Silken Roasted Tomato Basil Bisque

Ingredients

• 2 lb ripe Roma tomatoes, halved
• 1 small yellow onion, quartered
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup low-fat cottage cheese or plain Greek yogurt (protein boost)
• 1/4 cup fresh basil leaves
• 1/2 tsp salt, plus more to taste
• Pinch of baking soda, to soften acidity

Protein boost: Blend in 1/2 cup low-fat cottage cheese or unflavored Greek yogurt for a velvety, protein-dense finish.

Method

1. Heat the oven to 400°F. Toss the tomatoes, onion, and garlic with the olive oil and salt, spread on a sheet pan, and roast 35–40 minutes until collapsed and lightly caramelized.
2. Scrape everything, including the pan juices, into a blender with the broth and basil.
3. Blend on high for a full 60–90 seconds. Stop before the mixture cools; a hot blend emulsifies more smoothly.
4. Pass the puree through a fine-mesh strainer, pressing with a ladle, to remove every seed and skin fragment. This step is what makes it IDDSI Level 4 compliant.
5. Return to the pan over low heat, stir in the pinch of baking soda, then whisk in the cottage cheese or yogurt off the heat so it does not curdle.
6. Taste, adjust salt, and serve warm in 4–8 oz portions.

Getting the texture right

• Level 4 pureed: the spoon should hold its shape briefly, then slide off cleanly — no lumps, skins, or seeds.
• If it drips like water, simmer uncovered a few minutes to thicken; if it mounds, thin with warm broth a tablespoon at a time.
• Skip this one during an active GERD flare or early after a Nissen fundoplication — tomatoes are acidic.

Not recommended for early Nissen Fundoplication or active GERD flares due to tomato acidity.

General information, not medical advice. Follow the stage timeline your surgeon or dietitian gave you.

Which stages this fits

• Bariatric Phase 3 (Puree)
• Jaw Surgery Recovery
• Dysphagia Care