Classic, homemade tomato bisque should be a hearty, stick to your ribs type of meal. Something with substance and rich flavor and certianly not out of a can. Suitable for dipping grilled cheese sandwiches or to supplement a leafy green salad.

Ingredients

• 2 pounds roma or plum tomatoes
• 1 large yellow onion ,cut into eighths
• 6 large garlic cloves , skinned, ends chopped
• 1/2 cup carrots
• 1/3 cup flat parsley , coarsely chopped
• 2-3 tablespoons olive oil
• 1 teaspoon coarse sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon homemade italian seasoning
• 1 1/2 cups low sodium vegetable broth
• 1/3 cup fresh basil , minced
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350°F.
2. Cut off the woody stem of the tomatoes and then quarter. Using your fingers, gently press out the pulpy seed sections. Do not worry about getting it all, just the majority.
3. Toss the tomatoes, onion, carrots, garlic, parsley, olive oil, sea salt, pepper and Italian seasoning in a large mixing bowl. Spread the mixture into a single layer on a large, rimmed baking sheet.
4. Roast for 45 minutes, turning once halfway through cooking.
5. Transfer the whole pan, juices and all, to a large Dutch oven or pot. Add the broth and fresh basil and using an immersion blender to smooth out the soup. It might still be textured.
6. Simmer over low heat for 30 minutes, stirring occasionally. Stir in the cream until fully combined. Blend again, if desired.
7. Ladle into bowls and serve hot.
8. If you've tried this recipe, come back and let us know how you liked it in the comments or ratings.