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Healthy Tomato Bisque
I used to add cream to every soup I made, assuming it was the only way to get a rich texture. Then I discovered that blending roasted tomatoes with a handful of soaked cashews creates a velvety mouthfeel without the heaviness. The result is surprisingly luxurious but light enough to feel like a win.
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the halved tomatoes, chopped onion, and smashed garlic cloves on the prepared baking sheet. Drizzle everything generously with olive oil and toss with your hands until well coated. Season lightly with salt and pepper.
- Roast for 30-40 minutes, or until the tomatoes are soft, collapsed, and slightly charred at the edges. This roasting step concentrates the natural sugars and builds the foundational flavor.
- Transfer the roasted vegetables into a large pot. Add the vegetable broth, drained cashews, smoked paprika, and thyme. Bring to a gentle simmer over medium heat for 5 minutes to meld the flavors.
- Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer batches to a standard blender and pulse until smooth, being sure to vent the lid to release steam.
- Taste the bisque. Add more salt or pepper if needed. If the texture is too thick, add an extra splash of broth or water until you reach your desired consistency.
- Ladle into bowls and garnish with fresh chopped basil. Serve immediately while hot.
Nutrition
Notes
I keep this in regular rotation because it comes together while I chop vegetables for another dish, letting flavors deepen on the stove. A pinch of smoked paprika bridges the gap between fresh produce and that deep, roasted sweetness you usually only get from slow-simmering stocks all day.
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