Tomato-Vegetable Bisque (with vegan option)

By klgettins

Ingredients

• 2 tablespoons olive oil
• 1 medium-size onion, peeled and chopped
• 4 garlic cloves, minced
• 3 large carrots,cut into coins
• 3 medium-size parsnips, peeled and cut into coins
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cans (28 ounces each) fire-roasted diced tomatoes, drained
• 1 container(32 ounces) Pacific Natural Food Organic Vegetable Broth
• 2/3 cup heavy cream
• For vegan option replace heavy cream with 1 can cannellini beans, rinsed
• Hot sauce, seasoned croutons, optional

Details

Servings 10
Preparation time 10mins
Cooking time 30mins
Adapted from familycircle.com

Preparation

Step 1

1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in garlic, carrots, parsnips, oregano, salt and pepper. Cook an additional 3 minutes.

2. Add drained tomatoes and 3 cups of the broth. Increase heat to medium-high. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until all vegetables are cooked.

3. Vegetarian version: Puree with immersion blender. Add remaining 1 cup of broth as you blend. Stir in cream and heat gently until warm, about 2 minutes. Vegan version: Puree with immersion blender. Puree cannellini beans with remaining 1 cup of broth and stir into soup.

Add hot sauce and croutons to taste.