March 26, 2015

Tomato Bisque

if you don't think it's possible to make a tomato soup without using canned tomatoes, you're gonna want to try this recipe out ;)
It's incredibly versatile; I used it as a tomato sauce for my cauliflower pizza and as a sauce to go over my broccoli/mushroom/butternut squash stir-fry ;)

going to make homemade gluten-free bread tomorrow so i can make a (dairy-free) grilled cheese to go with this amazing soup.

Recipe: Tomato Bisque
By: Hannah Claudia

7 tomatoes
2 tsp oregano
1 tsp rosemary
2 tablespoons of sundried tomatoes (packed in oil)
(opt) 3 tablespoons of pesto
2 tablespoons tapioca starch
1-2 tablespoons of water

crockpot (not required but made my life easier)


1. Peel the tomatoes carefully with a knife. Add to the crockpot/soup pot.
2. Add all of the other ingredients and cook in crockpot on low for 6 hours/high for 3-4 hours, or, cook on the stove top until the tomatoes have released most of their juices.
3. Blend (in batches, with the lid slightly ajar to let the steam escape) in a blender until creamy.
4. Mix the tapioca starch with the water. Add to the soup mixture and place back on heat/in crockpot. 
5. Cook until the soup has thickened to your desired consistency.

xoxo, han

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