Updated: Apr 11, 2018
On this cold & rainy day, I made a creamy, warming, cozy & clean (!!) tomato bisque at work today. It played beautifully with some grilled cheese croutons & it sold out! Not one of our guests would have believed it was a clean version of such a rich, decadent recipe. The addition of rice to the soup gives it a thick texture & fullness. The coconut milk or almond yogurt gives it the creamy richness we associate with bisques. (You can feel free to combine half the quantity of coconut milk with half the quantity of almond milk yogurt if you prefer, instead of using just one. Also, if you’re not a fan of sweet potatoes, you can use parsnips or white sweet potatoes). And I’ll also post a clean version of grilled cheese croutons here! Enjoy! (I promise this is easy!!!....always!) (And only 195 calories for 8 oz of soup and some croutons...perfect for a snack or a bigger portion with some protein for a meal!) _____________________________________ Creamy Tomato Bisque & Grilled Cheese Croutons Ingredients • 2 large cans peeled tomatoes • 1-15 oz can tomato paste • 2 onions, diced • 2 medium sweet potatoes, diced • 1 bunch celery, diced • 3 cloves garlic, minced • 3 tbsp olive oil • 2 tsp each salt & pepper • 3 tsp dried oregano • 3 tsp dried parsley • 3 tsp dried basil • 3 tsp chopped fresh chives (just for garnish) • 1 carton chicken or vegetable stock/broth • 2 cups cooked brown rice • 2 cans coconut milk OR 3 cups unsweetened almond milk yogurt Directions 1. In a large pot, over medium heat, sauté the sweet potatoes, onions, & celery in olive oil, until softened. Season with salt & pepper. 2. Add the peeled tomatoes, tomato paste, stock/broth, garlic and spices. Stir well and bring to a boil. 3. Add the cooked rice into the boiling soup and stir well, allowing the mixture to simmer for 15-20 minutes. 4. Using an immersion or stick blender (if you have one), purée the contents of the pot. If you don’t have a stick blender, you can purée the soup in a blender or Vitamix, one blenderful at a time. Return the puréed soup to the pot. 5. Slowly bring the soup back to a low simmer. Add in the cans of coconut milk (OR the almond milk yogurt). (OR a combo of both). Whisk them into the soup, stirring continuously over low heat until well-blended. 6. Bring back to a simmer for just 5-10 minutes. Season generously (per your taste) with salt & pepper. 7. Serve hot and garnish with chopped chives, a drizzle of olive oil, and clean grilled cheese croutons.
Grilled Cheese Croutons 1. Cut Ezekiel bread into croutons. 2. Toss with 1-2 tsp olive oil, salt & pepper. 3. Arrange in one even layer on a cookie sheet. 4. Sprinkle generously with almond mozzarella or with Follow Your Heart shredded cheese (your choice of flavor). 5. Bake for 7-10 minutes at 325F, until golden brown and cheese is melted.
PLEASE let me know how it turns out!! I love your feedback!! (And you can PM me with any questions or ask them right here...) Enjoy!!