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Tomato Basil Bisque

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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).