TOMATO BISQUE
This is not just any tomato soup, this is the tomato soup you'll soon have everyone asking if you can make them more!
First Roast
I always begin my tomato soups by roasting fresh tomatoes, onions, garlic, and herbs. You can add salt and dried spices now too if you prefer.
Then Blend
Once all your ingredients are roasted you'll allow them to cool slightly then blend with veggie broth and coconut milk.
Cook Twice
After blending everything until smooth and creamy, add the soup back into a stock pot and bring to a quick boil. Allow to cool for 5 minutes before serving. Serve with fresh ground pepper, fresh parsley {if desired}, or vegan plant based yogurt.
Recipe
This recipe is not only vegan and gluten free, it's also incredibly easy to make!
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3 pounds raw tomatoes
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1 medium onion
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4 cloves of garlic
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fresh herbs {rosemary, thyme, oregano, basil}
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1 - 2 TBSP olive oil
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1 tsp salt
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1 tsp smoked paprika
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1-15oz can coconut milk {full fat}
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2 C vegetable broth
01
Prepare your ingredients
Preheat your oven to 375 F while you prepare your ingredients. First slice your tomatoes into wedges or in half if using small tomatoes. Slice your onions into thick wedge slices. Peel your garlic and smash. Prepare herbs.
03
Cooling down
Once roasted, allow to cool for about 15 minutes before blending in a high speed blender or food processor. Blend with veggie broth and coconut milk.
02
Assemble and cook
Drizzle olive oil onto roasting pan. Spread tomatoes, onions, garlic, and herbs onto pan. Sprinkle spices over all ingredients. Place into oven and roast for 25 minutes.
04
Boil and serve
For the final step you will add your blended soup to a small sauce pan. Bring soup to a quick boil and remove from heat immediately. Carefully taste test to make sure flavors are perfect! Add salt if needed. Garnish with pepper or additional toppings if desired.