Craving a French-inspired tomato bisque but have no time for crustaceous broth?
Try this one instead: vegan, low FODMAP and SIBO friendly.
Oh, basically a two-step process that will impress your guests and yourself!
Buon appetito
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 40 minutes |
|
|
|
|
Craving a French-inspired tomato bisque but have no time for crustaceous broth?
Try this one instead: vegan, low FODMAP and SIBO friendly.
Oh, basically a two-step process that will impress your guests and yourself!
Buon appetito
|
Ingredients
- 1 medium Kabocha squash
- 7 early girl ripe tomatoes or whatever ripe tomatoes you have
- 2-3 sprigs fresh thyme
- 1 small sprig rosemary
- 6-7 tops of spring onions or fresh chives to taste
- 6-7 leaves Fresh basil
- 2 tbsp Extra-virgin olive oil plus more for finishing
- 1/2 cup vegetable stock
- 1/4 cup oat creamer or oat milk or more to taste for extra creaminess
- salt and pepper to taste
- 1/4 tsp lemon juice
- 1/4 tsp brown sugar
Servings: people
Units:
Instructions
- Cut the tomatoes in half with peel on, and chop/peel the Kabocha
- Arrange everything on a baking dish, add the fresh herbs, salt, pepper, sugar and extra-virgin olive oil.
- Bake at 425F for 40 minutes, or until everything is nicely caramelized.
- Transfer everything to your vitamin or blender, add creamer, broth, and lemon. Blend until silky and smooth.
- Taste and add salt, cream, and lemon to taste.
- Serve warm with a drizzle of extra-virgin olive oil.
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