As I’ve been making updates to the site and doing some behind-the-scenes work on Prepgreen, I’ve been inspired to tweak some of my older recipes.
In the last few years of recipe writing, I’ve gotten better at streamlining ingredients and preparation. While I loved my previous tomato soup recipe, I wanted to modify it to make it even more straightforward and easy to follow.
You’d think this creamy tomato bisque contains some kind of non-dairy cream made from nuts or tofu. But instead, it gets its smooth consistency from avocado.
This is a quick and easy soup where you simply cook the primary ingredients on the stovetop, and whiz it all together with avocado in the blender.
I love this soup for lunch, garnished with extra avocado. Enjoy it with a green salad and/or a grilled cheese made with Chao or Field Roast vegan cheese slices.
- 1 tablespoon olive oil
- ½ cup yellow onion, diced (about half of one small onion)
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 (28-ounce) can crushed tomatoes
- 1½ cups unsalted vegetable stock
- 1 ripe avocado, peeled
- 1 tablespoon lime juice
- Optional: 1 diced avocado, peeled and diced, for garnish
- In a medium pot, heat olive oil. Stir in onion and cook 1-2 minutes. Stir in garlic, chili powder, basil, oregano, crushed red pepper flakes and salt and cook another minute. Stir in crushed tomatoes and vegetable stock. Cover and simmer over low heat about 10 minutes.
- Transfer tomato mixture to blender. Add avocado and blend until smooth. Return mixture to the pot and stir in lime juice. When serving, add freshly ground pepper to taste and garnish with fresh avocado, if you like.