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Tomato Basil Bisque


Servings 8
Author Jordan Clapp - Organically Optimistic

Ingredients

  • 1 white or yellow onion
  • 3 cloves garlic
  • 2 T olive oil, coconut oil, or avocado oil
  • 1/2 tsp black pepper
  • 48 oz canned, diced tomatoes (2 large cans; I prefer fire roasted)
  • 1/2 c. fresh basil (or 2 T. dried basil)
  • 1/4 c. cream (or coconut cream for vegan/whole30)

Instructions

  1. Chop the onion and garlic, saute over medium heat with a little olive oil until they take on a little bit of char.

    2. Add the two cans of diced tomatoes. Fire roasted gives the best flavor, but regular diced tomatoes will also work. Place a lid on the pot and simmer for about 45 minutes. Add some freshly cracked black pepper and taste, adding more if need be. 

    3. Remove the soup from the stove and blend until smooth using an immersion blender or regular blender.

    4. Add the basil and blend just to combine. Add the cream and blend until smooth.


    This can also be made Whole30 complaint and vegan by omitting the cream or substituting coconut cream . I prefer the small touch of cream here because it tones down the acidity of the tomatoes significantly and adds a nice, rich, smoothness.

    To prepare in the Instant Pot, use the saute function for the onion and garlic. Add the tomatoes and set for 15 minutes on the soup function or manually. Allow the pressure to release naturally, then blend as instructed above.

    Refrigerate for up to 5 days, or freeze for up to 6 months.