The other day I was finally able to round the girls up for a much needed girls night in. With the fire roaring, wine poured, a cuddly pup, and dinner party going down in the kitchen, it was such a feel good cozy night. Kendall whipped out some serious soup making skills and surprised us with this amazing vegan tomato soup from scratch, paired with (not so vegan) mini grilled goat cheese sandwiches. Get those tomatoes simmering and enjoy!
Vegan Tomato Bisque, serves 4
2 tablespoons oil (we used avocado)
1 large onion, peeled and chopped
4 cloves garlic, peeled and coarsely chopped
One 28-ounce can crushed, diced, or whole peeled tomatoes
1 1/2 cups vegetable stock
1 cup unsweetened coconut milk
2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
- In a large soup pot that is already hot, heat the oil over medium heat. Add the onions and saute about 4 minutes. Stir in the garlic and salute for 1 minute more.
- Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
- Carefully pour a cup or two of the soup mixture into a blender and puree until smooth. Remove to a separate container and repeat with remaining mixture, working in batches until all of the soup is blended.
- Pour into individual soup bowls, adding a drizzle of avocado oil and balsamic on top, and garnish with basil.