Vegan Tomato Basil Soup

 

So often I see this type of soup referred to as a bisque.  In general, a bisque is a cream soup with Cognac added, thickened with rice and pureed.  Tomato basil soup most often contains no rice or Cognac.

I used canned tomatoes for this soup, but await wonderful ripe tomatoes at our local farmer's market this summer. 

 

3 cups diced onion

2  28 ounce cans diced tomatoes in juice

2  6 ounce cans tomato paste

4 cups low sodium vegetable broth

3 cups water

1 tablespoon dried parsley or 2 tablespoons minced fresh parsley

1 teaspoon sea salt

1/2 teaspoon black pepper

a dash or two of ground cloves 

2 teaspoons evaporated cane juice

1/4 cup cornstarch

2 cups non-dairy milk (I used SoDelicious Coconut milk, the 45 calorie per cup variety)

1/4 cup thinly sliced fresh basil

 

Coat an 8 quest stock pot with spray oil.  Add the onion and saute over medium high heat until they begin to brown.

Add the tomatoes, tomato paste, stock, water and dry seasonings.  Bring to a boil, then simmer for 15-20 minutes.

Mix the non-dairy milk and cornstarch until smooth.  Whisk until the soup and continue stirring until the soup returns to a boil.  Add the basil and continue stirring for one minute. 

Remove from heat and enjoy.

Makes 16 cups at 68 calories per cup.  I like a two cup serving at 136 calories.