Tomato Basil Bisque

I’ve been down with a cold for the past few days and I have to tell you, I’m so done with the fluids. Broth and tea get boring very quickly. Even chicken noodle soup has been boring (perhaps because I didn’t have the energy to make homemade and we had Campbell’s…). So today being day 4 of fluids, I decided that I was getting my butt out of bed and making Tomato Basil Bisque with a grilled cheese sandwich. It was delicious.

The recipe I use is my adaptation of a recipe I found created by the writer of The Complete Idiot’s Guide to Vegan Cooking.

TOMATO BASIL BISQUE

  • 1 Tbs. olive oil
  • 1 small onion, chopped (1/2 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 28-oz. cans diced tomatoes (try to get these unsalted)
  • 2 tsp. sugar or honey
  • 1 tsp. balsamic or sherry vinegar
  • 1 tsp. dried basil
  • 1 bay leaf
  • 2 1/2 cups low-sodium vegetable broth
  • 1/3 cup almond milk (if you’re feeling decadent or can do dairy, whipping cream or half-and-half are amazing to add)
  • 1/4 cup chopped fresh basil, for garnish

METHOD

Heat oil in a dutch oven or stock pot over medium heat. Add onion and garlic; cook 5 minutes.

Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf – remember to do this or you will end up with bay leaf bits in your soup. They hurt your tongue.

Purée soup in blender, food processor, or with a stick blender (this is what I use) until smooth.

OPTIONAL: Strain through a mesh strainer into a large bowl (or if you were using a blender, back into the pot); return to simmer.

Remove from heat, and stir in chosen “dairy” – I used almond milk. Season with salt and pepper, if desired. Garnish with basil (optional).

Tonight I went with a grilled cheeses sandwich, but soda biscuits go nicely with this soup as well.

Not sure I will last through the third period of the hockey game. Vancouver is currently tied 2-2 and we just went in to second intermission. My NeoCitran is kicking in. Time to sleep the rest of my cold off.

Tomato Basil Bisque

  • Servings: 6-8
  • Difficulty: Easy
  • Print

INGREDIENTS:

  • 1 Tbs. olive oil
  • 1 small onion, chopped (1/2 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 28-oz. cans diced tomatoes (try to get these unsalted)
  • 2 tsp. sugar or honey
  • 1 tsp. balsamic or sherry vinegar
  • 1 tsp. dried basil
  • 1 bay leaf
  • 2 1/2 cups low-sodium vegetable broth
  • 1/3 cup almond milk (if you’re feeling decadent or can do dairy, whipping cream or half-and-half are amazing to add)
  • 1/4 cup chopped fresh basil, for garnish

METHOD:

  • Heat oil in a dutch oven or stock pot over medium heat. Add onion and garlic; cook 5 minutes.
  • Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf – remember to do this or you will end up with bay leaf bits in your soup. They hurt your tongue.
  • Purée soup in blender, food processor, or with a stick blender (this is what I use) until smooth.
  • OPTIONAL: Strain through a mesh strainer into a large bowl (or if you were using a blender, back into the pot); return to simmer.
  • Remove from heat, and stir in chosen “dairy” – I used almond milk. Season with salt and pepper, if desired. Garnish with basil (optional).
  • Serve with with grilled cheese sandwiches or with some soda biscuits. Bon appetit!

© West Coast City Girl

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