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24 September, 2015

Tomato Bisque

Posted in : Tomato Bisque on by : Dani Pipkins Tags: , , , , , , , , , , , , , , , , , , , ,

Tomato BisqueThis is one of those creamy soups that you make into a meal. Paired with my Pull Apart Spinach Bruschetta, you can’t go wrong. Hearty, satisfying, and so delicious, you’ll want find this recipe to be a keeper!

This is a very decadent and filling soup, and I can see this and the Bruschetta being served at a nice dinner party, yet also at your family dinnertime. Or maybe you can sit outside in the nice fall weather with a big comfy blanket or sweater enjoying nature and sip this from a mug. The possibilities are endless!

Enjoy!

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Tomato Bisque
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Tomato Bisque
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Ingredients
Servings:
Instructions
  1. Melt the vegan butter into a large stock or soup pot.
  2. Then, throw in the onions and the carrots and sautee until the onion turns translucent.
  3. Add in the minced garlic and sautee for about 30 more seconds.
  4. Add the flour and stir constantly to make the roux. Add a bit more flour if needed. It will need to cook for at least 3 to 4 minutes this way, so keep stirring.
  5. Pour in your broth, your water, your can of whole peeled tomatoes WITH the sauce and the tomato paste and stir well until the roux is all mixed in with everything.
  6. Then, add in the basil and stir again.
  7. From here, you will want to cover the pot and cook over medium heat for 30 minutes, stirring every so often so it does not burn or stick to the bottom. You may need to lower to low-medium heat if it is boiling.
  8. After 30 minutes, remove from the heat and let it cool down a bit.
  9. In your Vitamix or other high powered blender, add in the contents of the soup...mostly just the tomatoes and a bit of liquid is all you need to blend. You don't need to get everything in there. Blend until smooth. You may need to do this in batches.
  10. Add the contents of the blender back to the pot.
  11. Reheat the soup on SIMMER and then add in your can of full fat coconut milk. Be sure to shake it up before opening and pouring into the pot.
  12. Add in your salt and pepper and mix together.
  13. Make sure this is on a very low simmer and that it does not boil.
  14. Serve immediately. Enjoy!
Recipe Notes

This will keep in the refrigerator for up to 5 days.

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