Tomato Basil Bisque

A hearty and delicious soup made the way you want it! Dairy-free or with cream, a yummy soup to please everyone.

Makes 15-20 Servings (freeze half if so desired!)

6 Tbsp. Olive oil (or similar)

4 large carrots, grated

4 stalks of celery, roughly chopped

1 large onion, roughly chopped

1 Tbsp. dried basil leaves

3 (28 - 32 oz.) cans of whole peeled roma tomatoes (do not drain)

1 (10 oz.) can of tomato puree (not paste)

1 quart (32 oz.) chicken broth (I prefer bone broth)

Seasonings:

1-½ tsp. Kosher salt

½ tsp. Fresh cracked pepper

1-½ tsp. Celery salt

½ tsp. Garlic Powder (not salt)

½ tsp. Seasoning Salt (I like Lawry’s)

½ tsp. Italian Herb blend

½ tsp. Onion Powder

How to make creamier - completely optional!

Dairy-Free: Add 2 cups of oat milk or other plant based milk. Look for brands with low sugar! I really like the Silk brand of Oat Yeah! The green carton has zero grams of sugar!

Make with real dairy cream: Add 2 cups of heavy whipping cream or ½ & ½ cream.

LET'S MAKE THE SOUP:

Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion, celery and basil leaves. Cook for 10-15 minutes or until vegetables are soft. Add the canned tomatoes, tomato puree and broth. Simmer for about 30 minutes.

Remove the saucepan from the heat and allow it to cool slightly. Puree soup with an immersion blender like this one OR you can add to a food processor or blender. Work in small batches until smooth. Return the soup to the saucepan. Stir in your oat milk, or heavy cream and heat over low heat. Add your seasonings to taste. I have a tendency to add more seasonings, you have to be the judge at this point. Don’t over season but don’t under season either. Add more basil if needed as well.

This soup is excellent made without milk or cream. Taste before you decide to add any dairy or dairy-free plant based milks. I love this soup with or without. It’s so tasty either way!

This soup freezes very well! ENJOY!