and drizzle with olive oil. Generously season it with salt and pepper and then roast for 30-35 minutes or until the mixture browns and begins to caramelize.
Once the tomatoes have finished roasting, transfer to a large soup pot and add the vegetable broth, stirring to combine. Bring the soup to a boil and then allow to simmer for 10 minutes. Transfer the soup in small batches to a food processor or blender and add the basil. Puree until the soup is smooth. Return the soup to the pot and mix in the brown sugar and lemon juice. Add more salt and pepper to taste, if needed. Serve with the balsamic croutons and a sprinkling of basil for garnish.