Entrée: United States – Roasted Tomato-Basil Bisque

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

1 1 / 2 lb (680 g) ripe tomatoes (Roma or cherry), halved
1 red bell pepper, seeded and quartered
1 small yellow onion, thickly sliced
1 medium carrot, sliced
3 cloves garlic, peeled
2 tbsp (30 ml) olive oil
1 tsp smoked paprika
1 / 4 tsp red pepper flakes (optional)
3 cups (720 ml) low-sodium vegetable broth (or chicken broth)
1 / 3 cup (15 g) fresh basil leaves, packed (plus extra for garnish)
2 tsp (10 ml) sherry vinegar (or red wine vinegar)
1 / 4 cup (60 ml) heavy cream (or half-and-half)
1 / 2 tsp sugar or honey (optional, to balance acidity)
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Heat oven to 425°F/220°C. On a sheet pan, toss tomatoes, bell pepper, onion, carrot, and garlic with olive oil, a big pinch of salt, and pepper. Roast 20–25 minutes until soft and lightly charred at the edges.
Scrape roasted vegetables and any pan juices into a pot. Add smoked paprika, red pepper flakes (if using), and broth. Bring to a simmer over medium heat and cook 8–10 minutes to meld flavors.
Add basil, then blend until silky smooth (use an immersion blender or carefully transfer to a blender).
Return soup to the pot. Stir in vinegar and cream. Season to taste with salt and pepper; add a touch of sugar or honey if needed to balance acidity.
Serve hot alongside the breakfast sandwich. Garnish with torn basil and a crack of black pepper; drizzle a few drops of olive oil if desired.