Dairy Free Creamy Tomato Bisque
I LOVE TOMATO BISQUE. Before I went gluten free and dairy free it was my go-to at Panera…or pretty much any other restaurant.
But now it’s really difficult to find an option that is dairy free in restaurants and even in grocery stores. And since I want everything organic––it’s even more difficult. So I played around with some batches and found a blend that I love.
It’s SO simple to make––which mama is ALL about the simple recipes.
INGREDIENTS
2 Tbsp Avocado Oil (or olive oil if you prefer)
1 Diced Onion
Minced Garlic (add as much or as little as you’d like based on taste preference)
3 cans of organic crushed tomatoes (28oz each)
Your favorite Italian seasoning blend (I love the Amore blend)
2 cans coconut milk (I highly recommend this exact brand and kind! I’ve tried other ones and it doesn’t taste the same!) 13.5oz cans
Black pepper (to taste)
INSTRUCTIONS
Start by cooking the onion on your stove top with garlic and avocado oil. I love using my dutch oven so I can simply add the other ingredients and cook the whole thing together. However, you can use a slow cooker or pressure cooker if desired.
Once onion and garlic have started to soften, add all ingredients to your pot except for the coconut milk
Cover and cook on medium for 20-30 minutes
Add coconut milk to mixture. Note: If you want less of the coconut milk flavor you can always add less!
Blend until you reach the consistency you desire. You can use an immersion hand blender or put ingredients in a traditional blender.
Store in air-tight mason jars in the fridge, use stove to reheat. Enjoy within 5 days.
>>I love making soups in bulk and freezing some in mason jars for another day!<<