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!
Servings: 4
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.