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