This creamy soup combines fresh and sun-dried tomatoes to add a depth of flavor. Be sure your nondairy milk is plain and unsweetened to use in this savory bisque.
recipe | Del Sroufe
Creamy Tomato Basil Bisque
Ingredients
- 1 large yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 cup fresh basil, minced
- 2 cups diced tomatoes
- 1/4 cup chopped sun-dried tomatoes
- 2 cups unsweetened nondairy milk
- 2 Tbsp arrowroot powder
Nutrition
Per serving:
- calories160
- protein9g
- fat4g
- carbs22g
- sugar7g
- fiber5g
- sodium235mg
Directions
01
- Combine onion, celery, and carrots in large saucepan over medium heat. Sauté for 7 to 8 minutes, adding water, 1 to 2 Tbsp at a time, to keep vegetables from sticking to pan. Add garlic, thyme, basil, tomatoes, and sun-dried tomatoes. Cover and cook for 15 minutes, stirring occasionally.
- In small bowl, whisk together nondairy milk and arrowroot until blended. Add arrowroot mixture to pot and stir to mix well. Remove saucepan from heat. Working in batches, carefully transfer soup to high-speed blender with tight-fitting lid covered with a towel and puree until soup is blended. Return pureed soup to pan and heat if needed.
Nina is the Group Vice President of Publishing and Operations at alive. Her spare time is spent enjoying the many pleasures that life in Vancouver has to offer with her daughters.
