gluten-free, dairy-free tomato basil bisque

Gluten free dairy free tomato basil bisque

Serves 4-6
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Main Dish, Soup, Starter
Misc Serve Hot
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

1. Saute onion & celery in oil until translucent.
2. Sprinkle rice flour in saucepan and mix until a paste forms.
3. Add garlic, tomatoes with juices and basil; stir.
4. Add tomato paste and mix well. Slowly add vegetable stock and milk alternate.
5. Simmer 30 minutes. Add salt & pepper to taste.
6. For a creamier texture, blend half of the soup in a blender. Return to pot and stir to combine.

2 comments to gluten-free, dairy-free tomato basil bisque

  • JJ  says:

    What do you prefer to use as your non-dairy milk?

    • Megan  says:

      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).

Comment & sign up for emails