Tomato Basil Bisque
Ingredients
- 1 large can diced tomatoes 28 oz
- 1 large can tomato purée 28 oz
- 1 onion chopped
- 1 shallot diced
- 6 cloves garlic minced
- 1/4 cup nutritional yeast
- 1/4 cup cashews (optional)
- 1 T dried basil
- 1 T oregano
- 1 bunch fresh basil
- S/P to taste
Instructions
- Dry sauté onion 2 min and add garlic and dry herbs for one more minute. (Keep water nearby to prevent sticking, splash in as needed).
- Add tomatoes, cashews and purée and stir. Cover, bring to a boil and simmer for 20 min. Stirring occasionally.
- Once done, add nutritional yeast and blend the soup in a strong blender such as a Vitamix or Ninja. If you do not have a strong blender let the soup cool down for about 30 minutes before blending so not to blow the top off the blender.
- Roll 8-10 leaves of basil, slice thin and add to soup, stir and enjoy!
- Serve with a nice whole grain toasted bread.
- INSTANT POT: Instructions as above but set the pot on manual 5 minutes, manual release when the time is up and blend as above.
Notes
In the summer I simply core fresh tomatoes at their season peak and toss in a parchment-lined casserole dish with the onion, garlic, herbs and even the cashews and roast in the oven covered on 350° for about one hour. I then take the cover off and broil about five minutes to get them a little bit blackened.
I give it a really good blend up after adding nutritional yeast then stir in the fresh basil. (But you can do this with the canned tomatoes also).
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Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
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