Cozy and comforting, slightly spicy, and oh so hearty gluten-free tomato bisque soup! Make it with fresh tomatoes, basil, a touch of real cream, and unexpected secret ingredients to make the perfect lunch or quick meal. A treat to eat for warming up your day!
Sauté the onion, carrot, celery, chilis, and Olive oil in a heavy Dutch Oven over medium heat until fork-tender.
Add the tomatoes and the stock, continuing to cook until the ingredients come to a boil. Stir in the salt and baking soda, basil, marjoram, and pepper.
Using an immersion blender (or, transfer to a blender) blend the ingredients until they are completely smooth.
Return liquid to Dutch Oven on low heat and add in cream and grated chocolate. Taste and adjust seasoning as desired. Simmer on low heat until ready to serve.
Dish and serve with gluten-free croutons, freshly grated parmesan cheese or your favorite four-cheese blend. Add chopped parsley for garnish. Enjoy!
Substitutions:Make it Vegan – Use cashew cream instead of the whole cream. To make cashew cream blend ½ cup cashews with ½ cup water until smooth.Make it Nut and Dairy-Free - Substitute unsweetened coconut cream instead of the whole cream. You can find canned unsweetened coconut cream at most grocery stores in the Asian food aisle.Use Canned or Boxed Tomatoes – Canned or boxed tomatoes work equally well, especially when fresh tomatoes are not in season.Dried Herbs – Dried herbs work perfectly fine in place of fresh. When substituting dried herbs divide the quantity of herbs called for in half.*1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.