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.