Vegan Tomato Basil Bisque Soup

I have been craving some tomato bisque soup, and here are my results to create a 

vegan twist on an old favorite! 

It turned out hearty, warm, filling, and amazingly delicious. 

Great for the whole family! 

Perfect for an elegant candle light dinner - Just imagine you are sitting in a cafe in Italy! 

(play some quiet music)

What a romantic dinner date.

Ingredients

• 6 tablespoons olive oil
• 4 large carrots, peeled and diced
• 1 large onion, sliced
• 1 tablespoon dried basil, crushed
• 3 28-ounce cans whole peeled Roma tomatoes or peeled fresh Roma's
• 1 quart vegetable broth
• 1 pint coconut milk
• Salt and pepper to taste

Procedures

1. 1
   In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
2. 2
   Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes- if time permits.
3. 3
   After allowing soup to cool, purée in a blender or food processor until smooth, doing so in batches if necessary (to avoid exploding out the top of the blender). For a much silkier texture, strain the purée before returning to the pot.
4. 4
   Stir in coconut milk little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.

                         

1

In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.

                           

Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.

Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes- if time permits.

After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary (to avoid exploding out the top of the blender- I learned this one the hard way). 

**Place a dish towel over the top- fill a quarter full - and hold the lid down to avoid spillage while blending.

I served this soup with a nice Spinach side salad, and these Organic Crackers (very tasty).

Ciabatta bread is a great compliment to this soup - for dipping!

Sprinkle some extra Basil over top - serve!

Serve with some chilled white wine for the adults

                           

My daughter really enjoyed this soup! 

The first thing out of her mouth after taking her first bite was 

"WOW! This is the best soup I have ever had!!" 

Let me know how yours turned out in the comments below! 

This soup is SO delicious - even though it takes a bit more time to prepare, the results are worth it!