There is nothing better in Autumn than a big bowl of warm soup, and Katie got a cookbook devoted entirely to it. We've cooked at least seven kinds of soup in the last three weeks. The first day we had the cookbook we made two kinds of soup as well as apple butter. It was wonderful to just go from pot to pot on the stove top and smell the various delicious scents.
That first night I cooked tomato bisque. It is a perfect comfort food. I made it once and now I crave it all the time.
Katie and I made biscuits to go with our second batch of soups. I had only made baking powder biscuits before; I was surprised how easy it was. And using cookie cutters made them adorable. We got the recipe here. Note: We used more flour than the recipe called for.
Veganified Tomato Bisque
Ingredients
2 cans (14 1/2 ounces each) diced tomatoes, undrained*
2 veggie bouillon cubes
1 Tbs sugar
salt
1 tsp onion powder
1 bay leaf
1/4 tsp dried basil
1/4 tsp white pepper
1/2 c. margarine
1/3 c. flour
4 c. oat milk**
1. Combine the first eight ingredients in a saucepan. Bring to a boil and reduce heat; simmer uncovered for 30 minutes. Remove the bay leaf. Press the mixture through a sieve and set aside.
2. Melt the margarine in a large saucepan. Blend in the flour until smooth and bubbly. Gradually stir in the milk. Boil over medium heat; cook for two minutes stirring constantly.
3. Reduce the heat and gradually stir in the tomato mixture until smooth.
*The reason I made tomato bisque in the first place was because I had a lot of fresh tomatoes hanging about. So I diced tomatoes to fill two cups, and then covered them with water.
**Any milk will do, but my preference is oat milk. It is naturally sweet, and has the most calcium of any milk but isn't fortified. It even has more calcium than cow's milk.
Now THAT is a huge burning vat of awesome!