Dairy-Free Tomato Basil Bisque
This blender soup ends up being the most lovely pink color! A big chunk of the flavor comes from the fire roasted tomatoes, so make sure to grab those instead of just regular diced tomatoes.
Servings: 2 servings (2 pint-size Mason jars)
Calories: 546kcal
Ingredients
- 29 ounces fire roasted diced tomatoes (from two 14.5 ounce cans)
- 13.5 ounces full fat coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt plus more to taste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ⅓ cup loosely packed fresh basil leaves OR 2 tablespoons dried basil
Instructions
- In the pitcher of a blender, combine all ingredients. Blend on high until very smooth.
- Pour into pint-size Mason jars. Seal lids and stash in fridge for up to a week.
- To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
- To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.
Nutrition
Serving: 2cups | Calories: 546kcal | Carbohydrates: 27g | Protein: 8g | Fat: 48g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1242mg | Potassium: 477mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1874IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 9mg
