Tomato bisque is like tomato soup but sounds fancier. Also there’s Oatly in this recipe so someone get me that Oatly sponsorship.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can talk about tomatoes and Oatly.

Tomato Bisque. Way fancier than tomato soup.

TOMATO BISQUE

prep time: 15 minutes
cook time: 35 minutes

This recipe is perfect for when you realize you bought way too many fucking tomatoes.

What you’ll need:

red onion (or shallot)
garlic
olive oil
tomatoes (five of them….or a can of tomatoes)
tomato paste
vegan creamer
carrots
baby bella mushrooms
salt
pepper
red pepper flakes
bay leaf
fresh thyme
oregano
parsley
oat flour
vegetable broth

First, dice up half a red onion. You can use a shallot if for some reason you have a shallot and no onion. Dice up some garlic too. Then dice up a bunch of mushrooms. Then peel like three or four carrots and dice those into small chunks too.

Decided to cut one more carrot up last minute!

I cut up way too many. Don’t use this many mushrooms for the love of god.

Heat up some olive oil in a pot on a medium flame. Add your onion (or shallot) and garlic into the pot, stirring to ensure nothing burns. Add your diced mushroom and carrot into the pot too. Add a little extra olive oil if need be. Add salt and pepper.

Add two tablespoons of tomato paste into the pot and stir.

Cut up your five tomatoes into quarters and add them into the pot too. Use a wooden spoon or something to help break them down as they cook. Bring the flame up a little bit and stir. You can used canned tomatoes as an alternative. Also I didn’t take pictures of this part, oops.

I like these guys. Use like half the container if you go this route.

Now that your tomatoes are all broken down and your pot looks like it could be a base for soup, transfer all the contents into a blender and pulse until smooth. Add the contents of your blender back into the pot and sieve 1/3 or so of a cup of oat flour into the pot. Keep stirring.

Add 32 ounces of vegetable broth into the pot and add a few sprigs of thyme and a bay leaf to your new liquid concoction. Add salt, pepper, red pepper flakes and oregano. Bring your pot to a boil. Once it starts bubbling, throw a lid on it and drop the flame so the soup can simmer until it gets real thicc.

While your soup is simmering, make yourself a grilled cheese. If you want. I used Violife provolone slices but I’m not gonna tell you how to make a grilled cheese.

Let your soup simmer for like twenty minutes and then throw some in a bowl for yourself. Don’t eat the thyme or bay leaf. Unless you really want to I guess. Add a little Oatly right into your bowl and top with some parsley because it looks nice. Also be sure to wash your parsley.

I couldn’t get the Oatly to do that cool white swirly thing but you feel me.