Vegan Roasted Tomato Bisque & Avocado Toast

This warm and hearty soup is an excellent alternative to a heavy cream-based bisque. Paired with the savory avocado toast this a complete meal. The upgraded avocado toast provides a health alternative to the grilled cheese usually served with a tomato soup.

I love tomato bisque but try to avoid heavy cream where I can, so I decided to substitute coconut milk instead. I love the fresh herbs and punch from the balsamic vinegar. It's a staple in our house for a quick lunch. I love to make the soup ahead of time. I even freeze a portion if any is left over. This soup is great way to use up any extra tomatoes that are about to spoil.

The Italian-herbed avocado toast is my family's favorite way the enjoy the Gen Z staple. For my gluten -free followers you can always substitute your favorite gluten-free bread. Its salty, spicy and herby. This toast is great on its own or accompanied with your favorite soup. Give both items a try and let me know what you think! Tag your creation on Facebook or Instagram @rootedinginger.

Vegan Roasted Tomato Bisque & Avocado Toast

(Serves 2-4 people)

Ingredients

Vegan Roasted Tomato Bisque

• 2lb of Ripe Tomatoes, roughly chopped

• 1 Tbsp of Balsamic Vinegar

• 2 Tbsp of Olive Oil

• 1 Small Onion, finely chopped

• 1 Thai Green Chili, finely chipped

• 4-5 Cloves of Garlic, minced

• 1 Large Potato, peeled and chopped

• 4 Cups Vegetable Stock

• 1 Cup Coconut Milk

• 1-2 Tsp. Salt and Freshly-Ground Black Pepper

• 5-6 Fresh Basil leaves, roughly chopped

Avocado Toast

• 1-2 Slices of Bread, lightly toasted

• 1/2 Avocado, thinly sliced

• 1 Tsp of Olive Oil

• 1/2 Tsp of Garlic Powder

• 1/2 Tsp of Italian Seasoning

• 1/2 Tsp of Red Chili Flakes

• 1-2 Tsp. Salt and Freshly-Ground Black Pepper

• Fresh Basil, chiffonade

Directions

Vegan Roasted Tomato Bisque

1. Preheat your oven to 425 degrees. In a small roasting dish, add the chopped tomatoes, balsamic vinegar, one tablespoon of olive oil. Season with salt and pepper. (Tip: use a dish instead of a pan so that you can collect the juices from the tomatoes and seasonings.)

2. Roast for approximately 25 minutes or until roasted. Let cool for 5-10 minutes.

3. In a pot or Dutch oven, add the olive oil. Sautee the onions until translucent.

4. Add the minced garlic and green chili. Sautee for one minute.

5. Add the potato and vegetable stock. Allow to come to a boil.

6. Add the cooled roasted tomatoes with all the juices. Add the coconut milk.

7. Let it simmer for a few minutes. Add the chopped basil.

8. Blend using an immersion blender or place in a blender.

9. Once blended bring back to the stove and simmer for 15 minutes. Taste for salt and pepper.

10. Serve warm with a sprig of basil.

Avocado Toast

1. Toast your bread in a toaster or a skillet. Add a drizzle of olive oil to the bread after toasting.

2. Arrange your sliced avocado.

3. Top with the seasonings and basil.

4. Enjoy warm.

I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!