Gluten-Free Tomato Basil Bisque

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 2 cups diced tomatoes (from a can, or fresh) 2 cups diced tomatoes (from a can, or fresh)
• 1 cup cooked protein (shredded chicken, beef, or lentils for vegetarian) 1 cup cooked protein (shredded chicken, beef, or lentils for vegetarian)
• 1 cup diced mirepoix (onion, carrots, celery) 1 cup diced mirepoix (onion, carrots, celery)
• 1 cup diced potatoes 1 cup diced potatoes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, roughly chopped 1/4 cup fresh basil leaves, roughly chopped
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced mirepoix (onion, carrots, celery) and sauté until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute until aromatic, being careful not to burn it.

2. 2

   Add the diced potatoes and the cooked protein (if using chicken or beef) to the pot. Stir everything together and cook for about 3-4 minutes, allowing the potatoes to lightly soften and the protein to warm through.

3. 3

   Pour in the certified gluten-free stock and the diced tomatoes. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 25-30 minutes, or until the potatoes are tender when pierced with a fork. The aroma should be rich and inviting.

4. 4

   While the soup simmers, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the vegetables are tender, slowly whisk this slurry into the simmering soup. Continue to simmer, stirring frequently, for another 5 minutes until the bisque has thickened to your desired consistency. It should coat the back of a spoon.

5. 5

   Stir in the roughly chopped fresh basil leaves, salt, and pepper. Taste and adjust seasonings as needed. Serve the hot tomato basil bisque immediately, garnished with extra basil if desired.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.