A Soup Kind of Day -- Ditch the Can!

Homemade Tomato Bisque is a classic soup that is simple to make and this recipe will have you coming back for more.   SO MUCH better than a canned soup!  Know what you are eating.

Made from ingredients you likely have in your pantry and refrigerator. Comfort food at it’s best.

Homemade Tomato Bisque 

Ingredients

• 2 tbsp. organic coconut oil 
• 1 yellow onion, diced
• 1 carrot, diced
• 2 cloves, garlic, minced
• 32 oz. vegetable broth (no sugar added)
• 1 cup water
• 1 can (28 oz.) whole tomatoes (no sugar added)
• 1 tbsp. tomato paste (no sugar added)
• 1 bay leaf
• 1/2 tsp. onion powder
• 1/4 tsp. red cayenne pepper
• 1 tsp. dried basil
• 1 cup from a can of full-fat coconut milk 
• 1 tsp. sea salt
• 1/8 tsp. ground black pepper
• a couple of dashes Tobasco sauce

Instructions

1. Heat the coconut oil in a large soup pot.
2. Add the onion and carrot and sauté for about 8-10 minutes. Until the onion looks translucent.
3. Add the garlic and sauté a couple more minutes.
4. Pour in the broth, water, tomatoes, tomato paste.
5. Add the bay leaf, onion powder, cayenne pepper, and basil.
6. Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
7. Remove from the heat and let cool.
8. Remove the bay leaf.
9. Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or Use a blender. Blend in batches until the soup is smooth.
10. Return the tomato soup to the pot by pouring it through a sieve.
11. Reheat the soup and add the coconut milk, salt and pepper. Do not bring to a boil or cook too high after the coconut milk has been added.
12. Taste to see if you need more salt or pepper. They can always add a little at the table.
13. Serve and enjoy!

 

 

 

Serving size: 1 1/2 cups

 

Original recipe from which I modified: Vegan in the Freezer

 

ALL THE BEST,