Who doesn’t like a good tomato soup? I must have at least ten versions of my soup ranging from a quick 10 minutes soup to one that cooks and develops a roasted flavor.
This is one of my favorites because it has little bits of tomato in it.
I put a few spoonsful of no-cheese sauce in the bowl before serving up this wonderful creamy soup. Swirl it in or just enjoy the unexpected bite of cheesy goodness in this aromatic bisque! Try my sliceable cheese for this. It’s my cheese sauce with agar agar added to make it set up for slicing.
Want the 10 minute soup? Try my tomato basil soup.
Tomato Bisque
This soup is thick and creamy with chunks of tomato and a hidden surprise of cheese balls. There is a restaurant called Houlihan's that serves a roasted tomato bisque with cheese fritters that I used to just love. This version of the soup has no dairy but all of the flavor!
Print Recipe
Ingredients
- 24 OZ Strained Tomatoes Bionature Organic Strained
- 1 Large heirloom tomato
- 1/2 TBSP Herbe De Province
- 1 TSP Garlic powder or 1/2 TSP Minced garlic
- 1 Cup Plant Milk So Delicious unsweetened coconut
- 1 TBSP Ground almond
- 1/4 TSP Himalayan Salt
- 1/4 TSP Black Pepper
- 1/2 TSP Calabrian Chili flakes Or red pepper flakes
- 1 Cup No-cheese Sauce
- 5-6 Leaves Fresh Basil
Instructions
- Put everything in the blender except the heirloom tomato, basil and the cheese sauce. Blend 3-4 minutes until smooth.
- Taste the soup and adjust seasonings to taste.
- Slice the skin of the tomato into sections from the top to the bottom of the tomato. Submerge into very hot water for 5-8 minutes until the skin begins to slip off the tomato.
- Remove the tomato from the water and peel off the skin. Cut tomato into 1/4" pieces and add to a saucepan.
- Pour soup into sauce pan and warm the soup for 5 minutes.
- Put 2 or 3 spoonfuls of the no-cheese sauce in the bottom of each bowl. Ladle in the soup. Garnish with basil and optional pepper flakes.
