I truly am a soup FIEND, and after having what might’ve been the best tomato bisque of my life at 110 Grill, I knew I had to recreate my own version. This garlic tomato bisque is dairy free, and SO easy to make. So easy in fact that you don’t even have to turn on the stove or use a pot!! Okay, let’s get into it.
1 hour prep time – Serves 4
Pre-heat the oven to 425°F. Cut the tomatoes into quarters, roughly chop the shallots and garlic and lay everything flat on a baking sheet. Drizzle with olive oil + pink salt. Roast for 40 minutes at 425°F. Put a few pieces of chopped basil to the side to use for a topping at the end.
Add the roasted veggies to a high powered blender, pour in the bone broth, seasonings and basil. Blend blend blend! Once everything is combined, add in coconut cream. Keep blending until it reaches your desired consistency. I blend for about 5 minutes total – pausing every so often to scrape down the sides.
I like to taste the tomato bisque as I go to see how much seasoning it needs. After everything is blended, slice up some sourdough, slap on a little ghee and grill it in a pan over medium heat. I made my toasts into mini grilled cheeses with garlic herb goat cheese and cheddar. SOOOOOO GOOOOOOD!!!
I truly sacrificed a lot for this tomato bisque. And by sacrifice, I mean I ate almost an entire baguette during the recipe testing process. It’s about quality control, you know? I did this FOR YOU!
Let me know if you try this tomato bisque recipe!! I had hoped it was going to last me all week, but we ate it all in one sitting since it was so good.
WANT SOME MORE FALL RECIPES? LET ME KNOW ON INSTAGRAM!
What is your favorite fall recipe? Let me know in the comments on my latest Instagram post! I can’t wait to bring some more fall treats to Brunette Collective over the next few weeks.
Hi there, I'm Anna
Brunette Collective is a lifestyle blog focused on creating happiness through an intentional life, founded by Anna Fenstermacher.
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