Tomato Bisque With Basil

Recipes

Aug 04
Tomatoes, a variety

Ingredients (as always, as organic as possible)

2 lbs Fresh Tomatoes (the varieties are unlimited)
¼ – ½ Cup Carrot
¼ Cup Onion
1 Stalk Celery (with leaves) or ¼ – ½ Cup Zucchini
1 Rounded Tablespoon Erythritol (or 1 Tablespoon Honey)
¼ Cup Red Bell Pepper or ¼ Cup Sweet Green Pepper

½ Cup Coconut Milk Powder
½ Cup Water (optional depending on how thick you like it)

2 tsp Organic Worcestershire Sauce
Pinch of Basil (or more if you like, 5 or 6 leaves of fresh)
Butter (around a quarter teaspoon) or 1 -2 tsp Butter Buds
Salt & Pepper to taste (I used a teaspoon of Celtic Sea Salt)

Optional:

Mix and match your tomatoes. Use your favorites. Green striped are tangy. Brandywine are full of flavor. Black tomatoes have less acid. And cherry tomatoes and plumb tomatoes are tangy and flavorful. When it’s summer, you can play with this for weeks.

Using white, or green, or yellow, or orange tomatoes always makes the color of your soup interesting.

Directions

Chop up a few things, remove any blemishes from the tomatoes and the area around the stem. Add them all to your NutriBullet (or to a blender with a very “high” setting . . . some call it “extracting”).

The bulk of the tomatoes will not allow you to put all these ingredients in at the same time, so once your blender or NutriBullet is full, run it to blend up the ingredients to make room for the rest.

It’s best to peel the carrot. Yes, we know that there’s a lot of nutrition in the outer edge, but it’s also bitter.

I have the NutriBullet Rx (which actually cooks the soup) so I place the canister on top of the engine and let her rip. The first time it slows down is when you can press the Green button for a few seconds till it turns red. Then go answer your email; in about ten minutes it’s done and boy is it good.

If you can’t cook it in your NutriBullet or you’re using a blender, just warm it up on the stove.

Editor’s Note: when you cook with your NutriBullet, your blades burn out and have to be replace every 5 – 6 months. We’ve stopped cooking with it and we haven’t replaced the blades in two years. That’s something to think about.

Tomato bisque

Update Sumer 2021

Since I’ve been making this for a long time, this summer I wanted to try something new.

These are the things I’ve added to the recipe (after scouring the internet for variations).

  • Habanero Pepper: use a whole one, or just a half, but first scrape out the seeds.
  • Lemon or Lime Zest: You can add this when done cooking, and just stir it in.
  • Garlic: I tend to be careful with garlic around tomato sauces. Too much and it starts to taste like marinara sauce.
  • Shallots: instead of onions.
  • Scallions: Don’t blend these in your Nutribullet. Chop them up and just add while it’s on the stove.
  • Ginger: Just about a tablespoon.
  • Mushrooms: Your choice here, from oyster, to maitake, to shitake . . . it’s up to you. And everything works out best if you sauté the mushrooms in a little butter, with the ginger and the garlic.
  • Shrimp: I found one recipe that used an entire pound of shrimp. I think the name of this has to be changed if you’re doing that.
  • Roasted Red Bell Peppers: Like the scallions, cut these into smaller pieces and add to the pot on the stove, or toss into the blender. Your choice.
  • Fresh Herbs: Besides basil, you can sprinkle, your favorites before serving: cilantro, mint, dill.
  • Black Pearl Rice (Forbidden Rice, it’s also called): Serve the bisque over the rice.

And for the most flavorful tomatoes, try the tiny ones. There are quite a few of them on the market this time of year. They really make a great dish.

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