Tasty Tomato Bisque (With Vegan Option)
Supplies
Ingredients
- ¼ cup organic dried minced onion OR ¾ cup organic yellow onion, chopped
- ½ cup grass-fed organic sea-salted butter OR ½ cup coconut oil extra-virgin AND unrefined AND ¼ teaspoon pink Himalayan salt OR sea salt, ground*
- ¾ teaspoon organic dried dill seed
- 1 tablespoon chopped fresh organic dill OR 1 teaspoon dried
- 1 tablespoon chopped fresh oregano OR 1 teaspoon dried
- ¼ cup gluten-free all-purpose flour **
- 3-4 cups organic fresh OR canned diced tomatoes
- 3 cups organic vegetable broth OR Homemade Vegetable Broth
- 1½ teaspoons pink Himalayan salt OR sea salt, ground
- ½ teaspoon organic white pepper, ground
- ¼ cup organic fresh parsley, chopped
- 2 drops dill essential oil
- 2 drops oregano essential oil
- 2 drops lemon essential oil
- 1¼ cups raw organic local honey ***
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk (1½ cups)
Instructions
- In a medium saucepan over low heat, sauté the onions with the butter, dill seed, chopped dill and oregano. Add the flour, stirring for 2 minutes. Gradually stir in the tomatoes, alternating with the vegetable stock. Add the sea salt, white pepper, and parsley. Raise to medium heat and bring to a gentle boil; reduce the heat and simmer for 15 minutes.
- Add the essential oils, honey, and coconut milk. Mix well using an immersion blender until you achieve a creamy consistency. Heat through and ladle the soup into bowls. Serve hot or cold. Refrigerate leftovers for up to four days.
Notes
*If you want a vegan option, use coconut oil.
**If you want a grain-free alternative, use organic almond flour.
***If you want a sugar-free alternative, use liquid stevia.