The weather outside is still frightful but inside, we are trying to get back on the healthy track after overindulgent holidays. A great way to stay warm while starting to cut back on the calories, is with my hearty tomato basil bisque! Make a big batch, serve it up and enjoy by a roaring fire!
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 3-5 garlic cloves, chopped
- 3/4 cup fresh basil, chopped
- 1 (28 oz) can fire-roasted or plain diced tomatoes, undrained
- 1/2 cup (4 oz) vegan cream cheese
- 1 1/2 cups unsweetened soy milk
- Salt and pepper, to taste
In a large saucepan over medium heat, heat olive oil and saute the chopped onion for 3 minutes, until translucent. Stir in garlic and cook for an additional minute. Add tomatoes and basil, bringing to a boil. Stir in cream cheese until melted.
Place mixture in a blender or food processor and blend until smooth. Return to saucepan and stir in milk, salt and pepper. Return to medium-high heat and cook for 2 minutes. Serve with toasted, crusty bread or a vegan grilled cheese sandwich!
4 comments
I just made that soup and it was delicious and it only took 20 minutes to make.