Delicious Vegan Tomato-Basil Bisque Recipe: Perfect for Fall
Hark! Gather round, my dear friends and let me regale you with a tale of culinary delight that will tantalize thine taste buds. I have here for you a recipe that is truly divine – the Roasted Tomato-Basil Bisque with Pumpernickel Croutons.
This savory vegan dish will warm your soul with its creamy texture and rich flavor. It is a joyful collection of recipes to delight all lovers of the beloved tomato soup, made even more delectable with a smoky barbecue sauce roasted tomato base. But wait, there’s more! This hearty bisque is carefully crafted to celebrate fresh ingredients like garlic, onions, and ripe tomatoes roasted to perfection. And don’t forget the aromatic basil leaves that add just the right touch of freshness to this soup.
Not only that, but I also present to thee the perfect accompaniment – handmade pumpernickel croutons recipe that adds delightful crunchiness to every spoonful. These croutons are entirely vegan and homemade, so you no longer need to worry about consuming animal products.
So why hesitate? Experience the taste of this extravagant soup that is nuanced, balanced, and truly scrumptious. Join me on this adventure and I guarantee thou wilt love joyful anticipation for even more delicious recipes from thy kitchen!
Why You’ll Love This Recipe
Oh, hear me! For I hath found a recipe that shall make your taste buds dance with joy and your heart rejoice with happiness. This roasted tomato-basil bisque with pumpernickel croutons is a savory vegan delight that shall steal your heart with rich, bold flavors.
Why shall you love this recipe, you may ask? Well, for starters, its primary ingredients are fresh basil and ripe tomatoes, which are roasted to perfection to bring out their full flavor. Further, the soup is incredibly creamy, thanks to the addition of vegetable broth and brown sugar that provides a subtle sweetness to balance out the tanginess of the tomatoes.
But what makes this recipe truly shine is the addition of homemade pumpernickel croutons – crunchy on the outside and soft on the inside, these little delights shall provide a welcome burst of texture in every spoonful.
Moreover, this recipe can be easily customized to suit your preferences; for instance, you may add a smoky barbecue sauce to give it an extra kick or top it off with grilled cheese or cheese croutons for added comfort.
So why wait any longer? Join me in celebrating our love for nutritious and delicious food by embracing this succulent tomato-basil bisque. Trust me; it shall soon become a cherished part of your joyful collection of recipes that celebrate life’s little pleasures in the most sumptuous way possible.
Ingredient List
Here is the list of all the ingredients you will need to make this delicious and savory vegan tomato bisque, along with the pumpernickel croutons that are perfect for dipping:
For the Bisque:
- 3 lbs. Tomatoes, chopped
- 1 Onion, chopped
- 4 Garlic Cloves, minced
- 2 Tbsp. Olive Oil
- 3 cups Vegetable Broth
- 1/4 cup Fresh Basil, chopped
- 1 tsp. Brown Sugar
- 1 tsp. Lemon Juice
- 1 tsp. Sea Salt
- Ground black pepper
For the Pumpernickel Croutons:
- 5 slices of Pumpernickel Bread or French Bread, cubed
- 2 Tbsp Olive Oil
- Salt and Pepper for seasoning
The Recipe How-To
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Spread chopped tomatoes, onions and garlic cloves on the baking sheet.
- Drizzle olive oil over the vegetables generously.
- Season with sea salt and ground black peppers, then give it a good toss to evenly coat everything.
- Roast in the preheated oven for about 20-30 min until the vegetable fully roasted and softened.
Prepare Tomato Basil Soup
- In a blender, add roasted tomatoes and garlic, fresh basil leaves and brown sugar (optional; but it gives that hint of sweetness to the soup).
- Blend all ingredients to make a puree, then add vegetable broth, olive oil, lemon juice, salt, and pepper to thin out the puree consistency while adding flavors.
- Blend all again until smooth.
Pumpernickel Croutons
- Cut some good quality Pumpernickel or French bread into cubes.
- In a pan over medium heat, toast bread cubes with olive oil until they get crispy on all sides.
- Season with some salt, garlic powder and dried basil leaves.
Serving Time
- Ladle soup into bowls and garnish with extra fresh basil leaves as well as some homemade pumpernickel croutons.
Enjoy!
