• Nicole Bolar

Tomato Bisque Soup

It's officially September, and you know what that means...It's almost FALL!!


I'm absolutely obsessed with this time of year! The leaves change their colors, the temperature slowly drops down into the 70s and 60s, and Halloween decorations start popping up in stores all over the place.


Not to mention, fall flavors are the beesssttt. Warm spices like cinnamon, cardamom, nutmeg, and of course pumpkin are suddenly in every recipe and even have drinks made in their honor, (*ahem* the pumpkin spice latte from Starbucks) and I honestly can't get enough.


Something about the month October feels uniquely comforting, and maybe it's because my birthday is the 23rd, we're wearing hoodies again (I LOVE winter clothes), or because the food is bigger and heartier, but all I know is that I feel like a kid again when autumn rolls around.



Inspired by that feeling I thought I would share a soup recipe that fits the theme perfectly! This rich, creamy tomato soup is warming and comforting in the best way for the upcoming fall season!


It's funny too because my dad used to make this for us all the time as kids, and he would of course make grilled cheese (cut diagonal - there's literally no other acceptable way) on the side.


I didn't show the grilled cheese here, but feel free to add that on (with vegan cheese obviously) to take this recipe to the next level!!


I included instant pot directions and regular stovetop directions below:


Tomato Bisque Soup


Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 2-3 people

Category: Lunch, Dinner, Brunch, Vegan, GF


Ingredients

  • 1 can whole, peeled tomatoes (I used Hunts)

  • 1 large carrot, peeled and chopped

  • 2 medium celery stalks

  • 1 large yellow onion

  • 4 cloves garlic (minced)

  • 1 can coconut cream

  • 2 tbs maple syrup

  • ¼ tsp ground thyme

  • ¼ tsp basil

  • ¼ tsp parsley

  • 1 bay leaf

  • ¼ tsp salt + pepper to taste

Instant Pot Directions

  1. Roughly chop the carrots, celery, and onion.

  2. Add these ingredients to the instant pot along with all of the other ingredients.

  3. Pressure cook on high for 10 minutes, making sure the knob is turned to “sealing.”

  4. Turn the knob to venting as soon as the 10 minutes is up and wait for the metal pin to drop.

  5. Once you can open the instant pot, remove the lid and stir the mixture.

  6. I used an immersion blender to blend the ingredients until nice and creamy but you can also use a blender once the soup has cooled.

Stovetop Directions

  1. Roughly chop the carrots, celery, and onion.

  2. Add the onion and a splash of water or oil to a large pot on the stove.

  3. Sautee on medium heat until the onions are translucent (1-2 minutes)

  4. Turn the heat to medium-low and add the minced garlic. Stir to incorporate.

  5. Turning the heat back up to medium, add the carrots and celery. Let them cook with the onions and garlic for about 1 to 2 minutes before adding the thyme, basil, parsley, and whole can of tomatoes.

  6. Mix everything together and add the lid to the pot, letting the vegetables cook down for about 5 to 6 minutes.

  7. Add the coconut cream along with the bay leaf and maple syrup.

  8. Place the lid back on the pot and simmer for about 10 minutes, until the vegetables are completely cooked through.

  9. After 10 minutes, I used an immersion blender to blend the ingredients until nice and creamy, but you can also use a blender once the soup has cooled.

  10. Add salt and pepper to taste.

  11. Done!

Notes

  • I prefer to store any leftovers in a glass container. It should keep in the fridge for about one week.


I would love to see your recreations! Tag me on Instagram @nicolebolar.blog if you give this curry a try!


I hope everyone is staying safe and healthy this semester!

– Nicole

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