This recipe is one that I love for many reasons. First of all, it’s delicious. Secondly, it’s freezer friendly, simple to make in bulk batches, and relatively easy. Can it get any better than that? It can easily be made vegan by using coconut cream in place of the traditional cream. This easy modification also makes it Whole30 compliant as well! I have also included instructions to make this recipe in the Instant Pot. As with most soups, I love making a large batch and stocking my freezer for future use.
Tomato Basil Bisque
- 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)
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.