Substitutions and Variations
Veritably, should one lack all the ingredients listed in our recipe how-to section, or perhaps have a yearning for alternative flavors, I shall share with thee thoughts on substitutions and variations.
Firstly, with respect to the vegetable broth, any broth of thy choosing may be used instead. If thou art not keen on a smoky barbecue taste or are unable to obtain smoky barbecue sauce, it can be replaced with another vegan-friendly barbecue sauce or omitted entirely.
As for the fresh basil, dried basil leaves will suffice should it not be available. Thy soup shall still emit savory flavors that shall invigorate the senses. Thou may also consider adding other herbs such as thyme or oregano to create thy desired complexity and depth of flavor.
Should pumpernickel bread prove elusive in obtaining, rustic French bread would make a suitable substitution to fashion those luscious pumpernickel croutons. Or mayhap some homemade croutons made from any bread of thy choosing which would do splendidly. And if thou prefer a gluten-free option, gluten-free bread can be salvaged as well.
For those who adore spice and heat, humble cayenne pepper can also add a spicy punch to the flavorsome bisque.
To introduce more varied textures to the soup, try incorporating roasted vegetables such as bell pepper or carrots. Should ye disdain tomato chunks in thy soup, strain them out after blending for a totally smooth and creamy texture without losing any of that luscious tomato flavor.
And for those who favor cheese with their soup – ever so often cheese is indeed an excellent complement – slices of dairy-free cheddar-style cheese can be added to your roasted tomato bisque when serving it up.
With these variants and countless others that surely permeate thy brilliant minds, it is time to have fun creating variations of this beloved recipe precisely according to thy fancy!
Serving and Pairing
The roasted tomato-basil bisque with pumpernickel croutons is a flavorful and satisfying meal that can be enjoyed on its own or paired with other dishes. As a vegan dish, it’s perfect for anyone looking to eat healthy without sacrificing taste.
When it comes to serving this bisque, there are many options. You can ladle it into bowls and serve it with crusty bread, such as French bread or pumpernickel bread croutons, for dipping. Alternatively, you can pair it with a medley of roasted vegetables, such as zucchini, eggplant, and bell peppers.
For an added layer of flavor, garnish the bisque with fresh basil leaves to provide an aromatic element that enhances the overall taste. Additionally, you can drizzle olive oil over the top of the soup to give it a beautiful shine.
The bisque pairs well with white or red wine, depending on your preference. For a white wine pairing, Chardonnay or Sauvignon Blanc work well. A full-bodied red wine such as Cabernet Sauvignon or Merlot would also complement the dish excellently.
If you want a non-alcoholic option to go with your bisque, consider making a lemonade infused with chai spice and brown sugar for the perfect balance of sweet and tangy flavors.
No matter how you serve the roasted tomato-basil bisque with pumpernickel croutons, this dish is sure to satisfy even the most discerning palate!
Make-Ahead, Storing and Reheating
Hark! Thou art often replete with the soups and bisques which we create, and we understand how essential it is that they are effortless to store, reheat, and serve. Doubt not, for this roasted tomato-basil bisque with pumpernickel croutons can be stored in a covered container (or even frozen) for up to 4-5 days. I’d recommend allowing the soup to cool entirely before transferring it to containers.
The pumpernickel croutons homely reside in an airtight container at room temperature for up to seven days. Fear not, if you favor fresh croutons every time thou dost indulge in your roasted tomato-basil bisque with pumpernickel croutons, you can make them rapidly!
To reheat the soup after storing it in the fridge, gently warm it on the stovetop over low heat. I’d caution against microwave reheating since it can result in inconsistent warmth and uneven cooking quality. Add more vegetable stock to adjust soup thickness if needed. The defrosted soup should also be heated gently on the stovetop in a small pot or saucepan with a splash of vegetable stock or water.
Thou may find that the consistency of the bisque has changed somewhat from its original state by now. The creaminess may have been reduced or slightly altered as a result of refrigeration. Thou need not worry, though – it is completely natural for homemade soup or bisque to evolve slightly after being heated and cooled, but its flavor will still be outstanding.
When you’re ready to serve again, ladle out each serving of steamy roasted tomato-basil bisque with pumpernickel croutons into bowls, offer fresh basil leaves or another herb of your choice, drizzle some olive oil on top for an extra kick of flavor, and enjoy anew!
