The Roasted Tomato and Basil Bisque with Whipped Feta and Herb Crumble is a sophisticated twist on a classic comfort dish, inspired by Mediterranean flavors and refined techniques. Tomato soup has been a beloved staple for centuries, known for its warmth and simplicity. This recipe elevates that traditional appeal by drawing from the fresh, vibrant ingredients of the Mediterranean region, where ripe tomatoes, creamy cheeses, and fragrant herbs are central to the cuisine.

The addition of whipped feta, a hallmark of Greek-inspired dishes, introduces a luxurious creaminess with a salty tang that pairs perfectly with the natural sweetness of roasted tomatoes. The herb crumble adds a textural contrast, echoing the rustic bread toppings of Italian and French soups, but with a lighter, modern flair.

This recipe bridges tradition and innovation, blending the humble origins of tomato soup with upscale, global influences. It’s perfect for entertaining guests or treating yourself to a gourmet experience at home, celebrating the simplicity of fresh ingredients while embracing culinary creativity.

Serves: 4-6

Ingredients

For the Soup:

1. 10 medium heirloom tomatoes, halved
2. 1 large onion, roughly chopped
3. 5 cloves garlic, peeled
4. 2 cups chicken or vegetable stock (homemade, if possible)
5. 1 cup heavy cream
6. 1/4 cup dry white wine
7. 1/4 cup fresh basil leaves, plus extra for garnish
8. 1/2 teaspoon smoked paprika
9. 1 teaspoon honey (to balance acidity)
10. 3 tablespoons olive oil
11. 2 tablespoons unsalted butter
12. Salt and freshly ground pepper, to taste

For the Whipped Feta:

1. 1 cup crumbled feta cheese
2. 3 tablespoons cream cheese (softened)
3. 2 tablespoons olive oil
4. 1 tablespoon fresh lemon juice
5. 1 teaspoon honey

For the Herb Crumble:

1. 1/2 cup panko breadcrumbs
2. 2 tablespoons finely chopped fresh parsley
3. 2 tablespoons grated Parmesan cheese
4. 2 tablespoons olive oil
5. 1 teaspoon garlic powder
6. Salt and pepper, to taste

Instructions

1. Roast the Vegetables:

• Preheat oven to 400°F (200°C).
• Arrange halved tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-35 minutes, until caramelized and tender.

2. Prepare the Whipped Feta:

• In a food processor or blender, combine feta, cream cheese, olive oil, lemon juice, and honey. Blend until smooth and creamy. Adjust seasoning if needed. Set aside in the refrigerator.

3. Make the Herb Crumble:

• Heat olive oil in a small skillet over medium heat. Add panko breadcrumbs and toast until golden brown, about 2-3 minutes.
• Remove from heat and mix in parsley, Parmesan, garlic powder, salt, and pepper. Let cool.

4. Blend the Soup Base:

• Transfer roasted vegetables to a blender, including any juices. Add stock and white wine. Blend until smooth and silky.
• Strain through a fine sieve for an ultra-luxurious texture, if desired.

5. Cook the Soup:

• In a large pot, melt butter over medium heat. Pour in the blended mixture. Stir in heavy cream, smoked paprika, and honey. Adjust seasoning with salt and pepper. Simmer gently for 10-15 minutes to deepen the flavors.

6. Assemble and Garnish:

• Ladle the soup into bowls. Add a generous dollop of whipped feta in the center and sprinkle the herb crumble on top.
• Garnish with fresh basil leaves and a drizzle of olive oil.

Chef’s Tips:

• Crumble a little extra feta over the soup for a salty contrast.
• Pair with warm, crusty sourdough or garlic focaccia for dipping.