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How To Make Tomato Basil Bisque

How To Make Tomato Basil Bisque

Angela Bell from the Buttermilk Barn cookery school shows you how to make a rich and warming tomato and basil bisque.


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180° c  -  360° f


  • 500 g vine tomatoes
  • 120 ml olive oil
  • 6 fresh basil leaves
  • 3 shallots, chopped
  • 2 cloves garlic, chopped
  • 2 red wine vinegar
  • 2 tsp golden caster sugar
  • 100 ml double cream
  • 250 ml vegetable stock
  • chili flakes
  • pepper
  • salt


Begin by roasting the tomatoes, half of the shallots and half of the garlic on a large roasting tray. Cover with olive oil, salt, pepper and chopped or torn fresh basil leaves. Mix with your hands to ensure the tomatoes are covered with oil. Place in the oven at 180 degree for 20 to 25 minutes.

In a saucepan, heat the remaining oil, shallots and garlic gently. Add the roasted tomatoes, red wine vinegar, sugar and chili flakes. Cook for around 15 minutes and add the vegetable stock and double cream. Check for seasoning and blend with a hand mixer.

Serve with a drizzle of olive oil and some torn basil leaves.