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  • Amy Lippert, NTP

Paleo Tomato Basil Bisque

Updated: Feb 12

When Scott and I were first married, we lived in a sleepy little beach town called Fernandina Beach while he was stationed at Kings Bay, GA serving as a Naval Officer. There was a café on the island that had, in my 22-year old mind, the best tomato bisque I had ever had! It was so rich and delicious, and full of comfort that it became a frequent meal for myself while Scott was out on patrol. Now, about twenty years later, I still love tomato bisque, but the amazing version I am so obsessed with now is Paleo and Whole30 friendly, gluten free and dairy free with a vegan option!


Tangy and tart tomatoes are delicately balanced with sweet basil and coconut cream in a way that brings out the natural sweetness of the tomatoes. Since it is balanced with coconut cream instead of heavy whipping cream, the tomato and basil flavors come through and shine without being weighed down and overpowered. This hearty and simple soup can definitely stand on its own or serve it up with a beautiful green salad or a sandwich!

Hearty Tomato Soup Recipe


 

Why Tomatoes are So Good for You!


There are so many reasons to love tomatoes other than their tart and tangy delicious flavor and how versatile they are, they contain loads of nutrients such as lycopene, insoluble fiber, vitamins C, K1, B9(folate), potassium, and antioxidants like beta carotene [1].


Let's dive a little into what lycopene is an how it supports your health.


Lycopene is an antioxidant known as a carteniod, and is found in red, pink and orange fruits and vegetables, it's what gives these plants their reddish hues. Lycopene is a powerful antioxidant that neutralizes free radicals and combats oxidative stress protecting your cells and your health.


Lycopene has been shown to support a healthy heart and blood pressure [2] as well as the balance of good cholesterol (HDL) to bad cholesterol (LDL).


So grab some tomatoes and let's get cooking!


 

Paleo Tomato Basil Bisque Ingredients

1 Tbsp Ghee or Avocado Oil

1 Yellow Onion, sliced into half moons

2-28oz Cans Whole San Marzano Tomatoes

6-8 Cloves Fresh Garlic, roughly chopped

2 cups Chicken Bone Broth

1 tsp Ground Black Pepper

1 Tbsp Coarse Sea Salt or 3 tsp Fine Sea Salt (Only if your tomatoes are NOT already salted)

1 cup Packed Fresh Basil Leaves, plucked from stems and roughly chopped

2-5.4 oz cans Coconut Cream, cream only

Ribboned Basil for serving (opt)

Pine Nuts for serving (opt)


How to Make Paleo Tomato Basil Bisque:


1. Slice the stem end of the onion off, not the root end, then slice the onion in half lengthwise. Lie the onion half flat on your cutting board and cut the root end off and peel the skin and outer layer of the onion away. Slice the onion into half moons into quarter inch slices, set aside.


2. Peel garlic and roughly chop it up, it will be puréed so don't worry about chopping it super fine, set aside.


3. In a large pot or Dutch oven heat ghee or avocado oil over low-medium heat. Add the onion and sauté for 5-7 minutes until softened keeping an eye that it doesn't burn or caramelize too quickly.


4. Add the chopped garlic and cook for another minute stirring to keep from burning.


5. Add the cans of San Marzano tomatoes, bone broth and black pepper. If the cans of tomatoes are salted, do NOT add more salt until the end as they typically have plenty of salt to season the whole pot of soup. If your cans of tomatoes are NOT salted, add 1 Tbsp of coarse or 3 tsp of fine sea salt.


6. Turn the heat up to high and bring the soup to a boil. Cover, reduce the heat to low-medium and simmer for 30-45 minutes until tomatoes have softened and are tender.


7. Remove the lid and add the Basil and Coconut Cream, stirring well to combine.


8. Blend the soup:


For an Immersion Blender: Start the blender on low speed and gradually increase speed to high and purée soup until smooth and creamy. Option to leave the soup a bit chunky if you like by pulsing the blender at a lower speed.


For a Standard Blender: Blend the soup in two to three batches, being careful not to overfill your blender pitcher, I would not fill above half full. Blend on high speed and transfer to different pot or bowl. Option to leave the soup a bit chunky by pulsing the blender at a lower speed.


For a Food Processor: Process the soup in two to three batches, being careful not to overfill your processor container, again, I wouldn't fill above halfway. Process until smooth or you can always pulse the processor for a chunkier soup. Transfer to a different pot or bowl.


9. Top with some fresh ribboned basil* and a drizzle of coconut cream and enjoy!


* To ribbon the basil, take 5-7 large basil leaves and stack them on top of one another with all the stems at one end. Roll the leaves lengthwise into a tight roll. Taking a shape knife, carefully slice down the basil roll towards the stems into very thin slices. Discard the stems and pull the ribbons apart.


Tomato Soup

Tomato Bisque


If you like this recipe, check these out!


Rustic Creamy Wild Mushroom Soup: Hand down, one of my all time favorite soups! This hearty and delicious soup is thickened with button mushrooms and leeks so you won't find a gram of flour in here! With five varieties of mushroom you are sure to get your savory umami fix from this hearty vegan friendly soup.


Creamy Paleo Curried Pumpkin Soup: This smooth and velvety pumpkin soup boasts warm, smoky, and toasty spices! Perfect for those cool evenings or if you're just craving a bowl of yummy goodness!


24-Hour No-Knead Artisan Sourdough Bread: Who doesn't love a slice of crusty on the outside, soft and chewy on the inside, tangy sourdough? This simple and easy to follow recipe will have you showing off your baking skills in no time!


I hope you enjoy this as much as my family does. - Amy



 

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies


 

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