Roasted Vegetable and Tomato Bisque

Preheat your oven to 375°. Scrub the vegetables then cut them in chunks into a big bowl. Drizzle with a generous amount of good quality extra virgin olive oil and season with a good seasoning blend. Pour onto a big baking sheet covered in parchment paper.

2 big carrots

1 green pepper

2 big celery stalks

1 sm.-med beet

1 big purple shallot

2 med. Yukon Gold potatoes

16oz. bone broth
28oz. San Marzano tomatoes

1 jar tomato pesto
1 can coconut milk

8-12oz.± water

Roast the vegetables 35-40 minutes until they're browned lightly. Put about half into your blender jar along with some bone broth and about half of the tomatoes. When well blended, pour into a 6 quart pot. Repeat until all the roasted vegetables, bone broth and tomatoes are well blended and in the big soup pot. Check the seasonings and add 1T sugar. Whisk in the coconut milk, tomato pesto and zest of one lemon. 

Top with some fresh chopped parsley, basil or dill.

This was really good with cottage cheese-almond flour-cheese biscuits I made the other day.

Ahhh soup! For me, 'soup season' is 12 months of the year. .😊. .Lin

Coconut Tomato-Vegetable Bisque (with compound butter parmesan biscuits)

SO many vegetables!

This is what I started with. If you substitute English cucumber for the squash, it's very similar to the ingredients for my Gazpacho!

I only roasted those shown on the cookie sheet: squash, purple onion, carrots, cabbage, small tomatoes and garlic. The others have more delicate or fresh flavors, and are best with minimal cooking. 

Drizzle with single source EVOO, season with your favorite vegetable seasonings then roast until golden at 350° for 20-30 minutes.

Meanwhile, cut up the other vegetables and saute on low heat, starting with the green pepper and celery.

Saute in 2T each:
Better Than Bouillon-vegetable, EVOO, water. After about 10 minutes, stir in the cut up grape tomatoes and green onions. When it begins to bubble again, cover and move off the burner.

Stir in the rough chopped roasted vegetables, the can of stewed tomatoes, 1-2t coconut or brown sugar.

Simmer everything an additional 10 minutes. Blend with an immersion blender until it reaches the smoothness you want. At the end, blend in some fresh basil, then stir in 1 or 2 cans of coconut milk. I used 2 cans this time.

I made some biscuits, in a muffin tin, to go with this. Crack open a can of 8 jumbos, cut each biscuit in 4 pieces putting 3 in each paper-lined muffin cup in a 12 tin. 8 will be bigger ones with 4 being smaller, having only 2 biscuit pieces.

Top each with about 1T grated parmesan-romano cheese. Drizzle with melted butter seasoned with garlic salt, pepper, Italian seasonings. Bake until the tops are nicely browned. If there is extra butter, butter the tops when they are cooled a bit. . .Lin