Tomato Bisque

This soup is the ultimate comfort food! It’s super creamy and full of flavor. The thing that makes this soup different from other tomato soups is the process. Roasting the vegetables in the oven first makes all the difference. The vegetables get nice tender and caramelized. This is the type of soup that you will get at a high-end restaurant. Making it at home is a real treat.

Ingredients

5 roma tomatoes or any tomatoes on the vine

1 medium onion, sliced into quarters

1 head of garlic, cut in half

1 fennel, sliced into quarters

2 red peppers

1 parsnip, peeled and sliced into 4 pieces

2 sprigs of rosemary

2-3 sprigs of thyme

3-4 tablespoons olive oil

1 tablespoon vegetable base

1 can of reduced-fat coconut milk 13.5 oz / 400 ml

+Salt

+Pepper

+olive oil

Directions

Heat oven to 375F.

Take a pyrex dish and add the tomatoes, onion, garlic, fennel, peppers, parsnip, rosemary, and thyme. Drizzle with olive oil, sprinkle some salt and pepper, and bake in the oven for at least 30 minutes until nice and golden. You will need to turn the peppers and tomatoes every 10 minutes so that they are perfectly roasted on all sides. When the vegetables are roasted, remove the seeds from the peppers and the stem as well as the vine from the tomatoes, and pour everything into a strong blender such as Vitamix. Add vegetable base, coconut milk and 2 cups of water, salt + pepper. Blend until very smooth. Pour back into a soup pot and simmer for about 15 minutes. Serve warm with a side of toast to dip in the soup.