Tomato Basil Bisque

This soup is uber-easy.  It’s great for using up your home-canned tomatoes and the last of the potatoes and onions in storage.  Hopefully, you’ve kept some fresh basil going all winter indoors. . .if not, find a donor, like I did .

(NOTE:  You can omit the cream or coconut milk and simply throw in an extra potato to provide creaminess without the fat, if that is a concern.)

Tomato Basil Bisque

Serves 6

• 3 tbsp olive or coconut oil
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 6 cups fresh or canned tomatoes with juices (2 x 28 oz cans or 2 quart jars)
• 3 cups vegetable stock
• 2 medium potatoes, diced
• 1 cup loosely packed basil leaves
• 1 cup cream or coconut milk
• Sea salt and black pepper, to taste
• Basil sprigs, for garnish

Heat the oil in a large pot over medium heat.  Add the onions and garlic powder and sauté until soft, about 5 minutes.  Add the tomatoes, stock, potatoes and basil.  Bring to a boil, reduce heat and simmer 20 minutes until potatoes are cooked.

Pour mixture into a blender or food processor and blend until smooth.  Return to pot.  Add cream and bring just to a boil.  Season with salt and pepper, garnish with basil, and serve.

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