Sunday, June 1, 2014

Rebekah's Vegan Version Of Macaroni Grill's Tomato Bisque Soup

I spent twice the time recreating a vegan version of Macaroni Grill's Tomato Bisque and I think I've come close.

5 carrots, finely shredded
5 stalks celery, chopped
1 medium onion, chopped
1/2 cup Vegan butter + 3 TBL for the pan
1 cup Whole Wheat or Alternative flour
3 (14 oz.) cans or 32 ounce box of veggie broth (you can also use your homemade version)
2 (32 oz.) cans tomatoes, crushed
1 cup GMO free soy milk (you can use almond as well)
1/2 cup soy half and half
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon of chopped garlic
1/2 teaspoon seasoned salt

Saute carrots, celery, onion and 3 tablespoons butter in skillet until tender. Set aside. Melt remaining vegan butter in a sauce pan on low heat. Add whole wheat flour and stir. Add milk. Stir constantly until it thickens. (Do NOT walk away from the flour thickener or you will burn it) Set aside. In a large stock pot, add vegetables followed by the seasonings, tomatoes, veggie broth, and garlic. Add milk mixture. Stir to combine. Add vegan half and half last. Puree the soup in a blender in batches after removing bay leaf. Garnish with a swirl of balsamic vinegar and basil leaf from your garden.

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