Tomato Basil Bisque

~ serves 5-6; vegan, dairy-free, egg-free, nut-free, gluten-free

Ingredients

• 2 TBSPs extra-virgin olive oil

• 1 medium onion, finely diced

• 2 medium carrots, peeled and diced

• 2, 14 oz cans diced tomatoes

• 1 ¼ cup chicken stock or vegetable stock

• 1, 14 oz can full-fat coconut milk (or substitute with 14 oz half/half)

• 1 can tomato paste

• 1 teaspoon sea salt, or more to taste

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

Instructions

• Heat a large pot or dutch oven over medium heat. Add the oil, onions, and carrots. Saute for 5 minutes or until the onions are translucent.

• Add the remaining ingredients. Mix well and simmer on low for 15 minutes.

• Carefully transfer the soup to a blender or food processor and blend until completely uniform in texture. You may need to do this in two batches. Alternatively, you can use an immersion blender directly in the pot to blend.