1/4 cup chopped basil (reserve whole
sprigs for garnish)
18-ounce package silken tofu
1/2 cup soy milk
1 tbsp safflower oil
1 tbsp unbleached white flour
1/4 - 1/2 cup sherry
Method :
Combine
tomatoes, stock, salt, pepper, honey and basil in a medium saucepan and
bring to a boil. Reduce heat and simmer, covered, about half an hour.
While tomatoes are cooking, combine tofu and soy milk in a blender and
puree until very smooth, adding water as needed to thin. Press cooked
tomatoes in stock through a sieve to remove seeds and basil leaves. In a
large saucepan, heat oil and slowly stir in flour. Cook for 1-2 minutes,
being careful not to brown. Slowly add tomato puree and tofu mixture,
stirring constantly until smooth and warmed through. Just before
serving, stir in sherry and garnish with basil.
Serves 4
Dairy free
and still delicious, this tomato bisque uses lots of basil and the sweet
flavor of sherry to give a winning start to any meal.
