Tomato Bisque

Tomato Bisque.jpg


  • 1 tablespoon olive oil
  • 4 cloves garlic
  • ½ large onion, diced
  • 8 cups vegetable stock
  • 1 can crushed tomatoes
  • 1 cup plant milk
  • Coarse salt and black pepper
  • 20 leaves fresh basil


  1. Coat a sauté pain in olive oil over medium high heat until soft.   Add the garlic for 2 minutes.   

  2. Combine broth and tomatoes in a medium saucepan over moderate heat. Add in onion and garlic.

  3. When soup bubbles, stir in milk and reduce heat to low. 

  4. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.  Add in the basil. 

  5. With an immersion blender, puree soup.

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