gluten-free, dairy-free tomato basil bisque
February 3, 2012,
Posted in Vegan, Vegetarian Comments:
Gluten free dairy free tomato basil bisque
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Serves
| 4-6 |
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Prep time
| 10 minutes |
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Cook time
| 40 minutes |
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Total time
| 50 minutes |
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Dietary
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Gluten Free, Vegan, Vegetarian
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Meal type
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Appetizer, Main Dish, Soup, Starter
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|
Misc
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Serve Hot
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tomato bisque, tomato basil soup, gluten free tomato soup, dairy free tomato soup, dairy free tomato basil soup, dairy free tomato basil bisque, gluten free tomato basil bisque, vegan tomato basil bisque, vegan tomato basil soup
Ingredients
- 2 tablespoons Olive oil
- 1 large onion, diced
- 1 celery rib, diced
- 3 tablespoons Rice flour
- 1 tablespoon minced garlic
- 2 cans petite diced tomatoes
- 12 Ounce gluten free tomato paste
- 16 Ounce vegetable stock
- 1/2 cup unsweetened non-dairy milk
- salt & pepper to taste
- 1 handful fresh basil, chopped
Directions
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1.
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| Saute onion & celery in oil until translucent. |
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2.
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| Sprinkle rice flour in saucepan and mix until a paste forms. |
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3.
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| Add garlic, tomatoes with juices and basil; stir. |
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4.
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| Add tomato paste and mix well. Slowly add vegetable stock and milk alternate. |
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5.
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| Simmer 30 minutes. Add salt & pepper to taste. |
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6.
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| For a creamier texture, blend half of the soup in a blender. Return to pot and stir to combine. |
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What do you prefer to use as your non-dairy milk?
It depends on the recipe. Rice milk tends to be a little more watery, so I opt for unsweetened soy, almond or coconut milk for a rich, thick texture, similar to what heavy cream would provide. Some coconut milks have a coconut flavor that accompanies the milk and others don’t have the coconut taste; the flavored ones are great for curry or quiche, but I prefer other recipes with the coconut milk that has little to no coconut flavor (Thai Kitchen brand).