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Cream of Tomato
Bisque With Basil
Originally found in our
Coconut Recipes.
Editor's Note: If you do not own a NutriBullet
Rx, just make this in your blender and heat up on
Version One (Version Two below is made
from ripe tomatoes only)
Ingredients (as always, as organic as possible)
1 Cup Unsweetened Organic Tomato Juice
½ Cup Carrot (chopped)
1 Cup (rounded) Organic Diced Tomatoes
¼ Cup Onion
1 Stalk Celery (with leaves)
3 tsp - 1 Rounded Tablespoon Erythritol (or honey, just a little less)
¼ Cup Red Bell Pepper (or sweet pepper)
½
Coconut Milk Powder + ½ Cup Water
(coconut cream)
2 tsp Organic Worcestershire Sauce
Pinch of Basil (or three or four good sized fresh leaf)
Butter (around a quarter teaspoon)
Salt & Pepper to taste (I used around a teaspoon of
Celtic Sea
Salt) |
Optional:
Instead of Tomato Juice and Canned
Diced Tomatoes, use fresh. See below,
Version Two. You have to slice up
the ones on the bottom (near the blades) thinly.
Or you'll just have to remove everything and
shake it up a bit, once or twice.
I have used up to seven different types of
tomatoes. This is heavenly.

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The carrot, onion, and red bell pepper measurements are approximate.
I just used a big slice of bell pepper, the carrot I chopped up,
tossed into a measuring cup and eyeballed it.
The butter and fats in the coconut milk make the lycopene in the tomatoes more bioavailable
since lycopene is an oil soluble nutrient.
I let the NutriBullet Rx run for about a minute then pressed the
Green button for two seconds and let her rip for the full seven
minutes. Because the solution was thick already, I did not have to
add anything to thicken it.
A great bowl of soup in under ten minutes.
Options (always options):
If dieting or you want to cut down on some calories, instead of
butter, try Butter Buds.
Instead of celery, try some zucchini.
And you can ALWAYS use "real" tomatoes. As soon as tomatoes were
available from my local farmers market, I started using them.
Heirlooms, yellow, grape and cherry tomatoes. Mix and match.
Just cut out the stem, cut in half
and toss into your NutriBullet Rx.
I'm looking forward later in the season to use some Green Striped
tomatoes (they're slightly tart) and perhaps a Brandywine.
Version Two
Ingredients (as always, as organic as possible)
2 LARGE
Heirloom Tomatoes (around two pounds of fresh tomatoes)
¼ -
½ Cup Carrot (chopped)
¼ Cup Onion
1 Stalk Celery (with leaves) or
½ Cup Zucchini
3 tsp - 1 Rounded Tablespoon Erythritol/Swerve (or honey)
¼ Cup Red Bell Pepper or ¼ Cup Sweet Green Pepper
½
Cup
Coconut Milk Powder + ½ Cup Water
(coconut cream)
2 tsp Organic Worcestershire Sauce
Pinch of Basil (or more if you like, or a few fresh leaves of
Basil)
Butter (around a quarter teaspoon) or 1 tsp Butter Buds
Salt & Pepper to taste (I used a teaspoon of
Celtic Sea
Salt) |
Optional:
Mix and match your tomatoes. Use your favorites.
I have used up to seven different types of tomatoes. This is
heavenly, and for something really special, use some cherry and plum tomatoes.
I've even made this soup to look green using green striped
tomatoes.
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You will note the absence of tomato juice.
It's good to have a liquid in the bottom to start the process of
blending everything together. Without the water, the chunks of
veggies just sit there. We're going to use the liquid from the
coconut milk, so you'll want to add that first. Then add the fresh
tomatoes, slicing them into the NutriBullet canister. I made them
small and then pressed them down (I want to make sure they get
pulled into the blades.
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. 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.
Here are some very tasty Heirloom Tomatoes you might be able to find
at a local Farmers Market:

Big Rainbow |

Green Zebra |

Black Krim |

Cherokee Purple |

White |

Mr Stripey |
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