20 Minute Tomato Bisque – Better Than Fast Food.

This is an extremely easy tomato bisque recipe that is very nourishing as well. The vitamin C in the tomatoes is absorbed better with the addition of good fa…
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Question by Brook: Vegan cream of tomato soup?
I’ve tried a few recipes, but none have been very good. Could anyone suggest their favorite? I’d really appreciate it! Thanks!
Ooh, that does look yummy! What I’m really looking for, though, is more of the traditional tomato bisque typically served with grilled “cheese.”

Best answer:

Answer by tz
Have you tried using canned coconut milk (like Earth’s Choice, Thai Kitchen, or Native Forest) in your cream of tomato soup? If not, here’s a recipe suggestion..

http://www.holycowvegan.net/2008/01/tomato-coconut-cream-curry.html

Edit: Ah, let me check with my friend.. he has a recipe I think you may like. I’ll report back soon.

Edit 2: Ok, my friend just emailed me.. and here’s his vegan tomato and basil soup..

Vegan Tomato and Basil Soup

Serves 4

2 tablespoon olive oil
1 onion, finely chopped
1 crushed garlic clove
2½ cups vegetable stock
2 pounds roughly chopped tomatoes
20 fresh basil leaves
a few drops of balsamic vinegar
juice of ½ lemon
⅔ cup dairy-free yogurt (he suggests Nu Lait)
sugar and salt, to taste

Heat the oil in a pan and add the finely chopped onion and garlic. Fry the onion and garlic in the oil for 2-3 minutes until soft and transparent, stirring occasionally. Add 1¼ cups of the vegetable stock and the chopped tomatoes to the pan. Bring to a boil, then lower the heat and simmer the mixture for 15 minutes. Stir it occasionally to prevent it from sticking to the base of the pan. Allow the mixture to cool slightly, then transfer it to a food processor and process until smooth. Press through a sieve placed over a bowl to remove the tomato skins and seeds. Return the mixture to the food processor and add the remainder of the stock, half the basil leaves, the vinegar, lemon juice and yogurt. Season with sugar and salt to taste. Process until smooth. Pour into a bowl and chill.

Garnish

4 tablespoons dairy-free yogurt
8 small basil leaves
2 teaspoons basil flowers, all green parts removed (optional)

Just before serving, finely shred the remaining basil leaves and add them to the soup. Pour the chilled soup into individual bowls. Garnish with yogurt topped with a few small basil leaves and a sprinkling of basil flowers.

I hope this is something you’re looking for.

Happy cooking.

Know better? Leave your own answer in the comments!

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