Tomato Basil Bisque with Pumpernickel Croutons

  • Yield 6 servings

Served with crunchy homemade croutons, this bisque is much more exciting than traditional tomato soup.

The tomatoes are roasted with onions and garlic at a high heat until they caramelize. The caramelized vegetables are then pureed with fresh basil into a smooth bisque.


Pumpernickel Croutons:
6 slices pumpernickel bread, cut into 1/2-inch cubes
1/4 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Tomato Basil Bisque:
2 to 2 1/2 pound tomatoes, quartered
5 -- garlic cloves, peeled and left whole
2 -- onions, sliced
1/4 cup olive oil
-- Sea salt
-- Freshly ground black pepper
2 cups vegetable broth
1/2 cup chopped fresh basil, plus extra for garnish
2 tablespoons brown sugar
1 teaspoon lemon juice


  1. To make the Pumpernickel Croutons: Preheat oven to 325F.
  2. In a large bowl, toss bread cubes with oil, salt, and pepper. Spread the bread cubes in one layer onto a rimmed baking sheet. Bake for 25 to 35 minutes until crisp and lightly browned, turning with a spatula every ten minutes.
  3. To make the Tomato Basil Bisque: Preheat oven to 450F.
  4. Spread tomatoes, garlic, and onions on a large rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes, or until tomatoes are lightly browned and caramelized. 
  5. Transfer roasted vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Transfer the soup in small batches to a blender and add basil. Your blender should never be more than half full. You could use an immersion blender if you prefer. Puree until very smooth. Return soup to the pot and mix in brown sugar and lemon juice. Add more salt and pepper to taste. Serve garnished with Pumpernickel Croutons and basil.
Reprinted with permission from Cloe Coscarelli's Chole's Kitchen: 125 Way, Delicious Recipes for Making the Food Your Love the Vegan Way (Free Press, 2012).



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