I know that many of the blog pundits would say that what I am doing with this post is the WRONG thing to do, but I am doing it anyway. A few posts ago, I shared a recipe for Tomato Bisque. Today, I share a modification of that recipe. I think this recipe might work better for some people, and is also lower in calories, which is always nice. Two tomato soup recipes within a couple posts of each other. Oops.
My husband liked the bisque recipe so much, and we still had so many tomatoes, that he decided to make more. His dilemma was that we didn’t have any tomato paste, and after checking with a couple neighbors, they didn’t either. A trip to the store wasn’t in the cards that day, but a modification was. He figured that without the (plant) milk, the tomato paste was not needed, which turned out to be true. So, along came a milk-less, paste-less soup that we now call…
Tomato Soup Straight Up
1/4 Cup Earth Balance
1/4 Cup Yellow Onions, chopped into small pieces
1/4 Cup Carrots, chopped into small pieces
1/4 Cup Gluten Free Flour (we use Hodgson Mills)
1 Tsp Paprika
1 Tbsp Basil, dried*
2 Cups Vegetable Stock
1 Tsp Sea Salt, or to taste
Pepper, to taste
32 oz Chopped Tomatoes with Juice***
- Saute onions, carrots, basil and paprika with the Earth Balance in a 4 quart stock pot.
- Add flour to make a roux, mixing while adding the flour.
- Immediately add the vegetable stock, mixing to keep the roux from clumping into lumpy pieces. Bring to a slow simmer.
- Add the tomatoes with the juice. Simmer for 20 minutes. Turn the heat to very low. ***Note: We use a personal blender to chop the fresh tomatoes. If you don’t have fresh tomatoes, use 2-14 oz cans of diced tomatoes with juice.
- Chef Ray Garcia’s Roasted Tomato Soup (williams-sonoma.com)
- Officially Fall: Tomato Bisque Soup (jillswell.com)