Tomato Basil Bisque with Bone Broth

Where do you see yourself on rainy Sunday afternoons? Tomato soup is something I always come back to for comfort. It's warm, hearty, and makes an amazing avocado fry dip too!


Tomato Basil Bisque


1 tbsp + more coconut oil
1 onion roughly chopped
1 carrot roughly chopped
1 celery stalk roughly chopped
1 large red pepper roughly chopped
1 tablespoon flour of choice (or omit)
1 28 oz can of Muir Glen fire roasted diced tomatoes (adds a ton of flavour, but you can roast your own tomatoes - about 2 cups worth)
3 cloves garlic
10 fresh basil leaves (a small handful)
1 bay leaf
1 carton of Wild Moon Organics organic beef bone broth
1 cup coconut milk


Preheat oven to 375F. 
Wash and roughly chop all of the fresh vegetables, and toss with a small amount of coconut oil, salt and pepper (just enough to coast the vegetables. Add to a baking sheet and let roast for 7-12 minutes (the onions only take about 5-6 minutes, while the peppers and carrots may take up to 12). 
In a large skillet, heat 1 tbsp coconut oil, then mince 3 cloves of garlic in and move them around while they heat up. Add the roasted vegetables and 1 tbsp of flour and toss around over medium heat. Add the can of tomatoes, bay leaf and basil and cook altogether for a few minutes, then add the stock and bring the entire mixture to a simmer for 30 minutes, stirring occasionally. 
Remove the bay leaf, remove the soup from heat, and add to a large blender. Blend to a puree, transfer the soup back to the skillet, add the coconut milk, and heat for a few minutes. Then serve!