Tips for Perfect Results
Greetings!
As an experienced vegan chef and a lover of tomato soup, I have some tips to share with you to ensure that your Roasted Tomato-Basil Bisque with Pumpernickel Croutons comes out perfectly!
First of all, when roasting the tomatoes, be sure to spread them evenly on the baking sheet, and try not to overcrowd them. This will ensure that they roast evenly and do not become mushy or undercooked.
Secondly, make sure to use fresh basil in this recipe. It makes a world of difference in the flavor of the soup! If you don’t have fresh basil on hand, dried basil can be substituted, but the flavor won’t be as intense.
When making the pumpernickel croutons, be generous with the olive oil and seasoning. This will give the croutons a nice crisp texture and enhance their overall flavor.
It’s important to use high-quality vegetable broth in this recipe as well. Cheap or low-quality broth can leave an unpleasant aftertaste or affect the overall flavor of the soup.
If you prefer a creamier texture, you can add a splash of non-dairy milk like almond or coconut milk to the soup before blending it.
Lastly, be sure to season your soup properly with salt and black pepper. The right amount of seasoning can take your soup from good to delicious!
By following these tips, you’ll be able to create a savory vegan tomato bisque that is truly unforgettable! Enjoy cooking up this hearty dish!
FAQ
Hark, fellow reader! It is common in the culinary arts that we come across little queries about the recipe we are trying to master. Fear not, you will find here answers to some frequently asked questions about this roasted tomato-basil bisque with pumpernickel croutons recipe. As Juliet exclaimed, “What’s in a name? That which we call a vegan tomato soup by any other name would taste as sweet”!
How is tomato bisque soup different from tomato soup?
Tomato soup usually contains vegetable or chicken stock, while Tomato Bisque is made creamier by adding whole milk or cream. This addition of dairy gives it a thicker and creamier texture that distinguishes it as a bisque.
Can you freeze creamy tomato soup?
Freezing tomato soup is easy, even if it contains heavy cream. One practical way to do it is by using a Souper Cubes® tray. You can pour the tomato soup into the tray and cover it with the lid before you freeze it. Additionally, removing the tomato soup cubes from the tray and transferring them to a freezer-friendly bag is possible.
Can you freeze Costco tomato soup?
Tomato soup is unique in that it doesn’t require thickeners and can be easily frozen without any compromise in texture. It’s essential to note that both homemade and store-bought tomato soup are best when not mixed with cream, milk or other thickeners which may cause the liquids to separate from the milk proteins.
Bottom Line
In conclusion, if you are someone who loves a hearty, flavorful soup with a touch of elegance, then my Roasted Tomato-Basil Bisque with Pumpernickel Croutons recipe is just the thing you’ve been searching for. This dish is perfect for indulging in during cold weather or as a light meal on a warm day. The soup’s savory vegan character pairs well with grilled cheese sandwiches or french bread croutons, and the smoky barbecue sauce drizzled over each spoonful adds to the richness of its flavor.
The recipe is easy to make even for vegans who are relatively new to cooking. With this joyful collection of recipes that celebrate tomato love, you’ll never struggle again when it comes to whipping up a perfect bowl of soup. These homemade croutons will delight your taste buds and add the perfect crunch that’ll have you craving more. You’ll cherish every bite of this dish.
My recipe also leaves plenty of room for substitutions and variations that cater to all preferences and dietary needs. Trust me; there are endless possibilities to experiment with when it comes to creating your vegetable-based soup masterpiece.
Overall, there’s no need to say goodbye to dinner time’s heartiness just because you’re vegan. If anything, it’s an opportunity to get creative and experiment with flavors that truly speak to you. I hope this recipe has inspired you to try your hand at making your own Roasted Tomato-Basil Bisque with Pumpernickel Croutons; I’m sure you won’t regret it!
Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) Recipe
Ingredients
Croutons
- 6 slices pumpernickel bread, cut into 1/2-inch cubes
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Bisque
- 2 -2 1/2 lbs tomatoes, quartered
- 5 garlic cloves, peeled and left whole
- 2 onions, slicd
- 1/4 cup olive oil
- sea salt
- ground black pepper
- 2 cups vegetable broth
- 1/2 cup chopped fresh basil, plus extra for chiffonade garnish
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
Instructions
- Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
- Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
- Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.