Thea's little kitchen

Dairy-free and delicious, this soup is unbelievable — a really healthy alternative to traditional cream-based bisque. I used lightly roasted heirloom tomatoes for my test batch, but we finished it immediately so I made another batch with whole canned tomatoes and it worked beautifully!

• 1 Tbsp olive oil
• 1 white onion, diced
• 1 Tbsp flour
• 2 (14 1/2 ounce) cans whole tomatoes
• 2 cups vegetable broth
  You can substitute bouillon and water, you probably won’t need salt!
• ¹⁄₄teaspoon fresh ground black pepper
• 1 lb silken tofu (keep the liquid!)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tablespoon honey
• Salt to taste
• Fresh basil for garnishing

1. Heat oil in a soup pot.
2. Add onion and cook until softened and translucent, about 5 minutes.
3. Add flour, herbs and pepper and cook, stirring constantly, until the flour is slightly browned. It will take about 1 minute too cook off the raw flour flavor.
4. Add the tomatoes and broth, bring to a boil. Reduce heat and simmer, with a lid on, until heated through, about 10 minutes.
5. Add the tofu with the liquid, and the honey. Puree with a stick blender until super smooth.
6. Cook while stirring until just heated, about 3 minutes. Salt to taste.
7. Garnish with fresh basil, and enjoy!