Tomato-Vegetable Bisque - gluten + dairy-free

This one's been rolling around my brain a while now. It was such a fun soup to make!

Chop the vegetables however you want - you don't need to spend a lot of time on this. Everything will be combined and smoothed out with your regular or immersion blender, at the end of the cooking time.

We don't want the vegetables overcooked, so begin with those that require the most heat time, the celery and carrots. Sauté them in coconut oil, with your seasonings*, either in a frying pan -or- covered in your crockpot on high.

Chop the onions and 1/2 of the green pepper for later.


This was an especially fun recipe for me since I gave away my 6 quart Nesco crockpot several years ago and I finally missed it. This is the inaugural event for my new little 4 quart gem - it's a keeper!

Once the vegetables have sizzled for a half hour or so, I added the onions and green pepper and continue sautéing another half hour. Next, a cup or two of homemade chicken bone broth, or vegetable broth if you're keeping this vegan, 3 bay leaves and all the tomatoes (56oz. total) go into the pot. Cook on high, or like I did since I made this late in the day, on low overnight until the vegetables are blendable. 

Remove the bay leaves, then blend until everything's smooth, check the flavors and make any needed adjustments to the seasonings. Add 1 can Thai Kitchen Coconut Milk and whisk that in until everything's combined. Heat again to serving temperature.

I stirred in some dry dill and topped with a sprinkle of sprouted pumpkin seeds to go with a really great sourdough grilled cheese sandwich. . .Cliché but so good! . .Lin

*Better Than Bouillon Chicken-or-Vegetable base, bay leaves, garlic salt, black+cayenne pepper, 1T sugar