Does that not look yummy?! Dan made this the first time and we all ate every ounce, but he forgot to write his recipe down...so he made it again, and it was even better the second time. I think he has all the talent in the family, for sure! I love it when he cooks! This recipe comes right in time for the end of summer tomatoes and is great for a Sunday dinner or a rainy day. I am so excited for Fall and all the yummy hearty dishes that come with it! Hope you enjoy!
Tomato Basil Bisque
2 large onions, diced
2 garlic cloves, minced
4 large carrots, halved and sliced
8-10 large tomatoes
1 cup dried tomatoes (optional)
2 cups almond milk
salt, pepper, basil, onion powder, garlic powder to taste
2 tablespoons oil; coconut or canola
Saute onion and garlic in oil. Add tomatoes and saute, scald but don't burn the tomatoes (we used our cast iron skillet). As you do this, the onion, garlic, tomato mixture will reduce and thicken. This should take 8 to 10 minutes. In a blender, blend the onion, garlic, tomato mixture until smooth.
While the tomatoes are cooking down, Add the potatoes and carrots to a large pot. Cover with water and bring to boil...turn to medium low heat and cook until tender. Pour off the water. Add the blended tomato mixture, almond milk, dried tomatoes and spices to taste. Simmer until heated through. Serve.
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