One of my favorite vegetarian recipes that Tasha and I would often make was a homemade version of Noodles and Company’s tomato basil bisque. Since I have been vegan and gluten free for over 3 years now, I’ve been excited to make a similar tasting soup without all the heavy cream.
I was lucky enough to find that recipe on YouTube a few months ago. Vegan Cooking With Love has an amazing tomato soup that tastes even better than Noodle’s version.
It’s probably one of the best tomato soups I have ever tasted in my life! This recipe calls for the use of vegan margarine and bay leaf. I don’t eat vegan margarine and I didn’t have a bay leaf on hand, so I omitted these. I also finely chopped a small package of fresh basil and added it after cooking. I highly recommend adding freshly chopped basil, because it has so much flavor. Pureed sweet potato was another addition I made.
Let me know in the comments section if you try this recipe. You will love it if you do! As I mentioned in my last post, I paired this soup with my Whole30 potato tacos.
Be happy, be healthy, and enjoy!
Always & Forever