A Soup Kind of Day -- Ditch the Can!

Homemade Tomato Bisque is a classic soup that is simple to make and this recipe will have you coming back for more.   SO MUCH better than a canned soup!  Know what you are eating.

Made from ingredients you likely have in your pantry and refrigerator. Comfort food at it’s best.

Homemade Tomato Bisque 

Ingredients

• 2 tbsp. organic coconut oil 
• 1 yellow onion, diced
• 1 carrot, diced
• 2 cloves, garlic, minced
• 32 oz. vegetable broth (no sugar added)
• 1 cup water
• 1 can (28 oz.) whole tomatoes (no sugar added)
• 1 tbsp. tomato paste (no sugar added)
• 1 bay leaf
• 1/2 tsp. onion powder
• 1/4 tsp. red cayenne pepper
• 1 tsp. dried basil
• 1 cup from a can of full-fat coconut milk 
• 1 tsp. sea salt
• 1/8 tsp. ground black pepper
• a couple of dashes Tobasco sauce

Instructions

1. Heat the coconut oil in a large soup pot.
2. Add the onion and carrot and sauté for about 8-10 minutes. Until the onion looks translucent.
3. Add the garlic and sauté a couple more minutes.
4. Pour in the broth, water, tomatoes, tomato paste.
5. Add the bay leaf, onion powder, cayenne pepper, and basil.
6. Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
7. Remove from the heat and let cool.
8. Remove the bay leaf.
9. Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or Use a blender. Blend in batches until the soup is smooth.
10. Return the tomato soup to the pot by pouring it through a sieve.
11. Reheat the soup and add the coconut milk, salt and pepper. Do not bring to a boil or cook too high after the coconut milk has been added.
12. Taste to see if you need more salt or pepper. They can always add a little at the table.
13. Serve and enjoy!

 

 

 

Serving size: 1 1/2 cups

 

Original recipe from which I modified: Vegan in the Freezer

 

ALL THE BEST,

Need Extra Vegetables? Try this Autumn Squash Vegetable Soup.

Have you ever tried the seasonal "Autumn Squash Soup" from Panera Bread?  Well, this can now be your go-to healthy version. You certainly won't miss the fat and calories! 

And, this fits into your 21 Day Fix plan, too.  Bonus.  Your nutrition plan for the day will thank you.  So will your belly. 

Autumn Squash Vegetable Soup

(21 Day Fix Approved)

4 cups of peeled, cubed butternut squash (microwave whole squash 3-4 minutes for easier peeling)
1 large apple, peeled and cubed
1/2 yellow onion, peeled and cubed
4 tsp. coconut oil
1 tsp. curry powder
3-1/2 cups organic, low-salt vegetable broth
1/2 cup unsweetened almond milk
Pink Himalayan salt, ground black pepper, and cinnamon

Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees. 

 

 

 

Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder. and a few dashes of salt, for about 10 minutes, until softened.

 

Add broth, milk, and squash to the large skillet with the apple and onion, and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. 

 

 

 

Use an immersion blender or transfer soup to a high-speed blender or food processor, and blend until soup is smooth and creamy.

 

Garnish with another sprinkle of cinnamon (or curry powder), along with a few pumpkin seeds or sunflower seeds.

 

(21 Day Fixers:  1 green container of this = 1 green and 1 tsp.  I didn't bother counting the minimal almond milk.  Have one less bite of banana that day instead of counting a small fraction of a purple for the apple.)

 

 

ALL THE BEST,