Dairy Free Tomato Basil Bisque Recipes
CLASSIC DAIRY-FREE CREAM OF TOMATO AND BASIL SOUP
This is a deliciously creamy tomato soup with the essence of basil. Using coconut milk instead of cream creates a rich in flavor and tasty dairy-free, gluten-free soup.
Provided by Only Gluten Free Recipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
- Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
- Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
- Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 20.1 g, Fat 22.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 19.6 g, Sodium 541.1 mg, Sugar 6.5 g
BEST VEGAN TOMATO BISQUE
This amazing vegan tomato bisque has that signature tangy bite from the tomatoes and the creaminess and slight sweetness to balance out the tangy flavor with a touch of maple syrup and cashew butter. This bisque is dreamy, creamy and oh-so addicting! It all comes together in less than 1 hour.
Provided by Brandi Doming
Time 45m
Number Of Ingredients 11
Steps:
- Add all of the ingredients, except the cashew butter to a pot. If using whole cashews, add them to the pot as well, as they will soften as the soup cooks. Stir well and turn to high heat.
- Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Cook covered on medium-low for 20-25 minutes or until the carrots are very soft. Cooking this long really creates depth of flavor, as well. Stir a couple of times during and to check on the carrots.
- Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter (if using instead of whole cashews). Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.
- Pour into bowls. Serve with toasted bread or this grilled cheese!
Nutrition Facts : ServingSize 1 soup bowl, Carbohydrate 32 g, Protein 5.7 g, Fat 7.5 g, SaturatedFat 1.5 g, Sodium 391 mg, Fiber 5.2 g, Sugar 16.3 g, Calories 204 kcal
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