I know you are waiting for some juicy details from my life in this post but it’s been so much it’s hard to distil down into one (coherent post) so instead let’s watch a Seinfeld clip!
They say you can judge a chef by the soups he makes. I have always been pretty good at soup–my mother taught me how to base soups without bouillon or stocks, and I didn’t come to learn until later that most people don’t have clue how to start soups without a helper. That’s fine, but I wanted to take these next few weeks to explore soups and probably other stuff as well–you know my tendency to go off topic! So first off let’s make a tomato bisque.
Creamy Tomato Bisque
1 15 oz can tomato sauce
2 cups fresh tomatoes, diced
¾ cup onion, small dice
3 cloves garlic, minced
½ teaspoon crushed peppers
1 cup unsweetened unflavored soy milk
1 cup + 2 tablespoons safflower oil
2 tablespoons EV olive oil
1 tablespoon apple cider vinegar
Method:
Step one:
Sauté onions and garlic in two tablespoons of safflower oil. After a few minutes when onions turn almost translucent, add 2 cups water, then add tomato sauce. Bring to a boil and reduce heat to medium low. Allow to cook for 20 minutes, then remove from flame.
Step two:
Pour your soy milk in a blender, cover and turn on highest speed. While it’s running, slowly add safflower oil. Keep blending until the mixture thickens, and then add vinegar. There is a danger of the cream “breaking.” If this happens add a splash more vinegar and allow it to set for 5 minutes.
Step three:
Add your heavy cream to soup, and salt to taste. Stir soup until all is creamy. Add olive oil last.
Will other non-dairy milks work for this soup, almond or coconut? Or other oils? Also you don’t mention at what point to add the fresh tomatoes or crushed ‘dried red” pepper.
The idea of adding fat in oil form to the milk to mimic a cream sounds like it could work! I used to love a tomato bisque as a vegetarian, but miss the creaminess in some dishes on a Vegan diet now.
I like soy but coconut might wrk. Try it and report back!