Ingredients
Method
- Roast the Fresh Tomatoes, Onions & Garlic: Preheat oven to 400°F (200°C). Place halved Roma tomatoes, sliced onions, and whole garlic cloves on a large parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons olive oil, oregano, red pepper flakes, salt, and black pepper. Toss gently and arrange tomatoes cut-side up. Roast for 25 minutes until caramelized, blistered, and sweet.
- Simmer in Stockpot: Transfer all roasted tomatoes, onions, garlic, and accumulated pan juices into a large stockpot over medium heat. Add the canned San Marzano tomatoes and vegetable broth. Bring to a gentle boil, then lower heat and simmer uncovered for 10 minutes to allow flavors to deepen.
- Puree to Velvety Smoothness: Turn off heat. Stir in the fresh basil leaves. Use an immersion stick blender directly in the pot (or carefully blend in batches in a countertop blender) for 2 to 3 minutes until completely smooth, silky, and vibrant terracotta in color.
- Stir in Cream & Parmesan: Place pot over low heat. Pour in 1/2 cup heavy whipping cream and 1/2 cup freshly grated parmesan cheese. Whisk continuously for 2 minutes until the cheese melts seamlessly into the velvety bisque and the soup is piping hot. Taste and add extra salt or pepper if needed.
- Grill Parmesan Dippers & Serve: Butter sourdough slices, press firmly into grated parmesan mixed with garlic powder, and grill in a skillet until shatteringly crisp and golden. Ladle hot bisque into bowls, swirl with cream, drizzle with olive oil, garnish with basil and shaved parmesan, and serve alongside the dippers.
Nutrition
Notes
• Chef's Secret for Non-Acidic Soup: Never add sugar to mask acidity! Roasting the fresh tomatoes, sweet yellow onions, and whole garlic cloves in the oven naturally caramelizes their natural sugars, imparting deep sweetness without a single grain of refined sugar.
• San Marzano Tomato Hybrid: Pairing fresh roasted Roma tomatoes with canned San Marzano tomatoes provides both caramelized roasted complexity and rich, concentrated tomato body.
• Parmesan Dipper Hack: Use a non-stick or cast-iron skillet over medium heat when making the dippers. Pressing grated parmesan directly onto buttered bread creates an irresistible crispy cheese lace crust that holds up to dipping without getting soggy!
• San Marzano Tomato Hybrid: Pairing fresh roasted Roma tomatoes with canned San Marzano tomatoes provides both caramelized roasted complexity and rich, concentrated tomato body.
• Parmesan Dipper Hack: Use a non-stick or cast-iron skillet over medium heat when making the dippers. Pressing grated parmesan directly onto buttered bread creates an irresistible crispy cheese lace crust that holds up to dipping without getting soggy!