Print Options:

Vegan Tomato Basil Bisque

Yields68 ServingsPrep Time5 hrsCook Time30 minsTotal Time5 hrs 30 mins

 1 TSBP Extra Virgin Coconut Oil
 1 28 Ounce Can of Fire Roasted Tomatoes diced
 1 Medium yellow onion, roughly chopped
 3 small cloves garlic, chopped or crushed
 1 Carrot, roughly chopped
 1 1/2 stalks celery roughly chopped
 3 TBSP Roasted Red Pepper Chopped or 1 1/2 tsp Red Pepper Flakes
 2 tsp Oregano dried
 3/4 cup of Fresh Basil chopped or 2 TBSP Dried
 1 tsp Sea Salt
 1 tsp Rosemary crushed
 3 Cups of Veggie Broth
 1 Cup of Almond Milk or Coconut Cream
 1 TBSP Tapioca or Arrowroot Flour (IF necessary)

In a large Pot, Heat the Coconut Oil on Medium/High heat and add the sliced carrots, stirring frequently until a tad softened.


Turn Heat down to Medium add the Celery, Garlic, Red Pepper and Onion and sautee


In a Blender, Add Sautee mixture, Veggie Stock, Almond Milk or Coconut Cream, Tomatoes, Basil, Rosemary, Oregano, and Sea Salt, blend until Smooth.


Add Back to Pot and Heat on Medium/Low. Add Tapioca or Arrowroot Flour to Thicken if necessary.


Allow to cool and Enjoy!

Nutrition Facts

Servings 68